Dal Palak (Lentil & Spinach Curry)
Dal in any form is comfort food in India.
The addition of spinach makes this recipe not only incredibly wholesome and flavourful but a plant-based powerhouse! Our gourmet blend, which includes premium spices such as turmeric, coriander, cumin and chilli, ensures a smoky, spicy and super-healthy meal.
Enjoy it as a soup, a light dish with naan or chapati, a side dish with other curries... or as 'dal chawal' (dal 'n rice) as millions of people in India do on a daily basis for a delicious and hearty meal.
160g Mung Dal
4 cups or 1000 ml Water
2-3 tbsp Sunflower Oil
1 Medium Onion, finely chopped
4 tsp Garlic Paste (or 4 large cloves of garlic, finely chopped)
4 tsp (10g) Mrs Balbir Singh Dal Palak Blend*
1½ cup Passata (or Chopped Tomatoes)
2½ tsp Salt, or to taste
160g Spinach Leaves, chopped
1 tbsp Fresh Coriander Leaves, chopped for garnishing
*Measurements refer to level measuring spoons
Wash the mung dal 3-4 times in water until the water runs clear, then drain fully. In a large pan put the dal and the 1000 ml of water on to cook on medium heat for approximately 35 minutes or until it is well done (i.e. soft). Blend with a hand blender, or mash well with a potato masher. Take off heat and keep aside.
In a separate pan heat oil and cook the onions on medium heat for 7-8 minutes or until they are a light golden brown. Add the garlic and stir for 1-2 minutes. Then add the Mrs Balbir Singh Dal Palak Blend and salt. Add tomatoes, stir well, and cook for 5 minutes.
Into the above mixture from Step 2, add the spinach and sauté for 1-2 minutes. Then combine this with the blended dal, and cook on medium heat for 3-4 minutes.
Mrs Balbir Singh
Award-winning godmother of Indian home cooking, and author of Mrs Balbir Singh's Indian Cookery, as featured in "The Best Indian Cookbooks Ever, as Judged by the Experts" - The Telegraph (UK)