These creamy spiced lentils are so easy to make and call for only a handful of ingredients! This really is the perfect anytime meal: it’s comforting enough to eat in cool weather and light enough to enjoy in warm weather.
Dal Palak, also known as spinach dal, is my go-to lazy dinner. This super simple dal recipe has kept me from ordering take out on several occasions (to my take-out-loving husband’s dismay).
Another awesome thing about this dal is that it’s a great way to eat your greens and so easy to adapt. I’ve made this dal with spinach, baby kale, and fresh methi leaves. I’m sure it’ll taste good with whatever greens you have in the fridge. I have a recipe for dill dal but I bet this dal would taste good with fresh dill or another herb too!
I hope this dal recipe keeps you from ordering take out too 😉Print
These creamy spiced lentils are so easy to make and they’re delicious. This dish requires little effort and so it’s my go-to dal on days when I’m too tired to cook. It has kept us from ordering take out on several occasions. I typically serve this dal served with basmati rice and a big salad.
- 1 cup small yellow lentils (moong dal), soaked for 15 minutes
- 2 tablespoons oil of choice
- 1 teaspoon cumin seeds
- 2 teaspoons minced garlic
- 1 teaspoon minced ginger
- ½ Serrano pepper or green chili, minced
- 1 ½ teaspoons salt, adjust to taste
- 1 teaspoon coriander powder
- ½ teaspoon turmeric
- Pinch of cayenne, optional
- 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 15 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.