Palak Daal Lentils Wtih Spinach
Dive into the comforting and nutritious flavors of **Palak Daal Lentils with Spinach**, a wholesome Indian recipe that combines velvety toor dal (yellow lentils) with fresh, vibrant spinach. Perfectly spiced with aromatic cumin and mustard seeds, fragrant curry leaves, and a touch of turmeric, this dish is brought to life with a savory onion-tomato base and a hint of heat from green chilies. Simmered to perfection, it’s finished with a splash of zesty lemon juice and a sprinkle of fresh cilantro for a burst of freshness. The recipe is a healthy, protein-packed meal that pairs beautifully with steamed rice, roti, or naan. Ready in just 45 minutes, this easy daal with spinach offers a comforting balance of flavor, nutrition, and warmth, making it a staple for busy weeknights or cozy dinners. Keywords: Lentils with Spinach, Palak Daal, Indian Lentil Curry, Healthy Vegetarian Recipe.
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Recipe Information
Ingredients
- 1 cup toor dal (yellow lentils)
- 3 cups fresh spinach
- 4 cups water
- 1 medium onion
- 2 medium tomatoes
- 3 pieces garlic cloves
- 1 inch ginger
- 2 pieces green chilies
- 0.5 teaspoon turmeric powder
- 1 teaspoon cumin seeds
- 1 teaspoon mustard seeds
- 0.5 teaspoon red chili powder
- 1 teaspoon salt
- 2 tablespoons ghee or oil
- 8 leaves curry leaves
- 2 tablespoons cilantro (for garnish)
- 1 tablespoon lemon juice
Instructions
Rinse the toor dal in cold water 2-3 times until the water runs clear. Set it aside.
Finely chop the onion, tomatoes, ginger, garlic, green chilies, and spinach.
In a deep pot, combine the rinsed dal, 3 cups of water, turmeric powder, and salt. Cook over medium heat for about 20-25 minutes, stirring occasionally, until the dal is soft and mushy. Alternatively, you can pressure cook the dal for about 3 whistles.
While the dal is cooking, heat ghee or oil in a large pan over medium heat.
Once the oil is hot, add mustard seeds and cumin seeds. Let them splutter for about 30 seconds.
Add curry leaves, garlic, ginger, and green chilies. Sauté for 1-2 minutes until fragrant.
Add chopped onions and cook until golden brown, about 5 minutes.
Stir in chopped tomatoes and cook until they soften and blend with the onions, about 5 minutes.
Add red chili powder and mix well. Then, add the chopped spinach and cook until wilted, 2-3 minutes.
Combine the cooked dal with the spinach mixture. Add 1 cup of water (adjust for desired consistency) and let everything simmer for 5-7 minutes, stirring occasionally.
Taste and adjust salt and spices as needed.
Finish with fresh lemon juice and garnish with chopped cilantro.
Serve hot with steamed rice, naan, or roti.
Nutrition Facts
Calories |
168 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.8 g | 10% | |
| Saturated Fat | 4.3 g | 22% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 21 mg | 7% | |
| Sodium | 520 mg | 23% | |
| Total Carbohydrate | 19.1 g | 7% | |
| Dietary Fiber | 6.1 g | 22% | |
| Total Sugars | 4.8 g | ||
| Protein | 5.6 g | 11% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 88 mg | 7% | |
| Iron | 2.6 mg | 14% | |
| Potassium | 429 mg | 9% | |
*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.
