Spinach Dal (Palak Dal) – Easy Indian Recipe

Step 1: Prepare Lentils

Wash 300 grams of red lentils (masoor dal) thoroughly.

Step 2: Cook Lentils

Add the washed lentils to a pot. Pour in 1.2 liters of water. Add 1 teaspoon of salt and 1 teaspoon of turmeric powder. Bring the mixture to a boil, then reduce heat to medium and let it cook for 10-12 minutes, or up to 15 minutes maximum, until the lentils are broken up and have a perfect consistency. Stir occasionally.

Step 3: Prepare Spinach

While the lentils are cooking, take 200 grams of spinach leaves. Wash them and then chop them into smaller pieces.

Step 4: Add Spinach to Dal

Once the lentils are cooked, add the chopped spinach to the pot. Stir well and cook for another 5 minutes until the spinach wilts down.

Step 5: Prepare Garlic

Peel 6-8 garlic cloves and slice them thinly.

Step 6: Prepare Tempering (Tadka)

Heat 2 teaspoons of ghee (or oil for a vegan option) in a small pan. Add 1 teaspoon of cumin seeds. Once the cumin seeds start to sizzle, add the thinly sliced garlic. Cook the garlic for 2-3 minutes until it turns nice and golden, but not burnt. Turn off the heat and sprinkle chili powder to your taste.

Step 7: Finish and Serve

Pour the prepared tempering over the cooked spinach dal. Serve hot with rice, roti, or enjoy it as a soup.

• Place a wooden spoon across the pot to prevent the dal from spilling over while boiling.

• You can use other types of lentils like Toor Dal or Moong Dal, but cooking time may vary (5-10 minutes longer).

• To make it vegan, use oil instead of ghee for tempering.