There is something incredibly soul-satisfying about this Dal Palak (Spinach Dal) Recipe that makes it an absolute must-try for anyone who loves wholesome, vibrant flavors. Combining the earthy depth of red lentils with the fresh, nutritious burst of spinach, this dish manages to be both hearty and light at the same time. What truly sets this dal apart is the tempering of aromatic spices and the bright zing of lemon, creating a beautiful harmony that’s reminiscent of your favorite Indian restaurant, yet wonderfully simple to make at home. Whether you’re looking for a wholesome weeknight meal or something special to impress friends, this Dal Palak (Spinach Dal) Recipe delivers every time with warmth and vibrant character.
Ingredients You’ll Need
This recipe features straightforward ingredients that each play a vital role in turning simple lentils and spinach into a dish bursting with flavor, texture, and beautiful color. From the earthy lentils to the fragrant spices, each element is like a note in a harmonious melody.
- Red lentils (1 ½ cups / 300g): These cook quickly and break down easily, forming a creamy, velvety base for the dal.
- Water (4 cups / 960 mL): Essential for cooking the lentils gently until soft and tender.
- Ground turmeric (¾ teaspoon): Adds a warm, golden hue and subtle earthiness while packing anti-inflammatory benefits.
- Kosher salt (1 ½ heaping teaspoons, plus more): Enhances all the flavors naturally, balancing the lemon’s brightness perfectly.
- Freshly squeezed lemon juice (1 ½ tablespoons, plus more): Lifts the dish with a zesty tang and freshness that brightens every bite.
- Cilantro leaves and tender stems (a handful / 12g): Offers a burst of herbal aroma that complements the warming spices beautifully.
- Coconut oil (3 to 4 tablespoons): A fragrant oil that is perfect for tempering spices, adding subtle richness and authenticity.
- Black or brown mustard seeds (1 ½ teaspoons): When they pop, they release a nutty, spicy aroma that’s essential to the tadka (tempering).
- Cumin seeds (1 ½ teaspoons): Adds warm, earthy flavor, balancing the bright spinach and lentils.
- Yellow onion (1 medium, finely diced): Provides sweetness and depth when caramelized in the tadka.
- Garlic cloves (4 fat or 6 medium, finely chopped or sliced): Imparts pungency and depth, harmonizing beautifully with ginger and spices.
- Fresh ginger (1 ½-inch piece, peeled, sliced thin): Adds a peppery warmth and slight zing.
- Serrano or jalapeño pepper (1, finely chopped, optional): Gives a gentle kick of heat without overwhelming the dish.
- Dried red chile peppers (2 to 5, torn in half): Lend smoky heat and complexity during tempering.
- Fresh curry leaves (20, optional but recommended): Infuse the oil with unmistakable aromatic flavor that sings in every bite.
- Asafoetida (a couple of pinches, optional): A pungent spice that adds umami and mellows lentils wonderfully (omit if gluten-free).
- Baby spinach (5 ounces / 140g): Delivers vibrant color, nutrition, and a silky texture once wilted into the tadka.
- Cooked rice (for serving): The perfect neutral vessel to soak up this luscious dal.
How to Make Dal Palak (Spinach Dal) Recipe
Step 1: Preparing the Lentils
Start by rinsing your lentils thoroughly under cold water until the water runs mostly clear; this removes excess starch and ensures your dal is silky, not gummy. Next, combine the lentils with water in a medium saucepan and bring it to a boil. Watch carefully and skim off any foam that bubbles to the top—that helps keep the dal clear and bright. Reduce the heat to a gentle simmer, add turmeric, and cover the pan partially to let the magic happen gradually. Simmer for 20 to 30 minutes until the lentils are tender and nearly broken down, building the creamy foundation we crave.
Step 2: Achieving the Perfect Texture
Once your lentils are soft, whisk them vigorously for about a minute. This step creates a velvety consistency by slightly pureeing them, but still leaving a bit of texture, which is absolutely delightful. If the lentils feel too firm to puree easily, simmer them just a bit longer. After whisking, cook the dal for a few more minutes while stirring occasionally until it thickens beautifully. Stir in salt and freshly squeezed lemon juice, tasting and adjusting for that perfect balance of savoriness and tart brightness.
