Easy Stovetop Dal Palak (Spinach Lentil Curry)

A large dark pot of orange dal palak with flecks of green and red. There are smaller dishes of lemons, cumin seed and naan bread on the table beside the pot all on a white tablecloth.

5 from 2 votes

Easy Stovetop Dal Palak (Spinach Lentil Curry)

This easy stove-top dal palak recipe is a simple and nutritious recipe prepared with a blend of 3 different types of lentils and some spinach. Follow the steps for delicious Pakistani curry from Nosheen Babar for an authentic, warm and comforting curry dinner.

Prep Time15

Cook Time1

Total Time1 15

Course: Curry, Main Course, Side Dish, Vegan Main

Cuisine: Indian, Pakistani

Diet: Vegan, Vegetarian

Keyword: Lentil Curry, Pakistani Curry, Spinach Curry

Servings: Servings

Calories: 298kcal

Author: Sabrina Currie

Ingredients

⅓ cup soaked masoor dal red lentils
⅓ cup soaked moong dal yellow lentils
⅓ cup soaked Toor dal split pigeon pea lentils
½ cup cooking oil
1 chopped yellow onion
2 teaspoon garlic paste
2 chopped Roma tomatoes
2 tablespoon dried fenugreek leaves see notes
1 cup frozen spinach see notes
2 teaspoon salt
2 teaspoon red chili powder
¼ teaspoon turmeric powder
2 teaspoon amchur powder see notes
2 teaspoon white cumin seeds
6 whole red button chilies see notes

Instructions

Drain the soaked lentils and add them to a cooking pot with 3 cups of water, 1 teaspoon salt, 1 teaspoon red chili powder, and turmeric powder. Bring the mixture to a boil, simmer for 20 minutes, and then turn the stove off (see notes).
Heat the cooking oil In a large pan and sauté the onions until they're a light golden brown.
Add the garlic paste, saute for 30 seconds, and then add the tomatoes. Stir fry the tomatoes for 1-2 minutes to make them sweat, and then add the 2 tablespoon of dried fenugreek leaves and ½ cup of water (see notes).
Once the mixture starts bubbling, add the spinach, remaining 1 teaspoon of salt, 1 teaspoon of red chili powder, and another ½ cup of water. Bring everything to a boil, cover, and simmer for 20 minutes.
After 20 minutes, uncover the spinach and cook on high till all the water has evaporated. (see notes)
Add the par-cooked lentils to this mixture, cover, and cook for 10 minutes, to allow all the flavors to fuse. Turn the stove off and adjust the seasonings if necessary.
Pour your cooked dal palak into a serving dish and stir in the amchur powder.
Heat the remaining ¼ cup of oil and toast the cumin seeds and red chili powder. (see notes) Pour this tempering over the plated curry and serve.

Notes

Tempering - The tempering process, done at the beginning or end of
preparing any curry, is an important part of South Asian Cuisine. The purpose
is to bloom the spices to release maximum flavor and aroma. If the tempering
is done at the end, like in this curry, the seasoned oil is added along with the
toasted spices.

Nutrition