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Dal Palak

Dal Palak: Comforting Spinach Dal for Cozy Nights

Dal Palak is a comforting spinach dal that's high in fiber and perfect for cozy nights.
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Prep Time 40 minutes
Cook Time 1 hour
Total Time 1 hour 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Indian
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Lentils
  • 1 cup Chana Dal Soak with a pinch of baking soda
  • 1 cup Masoor Dal Rinse and drain before cooking
For the Spinach
  • 4 cups Fresh Spinach Baby spinach preferred
For the Seasoning
  • 2-3 tablespoons Olive Oil/Avocado Oil Or ghee for authentic taste
  • 1 medium Onion Sauté until golden brown
  • 1 teaspoon Cumin Seeds Add to hot oil
  • 4 cloves Garlic Grate finely
  • 1-2 pieces Dried Red Chilies Adjust for heat
  • 1 teaspoon Chili Powder Kashmiri chili preferred
  • 1 medium Tomato Chop finely
  • 1 tablespoon Fresh Ginger Grated
  • 1/2 teaspoon Turmeric Use liberally
  • 1 teaspoon Ground Coriander Sprinkle as needed
  • 1 teaspoon Garam Masala Add before finishing
  • 1 tablespoon Kasuri Methi (Fenugreek Leaves) Optional, but recommended
For Cooking
  • 4 cups Water Adjust for consistency
  • 1 teaspoon Salt To taste
  • 2 tablespoons Lemon Juice To balance flavors
  • 1/4 cup Cilantro Chopped for garnish
  • 2 tablespoons Ghee Optional for richness

Equipment

  • Heavy-bottomed pot

Method
 

Step-by-Step Instructions
  1. Rinse the chana dal and masoor dal under cold water until clear. Soak chana dal in baking soda for 30 minutes. Drain and set aside.
  2. Wash fresh spinach, pat dry, stack, roll tightly, and slice finely. Set aside.
  3. Heat oil in a pot, add onions and sauté for 20-25 minutes until golden brown.
  4. Remove onions, add cumin seeds to oil, sizzle, add garlic and chilies, sauté for 1-2 minutes.
  5. Return caramelized onions to pot, add chili powder and chopped tomatoes, cook until thickens.
  6. Add ginger, chilies, turmeric, ground coriander, and garam masala. Cook for 1-2 minutes.
  7. Add soaked lentils and water. Bring to boil, then simmer for 30 minutes until lentils are tender.
  8. Fold in spinach, stir until wilted. Adjust consistency with water if necessary.
  9. Season with salt, add lemon juice, and garnish with cilantro and optional ghee.
  10. Serve hot with basmati rice or naan.

Nutrition

Serving: 1bowlCalories: 300kcalCarbohydrates: 50gProtein: 15gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gSodium: 400mgPotassium: 800mgFiber: 12gSugar: 5gVitamin A: 3000IUVitamin C: 20mgCalcium: 100mgIron: 4mg

Notes

This recipe brings both comfort and flair to your dining table. Enjoy every delicious bite!

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