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Spinach dal is a popular Indian dish made with lentils, spinach, spices and herbs. It is highly nutritious and pairs perfectly with rice, roti or naan. Using this recipe you can make dal palak or spinach dal very easily on stovetop or instant pot. It comes together in less than 30 minutes, and is incredibly delicious.
Jump to:
- What is spinach dal or dal palak
- Why you will love spinach dal
- Health benefits
- What is tadka and what are it’s health benefits
- Ingredients list to make dal palak
- How to make dal palak
- Variations of dal palak
- How to store dal palak
- Serving suggestions
- Top tips
- FAQ
- Easy Dal palak or Spinach dal – Stovetop method
- Easy Dal palak or Spinach dal – Instant pot method
What is spinach dal or dal palak
Dal palak has been around for centuries and is one of the most popular dal dishes in India. It’s a fragrant and flavorful dish made with spinach, dal (lentils), onions garlic, ginger, cumin, coriander, turmeric, tomatoes, garam masala and ghee or oil. This combination of ingredients creates a high-protein, high-fiber meal that is perfect for those looking for a healthy option.
The dal and spinach come together to give this dish a unique flavor that is sure to please any palette.
Let me start by sharing some background.
- Spinach is called ‘palak’ in Hindi and ‘palakura’ in Telugu.
- Dal/dhal/dahl is a Hindi term which translates to lentils or a savoury lentils curry, also known ‘pappu’ in Telugu.
- ‘Saag’ in Hindi refers to a dish made with a combination of spinach and other leafy greens. It can be prepared in a variety of ways, but most commonly, it is cooked with spices and then pureed.
Spinach dal, also known as dal palak, palak dal, dhal with spinach, dhal curry with spinach, saag dal, dal saag, keerai kootu in Tamil or palakura pappu in Telugu, is a delicious and healthy Indian dish made with spinach and dal. It is a quick and easy recipe that can be made in under 30 minutes. This is one of my weekly go-to dinner recipes and a family favourite.
Dal palak is commonly served with rice or roti, and is best enjoyed with a dollop of yogurt or a side of raita. Whether you are looking for a quick weeknight meal or a hearty and satisfying dish to serve to guests, dal palak is sure to hit the spot.
Why you will love spinach dal
1. Dal palak/spinach dal is healthy, delicious and highly comforting.
2. It’s easy to make and comes together in less than 30 minutes.
3. It’s versatile and can be made in many different ways. See the variations listed below.
4. It’s a great source of protein and fiber.
5. It’s a healthy and flavorful meal option that everyone will love!
Health benefits
The two key ingredients, lentils and spinach are very nutritious.
Spinach is an excellent source of dietary fiber, iron, vitamins A, C, and E, folate, calcium, potassium, and magnesium.
Also, red lentils are rich in protein, fiber, iron, potassium, and magnesium.
All of these nutrients make dal palak a healthy choice for anyone looking for a nutritious meal.
What is tadka and what are it’s health benefits
Tadka, tarka or tempering is a spicy and flavourful Indian condiment that is made with cumin seeds, mustard seeds, and other spices roasted in ghee or oil. It is traditionally used to add flavour to dal, curries, and other dishes. Tadka is easy to make and can be stored in an airtight container for later use.
Not only does tadka add flavour and nutrition to the dal palak, but also it is believed to be highly beneficial for digestive disorders, including gas, indigestion, acidity and diarrhoea.
Ingredients list to make dal palak
Lentils – I used red lentils (masoor dal) to make this spinach dal. But you can also use toor dal (split pigeon peas), moong dal, chana dal or a combination of lentils and follow the same instructions.
Turmeric – Fresh or ground turmeric for a boost of colour and flavour. It is packed with anti-inflammatory properties and great health benefits.
Ghee or any neutral oil – Ghee or any neutral oil is essential to temper the dal. Ghee adds a rich taste to the tempering, aka ‘tadka’. If you prefer a vegan option, add any neutral oil, such as sunflower or canola oil.
Coriander seeds – Adding coriander seeds is optional. But I like to add crushed coriander seeds as they release a lovely aroma and add flavour to the tempering. They pair perfectly with the lentils and spinach.
Cumin seeds – Cumin adds a great flavour and depth to this palak dal. Use cumin powder in case you do not have cumin seeds.
Kashmiri dry red chilies – Optional but adds a ton of flavour and heat. Adjust the amount according to the level of spice you prefer.
Black cardamom – Black cardamom is not used in a traditional palak dal recipe but I love to add it to create a distinct smoky aroma and flavour that pairs very well with the dal spinach.
Fenugreek seeds – Add a lovely aroma and depth of flavour to the dal palak curry.
Onions, ginger, garlic, green chilies – These magical ingredients are not to be skipped. They are the heart and soul of the tempering (or tadka) that we will be making for the palak ki dal.
Tomatoes – This spinach dal recipe can be made without tomatoes. If you are worried about the oxalate content in tomatoes, do not add them to the tadka.
