SPINACH & LENTILS INDIAN STYLE | PALAK DAL TADKA RECIPE

cooking oil

🥗Healthier: olive oil

💰Cheaper: ghee

Olive oil is a healthier fat option.

yellow lentils

🥗Healthier: green lentils

💰Cheaper: split peas

Green lentils are similar in texture and flavor.

spinach

💰Cheaper: kale

Kale is more widely available and less expensive.

garam masala

💰Cheaper: curry powder

Curry powder can provide a similar flavor profile.

Rinse yellow split peas well and add to the instant pot.

Add 2 cups of hot water, 1 teaspoon of turmeric powder, and 1 teaspoon of oil to the split peas.

Pressure cook for 12 minutes in the instant pot or 10 minutes in a regular pressure cooker.

Release pressure naturally before opening the lid.

Use a whisk or hand blender to achieve a smooth texture for the dal.

Add 1 teaspoon of salt to the dal after cooking.

In a separate pan, heat 2 heaped teaspoons of ghee over medium-high heat.

Add 1 teaspoon of cumin seeds, 1 dry red chili, and 1/2 teaspoon of Hing to the ghee.

Add a good amount of chopped garlic and stir briefly.

Add chopped onion and 1/4 teaspoon of salt; stir until onions are slightly soft.

Add 1/2 teaspoon of turmeric powder, 1/2 teaspoon of Kashmiri chili powder, and 1 heaped teaspoon of ground coriander; stir for a second.

Add chopped tomatoes and stir for a few minutes without letting them turn mushy.

Add chopped spinach and stir for 3-4 minutes.

Add the cooked dal to the pan, along with 1/3 cup of water if needed for consistency.

Bring the mixture to a rolling boil, taste, and adjust seasonings.

Simmer on medium-low heat for 5 minutes.

In a small pan, heat 1-2 tablespoons of oil and add 2 deseeded dry red chilies for flavor.

Remove from heat and add 1 teaspoon of sweet paprika to the oil.

Pour the oil mixture over the dal for Tarka.

Add a dash of lemon juice and reserved spinach to the dal.

Garnish with chopped coriander and drizzle with remaining paprika oil.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens