Dal Palak

Method

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1. Rinse the dal and simmer it with the water and turmeric for 25 minutes, until completely soft. Whisk it smooth.

   Mark done Start 25 min timer

2. Heat 2 tbsp of the oil in a separate pan and fry the cumin seeds and asafoetida for 30 seconds.

   Mark done Start 30 sec timer

3. Add the onion and cook 6 minutes, until golden.

   Mark done

4. Add the green chillies and tomatoes and cook 5 minutes, until pulpy.

   Mark done

5. Stir this into the cooked dal with the salt and simmer 5 minutes.

   Mark done

6. Fold in the spinach and cook 3 minutes only, until just wilted.

   Mark done

7. Heat the remaining oil in a small pan and fry the sliced garlic and dried chillies for 45 seconds, until the garlic is pale gold.

   Mark done Start 45 sec timer

8. Stir in the chilli powder off the heat.

   Mark done

9. Pour the tempering over the dal.

   Mark done

10. Stir in the lemon juice, scatter the coriander over and serve.

    Mark done

Chef’s Tips

• Three minutes for the spinach.
• Whisk the cooked dal smooth before anything else goes in.
• Garlic to pale gold, not brown.

Common Substitutions & Variations

• A pinch of dried chilli flakes works in place of fresh chilli — start with about a third of the quantity the red chillies in the list implies, since dried chilli is more concentrated, and add more to taste.
• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.

Pairing Suggestions

• Steamed rice
• Chapati
• Mango pickle

Storage & Reheating

Keeps 3 days refrigerated. The spinach dulls; the flavour improves.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.