Easy Dal Palak Recipe | Spinach & Lentil Curry | Simple Indian Comfort Food Dish

cooking oil

🥗Healthier: olive oil

💰Cheaper: butter

Olive oil is healthier while butter is often cheaper.

garam masala

🥗Healthier: curry powder

💰Cheaper: mixed spices

Curry powder provides similar flavor at a lower cost.

lentils

🥗Healthier: split peas

💰Cheaper: dried beans

Split peas are a great alternative with similar texture.

spinach

🥗Healthier: kale

💰Cheaper: collard greens

Kale is nutritious while collard greens are often less expensive.

Blanch the spinach in boiling water for 2-3 minutes, then drain and set aside.

In a pot or pressure cooker, combine moong dal, chana dal, salt, turmeric powder, ghee, and water. Cook until the dals are tender.

In a separate pan, heat ghee and add cumin seeds, curry leaves, green chili, ginger, garlic, and chopped onions. Sauté until the onions are golden brown.

Add chopped tomatoes, turmeric powder, Kashmiri red chili powder, coriander powder, and amchur powder. Sauté until the tomatoes release their juices.

Incorporate the blanched spinach and cooked dals into the masala mixture. Cook for about 10 minutes until well combined.

For the tarka, heat ghee in a small pan, add cumin seeds, sliced garlic, dried red chilies, and Kashmiri red chili powder. Sauté until fragrant and pour over the dal.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary