Dal Palak Curry

Dal Palak Curry is a nutritious and flavorful Indian dish combining protein-rich lentils and vibrant spinach, making it a perfect supper choice. This dish offers a wholesome, comforting experience with a hint of spices that tantalize the taste buds.

Ingredients

• Yellow split lentils (moong dal) - 100 grams
• Fresh spinach - 200 grams
• Onion - 1 medium, finely chopped
• Tomato - 1 medium, chopped
• Garlic - 3 cloves, minced
• Ginger - 1-inch piece, grated
• Green chili - 1, slit
• Cumin seeds - 1 teaspoon
• Turmeric powder - 1/2 teaspoon
• Coriander powder - 1 teaspoon
• Garam masala - 1/2 teaspoon
• Salt - to taste
• Oil - 1 tablespoon
• Water - 500 ml
• Fresh cilantro - for garnish

Steps

1. Rinse the yellow split lentils under cold water until the water runs clear. Soak them in water for 15 minutes, then drain.
2. In a large pot, heat the oil over medium heat. Add cumin seeds and let them sizzle for a few seconds.
3. Add the chopped onion and sauté until golden brown, about 5-7 minutes.
4. Stir in the minced garlic, grated ginger, and green chili; cook for another 2 minutes until fragrant.
5. Add the chopped tomato, turmeric powder, coriander powder, and salt. Cook until the tomatoes soften, about 5 minutes.
6. Add the soaked lentils and water to the pot. Bring to a boil, then reduce the heat to low and simmer covered for 15 minutes or until the lentils are tender.
7. While the lentils are cooking, wash the spinach thoroughly and chop it coarsely.
8. Once the lentils are cooked, add the chopped spinach and garam masala. Stir well and cook for an additional 5 minutes until the spinach wilts.
9. Taste and adjust the seasoning if necessary. Remove from heat and garnish with fresh cilantro before serving.

Nutrition

• Calories: 300
• Protein: 18 g
• Carbs: 50 g
• Fiber: 15 g
• Sugar: 5 g
• Sodium: 400 mg
• Cholesterol: 0 mg
• Total Fat: 7 g
• Saturated Fat: 1 g
• Unsaturated Fat: 6 g
• Water: 0.5 L

Health Benefits

• Rich in protein and essential amino acids from lentils.
• High in iron and vitamins A and C from spinach, supporting immune function.

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