One Pot Palak Dal

To ensure your lentils are perfectly tender in One Pot Palak Dal, rinse the Toor Dal, Chana Dal, and Masoor Dal thoroughly under cold water until the water runs clear. After sautéing the spices and vegetables, add the rinsed lentils along with the water and bring it to a boil. Then, reduce the heat, cover the pot, and let it simmer until the lentils are fully cooked, which usually takes about 20-30 minutes.

Yes, you can easily make One Pot Palak Dal vegan by substituting the ghee with a plant-based oil like coconut oil or olive oil. This dish is naturally vegetarian as it primarily consists of lentils and spinach, making it a great option for those following a vegetarian or vegan diet.

If you don't have Toor Dal, Chana Dal, or Masoor Dal, you can substitute them with other lentils like red lentils or split peas. For the spinach, you can use other leafy greens like kale or Swiss chard. Additionally, if you don't have mustard oil, any cooking oil can work, but mustard oil adds a unique flavor to the dish.

To store leftover One Pot Palak Dal, let it cool to room temperature, then transfer it to an airtight container. It can be stored in the refrigerator for up to 3-4 days. If you want to keep it longer, consider freezing it in portions. Just make sure to thaw it in the refrigerator before reheating.

One Pot Palak Dal pairs wonderfully with steamed basmati rice or warm roti for a complete meal. You can also serve it with a side of yogurt or a fresh salad to balance the flavors. For an extra kick, consider adding a squeeze of lemon juice or a side of pickles.