Daal Palak

Nutrition · per serving

Steps

1. 1

   Prepare everything first for quick cooking: rinse the lentils until the water runs mostly clear; finely chop the onion and tomato, grate the ginger, mince the garlic, chop the green chili, and roughly chop the spinach.

   140 g red lentils (masoor dal), rinsed120 g onion, finely chopped120 g tomato, finely chopped10 g ginger, finely grated12 g garlic, minced1 small (8 g) green chili, finely chopped200 g spinach, roughly chopped
2. 2

   Heat 1 tbsp oil in a medium saucepan over medium heat. Add the onion and cook for 3-4 minutes, stirring often, until softened and lightly golden at the edges. Add the minced garlic, ginger, and green chili; cook for 30 seconds until fragrant, without letting the garlic brown.

   1 tbsp (15 ml) neutral oil120 g onion, finely chopped12 g garlic, minced10 g ginger, finely grated1 small (8 g) green chili, finely chopped
3. 3

   Add the tomato, ground turmeric, ground cumin, red chili powder, and salt. Cook for 2-3 minutes, mashing the tomato with the spoon until it starts to break down and the oil looks slightly separated from the masala.

   120 g tomato, finely chopped1/2 tsp ground turmeric1 tsp ground cumin1/4 tsp red chili powder1 tsp salt
4. 4

   Add the rinsed lentils and water. Bring to a boil over high heat, then reduce to a lively simmer. Cook uncovered for 10-12 minutes, stirring occasionally, until the lentils are very soft and beginning to collapse. If the pot looks dry before the lentils soften, add a splash of hot water.

   140 g red lentils (masoor dal), rinsed650 ml water
5. 5

   Add the spinach and simmer for 3-4 minutes until fully wilted and tender. Stir and lightly mash the dal with the back of a spoon for a creamier texture; the final consistency should be thick but spoonable, not dry. Adjust with a little extra water if needed.

   200 g spinach, roughly chopped
6. 6

   For the tarka, heat 1 tbsp oil in a small pan over medium-low heat. Add the sliced garlic and cumin seeds; fry for 45-60 seconds, stirring constantly, until the garlic turns pale golden. Remove from the heat immediately and stir in the red chili flakes so they bloom in the hot oil without burning.

   1 tbsp (15 ml) neutral oil10 g garlic, thinly sliced1/2 tsp cumin seeds1/4 tsp red chili flakes
7. 7

   Pour the hot garlic tarka over the dal palak. Add the lemon juice, stir gently, taste, and adjust salt if needed. Serve hot.

   2 tsp lemon juice

Origin & History

Daal Palak is a homestyle Pakistani dish that combines lentils with leafy greens, reflecting the everyday importance of pulses in South Asian cooking. Variations are made across Pakistan, with different dals, levels of heat, and finishing temperings, but the garlic tarka is a much-loved touch that adds aroma and depth.