dal palak recipe

One of the go-to recipes on rotation in my own home, this vegan lentil dal is a hearty, delicious, and nutritious way to batch-cook for the week ahead.

Vegan Lentil Dal with Spinach

coconut oil ((or other cooking oil))

onion,

salt

garlic,

2 inch piece of ginger, finely chopped ((approx. 2 tablespoons))

2-3 rocket chillies, thinly sliced ((more or less depending on how you

cardamom pods ((optional))

tsp cumin

tsp turmeric

tsp ground fenugreek

tsp smoked paprika ((optional))

1x 14 oz (400 g) tin chopped tomatoes

(400 g) dried red split lentils, rinsed ((see notes))

(1.2 litres) water

oz (200 ml) coconut milk

oz (150 g) fresh spinach ((see notes))

tsp garam masala

fresh coriander, chopped ((optional))

Heat the oil in a large pan and add the chopped onion. Sprinkle with salt and cook on a medium heat for 6-8 minutes or until soft.

Add in the chopped garlic, ginger, and chilli, and cook for a further few minutes.

After a few minutes, bash the cardamom pods gently with the side of a knife and add to the pan along with the cumin, turmeric, fenugreek, and smoked paprika. Mix well and allow to cook for a minute or so, adding a little more oil if necessary.

Next, stir in the chopped tomatoes and cook for a few minutes. Swirl a little water around the empty tin and add this to the pan.

After a few minutes, add the lentils and the water/stock. Bring to a simmer, then turn down the heat and cook for 15 minutes, stirring regularly. Add more water if the dal seems too thick, bearing in mind there&#39;s a little more liquid to come from the coconut milk.

After 15 minutes, stir in the coconut milk. Sometimes the solids separate from the liquid in the tin, so you may need to scrape it out with a knife. Cook for another 5-10 minutes on low heat.

Meanwhile, start adding handfuls of the spinach to the pan and stir it in to help it wilt down into the curry. After 5-10 minutes, the lentils should be soft and the spinach mixed through evenly, but continue cooking if the lentils need longer.

Stir in the garam masala and fresh coriander and cook for another couple of minutes.

Adjust the seasoning to taste and serve with boiled rice or pilau rice (see serving suggestions for more ideas). The cardamom pods can be quite strong, so you may want to remove these or remind people not to eat them.📸 See recipe steps &gt;📖 Table of contents &gt;

Simple, healthy, yet tasty and comforting this Dal Palak recipe or Spinach Dal is made with pigeon pea lentils (tuvar dal), red lentils (masoor dal) and fresh spinach (palak). The recipe is not overly spiced and is made without onion and garlic as well.

Dal Palak Recipe | Easy Spinach Dal

tuvar dal ((hulled

masoor dal ((hulled and split red lentils))

turmeric powder ((ground turmeric))

water (- for pressure cooking lentils)

Ghee (or oil)

cumin seeds

ginger (- finely chopped or 1 inch peeled ginger)

green chilies (- chopped or 1 green chilli)

spinach (- finely chopped)

kashmiri red chili powder (or paprika)

¼ teaspoon asafoetida ((hing))

water (or add as needed)

salt (as required)

Pick and rinse the lentils a few times in water. Take the lentils in a 2 litre stovetop pressure cooker. Also add turmeric powder and 1.5 cups of water.

Pressure cook on medium heat for 10 to 11 minutes or 7 to 8 whistles or until the lentils become soft and mushy. 

Open the lid only when the pressure drops naturally in the cooker. Check the lentils.

They should be cooked well and softened. Mash the lentils lightly with a spoon and set aside.

Pressure cooking lentils

In a pan, heat ghee. Keep the heat to a low and fry the cumin seeds first.

When they crackle, add the finely chopped ginger and green chillies. Fry for a few seconds or until the raw aroma of ginger goes away. 

Now add the finely chopped spinach. Mix the spinach with the rest of the fried spices.

Sauté spinach for some minutes until the leaves becomes soft and stops releasing water on a low to medium-low heat.

When the spinach leaves are softened, add the kashmiri red chili powder and asafoetida.

Mix well and sauté for half a minute on low heat.

Add the mashed lentils and salt according to taste. Mix the lentils with the sautéed and softened spinach.

Add water around ½ to 1 cup depending on how thick or thin you want the dal to be.

Stir to combine and simmer the dal for 5 to 6 minutes. Turn off the heat.

Serve Dal Palak hot with rice and a side vegetable dish or salad or raita.

Making dal palak

https://content.jwplatform.com/videos/qjtjSa81.mp4

Dal palak is easy and simple to make recipe of spinach with lentils. This dal palak recipe Is made without onion and garlic.

Dal Palak (Spinach with Lentils)

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Vegan Lentil Dal with Spinach

Dal Palak Recipe | Easy Spinach Dal

Top 2 dal palak recipe recipes from across the web

The most viewed dal palak recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Vegan Lentil Dal with Spinach

Dal Palak Recipe | Easy Spinach Dal

The most viewed dal palak recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine