Dhal Palak
Warm, nourishing, and packed with flavor, Dhal Palak is a delightful Indian lentil and spinach curry that’s perfect for a comforting meal. This wholesome dish combines protein-rich toor dal (split pigeon peas) with fresh, vibrant spinach, simmered in a fragrant blend of spices like cumin, turmeric, and garam masala. Infused with the goodness of garlic, ginger, and a touch of heat from green chilies, this one-pot recipe is both nutritious and satisfying. Whether paired with steamed rice, roti, or naan, Dhal Palak is a balanced vegetarian option that’s quick to prepare and easy to customize. Garnished with fresh cilantro and a squeeze of lemon for brightness, this vegan-friendly dish is a must-try for lovers of healthy, homestyle Indian cuisine.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup Toor dal (split pigeon peas)
- 2 cups Fresh spinach leaves (chopped)
- 3 cups Water
- 1 medium Onion (finely chopped)
- 1 medium Tomato (finely chopped)
- 2 whole Green chilies (slit)
- 3 whole Garlic cloves (minced)
- 1 teaspoon Ginger (grated)
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Cumin seeds
- 0.5 teaspoon Mustard seeds
- 0.25 teaspoon Asafoetida (hing)
- 0.5 teaspoon Red chili powder
- 1 teaspoon Coriander powder
- 0.5 teaspoon Garam masala
- 2 tablespoons Cooking oil or ghee
- 1 teaspoon Salt
- 2 tablespoons Cilantro (chopped, for garnish)
- 1 whole Lemon wedge (for serving)
Instructions
Rinse the toor dal thoroughly under cold water until the water runs clear, then soak for 10 minutes.
Add the soaked toor dal, 3 cups of water, and turmeric powder to a pressure cooker or a pot. Cook until the dal is soft and mushy. (~2 whistles in a pressure cooker, or ~20 minutes in a pot).
While the dal is cooking, heat oil or ghee in a large pan over medium heat.
Add cumin seeds, mustard seeds, and asafoetida to the hot oil, letting them sizzle for 20-30 seconds until aromatic.
Stir in the minced garlic, grated ginger, and slit green chilies. Sauté for a minute.
Add the chopped onion and cook until golden brown (~5-7 minutes).
Mix in the chopped tomatoes, red chili powder, coriander powder, and a pinch of salt. Cook until the tomatoes break down and the spices incorporate (~5 minutes).
Stir in the chopped spinach and let it wilt (~2-3 minutes).
Once the dal is cooked, mash it lightly and add it to the pan with the cooked spinach mixture. Mix well.
Add more water to adjust the consistency if needed and bring the mixture to a gentle boil.
Stir in garam masala and simmer for 5 minutes.
Taste and adjust salt as needed.
Garnish with freshly chopped cilantro and serve hot with rice, roti, or naan and a lemon wedge.
Nutrition Facts
Calories |
1087 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.9 g | 43% | |
| Saturated Fat | 4.8 g | 24% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2538 mg | 110% | |
| Total Carbohydrate | 157.5 g | 57% | |
| Dietary Fiber | 40.0 g | 143% | |
| Total Sugars | 14.9 g | ||
| Protein | 52.8 g | 106% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 405 mg | 31% | |
| Iron | 16.8 mg | 93% | |
| Potassium | 4360 mg | 93% | |
*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.
