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

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


  • 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


  • 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.


Serve over steamed basmati rice with naan and raita.


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