Dal Palak with Toor, Masoor and Ginger
Lalkila Kitchen · Lalkila · Vegetarian · Plant based · Dal · Everyday cooking
Two lentils form the base for finely chopped spinach, cumin and ginger.
Ingredients
- ¼ cup toor dal
- ¼ cup red masoor dal
- ¼ teaspoon turmeric
- 1½ cups water, plus more as needed
- 2 tablespoons oil
- 1 teaspoon cumin seeds
- 1 teaspoon chopped ginger
- ½ teaspoon chopped green chilli
- 2 cups finely chopped spinach
- ¼ teaspoon Kashmiri chilli powder
- ¼ teaspoon asafoetida
- ½–1 cup finishing water
- Salt, to taste
Method
- Rinse lentils. Simmer with turmeric and 1½ cups water in a heavy saucepan until mashable, topping up water to prevent drying. Mash lightly.
- In another pan, heat oil; add cumin, then ginger and chilli.
- Add spinach and cook until wilted. Stir in chilli powder and asafoetida briefly.
- Combine with lentils, salt and finishing water. Simmer for 5–6 minutes, stirring.
Cooking notes
Use tender spinach stems; remove tough ones.
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Source and adaptation
Adapted from Dassana Amit, Dassana's Veg Recipes. Original recipe.
Oil replaces ghee; an open saucepan replaces pressure cooking.
This is an editorial adaptation, not kitchen-tested by Lalkila. FoodSafety.gov cooking temperatures and safe food handling provide the safety references. The featured image is a generated illustration of this recipe.