Dairy-Free Dal Palak
Discover the wholesome flavors of Dairy-Free Dal Palak, a vibrant Indian dish that harmonizes protein-rich yellow moong dal with nutrient-packed spinach. This vegan-friendly recipe is infused with aromatic spices like cumin, turmeric, and garam masala, delivering a fragrant yet comforting bowl of goodness. Sautéed spinach adds a fresh, earthy touch, while coconut oil ties everything together with a subtle richness—no dairy needed! Finished with a splash of zesty lemon juice and garnished with fresh coriander, this dish pairs perfectly with steamed rice or warm flatbread for a satisfying gluten-free meal. Ready in under an hour, this crowd-pleaser is ideal for weeknight dinners or healthy meal prep.
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Recipe Information
Ingredients
- 1 cup Yellow moong dal (split yellow lentils)
- 3 cups Fresh spinach leaves
- 3 cups Water
- 1 medium Onion, finely chopped
- 1 medium Tomato, finely chopped
- 3 Garlic cloves, minced
- 1 teaspoon Ginger, grated
- 1 Green chili, slit
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Cumin seeds
- 1 teaspoon Coriander powder
- 0.5 teaspoon Garam masala
- 2 tablespoons Coconut oil
- 1 teaspoon Salt
- 1 tablespoon Lemon juice
- 2 tablespoons Coriander leaves, chopped
Instructions
Rinse the yellow moong dal under cold running water until the water runs clear. Drain and set aside.
Heat 1 tablespoon of coconut oil in a large pot over medium heat. Add the cumin seeds and let them sizzle for a few seconds until fragrant.
Add the chopped onions and sauté until they turn translucent.
Add the minced garlic, grated ginger, and slit green chili. Sauté for another minute.
Stir in the turmeric powder, coriander powder, and chopped tomatoes. Cook until the tomatoes become soft and mushy.
Add the rinsed dal and 3 cups of water to the pot. Stir well and bring to a boil.
Reduce the heat to low, cover the pot, and let it simmer for about 15–20 minutes or until the dal is cooked and has a soft texture.
While the dal is cooking, heat the remaining 1 tablespoon of coconut oil in a pan over medium heat. Add the spinach leaves and sauté until they wilt down. Set aside.
Once the dal is cooked, add salt, and garam masala to it. Mix well.
Add the sautéed spinach to the dal mixture and stir to combine everything thoroughly.
Cook for another 5 minutes to let the flavors meld together. Adjust seasoning as necessary.
Turn off the heat and stir in the lemon juice.
Garnish with fresh coriander leaves before serving.
Serve hot with rice or Indian flatbread.
Nutrition Facts
Calories |
268 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.0 g | 10% | |
| Saturated Fat | 6.0 g | 30% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 519 mg | 23% | |
| Total Carbohydrate | 37.6 g | 14% | |
| Dietary Fiber | 6.3 g | 23% | |
| Total Sugars | 4.3 g | ||
| Protein | 14.0 g | 28% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 87 mg | 7% | |
| Iron | 3.7 mg | 20% | |
| Potassium | 916 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
