Palak Daal (Chickpeas with Spinach- SRC)
A comforting, protein-rich Indian-inspired dish made with chickpeas simmered in a flavorful spiced tomato base and wilted spinach—perfect served with rice or flatbread for a wholesome meal.
Equipment
- 1 Large pot or pan For cooking the daal
- 1 Cutting board
- 1 Stirring spoon
Ingredients
- ¾ cup masoor lentil (can use chickpeas, red lentils)*
- ¼ tsp turmeric powder
- sea salt to taste (I used 2 tsp)
- 1 tbsp coconut oil
- 1 tsp cumin seeds
- ½ tsp mustard seeds
- 2 serrano peppers, deseeded and minced (or 2 green chilies)
- 1 tsp ginger garlic paste (I used 1 garlic clove and 1/2 tsp freshly minced ginger)
- 1 onion, minced
- 1 bunch spinach, chopped thinly
- ¼ tsp turmeric powder
- ½ tsp red chilli powder (I found Kashmiri chili powder in the bulk section of our health food store)**
- ½ tsp garam masala powder
- 1 tsp fenugreek leaves (kasuri methi)
- Sea salt to taste
- a drizzle of fresh lemon juice, lime juice or apple cider vinegar (I used roughly 2 tbsp)
Instructions
- Pressure cook the lentils/chickpeas in sufficient water with turmeric and salt. (I'm not that familiar with pressure cooking though I own one so I followed these instructions for cooking but used 3/4 cup chickpeas and the tumeric and salt in the recipe above).
- In a saucepan, heat coconut oil over medium-high heat. Crackle the cumin and mustard seeds.
- Add the serrano/green chillies and ginger garlic paste and saute until you smell a nice aroma.
- Add the onions and saute until wilted, then sprinkle with little salt.
- Add in the spinach and masala powders (tumeric through garam masala) and saute till the spinach looks wilted.
- Add the cooked chickpeas/lentils into the sauteed masala, cover and simmer for five minutes.
- Add the fenugreek leaves and lemon/lime juice or apple cider vinegar and give a final mix. Taste and season with additional salt if desired.
- Serve warm with rice or rotis.