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Nourishing and filling dal palak - lentils with spinach. Packed with flavor, perfect for the cooler months!
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Dal Palak

Course Soup
Cuisine Indian
Keyword dal palak, indian
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 people
Calories 226kcal
Author Cheryl Malik

Ingredients

  • 1 cup urad dal
  • ½ teaspoon turmeric powder
  • 1 teaspoon cumin seeds
  • 1 inch ginger , minced fine or grated
  • 1 tbsp small green chile , minced
  • 2 cups chopped fresh spinach
  • 1 teaspoon mustard seeds
  • ¼ teaspoon asafoetida powder/hing (optional)
  • ½ teaspoon red chili powder
  • 1/4 teaspoon red pepper
  • ¾ - 1 cup water
  • 2 tbsp or 3 tablespoon ghee or coconut oil (for vegan)
  • 1 teaspoon salt , to taste

Instructions

  • Pick through lentils and wash well, then combine lentils with turmeric powder in a large pot or pressure cooker. Cook until soft and mushy (follow package directions), then drain and mash. Set aside.
  • In a large skillet over medium heat, heat ghee. Add the cumin seeds and fry for a few seconds, then add the minced or grated ginger and fry for a minute. Add the chopped green chile and fry for 1 minute. Add the chopped spinach, red chili powder, and asafoetida powder / hing and sauté for 7-8 minute or until the spinach becomes soft and stops releasing water.
  • Add the mashed lentils and combine well with spinach mixture. Add 1/2 cup water and stir to combine, then add up to another 1/2 cup water, depending on desired consistency. Add salt to taste and then turn down heat to low and simmer the dal palak for 6-7 minutes.
  • Serve over steamed basmati rice with naan and raita.

Notes

Serve over steamed basmati rice with naan and raita.

Nutrition

Serving: 4g | Calories: 226kcal | Carbohydrates: 27g | Protein: 13g | Fat: 8g | Saturated Fat: 6g | Sodium: 620mg | Potassium: 93mg | Fiber: 11g | Sugar: 1g | Vitamin A: 1481IU | Vitamin C: 7mg | Calcium: 53mg | Iron: 5mg | Net Carbs: 16g