Dal Palak Recipe

Dal Palak, a comforting Indian dish made with lentils and spinach, is a powerhouse of nutrition and flavor. It beautifully combines the earthiness of lentils with the freshness of spinach, resulting in a hearty, wholesome meal that’s as satisfying as it is simple to make.

What is Dal Palak?

“Dal” refers to lentils, and “Palak” means spinach in Hindi. In this recipe, moong dal or toor dal (yellow lentils) are typically simmered until soft and then cooked with fresh spinach and a flavorful tempering of garlic, onions, tomatoes, and spices. The result is a creamy, spiced dish that brings out the best of both the lentils and the greens.

Ingredients

Here’s what you’ll need:

For the Dal:

• 1/2 cup toor dal (or moong dal or masoor dal)
• 2 cups water
• 1/4 tsp turmeric powder
• Salt to taste

For the Spinach Mixture:

• 1 tbsp oil or ghee
• 1/2 tsp cumin seeds
• 1 medium onion, finely chopped
• 2-3 garlic cloves, minced
• 1-inch piece of ginger, grated
• 1-2 green chilies, slit (optional)
• 1 medium tomato, chopped
• 2 cups spinach, finely chopped
• 1/2 tsp red chili powder
• 1/2 tsp garam masala (optional)

For Tempering (Tadka):

• 1 tsp ghee
• 1/2 tsp mustard seeds
• 1-2 dried red chilies
• A pinch of asafoetida (hing)

Instructions

Step 1: Cook the Dal

1. Rinse the dal thoroughly and pressure cook it with water, turmeric, and a little salt until soft and mushy (2-3 whistles in a pressure cooker or 15-20 minutes on the stovetop).
2. Mash the dal slightly and set it aside.

Step 2: Make the Spinach Base

1. Heat oil in a pan. Add cumin seeds and let them splutter.
2. Add chopped onions, garlic, ginger, and green chilies. Sauté until the onions turn golden.
3. Stir in the chopped tomatoes and cook until they soften.
4. Add chopped spinach, red chili powder, and a bit more salt. Cook until the spinach wilts and blends well with the masala.

Step 3: Combine Dal and Spinach

1. Add the cooked dal to the spinach mixture. Mix well.
2. Adjust consistency with water as needed. Simmer for 5-7 minutes so the flavors meld together.
3. Stir in garam masala if using.

Step 4: Add Tempering

1. In a small pan, heat ghee for tempering. Add mustard seeds, red chilies, and hing. Let them crackle.
2. Pour this tadka over the hot dal palak for an extra layer of aroma and taste.

Serving Suggestions

• Steamed basmati rice
• Jeera rice
• Roti, phulka, or paratha
• A dollop of ghee on top for that rich finish

Pair it with a simple salad or pickle on the side for a complete Indian meal.

Why You’ll Love Dal Palak

• Nutritious: Rich in protein, fiber, and iron
• Comforting: Perfect for everyday meals or when you’re feeling under the weather
• Customizable: Add more veggies, switch the lentils, or adjust spices as per your liking
• One-pot friendly: Easily made in a pressure cooker or Instant Pot

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