Dal palak is an Indian dish made by cooking yellow lentils with spinach and finishing it with tadka, a hot oil tempering poured over the dish at the end. The spices sizzle in the hot oil for just a few seconds; if added at the beginning, their aroma fades during the long cooking. The spinach is also added near the end to keep its color bright.
Bring the rinsed lentils to a boil with 1200 ml of water, turmeric, grated ginger, and crushed garlic. Skim off any foam and cook for 25 minutes. They are ready when they start to break down.
Add the finely chopped onion and diced tomato, cook for 8 minutes more, and add the salt at this stage.
Add the coarsely chopped spinach and cook for 5 minutes, then turn off the heat. The leaves will turn dark green; if cooked longer, they will darken further and make the dal look dull.
Heat the ghee in a small skillet over medium heat. Add the mustard seeds, and when they begin to pop, add the cumin and dried chili and stir for 20 seconds. Before the spices darken, pour the sizzling oil over the dal and stir once.
Soaking the yellow lentils in warm water for 1 hour will shorten their cooking time by 10 minutes, but it is optional. Do not overheat the oil for the tadka; browned mustard seeds and cumin will make the dish taste bitter.
Tadkayı en sonda yapıp üstüne dökmek gerekiyor, baştan yapınca baharatın kokusu uçuyor. Mercimeği zerdeçalla birlikte haşlamak da gerekiyor, sonradan attığımda renk eşit dağılmadı ve toz zerdeçal tadı kaldı.
Ispanağı en sonda kattım, erken atınca rengi kararıyor ve mercimeğin içinde kayboluyor.
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