dal palak - lentil curry with spinach
Dal palak is a healthy and delicious lentil curry that's sure to please.
Servings: 6 as a side dish
- 1 tsp cumin powder
- 1 tsp kashmiri chili powder
- 2 tsp indian restaurant spice mix or curry powder
- 1/2 tsp amchoor powder
- 1 tsp kosher salt plus more to taste at the end
cook the lentils
- 1 cup red split lentils (masoor dal)
- 1/2 tsp turmeric
- 3 1/2 cups water
- 3 tbsp neutral oil (e.g. vegetable)
- 1/2 tsp cumin seeds
- 1/2 tsp brown mustard seeds
- 2-3 dried kashmiri chilies
- 1 tbsp garlic ginger paste
- the spice mix
- 9 oz cooked spinach (frozen works well here)
- the cooked lentils
Make the spice mix
Combine the cumin powder, Kashmiri chili powder, restaurant spice mix, amchoor powder and salt in a small bowl. Set aside.
Cook the lentils
Combine the water, turmeric and lentils in a pot large enough to also hold the spinach (you will add that later). Bring to a boil, cover and simmer until the lentils disintegrate. You are after creamy mush here.
Make the tempering
Heat the oil over medium heat. Add the cumin seed and mustard seed to the hot oil.
When the cumin and mustard seed starts to crackle (around 30 seconds) add the whole, dried chilies. As soon as they start to discolour add the garlic ginger paste.
Stir until the garlic ginger paste stops sputtering.
Reduce the heat to medium low and add the spice mix. Stir to combine and cook for about 30 seconds. Be careful not to let the spices burn.
Add this tempering to the lentils. Stir to combine.
Add the drained spinach. Mix well. Reheat the dal palak gently over low heat if needed. Taste and adjust the salt. Lentils do take a fair bit of salt but creep up carefully. You can add salt. You can't take it away.
Calories: 133kcal | Carbohydrates: 20g | Protein: 6g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 19mg | Sodium: 613mg | Potassium: 5mg | Fiber: 1g | Sugar: 1g | Vitamin A: 120IU | Calcium: 88mg | Iron: 1.1mg