Step 3: Crafting the Spinach Tadka (Tempering)
The true star of this Dal Palak (Spinach Dal) Recipe is the spinach tadka that is cooked separately to layer in flavor. Heat coconut oil in a frying pan until shimmering, then add mustard and cumin seeds. Listen for them to pop as their aroma fills your kitchen—that’s pure promise of deliciousness. Toss in diced onions with a pinch of salt, lowering the heat to medium, and cook until golden brown and pleasantly sweet. Add garlic, ginger, and, if you’re feeling adventurous, serrano pepper for that gentle heat. Stir in dried chillies, fresh curry leaves, and a pinch of asafoetida if using, cooking swiftly so the spices toast without browning.
Step 4: Adding Spinach to the Tadka
Now comes the leafy green star: add half the baby spinach along with a little salt, tossing and stirring constantly with tongs until it wilts down quickly. Follow up with the remaining spinach, continuing to stir-fry until everything is tender and vibrant. This quick cooking over medium heat preserves the spinach’s bright color and fresh flavor, blending it perfectly with the fragrant spices and coconut oil.
Step 5: Bringing It All Together
Finally, pour the spinach tadka into the warm dal, mixing it gently so the flavors unify. Taste again, adjusting lemon juice and salt as needed to make sure every bite sings. Garnish generously with chopped cilantro for that fresh herbal burst. Serve this dreamy Dal Palak (Spinach Dal) Recipe piping hot alongside fluffy cooked rice—the perfect comfort food for every season.
How to Serve Dal Palak (Spinach Dal) Recipe
Garnishes
Fresh cilantro is an absolute must for garnish as it adds brightness and a lovely pop of green. You can also sprinkle some toasted cumin seeds or a few drops of ghee or coconut oil on top for an extra layer of richness. A wedge of lemon on the side invites folks to customize the tanginess just how they like it.
Side Dishes
This dal is so versatile and pairs wonderfully with simple steamed basmati rice or fragrant jeera rice. If you want a heartier feast, try it with warm naan or roti. For a balanced meal, add a crisp cucumber salad or some pickled vegetables to contrast the creamy textures of the dal.
Creative Ways to Present
For a fun twist, try serving the dal in individual terracotta bowls to mimic traditional Indian presentation, or drizzle a swirl of coconut cream right before serving to add a touch of elegance. Layering it over quinoa or even creamy polenta can create an exciting fusion plate that still honors the Dal Palak (Spinach Dal) Recipe’s roots while exploring new textures.
Make Ahead and Storage
Storing Leftovers
Dal Palak (Spinach Dal) Recipe keeps beautifully in the fridge for up to four days when stored in an airtight container. The flavors tend to deepen overnight, making leftovers even more delightful. Just remember to give it a good stir before reheating.
Freezing
You can freeze the dal for up to three months in a freezer-safe container. It’s an excellent option for meal prep, allowing you to enjoy gourmet Indian flavors any time. Defrost overnight in the fridge and reheat gently on the stove or microwave.
Reheating
Reheat the dal slowly over low heat, adding a splash of water if it feels too thick. Stir frequently to prevent sticking, and finish with a fresh squeeze of lemon and fresh cilantro to revive all the vibrant notes before serving.
FAQs
Can I use other types of lentils for this Dal Palak (Spinach Dal) Recipe?
Absolutely! While red lentils are preferred for their quick cooking and creamy texture, you can experiment with yellow split peas or moong dal, just adjust cooking times as needed since they have different textures and times to soften.
Is it necessary to use coconut oil for the tadka?
Coconut oil adds a subtle sweetness and authentic flavor, but you can substitute with any neutral oil like vegetable or mustard oil. Just keep in mind that the unique richness of coconut oil enhances the overall dish wonderfully.
Can I make this recipe spicy or mild?
This recipe is very adaptable. If you prefer mild, omit the fresh chili and dried red chilies. For a spicier dish, add chopped green chilies or increase the number of dried chilies in the tadka to suit your heat tolerance.
Is Dal Palak (Spinach Dal) Recipe suitable for a vegan diet?
Yes, this entire recipe is naturally vegan and gluten-free, making it a fantastic option for those with dietary restrictions or anyone who loves plant-based meals packed with flavor and nutrition.
How do I know when the lentils are cooked perfectly?
The lentils should be soft enough to break apart easily when pressed with a spoon and the dal should have a creamy, slightly thick consistency. If you notice any crunchiness, continue simmering a few more minutes until tender.
Final Thoughts
I wholeheartedly encourage you to give this Dal Palak (Spinach Dal) Recipe a try. It’s one of those dishes that feels like a warm hug after a long day, packed with vibrant flavors, wholesome ingredients, and fantastic nutrition. Plus, it is incredibly satisfying to make from scratch and share with loved ones. Once you master this recipe, you’ll find it becoming a beloved staple in your kitchen repertoire, echoing the heart of Indian home cooking in every comforting spoonful.
