Palak Dal

Name: Palak Dal
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 300g yellow toor dal or chana dal; 200g fresh spinach, roughly chopped; 1 white onion, diced; 3 cloves garlic, minced; 2cm fresh ginger, minced; 2 ripe tomatoes, diced; 1 tsp turmeric; 1 tsp ground cumin; 1 tsp ground coriander; 3 tbsp ghee or vegetable oil; 1 tsp cumin seeds; 2 dried red chillis; 1 handful fresh coriander

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.

Total time

55 min

Prep

15 min

Cook

40 min

Difficulty

easy

Cuisine

Indian

vegetarianvegangluten-free

Ingredients

300gyellow toor dal or chana dal

200gfresh spinach, roughly chopped

1white onion, diced

3 clovesgarlic, minced

2cmfresh ginger, minced

2ripe tomatoes, diced

1 tspturmeric

1 tspground cumin

1 tspground coriander

3 tbspghee or vegetable oil

1 tspcumin seeds

2dried red chillis

1 handfulfresh coriander

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.

Calories

Protein

2.9g

Fat

0.7g

Carbs

9.4g

Fiber

2.9g

Sodium

50mg

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