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A comforting bowl of yellow lentil soup with spinach is simply delicious and full of amazing flavors! This Spinach Dal or Dal Palak Recipe will become your comfort meal.
About Dal Palak Recipe
Dal Palak also known as Spinach Dal is a staple Indian Curry Recipe made with two nutritional powerhouse ingredients that is Arhar Dal (Yellow Lentil) and Palak (Spinach).
It is packed with proteins from the lentils and is rich in vitamins from the spinach, it will surely be a wholesome addition to your meals. This isn’t just a dish; it’s a comforting experience!
Dal Palak can be enjoyed with hot steamed fluffy rice or any roti (Indian bread) along with some pickles or creamy raita. It can also be enjoyed by itself as a wholesome meal.
The first time I prepared dal palak, I added the chopped spinach leaves along with onions. While it tasted good, the spinach was completely wilted and lacked freshness.
So, the next time, I added the spinach leaves at the end of the cooking process, keeping them vibrant green and giving a refreshing taste to the curry. This simple tweak transformed this dish from good to exceptional.
Get your ingredients together and make this comforting Dal Palak Recipe in your kitchen!
Palak Dal Ingredients
Lentil – Which dal to use in palak is always a question asked by many. Yellow Lentil also known as toor dal or arhar dal works best in this Palak Dal Recipe. You can also use red lentils (masoor dal), mung dal (yellow dal), or a mix of lentils.
Spinach – Clean the spinach leaves and then chop them. If you are using baby spinach leaves then there is no need to chop the leaves. Spinach is added at the end to the cooking to preserve its vibrant green color.
Spices – Four spices are used in this spinach dal recipe such as cumin, turmeric powder, asafoetida powder (hing), and red chili powder.
Green chili – Along with red chili powder, I have also used green chilies. Make long slits to the green chilies so that it is easy to pick them out while eating. You can also skip them to adjust the spiciness and use only red chili powder.
Ginger and Garlic – these two help in adding a nutty flavor to the dal.
Onion and Tomato – Freshly diced tomato adds a tangy flavor to the dal and chopped onions add a hint of sweetness to the spinach dal. You can also use canned tomatoes.
Watch the Recipe Video!
How to Make Palak Dal
Step 1 – Cook the Dal
To begin, wash the lentils thoroughly. Soak the washed lentils in enough water for at least 15 minutes.
Drain the soaked lentils and transfer them to a pressure cooker. Add water, green chilies, asafoetida (hing), and turmeric powder.
Once the lentils are cooked, whisk them until they are soft.
Step 2 – Temper the Dal
Heat a pan over low to medium heat. Add ghee to the pan and let it melt.
Add cumin seeds and let them splutter. Add the chopped onions and ginger-garlic paste. Sauté until they turn golden brown.
Next, add the red chili powder and sauté for a minute.
Step 3 – Combine the Ingredients
Next, add the cooked and whisked dal to the pan along with roughly chopped spinach and tomato. Combine everything well. Bring it to a boil.
Step 4 – Season the Dal
Season the dal with salt and sugar. Cook for another 3-5 minutes.
How to Serve with Dal Palak?
- With Rice – A traditional and flavorful combination of spinach, lentils, and hot steamed fluffy rice is a must-try!
- Indian Bread Varieties – It goes well with chapati and roti, or you can experiment with other types of Indian bread such as paratha, thepla, or puri.
- As A Soup – If you make a thinner version of this Spinach Dal then you can serve it as a warm comforting bowl of soup.
- With Raita or Pickle – Dal, Rice, and Pickle is a heavenly combination! Also, yogurt raita along with spinach dal adds a refreshing and cooling element. Serving refreshing yogurt raita with dal palak can also help balance the spiciness of the dal.
- Topped with a spoon of Ghee – If you are not making a vegan version then you can drizzle a spoon of pure ghee over steamed rice and dal palak before serving.
