Easy Stovetop Dal Palak (Spinach Lentil Curry)
User Reviews
5.0
6 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
1 hr
-
Total Time
1 hr 15 mins
-
Servings
6 Servings
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Calories
298 kcal
-
Course
Side Dish, Main Course
Easy Stovetop Dal Palak (Spinach Lentil Curry)
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This easy stove-top dal palak recipe is a simple and nutritious recipe prepared with a blend of 3 different types of lentils and some spinach. Follow the steps for delicious Pakistani curry from Nosheen Babar for an authentic, warm and comforting curry dinner.
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Ingredients
- ⅓ cup soaked masoor dal red lentils
- ⅓ cup soaked moong dal yellow lentils
- ⅓ cup soaked Toor dal split pigeon pea lentils
- ½ cup cooking oil
- 1 chopped yellow onion
- 2 teaspoon garlic paste
- 2 chopped roma tomatoes
- 2 tablespoon dried fenugreek leaves see notes
- 1 cup frozen spinach see notes
- 2 teaspoon salt
- 2 teaspoon red chili powder
- ¼ teaspoon turmeric powder
- 2 teaspoon amchur powder see notes
- 2 teaspoon white cumin seeds
- 6 whole red button chilies see notes
Instructions
- Drain the soaked lentils and add them to a cooking pot with 3 cups of water, 1 teaspoon salt, 1 teaspoon red chili powder, and turmeric powder. Bring the mixture to a boil, simmer for 20 minutes, and then turn the stove off (see notes).
- Heat the cooking oil In a large pan and sauté the onions until they're a light golden brown.
- Add the garlic paste, saute for 30 seconds, and then add the tomatoes. Stir fry the tomatoes for 1-2 minutes to make them sweat, and then add the 2 tablespoon of dried fenugreek leaves and ½ cup of water (see notes).
- Once the mixture starts bubbling, add the spinach, remaining 1 teaspoon of salt, 1 teaspoon of red chili powder, and another ½ cup of water. Bring everything to a boil, cover, and simmer for 20 minutes.
- After 20 minutes, uncover the spinach and cook on high till all the water has evaporated. (see notes)
- Add the par-cooked lentils to this mixture, cover, and cook for 10 minutes, to allow all the flavors to fuse. Turn the stove off and adjust the seasonings if necessary.
- Pour your cooked dal palak into a serving dish and stir in the amchur powder.
- Heat the remaining ¼ cup of oil and toast the cumin seeds and red chili powder. (see notes) Pour this tempering over the plated curry and serve.
Notes
- Tempering - The tempering process, done at the beginning or end ofpreparing any curry, is an important part of South Asian Cuisine. The purposeis to bloom the spices to release maximum flavor and aroma. If the temperingis done at the end, like in this curry, the seasoned oil is added along with thetoasted spices.
Nutrition Information
Show Details
Calories
298kcal
(15%)
Carbohydrates
24g
(8%)
Protein
9g
(18%)
Fat
20g
(31%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
5g
Monounsaturated Fat
12g
Trans Fat
0.1g
Sodium
817mg
(34%)
Potassium
407mg
(12%)
Fiber
9g
(36%)
Sugar
3g
(6%)
Vitamin A
3471IU
(69%)
Vitamin C
14mg
(16%)
Calcium
68mg
(7%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6Servings
Amount Per Serving
Calories 298 kcal
% Daily Value*
| Calories | 298kcal | 15% |
| Carbohydrates | 24g | 8% |
| Protein | 9g | 18% |
| Fat | 20g | 31% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 12g | 60% |
| Trans Fat | 0.1g | 5% |
| Sodium | 817mg | 34% |
| Potassium | 407mg | 9% |
| Fiber | 9g | 36% |
| Sugar | 3g | 6% |
| Vitamin A | 3471IU | 69% |
| Vitamin C | 14mg | 16% |
| Calcium | 68mg | 7% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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