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.
- 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)
- 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.
Unlock full nutritional details with subscription
|Calories310Calories from Fat80|
|% DAILY VALUE|
|Calories from Fat80|
|% DAILY VALUE|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Jot it down
Subscribe to Yummly to add notes