Dal Palak (Spinach Lentil Curry) Recipe

Introduction

Dal Palak is a comforting Indian dish combining hearty lentils with fresh spinach and aromatic spices. It’s a nutritious, flavorful meal that’s perfect for any day you want something wholesome and satisfying.

Ingredients

• ¾ cup chana dal (soaked with a pinch of baking soda, or use moong dal/toor dal)
• ¾ cup masoor dal (rinsed and drained)
• ½ lb spinach (rinsed, patted dry, and shredded)
• 4 tablespoons olive oil (or avocado oil)
• 1 medium yellow onion (1 cup, peeled, quartered, and thinly sliced)
• 2 teaspoons cumin seeds
• 7 cloves garlic (finely grated, about 2 tablespoons)
• 4 dried red chilies
• 1 teaspoon chili powder (Kashmiri chili powder is less pungent)
• 1 large tomato (1 cup, chopped)
• 2 teaspoons chopped green chili (optional; remove seeds for less heat)
• 1½ teaspoons freshly grated ginger
• 1 teaspoon turmeric
• 2 teaspoons ground coriander
• 1 teaspoon garam masala
• 1 teaspoon kasuri methi (dry fenugreek leaves, optional)
• 4 cups water
• 1 teaspoon salt
• 2 teaspoons lemon juice
• 2 tablespoons chopped cilantro
• 1 tablespoon ghee (optional)

Instructions

1. Step 1: Rinse both lentils thoroughly until the water runs clear. Drain using a colander. If using other yellow lentils instead of red lentils, soaking for about an hour helps with cooking.
2. Step 2: Rinse spinach, drain, and pat dry. Stack the leaves, roll them up, and slice finely. If using frozen spinach, thaw and squeeze out excess water before chopping.
3. Step 3: Heat oil in a medium cooking pot. Add sliced onions and sauté over medium heat until golden brown, about 20–25 minutes. Using a slotted spoon, separate the onions from the oil, drain well, and transfer to a small bowl.
4. Step 4: Check if the oil is hot by placing your palm about 3 inches above it. Add cumin seeds—when they start to splutter, add grated garlic and dried red chilies. Sauté until garlic turns light golden, then return the fried onions to the pot. Turn off the heat and stir in chili powder carefully to avoid burning.
5. Step 5: Set aside half of the onion-spice oil mixture in a small bowl—you’ll use it later for garnish.
6. Step 6: Add chopped tomatoes to the pot and cook until softened.
7. Step 7: Stir in grated ginger, green chilies, turmeric, coriander, garam masala, and kasuri methi. Mix well, being careful not to burn the spices.
8. Step 8: Add soaked, drained lentils and water. Bring to a boil.
9. Step 9: Lower the heat, cover with a lid, and simmer for about 30 minutes. Add salt to taste and continue cooking until most lentils break down and the dal thickens to a sauce-like consistency. Cook until slightly thinner than desired, as the dal will thicken after resting.
10. Step 10: Add shredded spinach, half of the reserved onion-spice oil, and chopped cilantro. Stir and simmer for 5–10 minutes. Add lemon juice and adjust seasoning to taste.
11. Step 11: Transfer dal to a serving dish. Top with the remaining onion-spice oil, more cilantro, and ghee if using. Serve hot with steamed rice.

Tips & Variations

• Soaking chana dal with a pinch of baking soda softens it faster and reduces cooking time.
• Using Kashmiri chili powder adds vibrant color with milder heat compared to regular chili powder.
• For a vegan option, skip the ghee and use additional oil or vegan butter for garnish.
• To boost flavor, cook the dal in a pressure cooker if you have one, reducing overall time.
• Frozen spinach can be used in a pinch, but fresh spinach offers better texture and taste.

Storage

Store leftover dal palak in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water if it has thickened too much. This dish also freezes well for up to 1 month; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other lentils instead of chana and masoor dal?

Yes, you can substitute with moong dal or toor dal. Soaking the lentils for about an hour helps them cook evenly and faster.

Is dal palak spicy?

The heat level can be adjusted easily by reducing or omitting green chilies and chili powder. Kasuri methi adds flavor without heat, making the dish mild if desired.

Dal Palak (Spinach Lentil Curry) Recipe

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★★★★★

4.6 from 81 reviews

Dal Palak is a comforting and nutritious Indian lentil stew made with chana dal, masoor dal, and fresh spinach. This wholesome recipe is flavored with a fragrant blend of spices, sautéed onions, garlic, and tomatoes, resulting in a rich, thick dal perfect for pairing with steamed rice. The addition of spinach adds a vibrant color and boosts the dish’s nutritional profile, making it a delicious and healthful meal option.

