postrecipes
October 3, 2023

Vegan Dal Palak

**For the Dal:**

– 1 cup split red lentils (masoor dal), rinsed and drained
– 4 cups water
– 1/2 teaspoon turmeric powder
– 1/2 teaspoon cumin seeds
– 1/2 teaspoon mustard seeds
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1-inch piece of ginger, grated
– 1 green chili, finely chopped (adjust to your spice preference)
– 1 tomato, chopped
– 1/2 teaspoon ground coriander
– 1/2 teaspoon ground cumin
– 1/2 teaspoon garam masala
– Salt, to taste

**For the Spinach:**

– 2 cups fresh spinach leaves, washed and chopped
– 1/2 teaspoon cumin powder
– 1/2 teaspoon coriander powder
– 1/2 teaspoon garam masala
– Salt and pepper, to taste

**For Tempering (Tadka):**

– 2 tablespoons oil (vegetable oil or coconut oil)
– 1/2 teaspoon cumin seeds
– 2-3 dried red chilies (optional)
– A pinch of asafoetida (hing) (optional)

**Instructions:**

1. **Cook the Lentils:**
– In a large saucepan, combine the rinsed split red lentils, water, turmeric powder, and a pinch of salt.
– Bring to a boil, then reduce the heat to low and simmer for about 20-25 minutes, or until the lentils are soft and fully cooked.

2. **Prepare the Spinach:**
– In a separate pan, heat a little water and add the chopped spinach.
– Cook until wilted, about 2-3 minutes. Drain any excess water.

3. **Make the Dal:**
– In another pan, heat oil over medium heat. Add cumin seeds and mustard seeds.
– Once they sizzle, add chopped onions and sauté until translucent.
– Add minced garlic, grated ginger, and green chili. Sauté for another 2 minutes.
– Stir in chopped tomato, ground coriander, ground cumin, garam masala, and salt. Cook until the tomato softens and the oil separates.

4. **Combine Dal and Spinach:**
– Add the cooked lentils to the tomato-onion mixture. Mix well and let it simmer for a few minutes.

5. **Add Spinach:**
– Mix in the cooked spinach to the dal mixture. Stir well to combine.

6. **Prepare the Tempering (Tadka):**
– In a small pan, heat oil over medium heat. Add cumin seeds and dried red chilies. Sauté until the seeds splutter and the chilies darken slightly.
– Optionally, add a pinch of asafoetida (hing) to the tempering.

7. **Serve:**
– Pour the tempering (tadka) over the dal and spinach mixture. Stir to combine.
– Serve hot with rice or Indian bread like roti or naan.

Enjoy your flavorful Vegan Dal Palak!

For the Dal:

1 cup split red lentils (masoor dal), rinsed and drained
4 cups water
1/2 teaspoon turmeric powder
1/2 teaspoon cumin seeds
1/2 teaspoon mustard seeds
1 onion, finely chopped
2 cloves garlic, minced
1-inch piece of ginger, grated
1 green chili, finely chopped (adjust to your spice preference)
1 tomato, chopped
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon garam masala
Salt, to taste

For the Spinach:

2 cups fresh spinach leaves, washed and chopped
1/2 teaspoon cumin powder
1/2 teaspoon coriander powder
1/2 teaspoon garam masala
Salt and pepper, to taste

For Tempering (Tadka):

2 tablespoons oil (use vegetable oil or coconut oil)
1/2 teaspoon cumin seeds
2-3 dried red chilies (optional)
A pinch of asafoetida (hing) (optional)

Instructions:

1. Cook the Lentils:

In a large saucepan, combine the rinsed split red lentils, water, turmeric powder, and a pinch of salt.
Bring the mixture to a boil, then reduce the heat to low and simmer for about 20-25 minutes, or until the lentils are soft and fully cooked.

2. Prepare the Spinach:

In a separate pan, heat a little water and add the chopped spinach.
Cook the spinach until it wilts down, which should take 2-3 minutes. Drain any excess water.

3. Make the Dal:

In a separate pan, heat oil over medium heat. Add the cumin seeds and mustard seeds.
Once they begin to sizzle, add the chopped onions and sauté until they turn translucent.
Add the minced garlic, grated ginger, and green chili. Sauté for another 2 minutes.
Stir in the chopped tomato, ground coriander, ground cumin, garam masala, and salt. Cook until the tomato softens and the oil starts to separate.

4. Combine Dal and Spinach:

Add the cooked lentils to the tomato-onion mixture. Mix well and let it simmer for a few minutes.

5. Add Spinach:

Add the cooked spinach to the dal mixture. Stir well to combine.

6. Prepare the Tempering (Tadka):

In a small pan, heat oil over medium heat. Add cumin seeds and dried red chilies. Sauté until the seeds splutter and the chilies darken slightly.
Optionally, add a pinch of asafoetida (hing) to the tempering.

7. Serve: