Looking for a wholesome, protein-packed meal that’s both nutritious and delicious? Dal Palak is the perfect combination of creamy lentils and fresh spinach, infused with aromatic spices for a comforting and flavorful dish. This easy-to-make recipe is not just healthy but also bursting with taste, making it a great choice for a hearty lunch or dinner. Whether paired with steamed rice or warm rotis, this dish is sure to become a family favorite. Keep reading to learn how to make this fan-freaking-fantastic dish in no time!
Dal Palak is a versatile dish that can be enjoyed year-round, but it becomes especially popular during the winter months when fresh spinach is in season. The combination of protein-rich lentils and iron-packed spinach makes it a nutritious choice for colder days, providing warmth and energy.
In Indian households, Dal Palak is a staple comfort food, often prepared as part of everyday meals rather than being reserved for special occasions. However, it is commonly made during festivals like Navratri and Ekadashi, when people opt for simple, sattvic (pure) vegetarian meals. Additionally, it is a favorite during fasting periods and post-festival detoxes, as it is light, easy to digest, and highly nutritious.
Whether enjoyed as a cozy winter dish, a nourishing meal during festive times, or simply as part of a balanced diet, Dal Palak remains a beloved classic in Indian cuisine!
This Dal Palak recipe was inspired by my other delicious dal variations on the Subbus Kitchen site, where I’ve explored different ways to bring out rich, comforting flavors in traditional Indian cooking. For a perfectly balanced meal, pair this with this amazing Jeera Aloo recipe—the combination will elevate your dining experience with complementary textures and flavors. Trust me, once you try this, it’s going to be a staple in your kitchen!
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Ingredients
A clear, well-organized shot of the ingredients for Dal Palak helps showcase the freshness and simplicity of this wholesome dish. Each ingredient plays a crucial role in balancing flavors, texture, and nutrition. Toor dal (pigeon pea lentils) is chosen for its creamy texture and mild flavor, perfectly complementing the fresh spinach (palak), which adds earthy richness and a boost of vitamins. Garlic and green chilies infuse a hint of spice and warmth, while cumin seeds and mustard seeds enhance the dish with their aromatic depth. Turmeric powder and hing (asafoetida) aid digestion and bring out the vibrant color. Finally, a drizzle of ghee at the end elevates the dish, adding a rich, comforting finish.
Ingredients for Dal Palak:
- Toor Dal (Pigeon Pea Lentils)
- Fresh Spinach (Palak)
- Onion
- Tomato
- Red Chilies
- Garlic
- Mustard Seeds
- Cumin Seeds
- Turmeric Powder
- Hing (Asafoetida)
- Red Chili Powder
- Coriander Powder
- Salt
- Ghee
- Water
See recipe card for quantities.
Instructions
- Trim the edges of the spinach stems and wash them thoroughly in water. I filled a large vessel with water and soaked the spinach for a while, allowing any sand particles to settle at the bottom. Instead of pouring out the water, carefully lift the spinach leaves to avoid disturbing the sediment.
- Once cleaned, chop the spinach and set it aside.
- Finely chop the onions, tomatoes, ginger, and garlic. Place the toor dal in a vessel and rinse it twice with water, then drain the water completely. Add fresh water to the washed dal along with a pinch of turmeric. Place the vessel inside a pressure cooker, close the lid, and secure it with the whistle.
- Allow the dal to cook for 5–6 whistles. Once the pressure releases naturally, mash the dal thoroughly and set it aside.
- Heat oil in a pan and add finely chopped onions. Then, add the chopped garlic and ginger, and sauté until the onions turn translucent.
- Now, add the chopped tomatoes and sauté until they turn soft and mushy.
- Next, add turmeric powder, red chili powder, and coriander powder.
- Next, add the chopped spinach to the pan and Sauté the spinach for 4–5 minutes.
- Add the cooked and mashed dal to the sautéed spinach. Stir in salt and mix well. Add water to adjust the consistency to your liking.
- Let the dal palak simmer on low flame for 5 minutes.
- Heat ghee in a pan. Add mustard seeds and cumin seeds, allowing them to sputter. Then, add broken red chilies and stir well.
- Pour the tempering over the dal palak and mix well. Turn off the heat. Your dal palak is now ready to serve.
Hint: For extra flavor, try adding a squeeze of fresh lemon juice just before serving. It will brighten up the dish and balance the richness of the dal.
Variations
Here are some delicious variations of Dal Palak you can try to add a twist to the traditional recipe:
- Moong Dal Palak – Substitute toor dal with moong dal for a lighter, quicker-cooking version of the dish. The moong dal adds a delicate flavor while maintaining the creamy texture.
- Dal Palak with Coconut – Add freshly grated coconut to the dal towards the end of cooking for a rich, creamy texture and a slightly sweet flavor.
- Lemon Dal Palak – Add a squeeze of fresh lemon juice towards the end of cooking to enhance the flavors with a tangy kick. This adds a refreshing zing to the dish.
- Spicy Dal Palak – If you like extra heat, increase the number of Red chilies or add a pinch of red chili flakes while cooking the spices.
- Dal Palak with Veggies – Include other vegetables like carrots, potatoes, or even bottle gourd to make it a more wholesome, one-pot meal.
- Kasuri Methi Dal Palak – For an aromatic twist, stir in some dried fenugreek leaves (kasuri methi) towards the end of cooking. It adds a unique flavor to the dal palak.
- Garlic and Ginger Dal Palak – For a more robust flavor, increase the amount of garlic and ginger in the tempering. You can also add a bit of garlic paste for extra depth.
- Dal Palak with Ghee Tadka – Finish the dish with a flavorful ghee tempering (tadka) of garlic, cumin seeds, and dried red chilies for a richer taste.
