Easy Dal Palak

My favorite dish there is dal palak, I order it each and every time I go. It’s a lentil soup made with split chickpeas, spinach, tomato, and spices.

I tried many recipes but just couldn’t find a satisfying one, it was either too soupy, too spicy, or the texture was off. Last time I went to the restaurant, I had a quick talk with the chef and got the chance to squeeze out some tips out of him. So I made a mission to recreate it the traditional way, more or less. I’m very happy with the results and it tastes just like the one I love! 

INGREDIENTS

1. 1/2 cup split chickpeas (also known as chana dal)
2. 1/4 cup red lentils
3. 2 and 1/4 cup water
4. 2 tbsp oil
5. 1 onion, diced
6. 3 cloves of garlic, minced
7. 1 tsp minced ginger
8. 1 tomato, finely chopped
9. 1 tsp each: turmeric, coriander, garam masala, fenugreek
10. 1/8 tsp chili (or more if you like it spicy)
11. 1 tsp salt
12. 1 tbsp tomato paste
13. 9 cups baby spinach
14. 2 tsp nutritional yeast
15. for serving: fresh parsley, lemon juice 

INSTRUCTIONS

1. Start by rinsing the split chickpeas and lentils 2-3 times.
2. Combine the split chickpeas, red lentils, and water in a medium-size saucepan. Bring to a boil and let simmer 20-25 minutes until the chickpeas are cooked and there is almost no water left. Remove from heat and drain excess water if needed. Set aside.
3. Heat 2 tablespoons of oil in a large skillet over medium heat. Add onion and sauté for 3-5 minutes, or until soft. Next, add the garlic and ginger. Cook for another 2-3 minutes.

Full Read Recipes >> fullofplants

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