📝 About This Recipe
This soul-warming Dal Palak is a cornerstone of Indian home cooking, blending protein-rich yellow lentils with the vibrant, iron-packed goodness of fresh spinach. Infused with a fragrant 'tadka' of toasted cumin, garlic, and smoky chilies, this dish offers a perfect balance of creamy texture and bold, aromatic spice. It is a naturally gluten-free masterpiece that proves simple, wholesome ingredients can create a deeply satisfying and sophisticated meal.
🥗 Ingredients
The Lentil Base
- 1 cup Toor Dal (Split Pigeon Peas) or Masoor Dal (Red Lentils) (rinsed thoroughly until water runs clear)
- 3 cups Water (for boiling)
- 1/2 teaspoon Turmeric powder
- 1 teaspoon Salt (adjust to taste)
The Spinach & Aromatics
- 4 cups Fresh Baby Spinach (roughly chopped)
- 2 tablespoons Ghee or Coconut Oil (use oil for a vegan option)
- 1 teaspoon Cumin seeds (whole)
- 1 medium Yellow Onion (finely diced)
- 1.5 tablespoons Ginger-Garlic Paste (or freshly grated)
- 2 pieces Green Chilies (slit lengthwise)
- 1 large Roma Tomato (finely chopped)
The Spice Blend (Masala)
- 1 teaspoon Coriander powder
- 1/2 teaspoon Kashmiri Red Chili Powder (for mild heat and vibrant color)
- 1/2 teaspoon Garam Masala (added at the end)
- 1 tablespoon Lemon Juice (freshly squeezed)
👨🍳 Instructions
-
1
Rinse the lentils in a fine-mesh sieve under cold running water until the water is no longer cloudy. This removes excess starch and ensures a better texture.
-
2
In a heavy-bottomed pot or pressure cooker, combine the rinsed lentils, 3 cups of water, turmeric, and salt. If using a regular pot, bring to a boil, then simmer partially covered for 25-30 minutes until the lentils are soft and easily mashed with a spoon.
-
3
While the lentils cook, heat the ghee or coconut oil in a wide skillet or kadai over medium heat.
-
4
Add the cumin seeds to the hot oil. Wait for them to sizzle and become fragrant (about 30 seconds), taking care not to burn them.
-
5
Stir in the diced onions and sauté for 5-7 minutes until they turn a light golden brown and become translucent.
-
6
Add the ginger-garlic paste and slit green chilies. Sauté for another 2 minutes until the raw smell of the garlic disappears.
-
7
Mix in the chopped tomatoes, coriander powder, and red chili powder. Cook for 4-5 minutes, mashing the tomatoes with your spatula until they soften and the oil begins to separate from the masala.
-
8
Add the chopped spinach to the skillet in batches. Stir well and cook for 3-4 minutes until the spinach has completely wilted and reduced in volume.
-
9
Once the lentils are cooked, whisk them lightly to create a creamy consistency, then pour them into the skillet with the spinach and masala base.
-
10
Stir everything together. If the dal is too thick, add 1/2 cup of hot water to reach your desired consistency. Simmer on low heat for 5 minutes to allow the flavors to meld.
-
11
Turn off the heat. Stir in the garam masala and fresh lemon juice. The acidity of the lemon is crucial to brighten the earthy flavors of the lentils and spinach.
-
12
Cover the pot and let it rest for 2 minutes before serving to let the aromatics settle.
💡 Chef's Tips
For the best texture, soak your lentils for 30 minutes before cooking to ensure even softening. If you want a smokier flavor, perform a second 'tadka' by heating a teaspoon of ghee with a pinch of cumin and dried red chilies and pouring it over the finished dish. Do not overcook the spinach; adding it toward the end ensures it retains its vibrant green color and nutritional value. If using red lentils (Masoor Dal), they will cook much faster and become creamier than Toor Dal. Always use fresh ginger and garlic rather than bottled paste for a significantly more vibrant flavor profile.
🍽️ Serving Suggestions
Serve hot over steamed Basmati rice or Jeera (cumin) rice. Pair with gluten-free flatbreads like Socca (chickpea flour pancakes) or store-bought GF naan. Accompany with a side of cooling cucumber raita to balance the spices. A side of tangy Indian lime pickle or mango chutney adds a wonderful punch. Enjoy alongside a crisp kachumber salad (diced cucumber, tomato, and onion with lemon).