Imagine a dish that combines the earthy richness of lentils with the vibrant green goodness of spinach, creating a culinary masterpiece that's not just delicious but incredibly nutritious. Palak Dal is more than just a recipe—it's a journey through traditional Indian flavors that will transport your taste buds to the heart of South Asian cuisine. Whether you're a seasoned cook or a curious food enthusiast, this spinach dal promises to be your new favorite comfort food that's both healthy and incredibly satisfying.
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: Indian
Serves: 4 servings
Ingredients
- 1 cup split yellow lentils (moong dal)
- 2 cups spinach, chopped
- 1 onion, chopped
- 2 tomatoes, chopped
- 2 green chilies, slit
- 1 teaspoon turmeric powder
- 1 teaspoon cumin seeds
- Salt to taste
- 2 tablespoons oil or ghee
Instructions
- Begin by rinsing the split yellow lentils (moong dal) under cold running water until the water runs clear. This helps remove any impurities and excess starch.
- In a medium-sized pot, add the rinsed moong dal and 3 cups of water. Bring it to a boil over medium-high heat. Once boiling, reduce the heat to low, cover, and let it simmer for about 20 minutes or until the lentils are soft and cooked through. Stir occasionally to prevent sticking.
- While the lentils are cooking, prepare the spinach. Wash the spinach leaves thoroughly under cold water to remove any dirt or grit. Chop the spinach into smaller pieces and set aside.
- In a separate pan, heat 2 tablespoons of oil or ghee over medium heat. Once hot, add 1 teaspoon of cumin seeds and let them sizzle for a few seconds until they become fragrant.
- Add the chopped onion to the pan and sauté until it turns golden brown, stirring occasionally to prevent burning. This should take about 5-7 minutes.
- Once the onions are golden, add the slit green chilies and chopped tomatoes to the pan. Cook for an additional 5-7 minutes, stirring occasionally, until the tomatoes soften and the mixture becomes a thick paste.
- Stir in 1 teaspoon of turmeric powder and salt to taste. Mix well to combine all the ingredients.
- Once the lentils are cooked, add the chopped spinach to the pot with the lentils. Stir well to incorporate the spinach, and cook for an additional 5 minutes until the spinach wilts and is fully cooked.
- Combine the lentil and spinach mixture with the sautéed onion and tomato mixture. Stir well to ensure everything is evenly mixed. If the dal is too thick, you can add a little water to reach your desired consistency.
- Let the Palak Dal simmer for another 5 minutes to allow the flavors to meld together. Taste and adjust the seasoning if necessary.
- Once ready, remove from heat and serve hot with steamed rice or Indian bread (roti, naan) for a complete meal.
Tips
- Always rinse your lentils thoroughly to remove excess starch and ensure a smoother texture.
- Use fresh spinach for the best flavor and maximum nutritional benefits.
- Control the heat of your dal by adjusting the number of green chilies.
- For a creamier consistency, you can blend a portion of the cooked lentils before adding the spinach.
- Toast your cumin seeds until they're fragrant to enhance their nutty flavor.
- If you prefer a vegan version, use oil instead of ghee.
- Serve immediately for the best taste and texture, as dal tends to thicken as it cools.
- Pair with fresh, warm rice or soft Indian bread for a complete meal experience.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