• Author: Tim
• Prep Time: 15 minutes
• Cook Time: 60 minutes
• Total Time: 1 hour 15 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Indian
• Diet: Vegetarian

Ingredients

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Lentils and Vegetables

• ¾ cup chana dal (soaked with a pinch of baking soda, or use moong dal/toor dal)
• ¾ cup masoor dal (rinsed and drained)
• ½ lb spinach (rinsed, patted dry, and shredded)
• 1 medium yellow onion (1 cup, peeled, quartered, and thinly sliced)
• 1 large tomato (1 cup, chopped)
• 2 teaspoons chopped green chili (optional; remove seeds for less heat)
• 7 cloves garlic (finely grated, about 2 tablespoons)
• 1½ teaspoons freshly grated ginger

Spices and Seasonings

• 4 tablespoons olive oil (or avocado oil)
• 2 teaspoons cumin seeds
• 4 dried red chilies
• 1 teaspoon chili powder (Kashmiri chili powder preferred)
• 1 teaspoon turmeric powder
• 2 teaspoons ground coriander
• 1 teaspoon garam masala
• 1 teaspoon kasuri methi (dry fenugreek leaves, optional)
• 1 teaspoon salt
• 2 teaspoons lemon juice

Garnish

• 2 tablespoons chopped cilantro
• 1 tablespoon ghee (optional)
• Reserved half of the onion-spice oil mixture for topping

Liquids

• 4 cups water

Instructions

1. Pre-Prep Lentils: Rinse both chana dal and masoor dal thoroughly under running water until the water runs clear. Drain well using a colander. Soak chana dal with a pinch of baking soda for about an hour for better cooking if preferred.
2. Prepare Spinach: Rinse the spinach leaves, drain them completely, and pat dry with a towel. Stack the leaves and roll them tightly, then slice finely to create shredded spinach. If using frozen spinach, thaw and drain excess moisture before using.
3. Sauté Onions: Heat the olive oil in a medium cooking pot over medium heat. Add the thinly sliced onions and sauté slowly for 20–25 minutes until they turn golden brown. Use a slotted spoon to remove the onions from the oil, drain well, and place them in a small bowl for later use.
4. Prepare Seasoning: Check if the oil is hot by holding your palm about 3 inches above the oil surface. Add cumin seeds and wait for them to splutter. Then add grated garlic and dried red chilies, sautéing until the garlic turns a light golden color. Return the fried onions to the pot, turn off the heat, and mix in the chili powder carefully without burning it.
5. Reserve Onion-Spice Oil: Set aside half of this flavorful onion-spice oil mixture in a separate small bowl to use later as a garnish and flavor enhancer.
6. Cook Tomatoes: Add the chopped tomatoes to the pot and cook over medium heat until softened and pulpy, stirring occasionally to prevent sticking.
7. Add Aromatics and Spices: Stir in freshly grated ginger, chopped green chili (if using), turmeric, ground coriander, garam masala, and kasuri methi. Mix well and sauté briefly to bloom the spices without burning them.
8. Add Lentils and Water: Add the soaked, drained dals and pour in 4 cups of water. Bring the mixture to a rolling boil over high heat.
9. Simmer Dal: Reduce the heat to low, cover the pot with a lid, and simmer gently for about 30 minutes. Add salt to taste midway. Cook until the lentils break down and the dal thickens to a sauce-like consistency. Note that the dal should be slightly thinner than desired as it thickens further on resting.
10. Add Spinach and Finish Cooking: Stir in the shredded spinach, half of the reserved onion-spice oil, and chopped cilantro. Simmer uncovered for an additional 5 to 10 minutes until the spinach is wilted and tender. Remove from heat and stir in lemon juice. Adjust the seasoning to your taste.
11. Serve: Transfer the dal to a serving dish. Drizzle with the remaining reserved onion-spice oil, sprinkle more fresh cilantro on top, and add a tablespoon of ghee if desired. Serve hot with steamed rice for a complete and satisfying meal.

Notes

• Soaking chana dal beforehand reduces the cooking time and improves digestibility.
• If using frozen spinach, thaw and squeeze out excess water before adding to the dal.
• Kashmiri chili powder gives a milder heat and a vibrant red color; substitute regular chili powder if unavailable but adjust quantity to taste.
• The dal will thicken as it sits; if it becomes too thick, add a little water and warm gently before serving.
• Ghee is optional but adds richness and traditional flavor to the dish.
• This dal tastes even better the next day as flavors meld well upon resting.

Keywords: Dal Palak, Spinach Dal recipe, Indian lentil stew, healthy dal recipe, vegetarian Indian dishes, chana dal recipe, masoor dal recipes, spinach lentils