Description
Dal Palak (Spinach Dal) is a comforting and nutritious Indian-inspired lentil stew made with red lentils and fresh spinach, enhanced with a flavorful tempering of mustard seeds, cumin, garlic, ginger, and aromatic spices. This recipe offers a perfect balance of protein and greens, ideal for a wholesome meal served with rice.
Ingredients
Dal Ingredients
- 1 ½ cups (300g) red lentils (split red or split yellow lentils)
- 4 cups (960 mL) water
- ¾ teaspoon ground turmeric
- 1 ½ heaping teaspoons kosher salt, plus more to taste
- 1 ½ tablespoons freshly squeezed lemon juice, plus more to taste
- 1 handful (12g) cilantro leaves and tender stems, chopped
- Cooked rice to serve 4
Spinach Tadka Ingredients
- 3 to 4 tablespoons unrefined coconut oil
- 1 ½ teaspoon black or brown mustard seeds
- 1 ½ teaspoon cumin seeds
- 1 medium yellow onion, finely diced
- 4 fat or 6 medium garlic cloves, finely chopped or thinly sliced
- 1 ½-inch (4 cm) piece fresh ginger, peeled and sliced into thin matchsticks
- 1 serrano or jalapeño pepper, finely chopped (optional)
- 2 to 5 dried red chile peppers, torn in half
- 20 fresh curry leaves (optional but highly recommended)
- A couple pinches of asafoetida (hing) (optional; omit if gluten free)
- 5 ounces (140g) baby spinach
Instructions
- Prepare the lentils: Rinse the red lentils in a fine-mesh sieve until the water runs mostly clear to remove any impurities.
- Cook the dal: Add the rinsed lentils to a medium saucepan with 4 cups of water. Bring to a boil and skim off any foam with a spoon. Reduce heat to a simmer, stir in the turmeric, and partially cover the pan. Simmer for 20 to 30 minutes until the lentils are soft, tender, and mostly broken down.
- Puree the dal: Whisk vigorously for about 1 minute to partially puree the lentils. If not easily pureed, cook longer. Continue cooking and whisking occasionally until completely soft and thickened.
- Season the dal: Stir in 1 ½ teaspoons kosher salt and 1 ½ tablespoons lemon juice. Adjust salt and lemon juice to taste. Keep the dal warm over low heat while preparing the spinach tadka.
- Heat the oil: In a medium or large frying pan over medium-high heat, add 3 tablespoons coconut oil and heat until shimmering.
- Temper the spices: Add mustard seeds and cumin seeds. Shake the pan or stir frequently. Once mustard seeds start popping, add the diced onion and a pinch of salt. Reduce heat to medium and cook, stirring occasionally, until onions are golden brown, about 6 to 8 minutes.
- Add aromatics and chiles: Stir in garlic, ginger, and serrano pepper (if using). Cook for 1 to 2 minutes, stirring frequently. Add dried red chiles, curry leaves, and asafoetida (if using). Cook for 30 seconds, stirring frequently.
- Cook the spinach: If oil has dried, add 1 tablespoon more coconut oil. Add half of the baby spinach and ¼ teaspoon kosher salt. Toss and stir frequently with tongs until wilted. Add the remaining spinach and stir-fry until all spinach is wilted.
- Combine: Remove the spinach tadka from heat and pour it over the warm dal. Stir well to combine all flavors.
- Final seasoning and serve: Taste the dal and adjust with more lemon juice or salt if needed. Garnish with chopped cilantro. Serve hot with cooked rice.
Notes
- Use unrefined coconut oil for its mild flavor and health benefits; you can substitute with other neutral oils if preferred.
- The serrano or jalapeño pepper is optional — omit or adjust according to your heat preference.
- Dried red chilies add smokiness and spice; adjust quantity or omit to suit taste or dietary requirements.
- Fresh curry leaves enhance aroma; if unavailable, omit or substitute with a small pinch of dried curry powder.
- Asafoetida (hing) is optional and provides a unique flavor. Omit if strict gluten-free adherence is needed.
