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dal palak recipe
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Dal Palak

This dal palak is a quick and easy recipe for the weeknight. Loaded with spinach for a nutritious curry featuring beloved Indian spices like cumin and turmeric.
Course Entree
Cuisine gluten-free, Indian, soy-free, sugar-free
Diet Gluten Free, Hindu, Low Fat, Low Lactose, Vegan, Vegetarian
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 25 minutes
Servings 4 people
Calories 248kcal

Ingredients

  • 1 cup dried red lentils
  • 2 tbsp coconut oil
  • 1 tsp cumin seeds
  • 1/2 tsp black mustard seeds
  • 1 yellow onion (small), finely chopped
  • 3 cloves garlic finely chopped
  • 1 tsp fine sea salt
  • 1 tsp fresh ginger grated
  • 1/2 tsp ground turmeric
  • 5 oz baby spinach
  • 4 tsp lime juice
  • pinch chili flakes
  • cooked basmati rice or naan bread for serving

Instructions

  • In a small saucepan add the lentils and 3 cups water. Bring to a boil then reduce to a simmer. Skim the foam off the surface with a spoon, until it stops foaming (about 2 minutes). Cover the pot with the lid slightly ajar and cook until the lentils are tender, 15-20 minutes.
  • In a large deep skillet, add the coconut oil and bring to medium heat. Add the cumin seeds and mustard seeds and toast for a few seconds until the mustard seeds start to sizzle and pop.
  • Add the onion and garlic and cook stirring frequently until onion turns translucent, about 5 minutes. Then add the salt, ginger and turmeric and stir to combine.
  • Pour in the cooked lentils and reduce to low heat. Stir to combine. Then add the spinach and lime juice. Cover the skillet with a lid and let the spinach wilt, 1 to 2 minutes. Then stir into the mixture. Sprinkle with chili flakes to taste. Serve dal alongside cooked basmati rice or naan bread.

To make Dal Palak in the Instant Pot

  • Add the lentils to the instant pot with 2 1/2 cups of water. Pressure cook for 3 to 4 minutes, then switch the pressure release toggle to let out the steam. Transfer the cooked lentils to a bowl for later.
  • Turn the setting “Sauté” and add the coconut oil, mustard and cumin seeds. Cook until they begin to sizzle (just a few seconds). Then add the onion and garlic. Cook for 1-2 minutes, then add the salt, ginger and turmeric. Stir to combine.
  • Pour in the cooked lentils. Then add the spinach and lime juice. Turn the setting to "keep warm." Cover with the lid and let the spinach wilt, 1 to 2 minutes. Then stir into the mixture. Sprinkle with chili flakes to taste. Serve dal alongside cooked basmati rice or naan bread.

Notes

Recipe will keep for up to 3 days. Store in an air-tight container in the fridge. 
Recipe inspired by Bon Appetit.

Nutrition

Calories: 248kcal | Carbohydrates: 33g | Protein: 13g | Fat: 8g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 615mg | Potassium: 703mg | Fiber: 15g | Sugar: 2g | Vitamin A: 3350IU | Vitamin C: 16mg | Calcium: 78mg | Iron: 5mg