Dal Palak (Indian Lentil and Spinach Curry)

Luke Coutinho (Designed by Priyanka Vithlani, Meal planning analyst)

Simple indian, all time favorite Maa ki dal made with the combination of lentils cooked with and tempered with basic Indian spices.

No ratings yet

Prep Time 15

Cook Time 15

Total Time 30

Course Side Dish

Cuisine Indian

Servings

Calories 186 kcal

⅓ cup yellow lentil / dhuli moong dal / masur dal pre-soaked for 8 hrs
3 cups water
1 cup spinach / palak / fresh fenugreek leaves methi - chopped as per availability
salt to taste
1/2 tsp turmeric powder
1/4 tsp immunity powder
1 tbsp lemon juice
2 tbsp A2 ghee
1 tsp ginger - chopped
2 cloves garlic - chopped
1/2 tsp cumin seeds
1/4 tsp hing asafoetida
1 tbsp fresh coriander - chopped

Wash the dal and transfer it to a pressure cooker.
Add 3 cups of water, chopped spinach / methi, salt and turmeric powder, immunity powder.
Pressure cook till done (2-3 whistles).
Once done, open the lid.
Add lemon juice in cooked dal.
Transfer the dal in the serving bowl.
Heat A2 ghee in a small pan.
When the ghee is hot, add ginger and garlic.
Fry till garlic is slightly browned.
Add cumin seeds and hing.
Switch off the gas, pour the tadka over the dal.
Garnish with coriander leaves and serve hot with rice/ roti/ bhakri as per choice

Dal Palak is an instant pot-friendly dish, rich in protein and fibre.
You may use any dal from yellow moong dal, green moong dal, pink masoor to pigeon peas, chana dal too.
Be sure of using chemical free spinach and preferably garden grown.
Clean spinach leaves extremely well, especially during the monsoon season.

Calories: 186kcalCarbohydrates: 19.5gProtein: 8gFat: 8g

Keyword traditional

Tried this recipe?Tag us on instagram with some pictures!

From a pimple to cancer, our You Care Wellness Program helps you find a way

Talk to our integrative team of experts today

18001020253