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Indian Dal Palak | Creamy Spinach Lentil Curry
(0)
30 min
Quick
Gurkerl Küche
Ein aromatischer Klassiker der nordindischen Küche: Feine rote Linsen treffen auf frischen Blattspinat, geschmorte Rispenparadeiser und ein duftendes Gewürz-Tadka aus Ghee, Kreuzkümmel, Knoblauch und Ingwer. Perfekt serviert mit lockerem Basmatireis – sämig, wohltuend und reich an pflanzlichen Proteinen.
Ingredients
Preparation method
Prepare lentils & rice
Thoroughly rinse the red lentils in a fine sieve under cold running water. Place in a pot together with approx. 600 ml of water, 1 tsp ground turmeric, and half of the finely grated ginger. Bring to a boil and simmer covered over medium heat for approx. 15 minutes until soft and creamy. Season to taste with 1 tsp fine salt.
Also wash the basmati rice thoroughly. Bring to a boil with 1.5 times the amount of lightly salted water, then cover and steam on the lowest heat setting for approx. 12 minutes until the water has been absorbed and the rice is fluffy.
Prepare spinach tadka
Thoroughly wash the fresh leaf spinach, shake dry, and chop coarsely. Finely chop the onion, garlic, and remaining ginger. Halve the chilli pepper lengthwise, remove the seeds, and cut into thin strips. Cut the vine tomatoes into small cubes.
Chef's tip
Delicious served with warm naan bread or roti, which can be crisped up delightfully in the oven at 180 °C conventional heat in just a few minutes.
For a purely plant-based (vegan) version, simply replace the ghee with coconut oil or a neutral vegetable oil.
20 min
Under an hour
