1. Home
  2. Recipes
  3. Palak Spinach Dal

Tasty Dal Palak Spinach

Featured in Creative Plant-Based Cooking.

This dish blends the heartiness of lentils with the freshness of spinach, cooked in warming spices. The caramelized onions, garlic, and juicy tomatoes create layers of savory richness, balanced by earthy cumin, turmeric, and fragrant masala. The lentils' creamy texture pairs perfectly with the finely shredded spinach. A splash of lemon juice, fresh cilantro, and optional ghee adds the final touch, making it a standout meal. Serve with fluffy rice or soft bread for an irresistible combination that’s both nourishing and tasty.

Pin it Share it Send it Print it Jump To Recipe
Rana
Updated on Tue, 22 Apr 2025 22:31:07 GMT
spinach dal recipe made simple. Pin it
spinach dal recipe made simple. | flavorsenthusiasts.com

This filling dal palak brings together protein-packed lentils and leafy spinach in a tasty Indian meal that's now my favorite comfort dish. The slow-cooked onions and warming spices make you feel like you're eating at a fancy restaurant without leaving home.

When I first whipped up this dal palak, my place smelled so good that my next-door folks actually came knocking to find out what I was cooking. It's now what everyone asks me to make when they come over for dinner.

Ingredients

  • Chana dal: Soaked alongside baking soda creates the sturdy foundation with its earthy taste and texture that doesn't turn mushy
  • Masoor dal: Gives a smooth, velvety feel as it softens while cooking
  • Fresh spinach: Adds bright color and health benefits. Pick crisp, deep green bunches
  • Caramelized onions: Give amazing richness and natural sweetness
  • Cumin seeds: Pop and sizzle in hot oil for that genuine taste
  • Fresh garlic and ginger: Form the backbone flavor that every good dal needs
  • Dried red chilies: Bring gentle heat without setting your mouth on fire. Go for vivid ones
  • Kashmiri chili powder: Adds gorgeous color with gentle spiciness
  • Fresh tomatoes: Bring tanginess and sweetness. The riper, the tastier
  • Garam masala: Ties everything together with its rich spice mix

Step-by-Step Instructions

Prepare the lentils:
Clean both lentil types well until you see clear water. Good washing gets rid of extra starch and dirt. For yellow lentils as a substitute, let them soak about 60 minutes to get tender.
Prepare the spinach:
Wash spinach well to get rid of any dirt. Stack leaves together, roll them up tight, and cut into skinny strips. This cutting method helps the spinach cook evenly and mix perfectly with the dal.
Caramelize the onions:
Warm oil in a pot and toss in thinly cut onions. Cook them at medium heat for a full 20-25 minutes, giving them a stir now and then until they turn deep golden. This slow cooking makes the rich flavor that sets this dish apart.
Create the tadka:
Check if oil is ready by putting your hand above it. Drop in cumin seeds and wait for them to pop. Throw in garlic and dried chilies, cooking till golden. Add the browned onions back to the pot. Turn off the stove and mix in chili powder fast so it won't burn. Save half of this tasty oil mix for later.
Build the flavor base:
To what's left in the pot, add tomatoes and cook till soft. Mix in ginger, green chilies and all dry spices. Keep stirring so the spices don't burn and turn bitter.
Cook the lentils:
Put both soaked lentils and water into the pot. Let it bubble up, then turn down the heat and cook with the lid on for around 30 minutes. The lentils should get soft and make a thick sauce. Aim for it to be a bit runnier than you want since it'll thicken up more.
Incorporate the spinach:
Mix in the sliced spinach, half of the saved onion-spice oil, and some fresh cilantro. Cook just 5-10 minutes till spinach softens but stays bright green. Finish with a squeeze of lemon to wake up all the flavors.
Serve with style:
Put it in a nice bowl and top with the rest of the onion-spice oil, fresh cilantro, and a little ghee if you want. This final touch makes it look amazing and adds an extra flavor punch.
A bowl of dal palak recipe. Pin it
A bowl of dal palak recipe. | flavorsenthusiasts.com

My first try at this dal was a disaster when I burned the spices and had to start from scratch. That taught me to get everything ready before turning on the stove. Now I put all my stuff in little bowls like they do on cooking shows, and it's made cooking so much easier.

Texture Perfection

What makes dal palak stand out is how it feels when you eat it. You want most lentils to get super soft while keeping a few intact for some bite. Cook the chana dal until you can smoosh it easily with your spoon against the pot. For something even creamier, blend about a third of it with a stick blender before adding your spinach.

Spinach Tips

Nothing beats fresh spinach in this dish, but you can use frozen in a pinch. Just thaw it completely and squeeze out all the water before you add it. It won't look as bright green, but will still taste great. Baby spinach is milder, while grown-up spinach has more earthy flavor. Both work fine, so pick what you like best.

dal palak recipe. Pin it
dal palak recipe. | flavorsenthusiasts.com

Make Ahead Magic

This dal actually tastes better the next day after the flavors have mixed together. You can make it a day early for the best taste. Keep it in the fridge up to four days in a sealed container. When you warm it up, add a bit of water since it gets much thicker. You can make the tadka oil separately and drizzle it fresh right before eating for the best look and taste.

