Spinach with Lentils (Dal Palak Recipe)

5 from 3 votes

Palak Dal is a fragrant dal made from spinach and lentils to which a spiced oil made from mustard seeds, cumin seeds, ginger and other spices is added. It's a healthy, nutritious, vegan main course.

Cook Time35

Course: Main Course

Cuisine: Indian

Keyword: lentils with spinach, palak dal

Servings:

Calories: 261kcal

Author: Carlo Cao

Cost: $10

Equipment

1 Pot
1 Saucepan

Ingredients

200 g mung dal washed and drained
100 g fresh spinach washed, drained and chopped

Tempering

2 tablespoons vegetable oil
1 teaspoon black mustard seeds
2-3 fresh green chilies chopped
2 teaspoon ginger-garlic paste
1½ teaspoon cumin seeds
1½ teaspoon turmeric powder
salt & pepper to taste
½ lemon juiced

Instructions

Place the lentils into a large pot and cover them with water. Bring to a boil then reduce the heat to medium-low and cook the lentils slowly for about 25 minutes until they are soft. Add a splash of water from time to time if necessary.
Just before the lentils are cooked, add the chopped spinach, adjust the salt and continue cooking for a few minutes. Then turn off the heat and set the cooked dal aside.

Tempering

Heat the oil in a saucepan, then add the mustard seeds and saute for a few seconds. Then add the chillies, ginger-garlic paste, cumin seeds, turmeric powder, stir and cook for 30 seconds. Pour the oil over the lentils and mix well. Adjust salt and pepper again if necessary, and before serving top the lentils with lemon juice. Serve with basmati rice, jeera rice, papad or rotis.

Video

Nutrition