epicurious4.8
Dal Palak
This spinach-packed dal is the lifesaving dinner for nights when we’re strapped for time but still crave something deeply cozy.
👥 4 Servings👤 Chitra Agrawal📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●saucepan
- ●skillet
- ●bowl
📝 Preparation Steps
1
Rinse dal in a fine-mesh sieve. Transfer to a medium saucepan and pour in 3 cups water. Bring to a boil over medium-high heat. (Watch carefully as the water can boil over quickly.) Cook, skimming foam from surface, until mixture stops foaming, about ⏱️ 3 minutes. Stir in turmeric. Reduce heat to medium-low, partially cover, and simmer until tender, 25–⏱️ 30 minutes. Remove from heat and squeeze in juice from a lime half, then stir in 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt.
lime, halved, divided1
2
Meanwhile, melt ghee in a high-sided skillet over medium-high heat. Add mustard, cumin, and fennel seeds and cook (a matter of seconds) until mustard seeds start to pop and oil around other seeds is sizzling. Reduce heat to medium. Add chile and stir to coat. Add onion and cook, stirring occasionally to coat, until translucent and softened, about ⏱️ 5 minutes. Add garlic and ginger and cook, stirring, until fragrant, about ⏱️ 30 seconds. Add spinach and ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt and cook, stirring often, until wilted but still bright green, about ⏱️ 1 minute. Remove from heat and squeeze in juice from remaining lime half.
spinach, coarsely chopped3 cupslime, halved, divided1
3
Add spinach mixture to dal; season with salt. Divide rice and dal among bowls. Top with cilantro; serve with lime wedges.
spinach, coarsely chopped3 cupslime, halved, divided1
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