This amazing and authentic dal palak recipe is full of flavor and easy to make. Cooked with caramelized onions, this restaurant style dal is quite different than other spinach dal recipes. It is also nutritious and comforting at the same time.
Rinse both the lentils very well until the water is clear and drain in colander. Tip: If using other yellow lentils instead of red lentils, then soaking in water for about an hour will help.
Rinse spinach, drain and pat dry. Stack all the spinach leaves, roll and slice finely. See note for frozen spinach.
Dal
Heat oil in a medium cooking pot. Add onions and sauté over medium heat until golden brown, about 20 to 25 minutes. Using a frying spatula separate the onions from oil, draining well and transfer to a small bowl.
Place your palm three inches above the oil and check to make sure it is hot enough, add cumin seeds. When the seeds start to splutter, add grated garlic and dried red chillies. Sauté until garlic turns a light golden brown and then add back the fried onions. Turn off the heat and stir in chili powder. Do not let it burn.
Set aside half of the onion and oil mixture in the small bowl. Save it for later.
Then add chopped tomatoes and cook until softened.
Next add grated ginger, green chilies, turmeric, coriander powder, garam masala and kasuri methi. Stir and make sure to not let the spices burn.
Add the soaked and drained lentils, water and bring it to a boil.
Lower the heat, cover with a lid and simmer for about 30 minutes. Add salt to taste and continue to cook until most lentils start breaking down, become a bit mushy and turn into a thick sauce like consistency.
Tip: Cook the dal until it reaches a consistency that is thinner than what is desired, because it will thicken further after cooking.
Then add shredded spinach, half of the onion-spice oil and chopped cilantro into the cooked dal. Stir and simmer for 5 to 10 minutes. Add lemon juice and adjust seasonings to taste.
Transfer the dal into a serving dish. Top with remaining onion-seasoning oil, cilantro and ghee. Serve with steamed rice.
Notes
To make it more saucy and thick, blend some of the cooked dal using a hand blender.
Optional ingredients: Kasuri methi (dry fenugreek leaves) adds a nice touch. Kashmiri red chili powder is less pungent than regular red chili powder, and has a brighter red color. Smoked paprika is an option for smoky flavor.
If the lentils foam initially, leave the pot uncovered for a while and skim it off. Once it subsides, place a lid on the pot or keep it ajar. Add turmeric after the foam settles down.
Instant Pot or Pressure Cooker: Caramelize the onions and prepare the seasoned oil in saute mode. Cook dal under pressure for 10 to 12 minutes (about 8 whistles). Release the pressure naturally. The lentils should be cooked very soft.
Indian lentils are available at Indian grocery stores, major American grocery stores or online. Buy fresh stock from stores with a fast turnover.