Dal Palak
Ingredients
The lentils and spices
-
1
cup
urad dal
-
½
teaspoon
turmeric powder
-
1
teaspoon
cumin seeds
-
1
inch
ginger, minced fine or grated
-
1
tablespoon
small green chile, minced
-
1
teaspoon
mustard seeds
-
¼
teaspoon
asafoetida powder/hing (optional)
-
½
teaspoon
red chili powder
-
¼
teaspoon
red pepper
-
¾ - 1
cup
water
-
1
teaspoon
salt, to taste
The cooking fat
-
2 - 3
tablespoons
ghee or coconut oil (for vegan)
The greens
-
2
cups
chopped fresh spinach
Instructions
- Pick through lentils and wash well, then combine lentils with turmeric powder in a large pot or pressure cooker and cook until soft and mushy.
- Drain and mash the lentils, then set aside.
- In a large skillet over medium heat, heat ghee and add cumin seeds, frying for a few seconds.
- Add minced ginger and fry for a minute, then add chopped green chile and fry for another minute.
- Add chopped spinach, red chili powder, and asafoetida powder, sautéing for 7-8 minutes until spinach is soft.
- Combine the mashed lentils with the spinach mixture, adding ½ cup of water and stirring to combine.
- Adjust the consistency with more water if needed, then add salt to taste.
- Turn down the heat to low and simmer the dal palak for 6-7 minutes.
- Serve over steamed basmati rice with naan and raita.
Nutrition Facts (estimated)
Servings
4
Calories
226
Total fat
8g
Total carbohydrates
27g
Total protein
13g
Sodium
620mg
Cholesterol
0mg
You might also like