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Description
Known as dal palak in India, this much-loved everyday meal involves cooking lentils very simply with a little turmeric and spinach, then giving them a big flavor boost with a tarka — an infusion of spices and ghee (clarified butter). It's Indian comfort food at its best. The recipe is a Yummly original created by Prerna Singh.
Ingredients
US|METRIC
4 SERVINGS
- 1 cup red lentils (split, masoor dal)
- 5 oz. baby spinach leaves
- 1 qt. water
- 1 tsp. salt
- 1 tsp. ground turmeric
- 4 large garlic cloves
- 3 Tbsp. ghee (clarified butter, or use regular unsalted butter)
- 1/8 tsp. asafetida (optional, buy at Indian markets and online)
- 1 tsp. cumin seeds
- 3 whole dried chilies (preferably Kashmiri)
- 1/2 tsp. paprika
- 1/2 tsp. Garam Masala
- 1/4 cup cilantro (optional)
- basmati rice (steamed, for serving, optional)
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Directions
- Rinse the lentils well in a fine strainer under running water. Coarsely chop the spinach.
- Transfer the lentils and spinach in a medium to large saucepan and add the water, salt, and turmeric. Bring to a boil over high heat. Cover, reduce heat to low, and cook, stirring occasionally, until lentils are tender, about 45 minutes. Remove from heat.
- Mince the garlic. Heat the ghee in a small saucepan over medium heat. Reduce heat and add the asefetida, if using, and cumin seeds. As soon as they begin to sputter, add the garlic. Cook garlic until it begins to turn golden, about 1 minute. Add the chilies, paprika, and garam masala and briefly stir. Turn the heat off and pour the tarka (spiced ghee) over the dal. Stir well.
- Chop the cilantro, if using. Scatter it over dal and serve with basmati rice if you like.
NutritionView More
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310Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories310Calories from Fat80 |
% DAILY VALUE |
Total Fat9g14% |
Saturated Fat0g0% |
Trans Fat |
Cholesterol |
Sodium640mg27% |
Potassium760mg22% |
Protein15g |
Calories from Fat80 |
% DAILY VALUE |
Total Carbohydrate44g15% |
Dietary Fiber17g68% |
Sugars1g |
Vitamin A80% |
Vitamin C25% |
Calcium10% |
Iron35% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(30)

nonya a month ago
Really good quick easy meal. I doubled the recipe and used the instant pot, but also added some crushed tomatoes and hot chilli powder.

Kelsey Olson a month ago
it was good!had to modify it a little because i couldn't find some of the spices.

Jennifer Daniels 5 months ago
Hubby, Keith, said these were the best lentils he'd ever had! I used some of my dried chilis, drained off the excess water, used a mix of lentils, and subbed coconut oil for ghee. DELISH!

Suzanne Landolt 8 months ago
It ended up watery so I needed to strain it, but was very tasty. I made a double batch so I could freeze some. I will definitely make it again.

Lintang Hutama 2 years ago
followed Jasmine reccommendation to add curry spice and paprika. İt turns out great.

jasmine 2 years ago
it was okay. i will not be making again. it turned out pretty bland and has to add salt, pepper, and red pepper flakes for flavor. i’d reccomend maybe adding curry power or a spice

Brittany Finan 2 years ago
i think it tasted good, definitely going to minimize the garlic next time but overall it was good!

Kristina B 3 years ago
This is so yummy! I subbed the asafetida for 1/8 tsp each onion & garlic powder. I cooked the lentils with 2 of the chilis. Only used 3c of veggie broth and it was perfect! Simmered for 30 min before I started the second part.

Erin D. 3 years ago
Absolutely delicious. I did not get to use the asafetida or the chilis. I also used unsalted chicken stock instead of water. The recipe turned out great still... will make again and hopefully with all the ingredients.

Audrey Rathey 3 years ago
This was so good!! Yum yum yum! I couldn’t find Kashmiri chilis so I used some cayenne powder.

Susan Ray 3 years ago
Loved it! Very fragrant and great over rice. I doubled the spice recipe to add half to precooked chicken. Was delicious!

Carol Biggs 3 years ago
Looks a little bit soupy - will it work with say 3 cups water instead of 4 cups?

Deana Welker 3 years ago
This was delicious and very simple to make. I actually added some diced, spiced boneless chicken this time and served it over basmati rice. With or without the chicken, it's really good!

Karen Hope 3 years ago
* My husband and I are fans of Indian cuisine.
This recipe caught my attention and I gave it a go - Delicious! Definitely going to make this again.
* I followed the recipe, only that I did half red - half brown lentils (I personally enjoy this mix versus using full quantity of red lentils in a dish), as well as
* used chilli powder (3/4 tsp) and cumin powder (1 tsp) instead of the dry chillies and cumin seeds.

Sheryl W. 3 years ago
i used a jalapeno and being from NM i left the seeds. when it was done i put it in the blender. nice and spicy and great on basmati.

Sven-Are Bjerke 3 years ago
Simple and tasty. I omitted asfetida and cilantro, as I wasn’t able to find the first and don’t like the latter.

John M. 4 years ago
Very good and super easy! One twist that worked out well- I sautéed a thinly sliced onion in evoo and added it to the dal before making the tarka.

Staci 4 years ago
This is so, so good! The ghee really does make a difference. I couldn't find the asafetida locally, but am looking forward to trying it in the recipe the next time I make it.

Elaine 4 years ago
Delicious flavors, and very easy and healthy. I ordered the asefetida and Kashmiri chiles online and it was fun to try them. Full disclosure: I’m a Yummly employee.