You all know I love to eat the same thing every day. But if I’m going to do a variation on my regular kitchari recipe, I make Palak Daal. Palak daal is a spinach and lentil dish that’s made all the more delicious by including some tomato. That little extra acidity from the tomatoes makes the flavors of this dish come alive, and extra parsley and lemon sprinkled on top taste just fabulous.
This daal is also a great recipe for people that are newer to Indian cooking because the flavors are straight forward, bright, clean, and the recipe itself leaves your belly feeling great.
Palak daal comes together in less than 40 minutes if you pre-soak your lentils or use split lentils, which cook faster).
Vegan palak Daal Recipe
Adapted from 101Cookbooks.com
- 1 cup rinsed and soaked lentils or mung beans
- 2 cups water (approximate)
- 5 oz spinach
- 3 tbsp olive oil
- 1 tbsp ginger paste (or diced ginger)
- 1 tsp cumin seeds
- ½ tsp chili powder
- 1 minced garlic clove
- 2 pinches hing powder
- 2 diced tomatoes (or half of a 16 oz can)
- 1-2 tsp lemon juice
- salt to taste
- 4-5 tbsp parsley, optional
- plant-based yogurt (almond or coconut) for topping, optional
- Warm up olive oil with garlic, ginger, cumin, and chili powder in a medium sized pot on medium heat.
- When cumin seeds start to bubble and garlic is just starting to lightly brown, add the rinsed lentils, water, tomatoes, spinach, and hing.
- Lightly boil for about 20 minutes or until lentils soften.
- Remove from heat, add lemon juice and salt to taste.
- Top with parsley and yogurt to serve.