These variations allow you to experiment and tailor the dish to your taste, while still keeping the essence of Dal Palak intact!
Top Tip
Here are some tips to help you make the perfect Dal Palak:
- Use Fresh Spinach – Always use fresh, tender spinach leaves for the best flavor and texture. Avoid using wilted or overly mature leaves.
- Rinse Spinach Properly – Soak and wash the spinach thoroughly to remove any dirt or sand before chopping.
- Choose the Right Dal – Toor dal, moong dal, or a combination of both works best for a creamy and flavorful Dal Palak.
- Cook Dal Until Soft – Pressure cook the dal until it is completely soft and mash it well for a smooth texture.
- Don’t Overcook Spinach – Add spinach towards the end of cooking and let it simmer just until it wilts to retain its color, nutrients, and flavor.
- Enhance with Garlic – A good amount of garlic in the tempering enhances the taste and complements the spinach beautifully.
- Add a Tangy Touch – A squeeze of lemon juice or a bit of tamarind extract balances the flavors and enhances the overall taste.
- Spice it Up – Adjust the spice level by adding green chilies or a pinch of red chili flakes for an extra kick.
- Finish with Ghee Tadka – A final tempering (tadka) of mustard seeds, cumin, garlic, and dried red chilies in ghee adds a rich aroma and enhances the taste.
- Adjust Consistency – If the dal thickens upon cooling, add a little warm water while reheating to bring it back to the desired consistency.
Follow these tips to make a perfectly flavorful and comforting Dal Palak every time!
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Recipe Card
Dal Palak – Healthy Spinach and Lentil Curry Recipe
Equipments Needed
- 2 Heavy Bottomed Pan
- 1 Pressure Cooker
- 1 Mixing Bowl
Ingredients
- ½ Cup Toor Dal (Pigeon pea) 1 Cup - 250ml
- ¼ teaspoon Turmeric Powder
- 1 tablespoon Oil
- 1 teaspoon Ginger Finely Chopped
- 1 teaspoon Garlic Finely Chopped
- 1 nos Onion Finely Chopped
- 1 nos Tomato Finely Chopped
- ¼ teaspoon Turmeric Powder
- 1 teaspoon Red Chili Powder
- 1 teaspoon Coriander Powder
- 1 bunch Palak (Spinach) about 50 grams
- 1½ teaspoon Salt adjust to your taste
For Tempering
- 1 tablespoon Ghee
- 1 teaspoon Cumin Seeds
- 2 no Red Chili
- 1 Sprig Curry Leaves
Instructions
- Trim the edges of the spinach stems and wash them thoroughly in water. I filled a large vessel with water and soaked the spinach for a while, allowing any sand particles to settle at the bottom. Instead of pouring out the water, carefully lift the spinach leaves to avoid disturbing the sediment. Once cleaned, chop the spinach and set it aside.1 bunch Palak (Spinach)
- Place the toor dal in a vessel and rinse it twice with water, then drain the water completely. Add fresh water to the washed dal along with a pinch of turmeric. Place the vessel inside a pressure cooker, close the lid, and secure it with the whistle.½ Cup Toor Dal (Pigeon pea), ¼ teaspoon Turmeric Powder
- Allow the dal to cook for 5–6 whistles. Once the pressure releases naturally, mash the dal thoroughly and set it aside.
- Heat oil in a pan, add the chopped garlic and ginger, and sauté until fragrant. Then, add the onions and cook until they turn translucent.1 tablespoon Oil, 1 teaspoon Ginger, 1 teaspoon Garlic, 1 nos Onion
- Now, add the chopped tomatoes and sauté until they turn soft and mushy.1 nos Tomato
- Next, turmeric powder, red chili powder, and coriander powder.¼ teaspoon Turmeric Powder, 1 teaspoon Red Chili Powder, 1 teaspoon Coriander Powder
- Next, add the chopped spinach to the pan and Sauté the spinach for few minutes.1 bunch Palak (Spinach)
- Add the cooked and mashed dal to the sautéed spinach. Stir in salt and mix well. Add water to adjust the consistency to your liking.1½ teaspoon Salt
- Let the dal palak simmer on low flame for 5 minutes.
- Heat ghee in a pan and add cumin seeds, allowing them to splutter. Then, add broken red chilies and curry leaves, stirring well.1 tablespoon Ghee, 1 teaspoon Cumin Seeds, 1 Sprig Curry Leaves, 2 no Red Chili
- Pour the tempering over the dal palak and mix well. Turn off the heat. Your dal palak is now ready to serve.
Video
Notes
Tips for Making Delicious Dal Palak
- Use Fresh Spinach – Always use fresh, tender spinach leaves for the best flavor and texture. Avoid using wilted or overly mature leaves.
- Rinse Spinach Properly – Soak and wash the spinach thoroughly to remove any dirt or sand before chopping.
- Choose the Right Dal – Toor dal, moong dal, or a combination of both works best for a creamy and flavorful Dal Palak.
- Cook Dal Until Soft – Pressure cook the dal until it is completely soft and mash it well for a smooth texture.
- Don’t Overcook Spinach – Add spinach towards the end of cooking and let it simmer just until it wilts to retain its color, nutrients, and flavor.
- Enhance with Garlic – A good amount of garlic in the tempering enhances the taste and complements the spinach beautifully.
- Add a Tangy Touch – A squeeze of lemon juice or a bit of tamarind extract balances the flavors and enhances the overall taste.
- Spice it Up – Adjust the spice level by adding green chilies or a pinch of red chili flakes for an extra kick.
- Finish with Ghee Tadka – A final tempering (tadka) of mustard seeds, cumin, garlic, and dried red chilies in ghee adds a rich aroma and enhances the taste.
- Adjust Consistency – If the dal thickens upon cooling, add a little warm water while reheating to bring it back to the desired consistency.
