Warming Ginger Turmeric Dal Porridge with Spinach + Toasted Pepitas
Try this warming ginger turmeric dal porridge with spinach, smothered in cumin lime yogurt with fresh herbs + toasted pepitas. Make extra - - it’s delicious, especially for breakfast.
V | GF | DF
Ingredients
SERVES 4 (+- 48oz + 12oz cumin yogurt)
1 T coconut oil
1 bunch scallions - about 4-5 sliced very thin
3-4” knob fresh ginger (+- to taste) peeled & minced
2” knob fresh turmeric (+- to taste) minced
2 c organic dal red lentils
2 1/2 cups cool water (to soak lentils) + 1 cup hot water on hand in kettle or pot
flaky sea salt + fresh ground black cracked peppercorns (pepper increases absorption of curcumin in turmeric)
4-5 oz. fresh spinach - about 4 heaping handfuls - chopped. Also good with Chard
2 cup coconut yogurt - neutral flavor best
Juice of 2 limes + zest of 1 lime micro planed
2 t ground cumin
flaky sea salt + fresh ground black peppercorns
1-2 T olive oil
1 bunch chives - washed + chopped
2 bunches cilantro washed, destemmed
pepitas (pumpkin seeds)
2-4 limes - to make wedges
*optional additions to the lentils are fennel seeds, cumin seeds, nigella seeds, mustard seeds, chili flakes, whole serrano chili peppers, fresh curry leaves, bay leaves etc. Add your favorite spices to the stock pot in the first step after the coconut oil is hot. Let cook for 40-60 seconds or until fragrant, then add the onions, turmeric and ginger.
Make the Dal:
Pick through lentils, discarding any stones or debris. Place them in a fine mesh sieve and rinse under cool tap water. Add lentils to a bowl and cover with water - soak 30 minutes. Retain water for cooking in next step. While this is soaking, slice and mince the roots + scallions.
In a large stockpot or dutch oven, turn the heat up to medium and melt coconut oil. If using seeds or other whole spices*, add in this step and cook 40-60 seconds or so until fragrant. Any ground spices will cook much quicker; add these in the next step with scallions ginger & turmeric root.
Add scallions, ginger, turmeric and saute ~ about 2 minutes stirring occasionally and cook until fragrant. Add dal and soaking water, fresh cracked pepper & touch of salt. Bring to a boil then reduce heat to simmer. Resist stirring unless necessary. Add more hot water 1/2 cup at a time if needed. Simmer 15-20 minutes or remove when desired texture is achieved. Turn off heat and gentle fold in spinach and cover.
Here for
the Toppings
In a medium bowl whisk together yogurt, juice of 2 limes + zest, cumin, flaky sea salt, fresh cracked pepper & extra virgin olive oil. Place in a mason jar or cover in fridge to chill until ready to serve.
Heat a small dry skillet (cast iron is best) and add pepitas. Toast until lightly browned, shaking the pan as necessary & remove from heat.
Divide warm Dal into bowls, top with chilled cumin lime yogurt, pile on the cilantro sprinkle chives + pepitas.
