Dal Palak Spinach Dal Flavor (Print Version)
# Ingredients:
→ Pre-Prep
01 -
¾ cup chana dal soaked with a pinch of baking soda, or moong dal/toor dal
02 -
¾ cup masoor dal, rinsed and drained
03 -
½ lb spinach, rinsed, patted dry, shredded
→ Dal
04 -
4 tablespoons olive oil or avocado oil
05 -
1 medium onion (1 cup, peeled, quartered and thinly sliced)
06 -
2 teaspoons cumin seeds
07 -
7 cloves garlic, finely grated (2 tablespoons)
08 -
4 dried red chilies
09 -
1 teaspoon chili powder (Kashmiri chili powder preferred)
10 -
1 large tomato (1 cup, chopped)
11 -
2 teaspoons chopped green chili (optional, remove seeds for less heat)
12 -
1½ teaspoons grated fresh ginger
13 -
1 teaspoon turmeric
14 -
2 teaspoons ground coriander
15 -
1 teaspoon garam masala
16 -
1 teaspoon kasuri methi (dry fenugreek leaves, optional)
17 -
4 cups water
18 -
1 teaspoon salt
19 -
2 teaspoons lemon juice
→ Garnish
20 -
2 tablespoons chopped cilantro
21 -
1 tablespoon ghee (optional)
# Instructions:
01 -
Rinse both the lentils thoroughly until the water runs clear, then drain them in a colander. If using yellow lentils instead of red lentils, soak them in water for 1 hour prior to cooking. Rinse spinach, drain, pat dry, roll the leaves together, and finely slice. If using frozen spinach, refer to optional notes.
02 -
Heat oil in a medium cooking pot over medium heat. Add onions and sauté until golden brown, approximately 20-25 minutes. Using a spatula, separate the fried onions from the oil, drain excess oil, and set them aside in a small bowl.
03 -
Ensure oil is sufficiently hot, then add cumin seeds. Stir until the seeds begin to splutter. Add grated garlic and dried red chilies, sauté until the garlic turns light golden brown. Add the fried onions back to the pot and remove the heat. Stir in the chili powder to avoid burning the spices. Divide half of this mixture into the bowl with onions for later use.
04 -
Add tomatoes to the pot and cook until softened. Mix in grated ginger, green chilies, turmeric, coriander powder, garam masala, and kasuri methi, ensuring the spices do not burn.
05 -
Add the soaked and drained lentils to the pot along with 4 cups of water. Bring to a boil, then reduce to low heat. Cover with a lid and simmer for 30 minutes. Add salt to taste and cook until the lentils break down, forming a thick but slightly liquid consistency.
06 -
Stir in the shredded spinach, half of the reserved onion-spice mixture, and cilantro. Simmer for 5-10 minutes. Add lemon juice and adjust seasoning as needed.
07 -
Transfer the dal to a serving dish. Garnish with the remaining onion-spice mixture, additional cilantro, and ghee if desired. Serve warm with steamed rice.
# Notes:
01 -
For a thicker consistency, blend some of the cooked dal using a hand blender.
02 -
Adding kasuri methi enhances the flavor, but it is optional.
03 -
To avoid burning spices, always cook them at a controlled temperature.