Dal Palak (lentils spinach curry)

Indian dal Palak or yellow lentils with spinach is a pretty basic recipe that doesn’t require a lot of ingredients and spices. For Dal Palak, I have used yellow lentils and split chickpea with spinach but feel free to swap with split pigeon peas as per your taste. I like the creaminess of moong dal with a little chunk of Chana dal. This dal Palak is full of nutrition and protein-packed with the goodness of spinach north Indian dish that is very famous and healthy. It gives your diet a healthy balance of deliciousness and protein.

Actually, this is a simple way to add greens in your daily meal. An easy to make a recipe with a unique garlicky flavour that gives this recipe much flavour and aroma. This Dal Palak is not just comforting meal but also has an amazing aroma of garlic and very few spices that easily available in your pantry. My version of dal palak is simply cooked moong dal, Chana dal with turmeric, salt in garlic-cumin tempering and few spices that gives an aromatic lift. It's not so fancy yet so delicious and with the goodness of humble lentils and green spinach.

In your meal, nothing more succulent than a warm bowl of dal palak poured over hot plain rice or with chapati. In India, every region they have their own varieties of lentils with different spices and veggies. Also different cooking method, worth of trying but I like most this very simple dal palak in my dinner. So simple, sober, much comforting plus vegan full of healthy nutritional values and plant-based protein is a great way to add green in your daily meal.

Stay healthy, stay humble!

Yields4 Servings
Prep Time10 minsCook Time20 minsTotal Time30 mins

Ingredients

 1 cup Mix yellow lentil and split chickpeas
 4 cups Water
 1 cup Spinach (Palak) chopped
 Salt as per taste
 ½ tbsp Turmeric powder
 2 tbsp Oil
 8 qts Garlic cloves (cut in pieces)
 4 qts Dry red chilies
 2 qts Green chilies split into half
 1 tbsp Cumin seeds
 ½ tbsp Asafoetida
 1 tbsp Red chili powder
 1 tbsp Fresh coriander chopped
 1 tbsp Lemon juice

Instructions

1

Wash the dal and put it in a pressure pan.

2

Add 4 cups of water, chopped spinach, salt and turmeric powder.

3

Pressure cook till done or you can cook it in a lidded pan on medium heat till done.

4

Transfer the dal in the serving bowl.

5

Heat oil in a small pan.

6

When the oil is hot add cumin and lets it crackle few seconds then add asafoetida,

7

Add garlic, dry red chillies and green chilli.

8

Fry till garlic is slightly brown. Switch off the heat.

9

Add red chilli powder and immediately pour the tempering over the cooked dal.

10

Add lemon juice and garnish with coriander leaves. Serve hot with rice or phulka.

Ingredients

 1 cup Mix yellow lentil and split chickpeas
 4 cups Water
 1 cup Spinach (Palak) chopped
 Salt as per taste
 ½ tbsp Turmeric powder
 2 tbsp Oil
 8 qts Garlic cloves (cut in pieces)
 4 qts Dry red chilies
 2 qts Green chilies split into half
 1 tbsp Cumin seeds
 ½ tbsp Asafoetida
 1 tbsp Red chili powder
 1 tbsp Fresh coriander chopped
 1 tbsp Lemon juice

Directions

1

Wash the dal and put it in a pressure pan.

2

Add 4 cups of water, chopped spinach, salt and turmeric powder.

3

Pressure cook till done or you can cook it in a lidded pan on medium heat till done.

4

Transfer the dal in the serving bowl.

5

Heat oil in a small pan.

6

When the oil is hot add cumin and lets it crackle few seconds then add asafoetida,

7

Add garlic, dry red chillies and green chilli.

8

Fry till garlic is slightly brown. Switch off the heat.

9

Add red chilli powder and immediately pour the tempering over the cooked dal.

10

Add lemon juice and garnish with coriander leaves. Serve hot with rice or phulka.

Dal Palak (lentils spinach curry)
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