Casa dos Osos


Search for Recipes


clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Dal Palak

  • Author: Michelle Burns
  • Total Time: 40 minutes
  • Yield: 4 servings (200 g/serving) 1x


The lentils can be made in an Instant Pot but the rest of the dish is made on the stove, so I find it easier to make it all on the stove.




  • 1 cup split pigeon peas or chana (yellow lentils)
  • water to cover plus 1 inch
  • 1 tsp turmeric powder
  • 1 tsp salt


  • 1 1/2 cups fresh spinach, chopped
  • 1-2 medium tomatoes, seeds remove, chopped
  • 1/2 medium onion, chopped
  • 1 tbs garlic, chopped ( or 1 Tbs garlic/ginger paste)
  • 1 tsp ginger, chopped
  • 1 small jalapeño, seeds removed and finely diced
  • 1 small palmful cumin seeds
  • 2 small red chiles
  • 1-2 tsp Kashmiri Mirsch powder (OPTIONAL)
  • 1/2 tsp Garam Masala powder
  • 3-5 curry leaves, torn into small pieces
  • juice 1/2 lemon


  • 1 tbs ghee or oil of choice
  • 1 dry red chile, broken
  • 1 small palmful black mustard seeds
  • 1/2 tsp kashmiri mirsch (OPTIONAL) or red chili powder

1 lemon wedge for serving



  • Take the lentils into a bowl and wash it 4-5 times with running cold water
  • Place the lentils in a saucepan and cover with water to 1 inch above the lentils
  • Add the turmeric and salt and stir.
  • Bring to a boil over medium-high heat, then turn to a simmer.
  • Simmer the lentils for about 10-15 minutes, and check for doneness. Lentils should be soft but still hold their shape. NOTE: some people like them creamy, so cook them a little longer if you prefer.


  • While the lentils are cooking, heat a deep skillet over medium high heat.
  • Add the ghee/oil.
  • When the oil is hot and rippling, ass the cumin seed and red chiles.
  • Let it crackle--about 1-2 minutes.
  • Add the chopped garlic and sauté for 1 minute until slightly brown
  • Add the onion, jalapeño, and ginger and sauté for 1-2 minutes.
  • Turn heat down to medium and sauté until onion begins to clear and soften, stirring often.
  • Add the tomato and cook until it softens.
  • Add the kashmiri Mirsch, garam masala, curry leaves, and salt to taste and stir well. Turn heat to low and allow to cook for 2-3 minutes.
  • Add the spinach and stir to mix well.
  • Sauté until the spinach is wilted. Add the lemon juice and stir well.
  • When the lentils have cooked to your desired consistency, remove the lentils to the skillet with the vegetables. (If there is still water in the lentils, you can drain the lentils but save a little water for the skillet.)
  • If necessary, add lentil water or broth so there is enough liquid for the mixture to simmer.
  • taste and adjust the seasoning.
  • Allow to simmer until desired consistency is obtained.


  • In a small sauté pan, heat oil or ghee until rippling.
  • Add the broken dried chile, kashmiri mirsch, and mustard seeds.
  • Sauté until mustard seeds stop popping.
  • Remove the dried chile.

When serving the dal, spoon some of the mustard seed topping over the top

Serve with a lemon wedge. Can top with chopped cilantro



  • Prep Time: 15 minutes
  • Cook Time: 25 minutes


  • Serving Size: 1 1/2 cups
  • Calories: 141
  • Fat: 4.48 g
  • Carbohydrates: 21.25 g
  • Protein: 6.03g
Recipe Categories:
Casa dos Osos © 2024. All rights reserved.
Site development by Tuned In Design