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A wholesome and comforting lentil curry made with tender spinach leaves. This nutritious North Indian dish combines protein-rich dal with iron-packed palak for a simple, flavorful meal.
For 4 servings
Cook the Dal
Prepare the Masala Base
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A wholesome and comforting lentil curry made with tender spinach leaves. This nutritious North Indian dish combines protein-rich dal with iron-packed palak for a simple, flavorful meal.
This north_indian recipe takes 45 minutes to prepare and yields 4 servings. At 303.16 calories per serving with 12.5g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
Combine Dal and Spinach
Prepare the Final Tempering (Tadka)
Garnish and Serve
To make this recipe vegan, simply replace the ghee in the final tempering with a neutral vegetable oil or coconut oil.
For a richer, creamier dal, stir in 1-2 tablespoons of heavy cream or full-fat coconut milk at the end, after adding the garam masala.
For a restaurant-style flavor, crush 1 teaspoon of kasuri methi (dried fenugreek leaves) between your palms and add it along with the garam masala.
You can substitute spinach with other leafy greens like chopped fenugreek leaves (methi), amaranth leaves, or kale for a different nutritional profile and taste.
Lentils are a powerhouse of protein, essential for muscle repair, growth, and overall body function. A protein-rich meal also promotes a feeling of fullness, helping with weight management.
Spinach is renowned for its high iron content, which is crucial for forming hemoglobin and transporting oxygen in the blood. This helps combat fatigue and prevent anemia.
Both lentils and spinach are packed with dietary fiber, which aids in digestion, prevents constipation, and helps maintain stable blood sugar levels. A high-fiber diet is also beneficial for heart health.
This dish provides a wealth of essential nutrients, including Vitamin A, Vitamin C, Vitamin K, folate, and minerals like potassium and magnesium, which support vision, immunity, and bone health.
One serving of this Dal Palak recipe contains approximately 290-320 calories. This is an estimate and can vary based on the exact ingredients and portion size.
Yes, Dal Palak is a very healthy and balanced dish. It's an excellent source of plant-based protein from lentils, iron and vitamins from spinach, and fiber from both. It supports muscle health, energy levels, and digestion.
Absolutely. To cook the dal without a pressure cooker, place the soaked and drained dal in a deep pot with 4-5 cups of water. Bring to a boil, then reduce the heat and simmer for 45-60 minutes, or until the dal is completely soft. Skim off any foam that rises to the surface.
Yes, you can use frozen spinach. Thaw it completely and squeeze out as much excess water as possible before adding it to the masala. You may need to cook it for a minute or two longer to heat through.
Bitterness in Dal Palak can sometimes occur if the garlic in the tempering is burnt. Fry the garlic only until it's golden brown, not dark brown. Overcooking spinach can also sometimes contribute to a slightly bitter taste.