Sous Vide Palak Dal
Kate is a freelance food writer and editor living in Berkeley, CA. Before moving to the Bay Area, Kate spent two years working as a test cook at America’s Test Kitchen, and has contributed to Serious Eats, The Oxford American, KQED and The Hypocrite Reader, among othe ...
Ingredients for 2
2 cups water
4 ounces spinach, washed and chopped
1/2 cup white urad dal
2 teaspoons minced fresh ginger, divided
1 small red chile, sliced in half to the stem (keep both halves intact)
1/2 teaspoon kosher salt
1/4 teaspoon dried turmeric
2 tablespoons unsalted butter
1/4 teaspoon cumin
1/8 teaspoon red pepper flakes
Juice of 1/2 lime, plus more to taste
Cilantro leaves, for serving
White rice, for serving
Set the Anova Sous Vide Precision Cooker to 190ºF (87ºC).
Combine water, spinach, dal, 1 teaspoon ginger, chile, salt, and turmeric in a large zipper lock bag. Seal the bag using the water immersion technique.
When the timer goes off, remove the bag from the water bath. Melt the butter in a medium saucepan over medium heat. Add the cumin, red pepper flakes, and remaining 1 teaspoon ginger, and cook until fragrant, about 30 seconds.
Add the entire contents of the bag to the pot and remove from the heat. Using a wooden spoon, smash some of the lentils on the side of the pot to thicken. Season the dal with lime juice and additional salt to taste. Garnish with cilantro leaves and serve over white rice.