Palak Dal

Name: Palak Dal
Cuisine: Indian
Ingredients: 1 Tbsp (15 mL) fresh ginger; ½ tsp (2.5 mL) turmeric; 10 oz (300 g) chopped spinach (fresh or frozen); 10 oz (300 g) chopped spinach (fresh or frozen); 10 oz (300 g) chopped spinach (fresh or frozen); 2 large tomatoes, chopped, or 1 cup (250 mL) canned diced tomatoes; 2 large tomatoes, chopped, or 1 cup (250 mL) canned diced tomatoes; 2 Tbsp (30 mL) butter; 1 cup (250 mL) dry lentils (any kind—we usually use green); 5 cups (1.25 L) water; ¼ cup (60 mL) chopped fresh cilantro, for serving; 2 tsp (10 mL) fresh lemon juice, or more to taste; ½ tsp (2.5 mL) garam masala; ½ tsp (2.5 mL) salt; 2 garlic cloves, minced; 1 onion, chopped; Pinch or two of cayenne pepper; ½ tsp (2.5 mL) paprika; 1 tsp (5 mL) cumin seeds

Preparation info

Serves
6 to 8

Difficulty
Easy

Appears in

Spilling The Beans

By Julie Van Rosendaal and Sue Duncan

Published 2011

About

We’ve adapted the heat in this dish to make it more child friendly—if that isn’t something you need to consider, feel free to boost up the cayenne pepper a little, and maybe add half a finely chopped green chili with the spinach. Leftovers are lovely (and freeze well), and will taste even better on the second day.

Ingredients

1 cup (250 mL) dry lentils (any kind—we usually use green)
5 cups (1.25 <

Asia
India
Stew
Leftovers
Vegetarian
Gluten-free

Method

In a large pot, bring the lentils, water, ginger, and turmeric to a boil. Lower the heat to a gentle simmer and cook until the lentils are nearly tender, 30 to 35 minutes. Add the spinach and tomatoes and return to a simmer. Cover and cook over low heat (adding a little more water if needed—it should still be a bit soupy) until the lentils are tender, another 10 to 15 minutes. Add the salt.