Ingredients

The following ingredients have 4 Servings
  • 1 cup urad dal
  • ½ teaspoon turmeric powder
  • 1 teaspoon cumin seeds
  • 1 inch ginger (, minced fine or grated)
  • 1 tbsp small green chile (, minced)
  • 2 cups chopped fresh spinach
  • 1 teaspoon mustard seeds
  • ¼ teaspoon asafoetida powder/hing ((optional))
  • ½ teaspoon red chili powder
  • 1/4 teaspoon red pepper
  • ¾ - 1 cup water
  • 2 tbsp or 3 tablespoon ghee or coconut oil ((for vegan))
  • 1 teaspoon salt (, to taste)

Instruction

  • Pick through lentils and wash well, then combine lentils with turmeric powder in a large pot or pressure cooker. Cook until soft and mushy (follow package directions), then drain and mash. Set aside.
  • In a large skillet over medium heat, heat ghee. Add the cumin seeds and fry for a few seconds, then add the minced or grated ginger and fry for a minute. Add the chopped green chile and fry for 1 minute. Add the chopped spinach, red chili powder, and asafoetida powder / hing and sauté for 7-8 minute or until the spinach becomes soft and stops releasing water.
  • Add the mashed lentils and combine well with spinach mixture. Add 1/2 cup water and stir to combine, then add up to another 1/2 cup water, depending on desired consistency. Add salt to taste and then turn down heat to low and simmer the dal palak for 6-7 minutes.
  • Serve over steamed basmati rice with naan and raita.