Favorite Indian Lentils and Spinach (Dal Palak)

Favorite Indian Lentils and Spinach (Dal Palak) cover

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Favorite Indian Lentils and Spinach (Dal Palak)

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Ingredients

Warning0 allergens identified

Favorite Indian Lentils and Spinach (Dal Palak)

1 cup red lentils(split, masoor dal)

5 ounces baby spinach leaves

1 qt water

1 tsp salt

1 tsp ground turmeric

4 large cloves garlic

3 tablespoons ghee(clarified butter, or use regular unsalted butter)

⅛ tsp asafetida(optional, buy at Indian markets and online)

1 tsp cumin seeds

3 whole dried chilies(preferably Kashmiri)

½ tsp paprika

½ tsp Garam Masala

¼ cup cilantro(optional)

basmati rice(steamed, for serving, optional)

Instructions

Rinse the lentils well in a fine strainer under running water. Coarsely chop the spinach.

Transfer the lentils and spinach in a medium to large saucepan and add the water, salt, and turmeric. Bring to a boil over high heat. Cover, reduce heat to low, and cook, stirring occasionally, until lentils are tender, about 45 minutes. Remove from heat.

Mince the garlic. Heat the ghee in a small saucepan over medium heat. Reduce heat and add the asefetida, if using, and cumin seeds. As soon as they begin to sputter, add the garlic. Cook garlic until it begins to turn golden, about 1 minute. Add the chilies, paprika, and garam masala and briefly stir. Turn the heat off and pour the tarka (spiced ghee) over the dal. Stir well.

Chop the cilantro, if using. Scatter it over dal and serve with basmati rice if you like.

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Nutrition

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Tips & Tricks (5)

Master the Tarka Technique 🔥
Heat ghee until it shimmers and crackles when you add cumin seeds and dried chilies—this blooming process releases essential oils and creates the signature deep, complex flavor that transforms the entire dish.
Rinse Lentils Thoroughly 💧
Rinse red lentils multiple times under cold water until the water runs clear to remove excess starch, which prevents the dal from becoming gummy and ensures a light, creamy texture.
Time Your Spinach Addition ⏱️
Add baby spinach in the final 2-3 minutes of cooking so it wilts gently while retaining its vibrant color and nutritional value, rather than becoming dull and overcooked.
Bloom Your Spices in Ghee 🌟
Toast cumin seeds, asafetida, and garlic in hot ghee for 30-45 seconds before adding to the cooked lentils—this tempering technique maximizes spice flavor and creates an irresistible aromatic infusion.
Adjust Consistency Gradually 🥄
Start with less water than you think you need and add more gradually as lentils cook, as they continue absorbing liquid—this gives you precise control over whether you achieve a soupy dal or a thicker, more textured consistency.