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A bowl of creamy Dal Palak, made with lentils and spinach, garnished with tempering of mustard seeds, cumin, and red chilies, served hot with rice or roti.
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Dal Palak – Healthy Spinach and Lentil Curry Recipe

Dal Palak is a wholesome and flavorful dish made with protein-rich lentils and nutrient-packed spinach, infused with aromatic spices. This comforting curry is not only delicious but also easy to prepare, making it a perfect choice for a healthy meal. Whether paired with rice or roti, Dal Palak is a great way to enjoy a balanced, nourishing dish that’s both satisfying and packed with flavor.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Dal Varieties
Cuisine: Indian Recipes, North Indian, South Indian, South Indian Recipes
Servings: 4 people
Calories: 212kcal
Author: Sowmya Venkatachalam

Equipment

  • 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 tsp 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 tbsp Oil, 1 tsp Ginger, 1 tsp 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 tsp Turmeric Powder, 1 tsp Red Chili Powder, 1 tsp 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 tsp 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 tbsp Ghee, 1 tsp 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

  1. Use Fresh Spinach – Always use fresh, tender spinach leaves for the best flavor and texture. Avoid using wilted or overly mature leaves.
  2. Rinse Spinach Properly – Soak and wash the spinach thoroughly to remove any dirt or sand before chopping.
  3. Choose the Right Dal – Toor dal, moong dal, or a combination of both works best for a creamy and flavorful Dal Palak.
  4. Cook Dal Until Soft – Pressure cook the dal until it is completely soft and mash it well for a smooth texture.
  5. 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.
  6. Enhance with Garlic – A good amount of garlic in the tempering enhances the taste and complements the spinach beautifully.
  7. Add a Tangy Touch – A squeeze of lemon juice or a bit of tamarind extract balances the flavors and enhances the overall taste.
  8. Spice it Up – Adjust the spice level by adding green chilies or a pinch of red chili flakes for an extra kick.
  9. 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.
  10. 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!

Nutrition

Serving: 1Cup | Calories: 212kcal | Carbohydrates: 29g | Protein: 13g | Fat: 5.1g | Fiber: 11g