Dal Palak

There is nothing more comforting and tastier than a plate of simple dal chawal. Dal Palak literally translates to ‘lentils with spinach’ and is a staple in most Indian households. This is a perfectly balanced dish, which is gluten free and extremely healthy and is a perfect amalgamation of spinach and dal, which makes it a nutrient rich dish to devour. This dish is not only healthy but it is also a delightful treat for your tastebuds. Enriched with the goodness of nature, spinach is a great source of vitamins and minerals

Like most Indian recipes, this is also very flexible, made with staple pantry ingredients but still every household has its own version. This Dal uses all the staple spices of Indian cuisine such as asafoetida, turmeric and coriander seed powder, and these all combine to accentuate the flavours. Dal comes in variety of have different texture, size and shape and each had its own unique taste and flavour however in this recipe I have used 2 different variety of dal, both are vital for the flavour and consistency of the dish.

This is my mum’s way of making it and still my personal favourite. It can be made more or less spicy based on preference by varying the amount of green chillies and red chilli powder and pairs beautifully with Basmati rice or Indian flatbread like Rotis or Naans. It is extremely warming with the ginger and spices present and a perfect dal for any Indian meal.

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Helpful Tips and Tricks for making Dal Palak:

• Adjust the spice levels by reducing or increasing the green chillies and red chilli powder.
• I’ve used a combination of moong and toor Dal but you can use lentil of your choice like masoor dal, chana dal, skinned split gram etc. they all work well.
• I prefer to add the spinach in the end to retain its colour and to avoid over-cooking. You can add it whilst cooking the dal if you like it all mashed up.
• For a restaurant style garlicky dal, add some finely sliced garlic in the second tempering.
• You can make the dal in a pressure cooker or instant pot also.

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Dal Palak

Serves: 4 Prep Time: 30 Minutes (including soaking) Cooking Time: 45 Minutes 45 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 3 voted )

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Ingredients

• 1/2 cup Moong dal
• 2 tbsp Toor dal
• 1 medium tomato, chopped
• 2-3 cups spinach, roughly chopped
• 1" ginger, peeled
• 1/2 tbsp ginger, finely chopped
• 3 green chillies (1 whole and 2 chopped)
• 2-3 cloves garlic, finely chopped
• 1.5 tbsp ghee
• 3/4 tsp cumin seeds
• 1 pinch asafoetida (hing)
• 1/4 tsp turmeric
• 3/4 tsp red chilli powder
• 1 tsp coriander seed powder
• 1/2 tsp salt (adjust to taste)
• 1 tbsp lemon juice

For Second Tempering:

• 1/2 tbsp ghee
• 1/4 tsp cumin seeds
• 2 dries red chillies
• 1/4 tsp red chilli powder

method

1. Rinse the lentils and soak it in water for 30 minutes.
2. Transfer the drained lentils to a medium pan. Add salt, turmeric powder, 1 whole green  chilli, 1" ginger and chopped tomatoes. Add sufficient water, at least 2 inches above the lentils. Cook the lentils on a medium heat for 30-40 minutes or until cooked, add more water if it get's too thick. Discard the green chilli and ginger. Mash the dal with the back of a spoon until it's smooth. Keep aside. 
3. Heat a pan on a medium heat, add ghee. When hot, add cumin seeds and asafoetida. Once it crackles add the ginger, garlic and green chillies. Sauté until the garlic turns light brown in colour. Add the red chilli powder, coriander powder and spinach leaves and sauté for 2-3 minutes until the spinach wilts.
4. Add this to the boiled dal. Add water as per the desired consistency. Bring the dal to a boil, lower the heat and cook for 5 mins. Add the lemon juice and taste. Adjust the seasoning as per your taste. 
5. Prepare the second tempering by heating oil in a small pan, add cumin seeds, when it crackles add the dry red chillies. Switch of the gas and chilli powder, add a tsp of water to prevent the chilli powder from burning. Pour this on top of the dal and serve immediately with hot rice or roti. 

Notes

1. If you like more garlicky dal, add some finely sliced garlic in the second tempering.
2. Adding the ginger and green chilli while boiling the dal is optional.

Did You Make This Recipe?

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