Palak Dal with a Twist

Ingredients

• 1 cup (200g) split yellow lentils (toor dal) 1 cup (200g) split yellow lentils (toor dal)
• 4 cups (950ml) water 4 cups (950ml) water
• 2 cups (470ml) fresh spinach leaves, chopped 2 cups (470ml) fresh spinach leaves, chopped
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• 1 onion, finely chopped 1 onion, finely chopped
• 2 tomatoes, finely chopped 2 tomatoes, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1-inch piece of ginger, grated 1-inch piece of ginger, grated
• 1 teaspoon cumin seeds 1 teaspoon cumin seeds
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon garam masala 1 teaspoon garam masala
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• Salt to taste Salt to taste

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 10g, 7g
• Carbohydrates (total, sugars): 30g, 5g
• Protein: 12g
• Fiber: 8g
• Salt: 1g

Preparation

1. 1.
   Rinse the lentils thoroughly and soak them in water for 30 minutes.
2. 2.
   In a large pot, bring 4 cups of water to a boil. Add the soaked lentils and cook until they are soft and mushy.
3. 3.
   In a separate pan, heat vegetable oil over medium heat. Add cumin seeds and let them splutter.
4. 4.
   Add chopped onions, minced garlic, and grated ginger to the pan. Sauté until the onions turn golden brown.
5. 5.
   Add chopped tomatoes, turmeric powder, and garam masala to the pan. Cook until the tomatoes are soft and mushy.
6. 6.
   Add the cooked lentils to the pan and mix well. Cook for another 5 minutes.
7. 7.
   Stir in the chopped spinach leaves and coconut milk. Cook for an additional 2-3 minutes until the spinach wilts.
8. 8.
   Season with salt according to taste.
9. 9.
   Remove from heat and serve hot with steamed rice or naan bread.

Treat your ingredients with care...

• Lentils — Make sure to rinse the lentils thoroughly before cooking to remove any impurities.
• Spinach — Use fresh spinach leaves for the best flavor and texture. Chop them finely to incorporate well into the dish.
• Coconut milk — Shake the can of coconut milk well before using to ensure a smooth consistency.

Tips & Tricks

• For a spicier version, add a chopped green chili along with the onions and tomatoes.
• Garnish with freshly chopped cilantro for added freshness.
• Serve with a squeeze of lemon juice for a tangy twist.
• Adjust the consistency of the dal by adding more water if desired.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to develop further.

Serving advice

Serve the Palak Dal hot with steamed rice or naan bread. It also pairs well with roti or paratha.

Presentation advice

Garnish the Palak Dal with a drizzle of coconut milk and a sprinkle of garam masala. Serve it in a bowl with a side of rice or bread for an appealing presentation.