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Dal Palak (Spinach Dal) Recipe
- Prep Time: 5 minutes
- Cook Time: 40 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Stovetop
- Cuisine: Indian
- Diet: Gluten Free, Vegan, Vegetarian
Description
Dal Palak is a comforting and protein-packed Indian lentil dish featuring red lentils cooked with aromatic spices and enriched with a flavorful spinach tadka. This vegan and gluten-free recipe combines soft, pureed dal with sautéed spinach, mustard seeds, cumin, garlic, ginger, and curry leaves for a gourmet meal that’s simple and quick to prepare.
Ingredients
Dal
- 1 ½ cups (300g) red lentils, split red lentils or split yellow lentils
- 4 cups (960 mL) water
- ¾ teaspoon ground turmeric
- 1 ½ heaping teaspoons kosher salt, plus more to taste
- 1 ½ tablespoons freshly squeezed lemon juice, plus more to taste
- 1 handful (12g) cilantro leaves and tender stems, chopped
- Cooked rice, to serve (serves 4)
Spinach Tadka
- 3 to 4 tablespoons unrefined coconut oil
- 1 ½ teaspoon black or brown mustard seeds
- 1 ½ teaspoon cumin seeds
- 1 medium yellow onion, finely diced
- 4 fat or 6 medium garlic cloves, finely chopped or thinly sliced
- 1 ½-inch (4 cm) piece fresh ginger, peeled and sliced into thin matchsticks
- 1 serrano or jalapeño pepper, finely chopped (optional)
- 2 to 5 dried red chile peppers, torn in half
- 20 fresh curry leaves (optional but highly recommended)
- A couple pinches of asafoetida (hing) (optional; omit if gluten-free)
- 5 ounces (140g) baby spinach
Instructions
- Prepare the Dal: Rinse the lentils in a fine-mesh sieve until the water runs mostly clear to remove excess starch and impurities.
- Cook Lentils: Add rinsed lentils to a medium saucepan and cover with 4 cups of water. Bring to a boil and skim off foam with a spoon as it appears. Reduce heat to a simmer, stir in turmeric, cover partially, and let simmer for 20 to 30 minutes until lentils are soft, tender, and mostly broken down.
- Puree Lentils: Whisk vigorously for about 1 minute to somewhat puree the lentils. If not soft enough, continue cooking and whisk occasionally until dal is fully mashed and thickened.
- Season Dal: Stir in 1 ½ teaspoons kosher salt and 1 ½ tablespoons lemon juice. Taste and adjust salt and lemon juice as desired. Keep dal warm on low heat while preparing tadka.
- Heat Oil for Tadka: Heat 3 tablespoons coconut oil in a medium to large frying pan over medium-high heat until hot and shimmering.
- Temper Spices: Add mustard seeds and cumin seeds. Shake pan or stir frequently until mustard seeds start to pop, which happens quickly.
- Sauté Onions: Add diced onion and a pinch of salt, reduce heat to medium, and cook stirring occasionally until onions are golden brown, about 6 to 8 minutes.
- Add Aromatics and Chiles: Stir in garlic, ginger, and optional serrano or jalapeño pepper. Cook for 1 to 2 minutes, stirring frequently. Add dried red chilies, curry leaves, and asafoetida if using, cooking for 30 seconds while stirring.
- Cook Spinach: If oil is dry, add 1 tablespoon more coconut oil. Add half of the baby spinach and ¼ teaspoon kosher salt, toss with tongs stirring frequently until wilted. Add remaining spinach and stir-fry until fully wilted.
- Combine Spinach Tadka and Dal: Remove spinach tadka from heat and pour it over the warm dal. Stir well to combine.
- Final Seasoning and Garnish: Taste dal, adding more lemon juice or salt if needed. Garnish with chopped cilantro leaves and tender stems.
- Serve: Serve the dal hot with cooked rice for a complete and satisfying meal.
Notes
- Use unrefined coconut oil for the best flavor and health benefits in the tadka.
- Serrano or jalapeño pepper is optional and can be omitted for less heat.
- Adjust the number of dried red chiles according to your spice preference.
- Curry leaves add authentic flavor but can be skipped if unavailable.
- Asafoetida (hing) is optional and should be omitted if you require the recipe to be strictly gluten-free.
- Ensure to rinse lentils well to minimize foam formation while boiling.
