Dal Palak (Spinach Dal)
A nutritious and flavorful Indian dish made with lentils and spinach, perfect for a comforting meal.
Ingredients
Lentils
- ¾ cup chana dal soaked with a pinch of baking soda
- ¾ cup masoor dal rinsed and drained
- ½ lb spinach rinsed, patted dry, and shredded
- 4 tablespoons olive oil or avocado oil
- 1 medium yellow onion peeled, quartered, and thinly sliced
- 2 teaspoons cumin seeds
- 7 cloves garlic finely grated
- 1 teaspoon chili powder kashmiri chili powder is less pungent
- 1 large tomato chopped
- 2 teaspoons chopped green chili optional; remove seeds for less heat
- 1½ teaspoons freshly grated ginger
- 1 teaspoon turmeric
- 2 teaspoons ground coriander
- 1 teaspoon garam masala
- 1 teaspoon kasuri methi dry fenugreek leaves, optional
- 4 cups water
- 1 teaspoon salt
- 2 teaspoons lemon juice
- 2 tablespoons chopped cilantro
- 1 tablespoon ghee optional
Instructions
- Rinse lentils and soak if using yellow lentils. Rinse and slice spinach.
- Heat oil, sauté onions until golden, then set aside.
- Add cumin seeds, garlic, and chilies to the oil, then return onions and stir in spices.
- Add tomatoes, then lentils and water. Simmer until thickened.
- Stir in spinach, half the oil, and cilantro. Simmer briefly, then add lemon juice.
- Serve hot, garnished with remaining oil and cilantro.
Notes
For a creamier texture, blend the dal before serving.