Dal Palak (Lentil and Spinach Curry)

Name: Dal Palak (Lentil and Spinach Curry)
Prep time: 10 min
Total time: 50 min
Yield: 4 serving
Ingredients: 2 tablespoons oil or ghee; 1 teaspoon cumin seeds; 1 teaspoon mustard seeds; 1 large yellow onion; 4-5 cloves garlic; 1 tablespoon finely minced ginger; 1-2 green chilies; 1 teaspoon garam masala; homemade garam masala recipe; 1/2 teaspoon ground coriander; 1/2 teaspoon Turmeric; 1/4 teaspoon kashmiri chili powder; 1/4 teaspoon asafoetida; 1 teaspoon salt; 1 cup yellow split peas (pigeon peas), yellow lentils, or red lentils; 3 1/2 cups water or vegetable broth; 3-4 cups roughly chopped spinach or whole baby spinach; Squeeze of lemon juice

User Reviews

5.0

69 reviews

Excellent

Prep Time
10 mins
Additional Time
40 mins
Total Time
50 mins
Servings
4
Calories
222 kcal
Course
Side Dish, Main Course
Cuisine
Indian

Dal Palak (Lentil and Spinach Curry)

Nevaeh Sloan

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Legumes and spinach combine with a host of fragrant spices to create this traditional Indian dish that is wholesome, nutritious, and satisfying.

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Ingredients

Servings

2 tablespoons oil or ghee
1 teaspoon cumin seeds
1 teaspoon mustard seeds (yellow is more mild, brown is spicy)
1 large yellow onion , finely chopped
4-5 cloves garlic , minced
1 tablespoon finely minced ginger
1-2 green chilies , seeds and membranes removed (omit for a mild curry)
1 teaspoon garam masala
homemade garam masala recipe
1/2 teaspoon ground coriander
1/2 teaspoon Turmeric
1/4 teaspoon kashmiri chili powder , optional for heat (can substitute cayenne)
1/4 teaspoon asafoetida
1 teaspoon salt
1 cup yellow split peas (pigeon peas), yellow lentils, or red lentils
3 1/2 cups water or vegetable broth , divided
3-4 cups roughly chopped spinach or whole baby spinach , rinsed and drained
Squeeze of lemon juice

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Instructions

Add the oil or ghee to a pot over medium-high heat. Add the cumin and mustard seeds and cook until they start to pop (careful not to scorch or they will become bitter). Add the onions and cook for 5-6 minutes until soft and translucent. Add the ginger, garlic, and chilies and cook for another 2 minutes. Add the garam masala, coriander, turmeric, chili powder, and asafoetida and cook for another minute. Add split peas/lentils and stir to coat. Add the salt and the water or broth, reserving 1/2 cup to add towards the end if more liquid is needed. Cover and simmer for 35-50 minutes (20-25 minutes for lentils) or until the split peas or lentils are tender. If you prefer a smoother, creamier consistency cook longer until the peas have broken down. Add the spinach, stir to combine, and simmer another minute or two, until wilted. Stir in the lemon juice and add salt to taste.

Nutrition Information

Show Details

Calories 222kcal (11%) Carbohydrates 29g (10%) Protein 10g (20%) Fat 9g (14%) Saturated Fat 5g (25%) Polyunsaturated Fat 0.4g Monounsaturated Fat 2g Cholesterol 19mg (6%) Sodium 672mg (28%) Potassium 210mg (6%) Fiber 8g (32%) Sugar 3g (6%) Vitamin A 2156IU (43%) Vitamin C 12mg (13%) Calcium 67mg (7%) Iron 2mg (11%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 222 kcal

% Daily Value*

Calories	222kcal	11%
Carbohydrates	29g	10%
Protein	10g	20%
Fat	9g	14%
Saturated Fat	5g	25%
Polyunsaturated Fat	0.4g	2%
Monounsaturated Fat	2g	10%
Cholesterol	19mg	6%
Sodium	672mg	28%
Potassium	210mg	4%
Fiber	8g	32%
Sugar	3g	6%
Vitamin A	2156IU	43%
Vitamin C	12mg	13%
Calcium	67mg	7%
Iron	2mg	11%