I have been enjoying the spinach and feta flavour combination a lot lately and I thought that it was about time that I branched out and tried something a bit different. Palak dal is an Indian dish consisting of spinach and lentils and it has been on my to try list for a while now. This dish is pretty much just the spinach and lentils along with some warm Indian spices and some chili heat. The lentils could be served as a side or as salad or with the addition of some rice or bread it can easily be a main. Most of the recipes that I found called for urad dal or chana dal but I did not end up having the time to pick them up so I just used the lentils that I had on hand, the green du puy lentils. This dish is pretty simple to make though it does require a bit of time to cook the lentils. The palak dal turned out wonderfully and I quite enjoyed the warm spicy flavour of the creamy lentils and spinach. This is definitely another great way to enjoy some spinach! I even tried adding some feta to the leftovers and that worked really well as well!
Palak Dal
(makes 4 servings)Printable Recipe
Ingredients:
1 cup lentils
2 1/2 cups water
1 bunch spinach (chopped)
1 small green chili (chopped)
1/2 teaspoon turmeric
1 tablespoon oil
1 teaspoon cumin seeds
1 onion (diced)
1 tablespoon garlic (chopped)
1 tablespoon ginger (grated)
1 small green chili (chopped)
1 tomato (diced)
1 teaspoon coriander powder
1/2 teaspoon red chili powder
1 lemon (juice)
1/4 cup cilantro (chopped)
1 cup lentils
2 1/2 cups water
1 bunch spinach (chopped)
1 small green chili (chopped)
1/2 teaspoon turmeric
1 tablespoon oil
1 teaspoon cumin seeds
1 onion (diced)
1 tablespoon garlic (chopped)
1 tablespoon ginger (grated)
1 small green chili (chopped)
1 tomato (diced)
1 teaspoon coriander powder
1/2 teaspoon red chili powder
1 lemon (juice)
1/4 cup cilantro (chopped)
Directions:
1. Cook the lentils in the water along with the spinach, green chili and turmeric until tender, about 20-30 minutes.
2. When the lentils are nearing completion, Heat the oil in a separate pan.
3. Add the cumin seeds and heat them until the sizzle and pop.
4. Add the onion and saute until tender, about 5-7 minutes.
5. Add the garlic, ginger and green chili and saute until fragrant, about a minute.
6. Add the tomato, coriander powder and chili powder and cook for a few minutes.
7. Add the lentils and spinach mixture along with the lemon juice and remove from heat.
1. Cook the lentils in the water along with the spinach, green chili and turmeric until tender, about 20-30 minutes.
2. When the lentils are nearing completion, Heat the oil in a separate pan.
3. Add the cumin seeds and heat them until the sizzle and pop.
4. Add the onion and saute until tender, about 5-7 minutes.
5. Add the garlic, ginger and green chili and saute until fragrant, about a minute.
6. Add the tomato, coriander powder and chili powder and cook for a few minutes.
7. Add the lentils and spinach mixture along with the lemon juice and remove from heat.
Similar Recipes:
Palak Paneer
Curried Red Lentil Soup with Chickpeas and Quinoa
Italian Lentil and Chestnut Stew
Spanakorizo (Greek Spinach Rice)
Garam Masala Roasted Halibut in a Tomato Curry Sauce
Chickpea Curry (Chana Masala)
