Soft Dal Palak with Steamed Rice

A comforting, nutritious bowl of lentils, spinach, and fluffy rice.

⏱️ 45 min🍽️ Serves 1

🔥 380 kcal💪 18g protein🍚 55g carbs🥑 9g fat🌾 8g fibreper serving

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Ingredients

For a richer flavor, temper with a dash of asafoetida (hing) in the hot oil before adding onions.
Adjust green chilies to your spice preference; you can deseed them for less heat.
If you don't have fresh spinach, frozen spinach works too; just thaw and squeeze out excess water.
A squeeze of lemon juice at the end brightens the flavors beautifully.

1Wash the toor dal thoroughly and soak it in water for 15-20 minutes. Wash the basmati rice and soak for 20 minutes, then drain.
2Pressure cook the soaked dal with 3 cups of water and turmeric powder for 3-4 whistles until soft and mushy. Alternatively, cook in a pot until tender.
3While the dal cooks, steam the basmati rice. Combine the drained rice with 3 cups of water in a pot, bring to a boil, then reduce heat, cover, and simmer for 15-18 minutes until water is absorbed and rice is fluffy.
4Finely chop the onion, tomatoes, green chilies, and spinach leaves.
5In a separate pan, heat ghee or oil. Add chopped onions and sauté until translucent. Add ginger-garlic paste and green chilies, cook for a minute.
6Stir in chopped tomatoes, cumin powder, and cook until they soften and the oil separates. Add the chopped spinach and cook until wilted.
7Add the cooked dal to the pan with the spinach mixture. Mix well, add salt to taste and a little water if the dal is too thick. Simmer for 5-7 minutes.
8Stir in garam masala and garnish with fresh cilantro.
9Serve the hot Dal Palak alongside the fluffy steamed basmati rice.