Recipe Tips
1. You can also enjoy it as a comforting lentil soup by making a thinner version of this recipe by adding more water while cooking the lentils.
2. To make garlicky spinach dal, also known as Lasooni Dal Palak (Garlic Spinach Dal), add finely chopped 7-8 garlic cloves along with cumin seeds.
You can also add a second tempering of ghee (oil for the vegan version), cumin seeds, and finely chopped garlic cloves to the dal.
3. If you don’t have a pressure cooker, you can cook the lentils in a regular pot. Add the soaked lentils with enough water and simmer on low heat. It will take a bit longer, approximately 20-25 minutes, until the lentils are tender.
You will also love – Lasooni Palak | A Garlic-Lover’s Dream
FAQ’s
1. What daal to use in palak dal?
There are a lot of lentil options to use in this palak dal recipe. If you are using organic lentils (dal) or old lentils, then it might take longer for it to completely cook. So, soak the organic lentils for at least 45 minutes or longer before cooking.
2. How to cook chana dal with palak?
Chana dal takes longer to cook than other lentils. But if you want to make chana dal palak curry then soak the chana dal in water for 3-4 hours before cooking. You can follow this same recipe with chana dal.
3. Can I prepare vegan spinach dal curry?
To make a vegan version of Lentil Spinach Dal, just substitute ghee with any neutral oil.
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Dal Palak
Ingredients
- 1/2 cup split yellow lentils (toor dal) rinsed and soaked for 15 – 20 minutes
- 1 cup spinach leaves washed and roughly chopped
- 1 no. medium onion, finely chopped
- 1 no. medium tomato finely chopped
- 2 nos. green chilies slit lengthwise
- 4-5 nos garlic cloves minced
- 1/2 inch ginger grated
- 1 tablespoon oil or ghee (clarified butter)
- 1/2 teaspoon cumin seeds
- 1/8 teaspoon asafoetida (hing)
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon red chili powder optional, adjust to taste
- 1/8 teaspoon sugar
- salt to taste
- 2 tablespoon coriander leaves for garnish
- 1 1/2 cups water
Instructions
- Drain the soaked lentils and transfer them to a pressure cooker. Add 1 and 1/2 cups of water, green chilies, asafoetida (hing), and teaspoon of turmeric powder.1/2 cup split yellow lentils (toor dal), 2 nos. green chilies, 1/8 teaspoon asafoetida (hing), 1 1/2 cups water, 1/2 teaspoon turmeric powder
- Pressure cook the lentils for about 3-4 whistles, or until they are soft and cooked through. Set aside.
- Heat oil or ghee in a large pan or pot over medium heat. Add cumin seeds and let them splutter. Add the chopped onions and sauté until they turn golden brown.1 tablespoon oil or ghee (clarified butter), 1/2 teaspoon cumin seeds, 1 no. medium onion,
- Then, add the minced garlic and grated ginger. Sauté for another minute or until the raw smell disappears.4-5 nos garlic cloves, 1/2 inch ginger
- Add the red chili powder (if using), and 1/4 teaspoon turmeric powder. Mix well and cook for a minute to allow the spices to release their flavors.1/2 teaspoon turmeric powder, 1/2 teaspoon red chili powder
- Pour the cooked lentils into the pan along with any remaining cooking liquid. Now, add the chopped spinach leaves and chopped tomato. Mix until they wilt and reduce in volume. Stir well to combine the lentils and spinach mixture.1 cup spinach leaves, 1 no. medium tomato
- Now, add the salt and sugar. Adjust any other spices according to your taste.1/8 teaspoon sugar, salt
- If the consistency of the dal is too thick, add some water to adjust it to your preference. Bring the dal to a gentle boil, then reduce the heat to low and let it simmer for 10-15 minutes to allow the flavors to meld together.
- Garnish with fresh coriander leaves and serve hot with steamed rice, rotis, or naan bread.2 tablespoon coriander leaves
Video
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