Frequently Asked Questions

→ How do I make it less hot?

If you want less heat, cut back on green chilies or chili powder. Use Kashmiri chili powder for a milder option that adds vibrant color without too much spice.

→ Can I replace fresh with frozen spinach?

Frozen spinach is a good alternative. Thaw it first, press out the extra moisture, and add it as you would fresh spinach during cooking.

→ Which lentils are ideal for this dish?

Toor dal, masoor dal, or chana dal work well, providing a creamy texture that complements the spinach.

→ What’s a good substitute for olive oil?

You can swap olive oil for ghee, avocado oil, or coconut oil to bring a rich, flavorful twist.

→ Is a pressure cooker an option?

Yes, definitely. Sauté onions and spices first, then cook lentils and spinach under pressure for around 10 minutes in a cooker or Instant Pot.

Palak Spinach Dal

Flavor-packed dal palak with spinach and lentils, infused with warm, aromatic Indian spices.

Prep Time
20 Minutes
Cook Time
60 Minutes
Total Time
80 Minutes
By: Rana


Difficulty: Intermediate

Cuisine: Indian

Yield: 6 cups

Dietary: Vegan, Vegetarian, Gluten-Free

Ingredients

→ Prep Work

01 ¾ cup of masoor dal, washed and drained
02 ¾ cup of chana dal soaked with a pinch of baking soda, or swap with toor dal or moong dal
03 ½ pound of spinach, rinsed, dried with paper towels, and sliced into thin strips

→ Dal Base

04 4 dried red chilies
05 4 tablespoons of avocado oil or olive oil
06 1 teaspoon of powdered turmeric
07 7 garlic cloves, finely grated (equals about 2 tablespoons)
08 2 teaspoons of garam masala
09 1 teaspoon of chili powder (Kashmiri preferred)
10 1 medium onion, peeled, quartered, and sliced thinly (makes about 1 cup)
11 2 teaspoons of ground coriander
12 2 teaspoons of chopped green chili (take the seeds out if you prefer it less spicy)
13 1 teaspoon of kasuri methi (optional, this is dried fenugreek leaves)
14 4 cups of water
15 1½ teaspoons of fresh grated ginger
16 2 teaspoons of freshly squeezed lemon juice
17 1 teaspoon of salt
18 1 large tomato, diced (about 1 cup)
19 2 teaspoons of cumin seeds

→ Toppings

20 1 tablespoon of ghee, optional
21 2 tablespoons of chopped cilantro

Instructions

Step 01

Rinse your lentils until the water runs clear, then set them aside to drain. If you’re using chana dal instead of masoor dal, soak it in water with baking soda for about an hour before cooking. For spinach, wash thoroughly, dry with a towel, roll the leaves up, and cut into thin slices. Swap out fresh spinach for frozen if needed (check optional notes for this adjustment).

Step 02

In a pot on medium heat, warm up your oil and toss in the sliced onions. Stir occasionally and cook until the onions are a nice golden-brown color, about 20-25 minutes. Scoop the onions out with a spatula, press out any extra oil, and transfer them to a small bowl.

Step 03

Once the oil is hot, throw in the cumin seeds and let them pop. Quickly stir in grated garlic and dried red chilies, cooking until garlic becomes lightly golden. Return the fried onions to the oil, turn off the heat, and mix in the chili powder. Set aside half of this spiced mixture in the separate bowl for topping later.

Step 04

Drop the chopped tomatoes into the same pot and let them soften. Once they break down, mix in the grated ginger, green chilies, turmeric, ground coriander, garam masala, and optional kasuri methi leaves. Cook gently, stirring often, to prevent burning.

Step 05

Pour the drained lentils into the pot and add the 4 cups of water. Turn up the heat to bring to a boil, then lower it to a simmer. Put a lid on and cook gently for about half an hour. Add salt as you go and keep cooking until the lentils are soft and creamy but still have some liquid in the pot.

Step 06

Toss the spinach into the pot, along with half of the spiced onion mixture you put aside earlier and some chopped cilantro. Let this cook for another 5-10 minutes. Squeeze in lemon juice and taste to adjust the salt or seasoning.

Step 07

Scoop the dal into a serving bowl. Decorate the top with the rest of your spiced onion mix, a sprinkle of fresh cilantro, and a drizzle of ghee if you like. Best enjoyed warm with fluffy white rice.

Notes

  1. For thicker dal, use an immersion blender to puree a small portion after cooking.
  2. Kasuri methi gives a lovely touch of flavor but isn’t mandatory for this dish.
  3. Never rush frying the spices. Keep the heat controlled and stir often to avoid burning them.

Tools You'll Need

  • Sauce Pan
  • Colander
  • Cooking Pot

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 272
  • Total Fat: 11 g
  • Total Carbohydrate: 34 g
  • Protein: 11 g