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Palak Dal
A nourishing everyday Indian dal of yellow lentils with fresh spinach and a tempered spice oil. Frying the cumin seeds and chillies in ghee separately, then pouring the sizzling tempered oil over the finished dal, gives it that final burst of aroma a dal cooked entirely in one pot would miss.
Ingredients
Instructions
Rinse dal and simmer in 1L water with turmeric until completely soft, about 30 minutes.
Mash lightly with the back of a spoon.
In a separate pan heat ghee, fry cumin seeds and dried chillis until fragrant.
Add onion and cook until golden, add garlic and ginger.
Add tomatoes and ground spices, cook 8 minutes until thick.
Add spinach and cook 3 minutes until wilted.
Pour over the dal, stir through and simmer 5 minutes.
Scatter with coriander, serve with rice or roti.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
