A nutty, rich and creamy dal is like nothing else on earth. This healthy spinach dal has all the flavour and texture we love and so much more. Discover the spiced delights of Dal Palak.
Rinse the dal and then place in a saucepan along with the coconut milk, turmeric, cumin, coriander and salt. Add 2 1/2 cups water and bring to a boil. Reduce the heat, cover and simmer gently for 35 minutes until the dal is smooth and creamy. Remove from the heat.
While the dal is cooking, wilt the spinach by cooking in a large pan with 1/2 cup water. When wilted, remove from the heat and leave to cool. When cool enough to handle, wrap the spinach in a clean tea towel and squeeze out as much water as you can. Chop this spinach finely and set aside.
When the dal is cooked, stir in the spinach and set aside.
For the Tadka
To make the tadka, heat a small frying pan with the oil and drop in the cumin seeds and dried chilli. Let them sizzle for 10 seconds before adding the onion, green chilli and finally the chilli powder. Let this fry for 2 minutes before removing from the heat.
Tip the tadka into the dal, oil and all, and stir. Check for seasoning and add a little salt if needed.
Notes
Serving - I like to serve my dal as part of a larger feast, I've included some of my favourite Indian recipes both veg and non-veg recipes. This dal will pair with any other Indian recipe.
Rice or bread? Personally if I'm serving this dish on its own, I'll serve it with fluffy basmati rice or pulao, but it also works so well alongside breads like chapati, paratha, naan and more.
Fridge storage - I will invariably have leftovers. They'll stay fresh in the fridge (in an airtight container) for up to a week.
Freezer storage - I portion up my spinach dal into single serves and keep them in airtight containers for 3+ months in the freezer. I typically cook from frozen in the microwave until piping hot. As a tip, I'll also add a quick splash of water before cooking to ensure things don't dry out too much.