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Learn how to make Daal Palak, a wholesome and nutritious Indian lentil and spinach curry that‚‘s perfect for a comforting meal. This easy recipe is packed with protein, fresh spinach, and aromatic spices. Serve it with rice, naan, or enjoy it as a soup. Perfect for busy weeknights or meal prep!
1 cup lentils (toor, moong, or masoor dal) 2 cups fresh spinach, chopped 1 onion, finely chopped 2 tomatoes, diced 2-3 garlic cloves, minced 1-inch ginger, grated 1 tsp cumin seeds 1/2 tsp turmeric powder 1 tsp chili powder (optional) 2 tbsp olive oil Salt, to taste 3 cups water Fresh cilantro, for garnish
Instructions: Rinse the lentils and cook them in a pot or pressure cooker with water, turmeric, and salt until soft. Heat oil in a pan. Add cumin seeds and let them splutter. Add garlic, ginger, and onion. Sauté until golden. Stir in tomatoes and cook until soft. Add chili powder if desired. Add chopped spinach to the pan and cook until wilted. Mix the spinach and tempering into the cooked lentils. Simmer for 5-10 minutes. Garnish with fresh cilantro. Serve hot with steamed rice, roti, or naan.
1 cup lentils (toor, moong, or masoor dal) 2 cups fresh spinach, chopped 1 onion, finely chopped 2 tomatoes, diced 2-3 garlic cloves, minced 1-inch ginger, grated 1 tsp cumin seeds 1/2 tsp turmeric powder 1 tsp chili powder (optional) 2 tbsp olive oil Salt, to taste 3 cups water Fresh cilantro, for garnish
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Brown Lentils, Spinach, Turmeric, Chili Powder
