Few dishes capture the essence of wholesome, comforting Indian home cooking like Dal Palak, a luscious combination of lentils and fresh spinach. This dish brings together protein-rich lentils and nutrient-packed greens, creating a meal that is as nourishing as it is flavorful. Imagine the aroma of cumin seeds sizzling in hot oil, mingling with garlic, ginger, and the warmth of Indian spices—every bite is a harmony of earthy, savory, and subtly spicy flavors.
I first encountered this recipe while experimenting with traditional North Indian meals, and it instantly became a go-to in my kitchen. It’s perfect for cozy weeknight dinners or as part of a festive spread, and it pairs beautifully with steamed rice, roti, or naan. The dish’s magic lies in its layering of flavors—from the spiced lentils simmering slowly to the fresh spinach folded in at the end. Every spoonful delivers comfort, warmth, and the satisfaction of home-cooked goodness.
Recipe Overview
Dal Palak is a classic Indian lentil and spinach curry, combining chana dal and masoor dal with aromatic spices, garlic, ginger, and fresh greens. Cooked until creamy and thickened, and garnished with fried onions, cilantro, and optional ghee, this dal is rich, wholesome, and perfect for pairing with rice or flatbreads. Its vibrant green color and layered flavors make it a favorite among both families and seasoned home cooks.
Ingredients & Instructions
Ingredients
- ¾ cup chana dal, soaked with a pinch of baking soda
- 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, peeled, quartered, and thinly sliced
- 2 teaspoons cumin seeds
- 7 cloves garlic, finely grated (≈ 2 tablespoons)
- 4 dried red chilies
- 1 teaspoon chili powder
- 1 large tomato, chopped
- 2 teaspoons chopped green chili (optional)
- 1½ teaspoons freshly grated ginger
- 1 teaspoon turmeric
- 2 teaspoons ground coriander
- 1 teaspoon garam masala
- 1 teaspoon kasuri methi (optional)
- 4 cups water
- 1 teaspoon salt
- 2 teaspoons lemon juice
- 2 tablespoons chopped cilantro
- 1 tablespoon ghee (optional)
Step-by-Step Instructions
1. Prepare the Lentils and Spinach
Rinse both chana dal and masoor dal thoroughly. Drain and set aside.
Rinse the spinach, pat dry, and shred it finely. Properly shredded spinach ensures even cooking and a vibrant green color in the final dal.
2. Fry the Onions
Heat oil in a large pot over medium heat. Add the sliced onions and sauté until golden brown. Remove half for garnish, leaving the rest in the pot for cooking with the spices.
3. Temper Spices
Add cumin seeds to the hot oil. Once they sizzle, add garlic and dried red chilies. Sauté until the garlic turns light golden, releasing its aroma. Return half of the fried onions to the pot and sprinkle in chili powder, stirring to combine. Reserve the remaining onion-spice mixture for topping the dal later.
4. Cook Tomatoes and Spices
Add chopped tomatoes and cook until softened. Then stir in grated ginger, green chili (if using), turmeric, coriander, garam masala, and kasuri methi. Mix thoroughly to ensure the spices coat the vegetables evenly.
5. Simmer Lentils
Add the soaked lentils and water. Bring to a boil, then reduce heat to low and simmer for about 30 minutes, or until the lentils break down and the dal thickens. Season with salt to taste.
6. Add Spinach and Final Touches
Fold in the shredded spinach, half of the reserved onion-spice mixture, and chopped cilantro. Simmer for 5–10 minutes until the spinach wilts and flavors meld. Stir in lemon juice and adjust seasoning as needed.
7. Serve
Transfer the dal to a serving dish. Top with the remaining fried onion-spice mixture, extra cilantro, and ghee if desired. Serve hot with steamed rice or warm flatbreads for a comforting meal.
Cooking Tips & Variations
1. Lentil Choices
- Mix toor dal with masoor dal for a slightly sweeter, nuttier flavor.
- Split mung beans (moong dal) can also be used for a lighter variation.
2. Spice Adjustments
- Adjust the number of red chilies or chili powder to control heat.
- Add a pinch of smoked paprika for a subtle smoky layer if desired.
3. Greens
- Baby spinach works well, but kale or Swiss chard can be substituted for a slightly different texture.
- Add greens gradually; overcooking can make the dal too watery.
4. Ghee and Garnishes
- Ghee adds richness but is optional. Coconut oil can be used for a vegan twist.
- Fresh cilantro and a squeeze of lemon juice brighten the dish just before serving.
5. Make-Ahead
- Dal tastes even better the next day after flavors meld. Store in an airtight container in the fridge for up to 2 days.
Storage & Serving Suggestions
Storage
- Refrigerate in an airtight container for up to 2 days.
- Reheat gently on the stove with a splash of water to maintain consistency.
Serving Suggestions
- Serve Dal Palak over steamed basmati rice or with warm naan, roti, or parathas.
- Pair with pickles, yogurt, or a simple salad for a complete, wholesome meal.
- For a fusion twist, drizzle over quinoa or serve alongside roasted vegetables.
Dal Palak is more than just a lentil curry—it’s a celebration of wholesome ingredients, bold spices, and comforting textures. With its creamy lentils, tender spinach, and layered aromas, this dish brings warmth and nutrition to any meal. Perfect for weeknight dinners or festive occasions, it’s a versatile recipe that suits both novice cooks and seasoned chefs. Every spoonful delivers a balance of earthiness, spice, and freshness, making it a timeless addition to any recipe collection.
FAQs
1. Can I make Dal Palak ahead of time?
Yes, the flavors deepen if stored overnight. Reheat gently on the stove.
2. Can I make it vegan?
Yes, omit ghee or replace it with coconut oil or olive oil.
3. Can I use only one type of dal?
Yes, either chana dal or masoor dal alone works, though combining both adds depth of flavor.
4. How do I control the spice level?
Reduce or omit dried red chilies and green chili for a milder version.
5. Can I freeze this dal?
Yes, store in an airtight container for up to one month. Reheat slowly on low heat to preserve texture.
Dal Palak is a flavorful Indian lentil and spinach curry, packed with spices, garlic, and ginger. Serve hot with rice or naan for a wholesome, comforting meal.
