Dal Palak
Delight in the hearty and nutritious flavors of **Dal Palak**, a comforting Indian dish that combines creamy toor dal (split pigeon peas) with vibrant, nutrient-rich spinach. This wholesome recipe is infused with a medley of spices such as cumin, turmeric, and garam masala, creating an aromatic and flavorful experience. The sautéed blend of onions, tomatoes, garlic, and ginger forms a savory base, while fresh green chilies add a gentle kick. Perfectly simmered to bring out its rich, earthy flavors, Dal Palak pairs wonderfully with steamed rice or warm flatbreads, making it an ideal choice for a wholesome lunch or dinner. Ready in just 45 minutes, this easy and protein-packed dish is both vegan-friendly and gluten-free, ensuring a wholesome meal for everyone to enjoy.
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Recipe Information
Ingredients
- 1 cup Toor dal (split pigeon peas)
- 2 cups Fresh spinach leaves
- 4 cups Water
- 1 large, finely chopped Onion
- 1 large, diced Tomato
- 3 minced Garlic cloves
- 1 inch, grated Ginger
- 1 finely chopped Green chili
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Red chili powder
- 1 teaspoon Cumin seeds
- 0.5 teaspoon Mustard seeds
- 1 teaspoon Coriander powder
- 0.5 teaspoon Garam masala
- 1 teaspoon or to taste Salt
- 2 tablespoons Oil
- 2 tablespoons, chopped Cilantro leaves
Instructions
Rinse the toor dal in cold water until the water runs clear. Soak the dal in water for 15 minutes.
While the dal soaks, wash the fresh spinach leaves thoroughly and chop them finely. Set aside.
Drain the dal and transfer it to a pressure cooker. Add 3 cups of water, turmeric powder, and a pinch of salt. Pressure cook the dal for 3-4 whistles or until it is soft. Once cooked, mash it slightly with a spoon to achieve a creamy texture.
In a large pan, heat oil over medium heat. Add the mustard seeds and cumin seeds. Allow them to splutter.
Add the finely chopped onion to the pan and sauté until they turn golden brown.
Add minced garlic, grated ginger, and chopped green chili. Sauté for another minute until the raw aroma disappears.
Add the diced tomato and cook until it softens and blends with the other ingredients.
Stir in the red chili powder, coriander powder, and garam masala. Cook for an additional 2 minutes to allow the spices to release their flavors.
Add the chopped spinach and cook until it wilts down, stirring frequently.
Pour in the cooked dal and add a cup of water to adjust the consistency. Mix everything well and bring to a gentle simmer.
Add salt to taste and let the dal palak cook for another 5 minutes on low heat to meld all flavors together.
Garnish with chopped cilantro leaves before serving.
Serve hot with rice or flatbread for a wholesome meal.
Nutrition Facts
Calories |
272 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.5 g | 11% | |
| Saturated Fat | 1.2 g | 6% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 514 mg | 22% | |
| Total Carbohydrate | 39.0 g | 14% | |
| Dietary Fiber | 9.3 g | 33% | |
| Total Sugars | 4.5 g | ||
| Protein | 12.6 g | 25% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 95 mg | 7% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 691 mg | 15% | |
*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.
