Dal Palak (Spinach Lentil Dal)
Creamy lentils simmered with spinach, turmeric, garlic, and ginger. It marries fiber-rich lentils with iron-rich greens and anti-inflammatory spices — a nourishing one-pot meal.
These recipes celebrate traditional, nutritious ingredients. They are not intended to diagnose, treat, cure, or prevent any disease. Consult a healthcare professional for medical advice.
Ingredients
- 1.5 cupslentils (red or yellow)
- 4 cupsspinach or chard (chopped)
- 1 onion (diced)
- 3 clovesgarlic (minced)
- 1 tbspginger (grated)
- 1 tspturmeric
- 1 tspcumin
- 5 cupswater
- 2 tbspoil
- 1 lime
Instructions
- 1
Simmer the lentils with the turmeric and water until soft, about 20 minutes.
20:00 - 2
Separately, fry the onion, garlic, ginger, and cumin in oil until golden — this tempering (tadka) is poured in for flavor.
- 3
Stir the tempering and the spinach into the lentils and simmer 5 minutes until the greens wilt.
05:00 - 4
Finish with lime and salt. Serve with rice or tortillas.
Notes
Lentils for fiber and steady energy, spinach for iron, turmeric and ginger for the anti-inflammatory angle — a lot of good in one pot. The tempering step is what makes dal taste restaurant-good. Photo: Adobe Stock (#526253358), licensed.
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