Dal Palak Recipe (Spinach Dal)
Dal Palak is the ultimate food for any meal. This easy-to-make spinach dal blends protein-rich lentils with fresh greens, creating a wholesome dish that’s as nutritious as it is delicious.
Dal Palak, also known as spinach dal recipe or palak dal curry, is a comforting Indian dish made with protein-rich lentils simmered together with fresh spinach leaves and mild spices. This healthy Indian lentil recipe is not only packed with flavor but also loaded with nutrients, making it a perfect choice for a wholesome lunch or dinner. Popular in both North Indian and South Indian kitchens, this spinach dal curry is light, nourishing, and easy to prepare with pantry-friendly ingredients. Pair it with steamed basmati rice, jeera rice, or soft rotis for a balanced and satisfying meal that the whole family will enjoy.
Ingredients and Substitutes
- Toor dal (pigeon peas): I use toor dal as the base for the curry. You can also use moong dal or a mix of toor and moong dal.
- Spinach (palak): I use fresh spinach leaves for a healthy, vibrant dal. Sometimes I add baby spinach for a milder taste.
- Onion: I use finely chopped onion to give the dal a sweet, savory flavor. You can use shallots if you prefer a softer taste.
- Tomato: I use chopped tomatoes to add tanginess and a rich color. Cherry tomatoes or canned chopped tomatoes work too.
- Garlic and green chili: I use crushed garlic and chopped green chili for aroma and gentle heat. You can adjust the chili according to your spice preference or skip it for a milder version.
- Spices: I use cumin seeds and dried red chili for tempering; they add a nutty, aromatic flavor. I also add turmeric powder, red chili powder, coriander powder, and salt, which give color, warmth, and depth to the dal.
- Ghee or oil: I use ghee or oil for tempering; it adds richness. Vegetable or mustard oil works as a substitute.
- Fresh coriander: I use fresh coriander leaves for garnish, adding a fresh, vibrant touch.
- Lemon juice: I add a squeeze of lemon juice at the end; it brightens the flavor and balances the spices.
Tips for Making Perfect Dal Palak
Soaking the dal for 15–20 minutes before cooking helps it cook faster and makes it softer. If you’re short on time, you can skip soaking, but the dal may take slightly longer to cook.
Always heat the ghee or oil before adding cumin seeds and dried chili. Let them sizzle for a few seconds until aromatic. You can do the same, but be careful not to burn them because burnt spices can make the dal bitter.
Add the chopped spinach after the onions and tomatoes are cooked. You can sauté it for just a few minutes until it wilts, overcooking can make the dal too watery and dark in color.
After mixing the cooked dal with the spinach, simmer for a few minutes and adjust water if needed. You can taste and add salt, spices, or a squeeze of lemon juice at the end to brighten the flavors.
Serving Suggestions
Dal Palak pairs perfectly with steamed basmati rice, jeera rice, or soft rotis, making it a wholesome and satisfying meal. The creamy, flavorful dal complements the mild taste of rice or the soft texture of flatbreads, creating a balanced and nutritious combination.
For a complete Indian meal, you can serve it alongside a simple vegetable stir-fry, pickle, or yogurt raita. Adding a squeeze of lemon just before serving enhances the freshness and brightens the overall flavor of the dish.
Frequently asked questions
Absolutely. Cook the dal on medium heat with enough water until it’s soft and mushy. It may take 25–30 minutes instead of the shorter time in a pressure cooker.
Soaking is optional but recommended. It helps the dal cook faster and become softer. If you skip soaking, cooking time will be slightly longer.
Heat the oil or ghee on medium flame and add cumin seeds, dried chili, and garlic carefully. Stir continuously and remove from heat if it starts to smoke or burn.
Store in an airtight container in the refrigerator for up to 2–3 days. Reheat on low flame and add a little water if the dal has thickened.
Dal Palak Recipe (Spinach Dal)
Equipment
- 1 Pressure Cooker
- 1 Frying pan
- 1 Cutting board
- 1 Knife
- 2 Measuring spoons
- 1 Spatula
- 1 Ladle
Ingredients
- 1 cup Toor dal pigeon peas
- 2 cups Fresh spinach palak, chopped
- 1 medium Onion chopped
- 1 medium Tomato chopped
- 4 cloves Garlic chopped or crushed
- 2 Green chili chopped
- 1 tsp Cumin seeds
- 1 Dried red chili
- ¼ tsp Turmeric powder
- ½ tsp Red chili powder
- ½ tsp Coriander powder
- Salt
- 2 tbsp Ghee or oil
- A small handful Fresh coriander leaves chopped
- 1 tbsp Lemon juice
Instructions
- Rinse 1 cup of toor dal (or moong dal) and pressure cook it with water, turmeric, and salt until soft and mushy. This protein-rich lentil forms the base of your healthy spinach dal.
- While the dal cooks, wash and finely chop 2 cups of fresh palak (spinach) leaves, keeping the greens ready for a nutritious and vibrant Indian lentil curry.
- Heat 2 tablespoons ghee or oil in a pan, add 1 teaspoon cumin seeds, dried red chili, and chopped garlic cloves, and sauté until fragrant to make a flavorful tadka for dal.
- Add 1 finely chopped onion and green chilies, sauté until golden, then stir in 1 chopped tomato along with red chili powder and coriander powder, cooking until soft. This step enhances the taste of your palak dal curry.
- Add the chopped spinach and cook for 3–4 minutes until wilted. Mix in the cooked dal, adjust consistency with water, and simmer for 5 minutes so the flavors blend beautifully in this homemade spinach dal.
- Taste and adjust salt, then garnish with fresh coriander and a squeeze of lemon juice. Serve hot with steamed rice, jeera rice, or soft rotis for a wholesome Indian vegetarian meal.
Notes
- Soaking the dal for 15–20 minutes in fresh water makes it cook faster.
- You can add a pinch of garam masala at the end for extra flavor.
- For a South Indian twist, add a few curry leaves during tempering.
- Adjust green chili and red chili powder according to your spice preference.
