Newari-style Spinach Dal

Ingredients

In this Newari adaptation of Palak Dal, we incorporate traditional Newari spices like timur and jimbu to add a unique flavor profile. Additionally, we use ghee instead of oil for a richer taste, which is a common ingredient in Newari cuisine. We alse have the original recipe for Palak dal, so you can check it out.

• 1 cup (200g) lentils 1 cup (200g) lentils
• 4 cups (950ml) water 4 cups (950ml) water
• 2 cups (60g) spinach leaves, washed and chopped 2 cups (60g) spinach leaves, washed and chopped
• 1 tablespoon ghee 1 tablespoon ghee
• 1 teaspoon cumin seeds 1 teaspoon cumin seeds
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1/2 teaspoon turmeric powder 1/2 teaspoon turmeric powder
• 1/2 teaspoon timur (Szechuan pepper) 1/2 teaspoon timur (Szechuan pepper)
• 1/2 teaspoon jimbu (dried herb) 1/2 teaspoon jimbu (dried herb)
• Salt to taste Salt to taste

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 5g, 2g
• Carbohydrates (total, sugars): 40g, 2g
• Protein: 15g
• Fiber: 10g
• Salt: 1g

Preparation

1. 1.
   Rinse the lentils thoroughly and soak them in water for 30 minutes.
2. 2.
   In a large pot, bring 4 cups of water to a boil. Drain the soaked lentils and add them to the pot.
3. 3.
   Cook the lentils over medium heat until they are tender and easily mashed, approximately 20-25 minutes.
4. 4.
   In the meantime, blanch the spinach leaves in boiling water for 2 minutes. Drain and transfer the spinach to a blender or food processor. Blend until smooth.
5. 5.
   Heat ghee in a separate pan over medium heat. Add cumin seeds and let them splutter.
6. 6.
   Add coriander powder, turmeric powder, timur, and jimbu to the pan. Stir for a minute to release the flavors.
7. 7.
   Pour the spinach puree into the pan and mix well with the spices.
8. 8.
   Transfer the cooked lentils to the pan and stir to combine with the spinach mixture. Add salt to taste.
9. 9.
   Simmer the dal for an additional 5 minutes to allow the flavors to meld together.
10. 10.
    Serve the Newari-style Spinach Dal hot with steamed rice or roti.

Treat your ingredients with care...

• Lentils — Soaking the lentils before cooking helps to reduce cooking time and improve their texture.
• Spinach — Blanching the spinach helps retain its vibrant green color and prevents it from becoming overly wilted.
• Timur (Szechuan pepper) — Use sparingly as it has a strong and unique flavor. Adjust the amount according to your preference.
• Jimbu — If jimbu is not available, you can substitute it with dried thyme or onion powder for a similar flavor.

Tips & Tricks

• For a spicier version, add a finely chopped green chili along with the spices.
• Adjust the consistency of the dal by adding more water if desired.
• Garnish with fresh cilantro leaves for added freshness.
• Serve with a side of pickles or yogurt for a tangy contrast.
• Leftover dal can be refrigerated and enjoyed the next day, as the flavors tend to deepen over time.

Serving advice

Serve the Newari-style Spinach Dal hot with steamed rice or traditional Newari bread, such as bara or yomari. Accompany it with a side of pickles or yogurt for a complete and satisfying meal.

Presentation advice

Garnish the Newari-style Spinach Dal with a drizzle of ghee and a sprinkle of freshly chopped cilantro. Serve it in a traditional Newari brass or clay bowl for an authentic touch.