Palak Dal Recipe

Palak dal is basically spinach cooked with lentils that is very common in Indian cuisine. This is a protein and nutrient packed dish especially for vegetarians and vegans.

The recipe is fairly simple and quite customisable. It is dairy free if you use vegetable oil like coconut oil for tempering in place of ghee.

You can also use other greens here as well as a mix of lentils or other lentils too.

Dal is a staple in my home. This palak dal or spinach lentils are made quite regularly at home.

Pair with boiled rice and a salad, it is comfort on a plate.

You will also love: sabut masoor dal, Yellow dal tadka, Kulith dal, chana masala.

Why You'll Love This Recipe

1. Nutritious: Palak dal is nutritious. It is packed with the goodness of plant-based protein and carbs from lentils.

Spinach is high in iron, Calcium, fibre and vitamins and minerals. Together they not only taste delicious but are good for you as well.

2. Quick and Easy: This is an easy recipe that does not require much expertise. You can also use pre-boiled lentils for an even quicker prep.

3. Comfort food: Have it as a piping hot bowl of soup or pair with rice for a delicious meal. Either way, it is soul food.

Ingredients

1. Lentils: Yellow lentils or toor dal is used here.

2. Greens: Spinach leaves are used here.

3. Aromatics: Onion, Garlic minced and Ginger grated are used in this recipe.

4. Others: Tomatoes and Green chillies (optional) are used to lend more flavour.

5. Spices: Turmeric powder, Red chilli powder or paprika, Cumin seeds, Asafoetida or heeng  and salt is used. Optional dry red chillies for tempering.

6. Oils: Coconut oil is used here.

7. Garnish: Lemon juice is used for garnishing

Variations and Substitutions

1. Swap Lentils: Swap toor dal with masoor dal or orange lentils or moong dal or a mix of various lentils for variation in taste as well as nutrition.

2. Dairy free: Traditionally ghee is used for tempering. But I have used coconut oil, sesame oil or mustard oil at different times.

3. Spices:  Green chilli is used for heat. Skip it as per taste. Also adjust the quantity of red chilli powder used as per taste.

4. Greens: While spinach is used here, other greens like amaranth, kale, methi or fenugreek. You can increase the quantity of greens used though 3 cups is good.

5. Frozen spinach: This can be used after thawing.

Serving Suggestions

1. Soup: Dal palak tastes delicious as a soup. It is perfect with breadsticks or as it.

2. Meal: Pair it with boiled rice and salad or with rotis and salad for a wholesome meal.

Instructions

Take 1 cup toor dal or yellow lentils. Wash it well.

Manual Pressire Cooker Instructions

Take washed dal in a pressure cooker. Add 3 cups water and ¼ tsp. Turmeric powder.

Cook in a pressure cooker for 3 whistles. Let the pressure release manually. Your lentils should be mushy and well cooked. Keep aside.

Instant Pot Instructions

Take washed toor dal with ¼ tsp. turmeric powder and 3 cups water in Instant Pot.

Set pressure cooking time to 9 minutes. Once the timer beeps, let it release naturally for 6 minutes.

Then release steam and mix the dal. It will be nice and cooked.

Wash spinach leaves. You can use stems if they are tender, otherwise only use the leaves. Chop and keep aside.

Heat coconut oil in a pan.

Add cumin seeds and asafoetida (if using) along with dry red chillies (optional). Let them crackle.

Add minced garlic and ginger and fry for a minute. Add in finely chopped onion.

Fry till they are lightly browned.

Now tip in the chopped tomatoes and green chillies (optional). Mix well and cook till the tomatoes are mushy.

Add in turmeric powder, chilli powder and salt.

Add in the chopped spinach leaves.

They will start wilting immediately. Cover and cook till the spinach cooks.

Now tip in the cooked dal. You can mash the cooked dal with the back of a ladle if you like the dal to be nicely mushy.

Mix the dal well and cook for 5 minutes on low heat.

Your dal palak or spinach dal is ready to serve.

Garnish with a sprinkle of lemon juice and serve dal palak hot.

Storage Instructions

You can easily store the dal in the fridge for 2-3 days. You can also freeze it after cooling it down and store in the freezer for up to a month.

Thaw, heat and serve after another fresh tempering to enhance the fresh taste.

Expert Tips

1. Adjust the spice as per taste. This dal is mildly spiced. I have added green chillies and red chilli powder for heat. You can skip the same.

2. Traditionally, ghee is used for tempering this dal but I have used coconut oil or can use any vegetable oil for the same.

3. I have used 3 cups spinach in the recipe. You can use 2 cups or even more than 3 cups too.

You can use a mix of lentils like toor dal, moong dal and masoor dal here.

4. You can cook dal in a pan on stove top too. It will take longer than pressure cooking though.

5. You can cook this without using onion and tomatoes. Just skip those and follow the rest of the recipe for a simpler dal palak.

FAQs

Q1: Can I use frozen spinach?

Yes, you can. Thaw it before using and drain the excess water before putting it in.

Q2: Can I skip tempering the dal?

Tempering adds more flavour but you can skip it and just add vegan butter or butter before serving.

Here’s the recipe card:

📖 Recipe Card