UBS InPer Cooking Class: Dal Palak with Spinach, Cumin, and Garlic

Please note: This is an internal event for UBS employees only. This event is in person. Please register using your UBS email address as this is an internal company event.

Please note our attendance policies:
Sign Ups: Eventbrite sign-ups are limited to one in-person class sign up per week per person.
No-Shows: Please cancel if you are unable to attend or you will be marked as a ‘no show’. After five no-show’s without notification, access to further classes will be paused for 30 days.

Dal Palak

Serves 4

Dal

1 cup split red or yellow lentils or pigeon peas

About 3 cups water

Kosher salt and freshly ground black pepper

½ tsp ground turmeric

Spinach Tadka

3 tbsp ghee or butter or oil

1 tsp mustard seeds

1 tsp cumin seeds

1 small onion or shallot, diced

1” ginger, minced

2 – 4 garlic cloves, mined

1 – 2 fresh green chiles, minced

Handful curry leaves optional

Small pinch hing optional

6 – 8 oz baby spinach, chopped

½ tsp kasuri methi optional

½ lemon

Dal

1. Rinse lentils well 2 – 3 times. Add to a large pot with water and bring to a boil; reduce to a simmer and skim off foam that forms at top. Add turmeric and a generous pinch of salt and pepper. Cook for 20 – 30 minutes until very soft and tender (longer if using whole lentils, not split). Whisk vigorously until lentils break down and begin to mash and thicken. Taste and adjust seasoning as desired.

Spinach Tadka

1. Heat a high-walled skillet or wide pot over medium heat and add ghee or oil. When hot, add the mustard and cumin seeds. Shake pan back and forth or stir frequently while the spices toast until aromatic, about 1 – 2 minutes

2. Immediately add onion and a pinch of salt; stir well to coat. Cook until onion is softened and just beginning to brown. Add ginger, garlic, and chiles, stirring 1 – 2 minutes until aromatic. Stir in curry leaves and hing, cooking 15-20 seconds.

3. Add spinach, one big handful at a time, stirring and lightly seasoning between additions. Once spinach is wilted, add cooked dal and stir well. Cook until just simmering then remove from heat. Thin consistency as desired with water. When consistency is to your liking, add kasuri methi and lemon juice. Taste and adjust seasoning and lemon to your liking.