Daal Palak with Garlic Tarka

Heat a heavy pot over medium-high heat. Add a splash of olive oil and sauté the diced onion until deep golden, about 8 minutes — Bilal never rushes this.

Add the minced garlic and grated ginger. Stir and cook 2 minutes until fragrant and golden.

Pour in the rinsed lentils with 4 cups water, turmeric, and salt. Bring to a boil, then reduce heat to a steady simmer. Cook uncovered for 25-30 minutes, stirring occasionally, until lentils are soft and fully broken down.

Add the diced tomato and stir into the dal.

Add the chopped spinach in handfuls, stirring each batch into the hot dal until wilted. The spinach will collapse significantly — keep adding until all 4 cups are incorporated.

Let the dal simmer 5 more minutes until spinach is fully tender and the broth has thickened to a porridge-like consistency. Adjust salt to taste.

Let the dal simmer 8-10 more minutes until spinach is fully tender and the broth has thickened to a porridge-like consistency. Adjust salt to taste.

In a small skillet, heat the olive oil over high heat until shimmering.

In a small skillet, heat the olive oil over medium-high heat until shimmering — avoid smoking.

Quickly add the cumin seeds and cayenne — they will sizzle and bloom in the hot oil. Remove from heat immediately.

Pour the sizzling garlic tarka directly over the dal. The oil will sizzle and release its fragrance — do not stir it in yet, let it sit on top for a moment.

Sprinkle with fresh cilantro and serve immediately with warm basmati rice or fresh bread. Offer yogurt on the side if desired.