Favorite Indian Lentils and Spinach (Dal Palak) Recipe | Yummly
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Favorite Indian Lentils and Spinach (Dal Palak)

YUMMLY(19)
Tulika Yadav: "It was awesome . Absolutely lip smacking." Read More
14Ingredients
65Minutes
310Calories
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Description

Known as dal palak in India, this much-loved everyday meal involves cooking lentils very simply with a little turmeric and spinach, then giving them a big flavor boost with a tarka — an infusion of spices and ghee (clarified butter). It's Indian comfort food at its best. The recipe is a Yummly original created by Prerna Singh.

Ingredients

US|METRIC
4 SERVINGS
  • 1 cup red lentils (split, masoor dal)
  • 5 ounces baby spinach leaves
  • 1 quart water
  • 1 teaspoon salt
  • 1 teaspoon ground turmeric
  • 4 large garlic cloves
  • 3 tablespoons ghee (clarified butter; or use regular unsalted butter)
  • 1/8 teaspoon asafetida (optional; buy at Indian markets and online)
  • 1 teaspoon cumin seeds
  • 3 whole dried chilies (preferably Kashmiri)
  • 1/2 teaspoon paprika
  • 1/2 teaspoon Garam Masala
  • 1/4 cup cilantro (chopped; optional)
  • basmati rice (Steamed, for serving; optional)
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    NutritionView More

    310Calories
    Sodium27% DV640mg
    Fat14% DV9g
    Protein29% DV15g
    Carbs15% DV44g
    Fiber68% DV17g
    Calories310Calories from Fat80
    % DAILY VALUE
    Total Fat9g14%
    Saturated Fat0g0%
    Trans Fat
    Cholesterol
    Sodium640mg27%
    Potassium760mg22%
    Protein15g29%
    Calories from Fat80
    % DAILY VALUE
    Total Carbohydrate44g15%
    Dietary Fiber17g68%
    Sugars1g2%
    Vitamin A80%
    Vitamin C20%
    Calcium10%
    Iron35%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Reviews(19)

    Tulika Yadav 2 months ago
    It was awesome . Absolutely lip smacking.
    Kristina B 2 months ago
    This is so yummy! I subbed the asafetida for 1/8 tsp each onion & garlic powder. I cooked the lentils with 2 of the chilis. Only used 3c of veggie broth and it was perfect! Simmered for 30 min before I started the second part.
    Erin D. 3 months ago
    Absolutely delicious. I did not get to use the asafetida or the chilis. I also used unsalted chicken stock instead of water. The recipe turned out great still... will make again and hopefully with all the ingredients.
    Audrey Rathey 3 months ago
    This was so good!! Yum yum yum! I couldn’t find Kashmiri chilis so I used some cayenne powder.
    Susan Ray 4 months ago
    Loved it! Very fragrant and great over rice. I doubled the spice recipe to add half to precooked chicken. Was delicious!
    Liepa 6 months ago
    It was fine, but still needs some creaminess
    Carol Biggs 6 months ago
    Looks a little bit soupy - will it work with say 3 cups water instead of 4 cups?
    J 6 months ago
    Super easy and absolutely delicious. Will definitely make again.
    Deana Welker 7 months ago
    This was delicious and very simple to make. I actually added some diced, spiced boneless chicken this time and served it over basmati rice. With or without the chicken, it's really good!
    Karen Hope 7 months ago
    * My husband and I are fans of Indian cuisine. This recipe caught my attention and I gave it a go - Delicious! Definitely going to make this again. * I followed the recipe, only that I did half red - half brown lentils (I personally enjoy this mix versus using full quantity of red lentils in a dish), as well as * used chilli powder (3/4 tsp) and cumin powder (1 tsp) instead of the dry chillies and cumin seeds.
    Sheryl W. 7 months ago
    i used a jalapeno and being from NM i left the seeds. when it was done i put it in the blender. nice and spicy and great on basmati.
    Vanja Đorđević 7 months ago
    I loved it! I made it without chillies and it was still super tasty!
    Sven-Are Bjerke 9 months ago
    Simple and tasty. I omitted asfetida and cilantro, as I wasn’t able to find the first and don’t like the latter.
    Sam Auerbach 9 months ago
    Super good! It’s easy and delicious
    John M. a year ago
    Very good and super easy! One twist that worked out well- I sautéed a thinly sliced onion in evoo and added it to the dal before making the tarka.
    Mary Bunster a year ago
    Great - I added carrots and potatoes too - so yummy
    Staci a year ago
    This is so, so good! The ghee really does make a difference. I couldn't find the asafetida locally, but am looking forward to trying it in the recipe the next time I make it.
    Vitaly a year ago
    Looks great, and really delicious.
    Elaine a year ago
    Delicious flavors, and very easy and healthy. I ordered the asefetida and Kashmiri chiles online and it was fun to try them. Full disclosure: I’m a Yummly employee.

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