Creamy Spinach and Lentil Curry — Dal Palak
A North Indian dal of yellow lentils simmered with fresh spinach, garlic, and a ghee-tempered tadka of cumin and dried red chilli.
Indian
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Rinse toor dal and moong dal. Wash and roughly chop spinach. Grate ginger, finely chop tomatoes, finely slice garlic, break dried red chillies in half. Measure all spices and ghee.
Boil
Combine both dals, 1000ml water, 0.5 tsp turmeric, and 0.5 tsp salt in a medium saucepan. Bring to a boil over high heat, skim foam, reduce to low. Simmer covered 18–20 minutes until lentils are completely soft.
Build 1
Whisk dal briefly to break down whole lentils. Add spinach, ginger, tomatoes, remaining 0.5 tsp turmeric, and remaining 0.5 tsp salt. Stir and simmer uncovered 6–7 minutes on medium-low until spinach wilts completely and dal reaches creamy consistency.
Bloom
Heat ghee and oil in a small skillet over medium heat. Add cumin seeds, let sizzle 15 seconds. Add asafoetida and sliced garlic, cook 60–90 seconds until garlic turns light golden. Add broken red chillies and Kashmiri chilli powder, sizzle 5 seconds without burning.
Finish and plate
Pour entire tempering over simmering dal, stir once to swirl through. Rest covered 1 minute off heat. Divide between 2 bowls and garnish each with 1 tbsp fresh coriander. Serve with lemon wedge alongside.
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