Dal Palak (Spinach Dal)

Name: Dal Palak (Spinach Dal)
Prep time: 5 min
Cook time: 40 min
Total time: 45 min
Yield: 4 porsi
Cuisine: Indonesian
Ingredients: 1 ½ cups (300g) red lentils, (split red lentils or split yellow lentils); 4 cups (960 mL) water; ¾ teaspoon ground turmeric; 1 ½ heaping teaspoons kosher salt, (plus more to taste); 1 ½ tablespoons freshly squeezed lemon juice, (plus more to taste); Spinach Tadka ((recipe follows)); 1 handful (12g) cilantro leaves and tender stems, (chopped); For serving: cooked rice to serve 4; 3 to 4 tablespoons unrefined coconut oil ((see Note 1)); 1 ½ teaspoon black or brown mustard seeds; 1 ½ teaspoon cumin seeds; 1 medium yellow onion, (finely diced); 4 fat or 6 medium garlic cloves, (finely chopped or thinly sliced); 1 ½ - inch (4 cm) piece fresh ginger, peeled and sliced into thin matchsticks; 1 serrano or jalapeño pepper, (finely chopped (optional; see Note 2)); 2 to 5 dried red chile peppers, (torn in half (see Note 3)); 20 fresh curry leaves ((optional but highly recommended, see Note 4)); A couple pinches of asafoetida, ((AKA hing) (optional; omit if GF; see Note 5)); 5 ounces (140g) baby spinach

In this comforting dal palak, Indian aromatics, whole spices, and spinach get toasted, then plated over an easy, protein-packed lentil dal. It’s gourmet, restaurant-quality Indian food that’s surprisingly easy to whip up!

⏱️ 45 menit 🔪 Persiapan: 5 menit 🔥 Masak: 40 menit 📊 Sedang 👁️ 2 dilihat

👨‍🍳 Mulai Masak

Foto: Rainbow Plant Life

Bahan-bahan

4 porsi

1 ½ cups (300g) red lentils, (split red lentils or split yellow lentils)
4 cups (960 mL) water
¾ teaspoon ground turmeric
1 ½ heaping teaspoons kosher salt, (plus more to taste)
1 ½ tablespoons freshly squeezed lemon juice, (plus more to taste)
Spinach Tadka ((recipe follows))
1 handful (12g) cilantro leaves and tender stems, (chopped)
For serving: cooked rice to serve 4
3 to 4 tablespoons unrefined coconut oil ((see Note 1))
1 ½ teaspoon black or brown mustard seeds
1 ½ teaspoon cumin seeds
1 medium yellow onion, (finely diced)
4 fat or 6 medium garlic cloves, (finely chopped or thinly sliced)
1 ½ - inch (4 cm) piece fresh ginger, peeled and sliced into thin matchsticks
1 serrano or jalapeño pepper, (finely chopped (optional; see Note 2))
2 to 5 dried red chile peppers, (torn in half (see Note 3))
20 fresh curry leaves ((optional but highly recommended, see Note 4))
A couple pinches of asafoetida, ((AKA hing) (optional; omit if GF; see Note 5))
5 ounces (140g) baby spinach

Langkah-langkah

Make the dal. Rinse the lentils in a fine-mesh sieve until the water runs mostly clear.
Add lentils to a medium saucepan and cover with the water. Bring to a boil, and use a spoon to skim off foam as it comes to a boil. Reduce the heat to a simmer, stir in the turmeric, and partially cover the pan.Simmer for 20 to 30 minutes (split lentils should be done around 20 minutes), or until lentils are soft and tender and mostly broken down.Note: While the lentils cook, prep the ingredients for the Spinach Tadka.
Now whisk vigorously until the lentils are somewhat pureed, about 1 minute. (If they aren’t easily pureed, cook for a bit longer.) Cook for a few more minutes, whisking occasionally, until the lentils are completely soft and mashed and the dal has thickened.
Stir in the salt and lemon juice. Taste, adding more salt or lemon as desired. Keep the dal warm over the lowest heat while you cook the Spinach Tadka.
Make the Spinach Tadka. Heat a medium or large frying pan over medium-high heat with 3 tablespoons of the coconut oil.
Once the oil is hot and shimmering, add the mustard seeds and cumin seeds. Shake the pan back and forth or stir frequently. Once the mustard seeds start popping (it should happen pretty quickly), add the onion and a pinch of salt. Reduce the heat to medium. Cook, stirring occasionally, until the onions are nicely golden brown, 6 to 8 minutes.
Add in the garlic, ginger, and serrano if using. Cook for 1 to 2 minutes, stirring frequently. Add in the dried chiles, curry leaves and asafoetida, if using. Cook for just 30 seconds, stirring frequently.
If the oil has dried up, add 1 tablespoon more coconut oil. Add about half of the spinach and ¼ teaspoon kosher salt. Use tongs to toss the spinach and stir very frequently. Once wilted, add the second half of the spinach and stir fry until it’s all wilted.
Immediately take the spinach tadka off the heat, and pour over the warm dal, stirring in.
Taste the dal, adding another squeeze of lemon juice and season with salt as needed. Garnish the dal with cilantro. Serve with rice.

Estimasi Nutrisi (per porsi)

Makronutrien

Kalori40520% AKG

*AKG = Angka Kecukupan Gizi berdasarkan diet 2.000 kalori

💰 Estimasi Harga

Total Bahan Rp 525

Per Porsi Rp 131/porsi

🏠 Lebih hemat ~Rp 1.050 dari beli jadi!

📋 Rincian Harga Bahan (5% bahan terdeteksi)

Bahan	Jumlah	Harga Satuan	Subtotal
	1.5 cups	-	-
	4 cups	-	-
ground turmeric	0.75 teaspoon	-	-
heaping teaspoons kosher salt	1.5	-	-
freshly squeezed lemon juice	1.5 tablespoons	-	-
Spinach Tadka	-	-	-
handful	1	-	-
For serving	-	-	-
to 4 tablespoons unrefined coconut oil	3	-	-
black or brown mustard seeds	1.5 teaspoon	-	-
cumin seeds	1.5 teaspoon	Rp 70.000/kg	Rp 525
yellow onion	1 medium	-	-
fat or 6 medium garlic cloves	4	-	-
- inch	1.5	-	-
serrano or jalapeño pepper	1	-	-
to 5 dried red chile peppers	2	-	-
fresh curry leaves	20	-	-
A couple pinches of asafoetida	-	-	-
	5 ounces	-	-