Dal Palak Recipe (Easy Spinach Dal)
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A mild spinach and lentil curry made with pigeon pea and red lentils, lightly spiced with turmeric and ginger, without onion or garlic. Creamy and comforting, suitable for simple home meals.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- ¼ cup tuvar dal ((hulled and split pigeon pea lentils or arhar dal))
- ¼ cup masoor dal ((hulled and split red lentils))
- ¼ teaspoon turmeric powder ((ground turmeric))
- 1.5 cups water (- for pressure cooking lentils)
- 2 tablespoons ghee (or oil)
- 1 teaspoon cumin seeds
- 1 teaspoon ginger (- finely chopped or 1 inch peeled ginger)
- ½ to 1 teaspoon green chilies (- chopped or 1 green chilli)
- 2 cups spinach (- finely chopped)
- ¼ teaspoon kashmiri chilli powder (or paprika)
- ¼ teaspoon asafoetida ((hing))
- ½ to 1 cup water (or add as needed)
- salt (as required)
At a glance
PER SERVING · TIME 30M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 20m
- Sodium
- 317mg
- Total sugar
- 0g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 106mg
- Calcium
- 36mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 317MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.