A creamy mildly spiced dal that calls for a handful of ingredients!
Dal Palak (Spinch Dal)
Dal Palak, also known as spinach dal, is a creamy, soupy, mildly-spiced dal.
“Hi Ashley! I made this for a family dinner, and my mother took a bite and said, “Oh this is a new dish…hmm..lets try some..OH MY GOSH!! WOWWW!” Enough said. Mother-approved. It was da bomb! Thanks for another slam dunk recipe!”Maneesha
Spinach Dal Ingredients
- Moong Dal: small yellow lentils
- Cumin Seeds
- Serrano Pepper
- Spices: salt, coriander powder, turmeric, cayenne, garam masala
- Greens: baby spinach or whatever greens you’d like to add
You can add any greens to this dal. I’ll use whatever I have on hand – baby kale or fresh methi leaves are great options. I’m sure it’ll taste great with whatever greens you have at home. I already have a Dill Dal recipe, but I bet this dal would taste good with fresh dill or another herb too.
More Simple Dal Recipes to Try:
- 4 cups water
- ½ teaspoon garam masala
- 2 cups baby spinach
- Cilantro garnish
- Ghee for serving (optional, but highly recommend this!)
- Soak the small yellow lentils (moong dal) in cold water for 15 minutes. Drain, rinse and set aside.
- Press the sauté button. Add the oil, and allow it to heat up for a minute. Add the cumin seeds to the pot. Once they turn brown, add the garlic, ginger and Serrano pepper. Stir-fry for 30 seconds, then add the spices. Give everything a quick stir, then add the water and lentils.
- Secure the lid, close the pressure valve and cook for 5 minutes at high pressure.
- Naturally release pressure for 10 minutes. Open the valve to release any remaining pressure.
- Stir in the garam masala and the spinach leaves. Once the leaves begin to wilt, garnish with cilantro and serve with a spoonful of ghee on top.