Dal Palak (Lentil and Spinach Curry)
User Reviews
5
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Prep Time
10 mins
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Additional Time
40 mins
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Total Time
50 mins
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Servings
4
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Calories
222 kcal
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Course
Side Dish, Main Course
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Cuisine
Indian
Dal Palak (Lentil and Spinach Curry)
Description
This Dal Palak recipe starts by heating oil or ghee and frying cumin and mustard seeds until they pop, releasing their aroma. Onions, garlic, ginger, and green chilies are sautéed until softened, then a blend of warming spices, including garam masala, coriander, turmeric, chili powder, and asafoetida, is incorporated. Yellow split peas or lentils are added with water or broth and salted, simmering covered until tender. Adding the fresh spinach towards the end allows it to wilt and retain its color and texture. A squeeze of lemon juice brightens the curry's deep flavors.
The result is a thick, nourishing curry with layers of spice balanced by fresh greens and citrus. It can be served with rice or bread as a filling vegetarian dish. Cooking time varies with the lentil type, allowing flexibility in texture from thick to creamy.
Ingredients
- 2 tablespoons oil or ghee
- 1 teaspoon cumin seeds
- 1 teaspoon mustard seeds (yellow is more mild, brown is spicy)
- 1 yellow onion finely chopped, large
- 4-5 cloves garlic , minced
- 1 tablespoon ginger finely minced
- 1-2 green chilies , seeds and membranes removed (omit for a mild curry)
- 1 teaspoon garam masala
- garam masala homemade 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 or yellow lentils or red lentils
- 3 1/2 cups water divided, or vegetable broth
- 3-4 cups spinach rinsed and drained, roughly chopped or whole baby spinach
- lemon juice squeeze
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 DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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