Palak Dal (spinach-lentil soup)

Name: Palak Dal (spinach-lentil soup)
Total time: 4500 s
Yield: 4 people
Cuisine: American
Ingredients: 1/2 pound (250 gms) palak (spinach), washed and chopped; 1/2 cup chana dal (chickpea lentil); 1/2 cup yellow moong lentil; 4 green chillies, slit lengthwise; 1/2 inch ginger, finely chopped; 6 garlic cloves finely chopped; 2 teaspoons whole cumin seeds; 2 teaspoons coriander powder; 4 whole red dry chillies; 1 teaspoon red chilli powder; 1/4 teaspoon asafetida (hing); 2 teaspoons turmeric powder; 1 tablespoon ghee; 2 tablespoons cooking oil; 2 teaspoons salt, adjust to taste; 3 cups water

Mish @eatswithmish

Minnesota

Comforting, delicious, flavorful, full of plant protein and fiber and all the goodness of spinach!🍃

Mish @eatswithmish

Minnesota

Comforting, delicious, flavorful, full of plant protein and fiber and all the goodness of spinach!🍃

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Ingredients

1 hr 15 mins

4 people

1/2 pound (250 gms)palak (spinach), washed and chopped
1/2 cupchana dal (chickpea lentil)
1/2 cupyellow moong lentil
4green chillies, slit lengthwise
1/2 inchginger, finely chopped
6garlic cloves finely chopped
2 teaspoonswhole cumin seeds
2 teaspoonscoriander powder
4whole red dry chillies
1 teaspoonred chilli powder
1/4 teaspoonasafetida (hing)
2 teaspoonsturmeric powder
1 tablespoonghee
2 tablespoonscooking oil
2 teaspoonssalt, adjust to taste
3 cupswater

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Steps

1 hr 15 mins

1

Wash and soak both the lentils separately for 30 minutes. Make sure the water covers the lentils fully while soaking.
2

Drain and rinse the dals. Pressure cook both dals (lentils) together with 3 cups water, 1 teaspoon salt and 1 teaspoon turmeric. (Can also boil on stove top).
3

Heat oil in a wide deep pan. When the oil is hot add the cumin seeds and let it crackle for a few seconds. Add ginger garlic and sauté 1 minute. Next add the green chilies and sautee for another minute.
4

Add asafetida, coriander powder, and the remaining turmeric powder. Sauté on low for one minute.
5

Now add the chopped spinach leaves and salt and cook on low for 3 to 4 minutes till spinach is cooked down.
6

Once the spinach has wilted and cooked down add it to the cooked lentils and mix well. Note that if the lentils seem very thick add 1 or 2 cups of water at this point. Bring to a boil and simmer for 5 to 6 minutes. Stir occasionally. Add the salt.
7

Now prepare the tempering (tadka) that will be poured over this cooked dal. Heat ghee in a small pan and when the fat heats up, add the dry red chilies and the cumin seeds. Immediately add the red chili powder and let it darken for a few seconds.
8

Pour this infused ghee over the prepared dal!
9

Enjoy the spinach lentil soup with flatbread or rice

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Cooksnaps

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Mish @eatswithmish

on May 27, 2025 15:24

Minnesota

Hi there,👋 I’m Mish, a foodie who's all about approachable Indian food and other fun dishes!Join me in exploring the world of flavorful dishes and savor every bite together!🥰🎉You can also check me out on Instagram @eatswithmish.