Dal Palak (Lentils and Spinach)

We blog about this recipe here.

Dal Palak (Lentils and Spinach)

Adapted from Bon Appetit

  • 1 c red lentils
  • 1/4 tsp turmeric
  • 2-3 T lime juice (divided)
  • 1 1/2 tsp Diamond kosher salt (divided)
  • 2 T ghee (or butter); substitute oil if making this vegan
  • 1/2 tsp black mustard seeds (brown mustard seeds work as well; add a bit more)
  • 1/2 tsp cumin seeds
  • 1/2 tsp fennel seeds
  • 1/4 tsp chile powder (I used Kashmiri, but cayenne will work) – optional
  • 1 small onion, coarsely chopped
  • 2 cloves garlic, minced
  • 1 tsp finely grated ginger
  • 3-4 c baby spinach
  • chopped cilantro and lime wedges for serving 
  • rice for serving

Rinse the lentils, then transfer to a medium saucepan and add 3 c water.  Bring to a boil; skim some of the foam off, stir in the turmeric, reduce the heat to medium-low, partially cover, and simmer until tender (15+ minutes).  Remove from the heat and add 1 T lime juice and 1 tsp salt.

While the lentils cook, melt the ghee in a skillet over medium-high heat.  Add the mustard seeds, cumin seeds, and fennel seeds and cook just until the mustard seeds start to pop; reduce the heat to medium.  Stir in the chile powder and onion and cook until the onion is translucent – about 4-5 minutes.  Add the garlic and ginger and stir and fry another minute or so.  Add the spinach and the remaining 1/2 tsp of salt and cook just until the spinach is wilted – about 1 minute.  Remove from the heat and stir in the remaining tablespoon of lime juice – or a little more, to taste.

Gently mix the seasoned spinach and onion into the lentils.  Serve in bowls with rice on one side, lime wedges, and topped with cilantro.

Recipe brought to you by BigLittleMeals.com and Andy and Ann.

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