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A comforting and nutritious Indian stew made with a blend of lentils and fresh spinach, tempered with aromatic spices. This wholesome dish, also known as Dal Palak, is perfect with rice or roti for a hearty, healthy meal.
For 4 servings
Cook the lentils
Prepare the spinach tempering
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A comforting and nutritious Indian stew made with a blend of lentils and fresh spinach, tempered with aromatic spices. This wholesome dish, also known as Dal Palak, is perfect with rice or roti for a hearty, healthy meal.
This north_indian recipe takes 40 minutes to prepare and yields 4 servings. At 285.45 calories per serving with 14.17g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
Combine and simmer
Finish and serve
Replace ghee with a neutral vegetable oil or coconut oil to make this recipe completely plant-based.
Reduce the amount of ghee to 1 tablespoon and increase the amount of spinach for extra fiber and vitamins.
Add 100g of crumbled or cubed paneer along with the spinach to boost the protein content.
Use only masoor dal (red lentils) as they cook much faster and do not require extensive soaking.
Lentils are a fantastic source of protein, essential for muscle repair, growth, and overall body function.
Spinach is packed with iron, which is crucial for preventing anemia and maintaining healthy energy levels.
The combination of lentils and spinach provides ample dietary fiber, which aids digestion, promotes gut health, and helps in managing blood sugar levels.
This stew is a good source of various nutrients including folate, manganese, vitamin A, and vitamin C, supporting a healthy immune system.
Yes, it is very healthy. It's an excellent source of plant-based protein from lentils and rich in iron, vitamins, and fiber from spinach. It's a well-balanced and nutritious dish.
One katori (serving) of this Lentil and Spinach Stew contains approximately 250-300 calories, depending on the amount of ghee used.
Yes, you can use frozen spinach. Thaw it completely and squeeze out any excess water before adding it to the tempering.
You can make this recipe with moong dal (yellow lentils) or a mix of different lentils. Cooking times may vary.
Store the stew in an airtight container in the refrigerator for up to 3 days. It tends to thicken, so you may need to add a little water when reheating.