Salt, chili powder and garam masala – These are essential to add flavour to the dal palak.
Spinach – Last but not the least, you need fresh or frozen spinach for this delicious dal palak recipe. You could also add kale or swiss chard instead of spinach.
How to make dal palak
Now that you have all the ingredients, it’s time to get cooking! You can cook this amazing dal palak recipe on stovetop or in your instant pot.
Stovetop method:
Start by adding washed lentils, salt and turmeric to a large pot and cover it with water until submerged. Bring to a boil and let it simmer till the dal is well cooked and mushy.
While the dal is cooking it is time to prepare a delicious tadka. To do this, heat ghee or oil in a pan. Add cumin seeds, crushed coriander seeds, dry red chilies, hing, fenugreek seeds and black cardamom. Sauté for a minute until fragrant.
Add onions and sauté till they are caramelised.
Add the ginger, garlic and green chilies and sauté until fragrant.
Next, add the tomatoes, turmeric, salt, red chili powder, garam masala and cook till the tomatoes are mushy.
Now, transfer the tomato mixture to the pot with cooked lentils.
Next, add the chopped spinach and mix well.
Add more water if you prefer a runny consistency. Cook for 2 minutes till the spinach wilts. Enjoy with hot rice or roti.
With just a few simple ingredients and steps, you can make dal palak at home anytime you crave a delicious and nutritious dish. This dal is sure to please everyone at the dinner table! Try it out today for a flavorful and healthy meal.
Instant pot method:
Making a one-pot spinach dal is super simple in your instant pot.
Start the instant pot in SAUTE mode and heat ghee or oil. Add cumin seeds, crushed coriander seeds, dry red chilies, hing, fenugreek seeds and black cardamom. Sauté for a minute until fragrant.
Next, add onions and sauté for about 5 minutes till they are caramelised.
To this, add the ginger, garlic and green chilies. Mix well and cook for a minute. Add the tomatoes, turmeric, salt, red chili powder and garam masala. Mix well and cook till the tomatoes are mushy.
Add the washed lentils. Stir well and cover with water. Press CANCEL and cover the instant pot with lid.
Press MANUAL or PRESSURE COOK and set the timer for 5 minutes. After you hear the instant pot beep, let the pressure release naturally (NPR natural pressure release) and then open the lid. If you are in a rush, you can do a quick pressure release after 5 to 8 minutes.
Stir in the spinach and serve with hot rice. Enjoy!
Variations of dal palak
- Add more protein – Add in some cooked chickpeas for extra flavour and a protein boost.
- Make it spicy – You can also add some heat to the dal palak by adding more dry red chilies to the tadka.
- Vegan- Add oil instead of ghee to keep it vegan.
- Add a variety of greens – Instead of spinach, add swiss chard or fenugreek leaves for a different flavour.
- Lasooni palak dal aka Lehsuni palak dal or lahsuni palak dal- Add crushed, unpeeled garlic cloves to the tempering for an additional garlic kick in your spinach dal.
- Use toor dal or yellow moong dal – You can also use toor dal or yellow moong dal in this palak dal recipe.
- Andhra style ‘palakura pappu’ – Add a teaspoon of mustard seeds to the tempering, along with rest of the tadka ingredients listed in this recipe to make a delicious Andhra style spinach dal aka ‘palakura pappu’. This is a very popular South Indian palak dal recipe
- Spinach dal with coconut milk – Add coconut milk to make it creamy and rich in taste.
- Sattvic or satvik dal palak – Satvik diet includes food without onion and without garlic. Skip the onion and garlic in this recipe to make a satvik style no onion no garlic dal palak.
- Dhaba style dal palak – Finish the spinach dal with a tadka of mustard seeds and dry red chillies fried in ghee.
With so many variations to choose from, you can enjoy dal palak any way you like!
How to store dal palak
Dal palak is a healthy and delicious meal that can be enjoyed any time. However, if you have any leftovers, it’s important to store it properly so that it remains fresh and flavorful.
Here are a few tips for storing dal palak:
Store dal palak in an airtight container in the fridge. It will keep for 3-4 days.
You can also freeze dal palak for later use. Simply store in an airtight container and freeze for up to 2 months.
Add more water if required, while reheating the spinach dal.
With these tips, you can enjoy dal palak any time you want!
Serving suggestions
Serving dal palak is easy! Simply ladle the dal onto a plate and top with some cooked rice, plain roti or ragi roti. You can also add a dollop of ghee or butter for extra flavour. Serve hot with some poppadums and pickle on the side, and enjoy!
Top tips
- Use fresh, healthy ingredients and spices.
- Add in protein such as chickpeas for a balanced meal.
- Choose your dal wisely for the best flavour and make sure it is cooked till it is soft and mushy.
- Add tadka for extra flavour.
- Store dal palak properly for later use. Check the storage instructions listed in this recipe.
FAQ
You can use red lentils (masoor dal), toor dal (split pigeon peas), moong dal, chana dal or a combination of lentils and follow this recipe to make a delicious spinach dal.
