Easy Dal Palak

Ingredients

• 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 medium onion (diced)
• 3 cloves of garlic (minced)
• 1 tsp minced ginger
• 1 tsp each: turmeric, coriander, garam masala, fenugreek
• 1/8 tsp chili (or more if you like it spicy)
• 1 medium tomato (finely chopped)
• 1 tbsp tomato paste
• 2 tsp nutritional yeast
• 1 tsp salt
• 9 cups baby spinach (or regular spinach)
• 1/4 cup coconut cream (or your favorite plant-based cream)
• for serving: fresh cilantro, lemon juice

Instructions

1. 1

   --- Cook the chickpeas and lentils ---

2. 2

   Rinse them. Start by rinsing the split chickpeas and red lentils a few times under cold water. Drain them well.

3. 3

   Cook until tender. Transfer the chickpeas and lentils to a medium saucepan and cover with 2 and 1/4 cups of water. Bring to a boil, lower the heat, and simmer for 25-27 minutes uncovered or until the chickpeas are al dente and almost no water remains. They should not be hard but not mushy, either.

4. 4

   --- Make the Tadka ---

5. 5

   Sauté the aromatics. Heat 2 tablespoons of oil in a deep pot or large skillet over medium heat. Once hot, add the diced onion, garlic, and ginger. Sauté for 3-5 minutes or until the onions are soft.

6. 6

   Add the spices. Next, add all of the spices and stir to combine. Sauté for 1 more minute.

7. 7

   Add the tomato. Add the chopped tomato, tomato paste, nutritional yeast, and salt. Cook for about 5 minutes, stirring regularly, until the tomatoes are soft.

8. 8

   Blend the spinach. While the tomatoes are cooking, wash and drain the spinach well. Place about 6 cups of spinach in a blender with 1/2 cup of water. Blend until smooth and set aside.

9. 9

   Chop the spinach. Roughly chop the remaining 3 cups of spinach.

10. 10

    Add the chopped spinach. To the pot, add the chopped spinach and sauté for 2 minutes.

11. 11

    Add the chickpeas and lentils. Next, add the cooked split chickpeas and red lentils and stir to combine. Add the blended spinach as well and bring to a simmer. Let simmer for 5-7 minutes, stirring regularly to prevent the dal from sticking to the bottom of the pot.

12. 12

    Finish with a splash of cream. Finally, stir in the coconut cream (or your plant-based cream of choice) and stir to combine.

13. 13

    This Dal Palak can be stored for up to 3 days in the refrigerator.