Easy Palak Dal - Spinach Lentil Stew

November 3, 2022

Servings:

Difficulty:

average rating is 4 out of 5

This wholesome meal is packed with plant-based protein and fiber and comes together in minutes.

Comes together in minutes. Once the lentils are cooked, the dal can be made in less than 20 minutes as with no chopping required.
Stores well long term in the freezer. If kept in an airtight container, dal can stay in the freezer for a few months, making it a great option for meal prep.
Easy to digest. Using lentils that are soaked along with spices like hing and turmeric help your body easily break down the lentils which reduces abdominal distention and discomfort.

4 oz dried lentils

1 tbsp tomato paste

1/4 tsp hing (asafoetida)

1/2 tsp turmeric

1 tsp garam masala

1 tsp paprika

Salt, to taste

Black pepper, to taste

Cayenne pepper, to taste

1 handful spinach

COOK LENTILS. Soak lentils for at least 6 hours, or preferably overnight. Drain. Cook in desired method until soft but not mushy. I used an Instant Pot on manual pressure for 20 minutes. Do not drain.
MAKE TOMATO BASE. Add tomato paste, hing, turmeric, garam masala, paprika, salt, black pepper, and cayenne pepper to a small bowl. Mix until all spices are well combined. Add a splash of water to loosen the mixture and make it easier to stir.
MAKE DAL. Heat small pot over medium heat. Add tomato base. Cook until it starts to darken and spices smell toasted, about 3 minutes. Add cooked lentils and some of reserved cooking water. Ensure lentils are completely submerged in liquid. Bring to boil. Simmer until it reaches desired thickness, about 5 minutes. Stir in spinach and let wilt.
SERVE. Ladle into bowls or plates.

What can I do to make lentils easier to digest? Soak lentils for 4-6 hours in cool water before cooking. When ready to boil, rinse and drain the soaking water.
What lentils can I use to make dal? If you want a creamier dal, use a hulled lentil like pink masoor dal (red lentils) or yellow moong dal. If you want a more textured dal, use a whole lentil like green lentils or brown lentils.
What greens can I use to make dal? For more texture, use a hearty leafy green like kale or chard. For a smoother green, use a baby green like spinach.
What can I eat with dal? The dal is best complemented by a starch such as rice, roti, or a slice of sourdough bread.
How can I store dal? Store in an airtight container in the fridge for up to a week. For longer term storage, keep in the freezer and reheat in the microwave or in a pot until warmed through.