Dal Palak with Spinach (Print Version)
# Ingredients:
→ Pre-Prep
01 -
¾ cup chana dal, soaked with pinch of baking soda (or moong dal/toor dal)
02 -
¾ cup masoor dal, rinsed and drained
03 -
225g spinach, rinsed, patted dry and finely shredded
→ Dal
04 -
4 tablespoons olive oil or avocado oil
05 -
1 medium onion (about 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 Kashmiri chili powder
10 -
1 large tomato, chopped (1 cup)
11 -
2 teaspoons green chili, chopped (optional, remove seeds for less heat)
12 -
1½ teaspoons fresh ginger, grated
13 -
1 teaspoon turmeric
14 -
2 teaspoons ground coriander
15 -
1 teaspoon garam masala
16 -
1 teaspoon kasuri methi (dried fenugreek leaves, optional)
17 -
1 liter water
18 -
1 teaspoon salt
19 -
2 teaspoons lemon juice
→ Garnish
20 -
2 tablespoons fresh cilantro, chopped
21 -
1 tablespoon ghee (optional)
# Instructions:
01 -
Rinse both types of lentils thoroughly until water runs clear and drain in colander. If using yellow lentils instead of red lentils, soak them in water for about an hour to soften.
02 -
Rinse spinach leaves, drain and pat dry. Stack all spinach leaves, roll them together and slice finely into thin ribbons.
03 -
Heat oil in a medium cooking pot. Add onions and sauté over medium heat until golden brown, about 20 to 25 minutes. Using a frying spatula, separate the onions from oil, draining well and transfer to a small bowl.
04 -
Check oil temperature by placing your palm three inches above it. When hot enough, add cumin seeds. Once seeds start to splutter, add grated garlic and dried red chilies. Sauté until garlic turns light golden brown, then add back the fried onions. Turn off heat and stir in chili powder, ensuring it doesn't burn.
05 -
Set aside half of the onion and oil mixture in a small bowl for later use.
06 -
Add chopped tomatoes to the remaining onion mixture and cook until softened.
07 -
Incorporate grated ginger, green chilies, turmeric, coriander powder, garam masala and kasuri methi. Stir continuously to prevent spices from burning.
08 -
Add the soaked and drained lentils with water and bring to a boil. Lower heat, cover with lid and simmer for about 30 minutes. Add salt and continue cooking until most lentils break down, becoming slightly mushy with a thick sauce-like consistency. Aim for a slightly thinner consistency than desired as it will thicken further after cooking.
09 -
Add shredded spinach, half of the reserved onion-spice oil and chopped cilantro into the cooked dal. Stir and simmer for 5 to 10 minutes. Finish with lemon juice and adjust seasonings to taste.
10 -
Transfer the dal to a serving dish. Top with remaining onion-seasoning oil, fresh cilantro and ghee if using. Serve hot with steamed rice.
# Notes:
01 -
If using frozen spinach, thaw completely and squeeze out excess moisture before adding to the dal.
02 -
For best results, cook the dal until it's slightly thinner than desired as it will continue to thicken after cooking.
03 -
This dish can be stored in an airtight container in the refrigerator for up to 3 days.