Dhal Palak

Dhal Palak (Indian lentils with Spinach)

Dhal is my favourite part of any Indian meal. Sometimes written ‘dal’, it is a staple of Indian cooking, ranging from soupy to quite thick and made from any of a wide range of split dried beans, peas or lentils. I use red (masoor) or yellow (moong/mung) lentils most often, as they don’t need soaking so are quick to prepare. I’ve kept my recipe simple, so use it as a guide for your own version; ginger and chilli powder are often included, as is a pinch of asafoetida (an Indian spice that aids digestion). Dhal palak is dhal with spinach (‘palak’ in Hindi), you can add diced tomato instead of, or as well as, the spinach. Serve it with chicken, seafood or meat, or alone for a delicious vegetarian meal. Leftover dhal keeps refrigerated for days and freezes well. Add any Indian condiments you like, my favourites are mango chutney, lime pickle and plenty of thick natural yoghurt (like the sheep milk one from Meredith Dairy). Spices can be a challenge for some wines, but I find Stefano Lubiana’s pale pink, textured pinot gris works a treat.

Serves 4

Ingredients
  • 375g (2 cups) red split lentils
  • 2 teaspoons ground turmeric
  • 1.25 litres water
  • Salt flakes, to taste
  • ⅓ cup ghee
  • 1 red onion, chopped
  • 2 cloves garlic, crushed
  • 3 small green chillies, seeded, finely chopped
  • 200g baby spinach leaves
  • 2 teaspoons cumin seeds
  • 2 teaspoons brown mustard seeds
  • 2 branches curry leaves
  • Steamed basmati rice, for serving
Method
  1. Combine lentils, turmeric, 1 litre of the water and 2 teaspoons of salt in a saucepan.
  2. Bring to the boil, reduce heat and simmer for 15 minutes.
  3. Meanwhile, heat 2 tablespoons of the ghee in a large high-sided frying pan or wok.
  4. Add onion and a good pinch of salt and cook for 8-10 minutes over medium heat, stirring often, until it turns light brown.
  5. Stir in garlic and chilli and cook for 30 seconds or so, add spinach and cook for a few minutes, until wilted, stirring frequently.
  6. Stir spinach mixture into dhal with remaining water and continue cooking for 10 minutes or so, stirring often, until lentils are tender.
  7. Heat remaining ghee in a small saucepan. Add cumin and mustard seeds and curry leaves and fry for a few seconds until it stops sputtering.
  8. Pour over the dhal and serve with rice.

Like this recipe?
You’ll love A Month Of Indian Recipes+Videos Online Cooking Class!

Share page on:

Recipe Video

Join Me Soon

What Our Cooks Say

Melisa (Beacon Hill, NSW)
Melisa (Beacon Hill, NSW)
Read More
We made the pot-sticker dumplings and bang bang chicken – once again both exceeded our expectations. My husband keeps saying it’s better ordering this than going out to restaurants as the recipes and food quality are amazing.
Glennis (Caringbah South, NSW)
Glennis (Caringbah South, NSW)
Read More
The whole Be Inspired experience has helped me love cooking again. I was sick of cooking the same old things - meal time is a lot brighter thanks to you Roberta.
Kate (Killara, NSW)
Kate (Killara, NSW)
Read More
I loved the Fresh & Easy Chicken – simple instructions, only a few ingredients and the time factor absolutely spot on. Then came the highlight, the taste, no compromise on the enjoyment of that meal! For the time poor Fresh & Easy hits the mark indeed.
Jen (Tamarama, NSW)
Jen (Tamarama, NSW)
Read More
Thank you for stocking our pantry with such authentic Ingredients and quality produce ... I’ve so enjoyed picking fresh leaves from the herb pots and loved listening to the chef's playlist while cooking. We really like the flexibility of cooking over a couple of days and changing the order we cook the dishes in when we want to.
Katrina (Arncliffe, NSW)
Katrina (Arncliffe, NSW)
Read More
I am absolutely loving these boxes! There are Ingredients I have never worked with before so having the confidence to try something new is so much fun! The recipes are just amazing and the notes on what can be prep’d beforehand are a great help too. Thank you so much.
Nathan (Manly, NSW)
Nathan (Manly, NSW)
Read More
Loving Be Inspired! Felt like a kid opening up a Christmas present when the box arrived. Fresh herb pots are a nice touch!
Richard (Earlwood, NSW)
Richard (Earlwood, NSW)
Read More
Thanks so much for the Fresh & Easy Meal, it was excellent. We regularly get another meal kit delivery – your offering is vastly superior and a similar price, so big ticks.
Sandra (Garran, ACT)
Sandra (Garran, ACT)
Read More
I'm a competent cook whose learned so much from the Recipes+Videos Packs. The recipes are yummy and Roberta’s video guidance offers so many little tips to improve flavour and organise the flow of preparation. I enjoy her warmth, sense of humour, and ability to giggle at herself when she occasionally messes up.
Previous
Next
Subscribe To My Newsletter & Get A Free Online Italian Cooking Class (RRP $39)