Name: Ma Ki Palakwali Dal (Mom's Spinach Flavored Lentil Soup)
Prep time: 5 min
Cook time: 40 min
Total time: 45 min
Yield: 8
Cuisine: Indian
Ingredients: 1/2 cup tuvar dal; 1/2 tsp. ground turmeric; 3 cups spinach, finely chopped; 1 tbsp. oil; 1/2 cup onions, sliced in long strips; 1 green chili, finely chopped; 1 tsp. nigella seeds (kalonji/onion seeds); 1/2 tbsp. ginger paste; 1/2 tbsp. garlic paste; 1 tsp. coriander powder; 1 tsp. Kashmiri red chili or 1/4 tsp. cayenne pepper powder; 1/2 tsp. cumin powder; Salt to taste (approximately 3/4 tsp.); A few drops of lemon; 2 1/2 cups water plus 2-4 tbsp. as needed

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This is a classic dal (lentil soup) which my mom frequently made for my brother and me. It has two of the holy grails of Indian vegetarian cooking–spinach and lentils.

Each household has its own variation on this classic. I’m sharing my family’s take on it.

Ma Ki Palakwali Dal (Mom’s Spinach Flavored Lentil Soup)

Author: priya’s mashups
Prep Time: 5
Cook Time: 40
Total Time: 45
Yield: 8 1x

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Description

A classic spinach flavored lentil soup thats easy to make and super healthy Most importantly, it makes my 4 year-old think spinach is not so bad after all!

Scale

Ingredients

1/2 cup tuvar dal

1/2 tsp. ground turmeric

3 cups spinach, finely chopped

1 tbsp. oil

1/2 cup onions, sliced in long strips

1 green chili, finely chopped

1 tsp. nigella seeds (kalonji/onion seeds)

1/2 tbsp. ginger paste

1/2 tbsp. garlic paste

1 tsp. coriander powder

1 tsp. Kashmiri red chili or 1/4 tsp. cayenne pepper powder

1/2 tsp. cumin powder

Salt to taste (approximately 3/4 tsp.)

A few drops of lemon

2 1/2 cups water plus 2-4 tbsp. as needed

Instructions

Cook tuvar dal in pressure cooker or instant pot along with 1/2 tsp. turmeric and 1/4 tsp. salt. If cooking in the instant pot, cook dal for 20 mins. on “multigrain setting.”
While the dal is cooking, heat 1 tbsp. oil in a deep bottomed pan on med. heat for 2 mins. Add 1 tsp. nigella seeds and cook for 2-3 mins.
Toss in 1/2 tbsp. each of ginger and garlic paste and saute for 30 secs. to 1 min.
Add 1/2 cup onions and the chopped green chili. Cook for 4-5 mins. till onions turn translucent. If the onions or ginger-garlic paste stick to bottom of pan, add two tbsp. water.
Add spinach and season with 1/4 tsp. salt. Cook for 2 mins. The spinach should start oozing water.
Add the masalas: 1 tsp. each of coriander powder and Kashmiri red chili powder plus 1/2 tsp. cumin powder. Cook for 3 mins. If masalas stick to bottom of pan, add another 2 tbsp. water.
Pour in 1 cup of water, plus cooked dal. Turn the heat up to med.-high, cover the pan and cook for 5 mins.
Uncover the pan, add 1/4 cup water and continue cooking on med.-high for 5 mins.
Turn off the stove, taste and adjust for salt.
Squeeze in a few drops of lemon and serve.