Palak means spinach. Dal refers to thick lentil-based stews. So together, they become a lentil-based stew with lots of spinach. I can't think of many things that could be more healthful for you than this dish, with its spices, spinach, lentils, brown basmati rice, and tomatoes.
I used red lentils. Since lentils are really still a new world to me and maybe are for you too, here's a picture of my red lentils so that you know what you're looking for at the grocery store.
Time: 45 minutes, 15 minutes active
2 tablespoons olive oil
1 yellow onion, diced
4 garlic cloves, minced
1-2 tablespoons grated ginger
1 jalapeno, not seeded because you're tough, minced
2 tablespoons curry powder
1 teaspoon garam masala
1 teaspoon cumin
1 teaspoon cardamom
1 teaspoon tumeric
2 cups red lentils
6 cups veggie broth
1 pound spinach
1 large tomato, diced
1 medium eggplant, diced
2 tablespoons fresh cilantro, chopped
1/2 cup non-dairy unsweetened creamer
Freshly cooked brown basmati rice, for serving
Heat olive oil over medium-high heat. Add onion, garlic, ginger and jalapeno. Saute until translucent. Add curry, garam masala, cumin, cardamom, and tumeric and saute for 30 seconds. Add water and lentils. Bring to a boil, reduce to a simmer and cook until lentils they are soft (this took about 20 minutes I believe, but the package suggested up to 45 minutes so leave extra time in case they take longer).
Once lentils are cooked, stir in spinach, tomato, eggplant, cilantro, and soy creamer. Bring to a boil and simmer for about 10 minutes or until the eggplant is cooked through.
Serve over rice.