Dal palak is undoubtedly a very healthy dish with its origins in the northern part of India. If you are vegetarian and loves Indian cuisine, this is certainly a great addition to your recipe repertoire. I’m not a vegan obviously, but for me, it’s comfort food with all the goodness of lentils and spinach.
More Indian Vegetable Curries:
- Veg Korma | Mixed Vegetable Kurma
- Dal Tadka | Lentils Curry – Restaurant Style
- Kashmiri Dum Aloo | Curried Baby Potatoes
Yield: 6
Dal Palak / Lentil and Spinach Curry
This dal palak is easy to make and perfect side dish for rice or roti.
Prep Time
5 minutes
Cook Time
25 minutes
Total Time
30 minutes
Ingredients
- 1 cup red lentils
- ½ cup spinach, roughly chopped
- ½ cup cumin seeds
- 2 green chillies, sliced (optional)
- 1 small onion roughly chopped
- ½ tsp ground turmeric
- 2-3 sprigs of coriander leaves, chopped
- Salt to taste
- 3-4 tbsp oil
- Water
Instructions
- Heat oil in a deep pan. Fry cumin seeds and garlic. Throw in chopped onion and green chillies.
- Put lentils along with two cups of water, and ground turmeric. Allow it to boil. Then reduce the heat, and cook, covered for around 10 minutes. When cooked, lentils will turn yellow and mushy. Now you can add chopped spinach and enough salt. And add more water if required. Cook, covered for another 10 minutes.
- Stir in chopped coriander leaves and serve.
Nutrition Information
Yield
6Serving Size
1Amount Per Serving Calories 331Total Fat 30gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 27gCholesterol 0mgSodium 104mgCarbohydrates 13gFiber 4gSugar 2gProtein 5g
Nish, I make it quite often, your pic looks very tempting and pushing me to make it soon 🙂