It’s the crispy and salty texture with the creamy dal that makes this dish work. There are several ways to make a vegan substitute for bacon. Soy-marinated tempeh slices are an easy one. You could use the mock smoky bacon, but I’m also a fan of coconut bacon. This is a dhaba-style palak dal, similar to the kind served at roadside cafes and stops in India and Pakistan. The flavours of coconut bacon work really well alongside the spinach.
Ingredients
- 9 oz (250 g) toor dal
- 1 teaspoon ground turmeric
- 3 tablespoons vegetable oil
- 1 teaspoon cumin seeds
- 1 small red onion, finely chopped
- 4 large garlic cloves, crushed and then chopped
- 3-cm/1¼-inch piece of fresh ginger, peeled and finely chopped
- 2 green finger chillies/chiles, sliced lengthways
- 1 large tomato, finely chopped
- 3½ oz (100 g) spinach, roughly chopped
- 1–2 teaspoons sea salt, to taste
- pinch of asafoetida powder
- ½ freshly squeezed lemon juice
For the 'Bacon' (Makes Double Batch)
- scant 2½ cups (120 g) coconut flakes
- 1½ tablespoons reduced soy sauce or tamari
- 1 tablespoon liquid smoke (preferably Hickory)
- ½ tablespoon maple syrup
How to Make It
- Preheat the oven to 170˚C (325˚F) Gas 3. To make the coconut bacon, scatter the coconut flakes onto the prepared baking sheet. Mix together the soy sauce or tamari, liquid smoke and maple syrup and drizzle over the coconut flakes. Mix well to coat the flakes. Place on the middle shelf in the oven and bake for about 15 minutes, turning the pieces halfway through, to get an even crispness and colour. They will crisp up a little more after cooling. Remove from the oven and leave to cool. The coconut will keep for several months in an airtight container.
- Put the dal and turmeric into a heavy-based pan, add 1 litre/1 quart of water and bring to the boil. Simmer for 30 minutes over a low-medium heat, removing any scum from the top with a spoon. Remove from the heat and mash lightly. Set aside.
- Put a deep frying pan/skillet over a medium heat, add the oil, then the cumin seeds. As soon as they start to splutter, add the onion and cook gently for a few minutes until softened. Add the garlic, ginger and chillies/chiles and cook for 5–6 minutes. Add the tomato, stir for 1–2 minutes and then add the spinach. Cover the pan and cook for 5–6 minutes, remove the lid and add the lentil mash along with 235 ml/1 cup of water (more if needed), the salt and asafoetida. Bring back to a simmer and cook for a further 5 minutes.
- Remove from the heat and finish with a squeeze of lemon. Check the seasoning before serving. Fill bowls with the dal, sprinkle coconut bacon on top and serve immediately with warm chapatis.
