- 1/2 cup split chickpeas (also known as chana dal)
- 1/4 cup red lentils
- 2 and 1/4 cup water
- 2 tbsp oil
- 1 onion, diced
- 3 cloves of garlic, minced
- 1 tsp minced ginger
- 1 tomato, finely chopped
- 1 tsp each: turmeric, coriander, garam masala, fenugreek
- 1/8 tsp chili (or more if you like it spicy)
- 1 tsp salt
- 1 tbsp tomato paste
- 9 cups baby spinach
- 2 tsp nutritional yeast
- for serving: fresh parsley, lemon juice
- Start by rinsing the split chickpeas and lentils 2-3 times.
- Combine the split chickpeas, red lentils, and water in a medium-size saucepan. Bring to a boil and let simmer 20-25 minutes until the chickpeas are cooked and there is almost no water left. Remove from heat and drain excess water if needed. Set aside.
- Heat 2 tablespoons of oil in a large skillet over medium heat. Add onion and sauté for 3-5 minutes, or until soft. Next, add the garlic and ginger. Cook for another 2-3 minutes.
- Add the chopped tomato, spices, chili, salt, and tomato paste and cook until the tomatoes become soft, stirring regularly.
- While the tomatoes are cooking, wash and drain the spinach. Roughly chop 3 cups of spinach and add it to the skillet.
- Place the other 6 cups of spinach in a blender with 1/2 cup of water. Blend until smooth and transfer to the skillet.
- Add the cooked chickpeas/lentils and nutritional yeast to the skillet and continue to cook for another 5-7 minutes, stirring regularly until the spinach is soft. You can cook it longer if you prefer a less soupy consistency. Taste and adjust salt if needed.
- Serve topped with fresh parsley and a squeeze of lemon juice. Dal Palak goes very well with rice.
- Leftovers will keep for up to 3 days in the fridge or up to 2 months in the freezer.
Serves two very large bowls, or 3-4 if served with rice or other grains on the side.
- Serving Size: 1
- Calories: 382
- Sugar: 8g
- Fat: 16.3g
- Carbohydrates: 46.1g
- Fiber: 17.5g
- Protein: 17.9g