Dal Palak (Lentil and Spinach Curry)
Kimberly Killebrew
Legumes and spinach combine with a host of fragrant spices to create this traditional Indian dish that is wholesome, nutritious, and satisfying.
Prep Time 10 minutes mins
40 minutes mins
Total Time 50 minutes mins
Course Main Course, Side Dish
Cuisine Indian
Servings 4
Calories 222 kcal
Add the oil or ghee to a pot over medium-high heat. Add the cumin and mustard seeds and cook until they start to pop (careful not to scorch or they will become bitter). Add the onions and cook for 5-6 minutes until soft and translucent. Add the ginger, garlic, and chilies and cook for another 2 minutes. Add the garam masala, coriander, turmeric, chili powder, and asafoetida and cook for another minute. Add split peas/lentils and stir to coat. Add the salt and the water or broth, reserving 1/2 cup to add towards the end if more liquid is needed. Cover and simmer for 35-50 minutes (20-25 minutes for lentils) or until the split peas or lentils are tender. If you prefer a smoother, creamier consistency cook longer until the peas have broken down. Add the spinach, stir to combine, and simmer another minute or two, until wilted. Stir in the lemon juice and add salt to taste.
Calories: 222kcal | Carbohydrates: 29g | Protein: 10g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Cholesterol: 19mg | Sodium: 672mg | Potassium: 210mg | Fiber: 8g | Sugar: 3g | Vitamin A: 2156IU | Vitamin C: 12mg | Calcium: 67mg | Iron: 2mg
Keyword Dal Palak, Lentil and Curry Spinach