You could add kale, fenugreek leaves or swiss chard instead of spinach.
Yes, dal palak or spinach dal is a great choice for pregnant and lactating women looking for a healthy and flavourful meal. It is high in iron, protein and fiber and provides essential vitamins and minerals. Spinach dal was part of my regular diet during pregnancy and breastfeeding.
Dal palak will last 3-4 days in the fridge when stored in an airtight container.
Love Indian food? Why not try these delicious Indian recipes:
Rajma or red kidney beans curry
South-Indian style pumpkin curry
Ragi roti with sesame and carom seeds
Easy Dal palak or Spinach dal recipe: Stovetop method
Easy Dal palak or Spinach dal – Stovetop method
Equipment
- large cooking pot
- cooking pan
Ingredients
To cook the lentils
- 300 g red lentils soaked* for 15 minutes
- ½ teaspoon salt
- water
- ½ teaspoon turmeric
For the tempering
- 2 tablespoon neutral oil or ghee
- 2 teaspoon cumin seeds whole
- 2 teaspoon coriander seeds crushed
- 4 to 5 dry red chilies broken into halves, optional
- 1 teaspoon asafoetida or hing** optional
- 1 black cardamom
- 1 teaspoon fenugreek seeds
- 1 large onion diced, optional
- 1 teaspoon ginger minced
- 3 cloves garlic minced
- 1 green chili chopped
- 3 small tomatoes chopped, optional
- 1 teaspoon turmeric
- 1 teaspoon salt
- 1 teaspoon red chili powder
- ½ teaspoon garam masala
- 1 tablespoon lime juice
- 500 g baby spinach fresh or frozen, chopped
Instructions
Cook the lentils or dal
- Add lentils, salt and turmeric to a large pot. Cover with water and bring to a boil. Reduce heat to a simmer and cook lentils for about 8 to 10 minutes, till they are soft and mushy.
Prepare the tempering
- Heat ghee or oil in a pan. Add cumin seeds, crushed coriander seeds, dry red chilies, hing, fenugreek seeds and black cardamom. Sauté for a minute until fragrant.
- Add onions and sauté for about 5 minutes till they are caramelised.
- Add the ginger, garlic and green chilies. Mix well and cook for a minute.
- Add the tomatoes, turmeric, salt, red chili powder and garam masala. Mix well and cook covered till the tomatoes are mushy.
- Transfer the tomato mixture to the pot with cooked lentils.
- Add the chopped spinach and mix well. Add more water if you prefer a runny consistency.
- Cook for 2 minutes till the spinach wilts. Enjoy with hot rice or roti.
Video
Notes
*Soaking lentils is optional but it could improve digestibility and speed up the cooking time.
**Asafoetida, also known as ‘hing’ in Hindi is an optional ingredient. It adds a distinct savoury taste and transforms the dish.
Nutrition
Easy Dal palak or Spinach dal recipe: Instant pot method
Easy Dal palak or Spinach dal – Instant pot method
Equipment
Ingredients
- 2 tablespoon neutral oil or ghee
- 2 teaspoon cumin seeds whole
- 2 teaspoon coriander seeds crushed
- 4 to 5 dry red chilies broken into halves, optional
- 1 teaspoon asafoetida or hing** optional
- 1 black cardamom
- 1 teaspoon fenugreek seeds
- 1 large onion diced, optional
- 1 teaspoon ginger minced
- 3 cloves garlic minced
- 1 green chili chopped
- 3 small tomatoes chopped, optional
- 300 g red lentils soaked* for 15 minutes
- 1 teaspoon turmeric
- 1 teaspoon salt
- 1 teaspoon red chili powder
- ½ teaspoon garam masala
- 1 tablespoon lime juice
- 500 g baby spinach fresh or frozen, chopped
Instructions
- Start the instant pot in SAUTE mode and heat ghee or oil. Add cumin seeds, crushed coriander seeds, dry red chilies, hing, fenugreek seeds and black cardamom. Sauté for a minute until fragrant.
- Add onions and sauté for about 5 minutes till they are caramelised.
- Add the ginger, garlic and green chilies. Mix well and cook for a minute.
- Add the tomatoes, turmeric, salt, red chili powder and garam masala. Mix well and cook till the tomatoes are mushy.
- Add the washed lentils. Stir well and cover with water.
- Press CANCEL and cover the instant pot with lid.
- Press MANUAL or PRESSURE COOK and set the timer for 5 minutes.
- After you hear the instant pot beep, let the pressure release naturally and then open the lid. If you are in a rush, you can do a quick pressure release after 5 to 8 minutes.
- Stir in the spinach and serve with hot rice. Enjoy!
Notes
*Soaking lentils is optional but it could improve digestibility and speed up the cooking time.
**Asafoetida, also known as ‘hing’ in Hindi is an optional ingredient. It adds a distinct savoury taste and transforms the dish.
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