Name: Dal Palak (Spinach Dal)
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 2 servings
Cuisine: Indian
Ingredients: ½ cup Split Pigeon Peas, or Moong dal, washed and soaked; 2 cup Spinach, palak leaves, washed and finely chopped; 1 Onion, finely chopped; 1 Tomato, chopped; 1 tbsp Garlic, finely minced (palak loves garlic); 2 Green Chili Pepper, chopped; ½ tsp Ground Turmeric; ½ tsp Red Chilli Powder; 1 tsp Cumin Seeds; ¼ tsp Asafoetida; 1½ tbsp Ghee, or oil; 1 tsp Salt; 1 tbsp Lemon Juice, added at the end

35 mintotal

Prep 10 min · Cook 25 min

Serves: 2
Difficulty: Easy
Spice: Medium

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Method

Pressure cook the soaked lentils with the measured water, turmeric, and the oil for 3-4 whistles until completely broken down. Whisk thoroughly until smooth.
In a wide pan, heat the ghee or oil. Add the cumin seeds and asafoetida, allowing them to sizzle.
Introduce the finely minced garlic and green chillies. Sauté briefly until the garlic adopts a light golden hue.
Add the chopped onions and sauté until they become translucent.
Incorporate the chopped tomatoes, red chilli powder, and salt. Cook until the tomatoes break down completely.
Fold in the finely chopped spinach leaves. Stir well; the spinach will quickly wilt and release its moisture. Cook for 3-4 minutes.
3–4 min
Pour the whisked dal into the spinach masala base and mix well.
Adjust the consistency with warm water if the dal is too thick, then simmer on low heat for 5 minutes so the flavours come together.
5 min
Remove from the heat and stir in the fresh lemon juice to brighten the dal.
Serve immediately.

How to tell it's done

The dal should be creamy and smooth, with tender dark-green spinach flecks visible throughout.

Getting it right

Tip

Do not overcook the spinach; it should stay green and soft. A small garlic and dry red chilli tadka at the end adds aroma.

What to serve it with

Serve dal palak with hot phulkas, jeera rice or a bowl of plain yogurt.

Common mistakes

The spinach turns dull and the dal tastes muddy.: Cook the lentils first, then add chopped spinach near the end and simmer briefly. A squeeze of lemon after cooking keeps the flavour brighter.

Storing and reheating

Refrigerate dal palak in a shallow covered container for up to 3 days. Reheat gently until hot; freezing is possible for up to 2 months, though the spinach colour darkens.

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