Dal Palak is a comforting, nutrient-rich dish made by simmering yellow lentils with fresh spinach and aromatic Indian spices. It’s a staple in many Indian households, especially for those seeking a balanced and wholesome meal. The soft texture of cooked dal combines beautifully with the slight bitterness and earthy taste of spinach, creating a flavorful and satisfying dish. Not only is it delicious, but Dal Palak is also rich in plant-based protein, fiber, and iron, making it perfect for vegetarians and anyone focused on eating healthy. Whether you’re new to Indian cooking or an experienced cook, this simple dal recipe is sure to become a weekly favorite.
Often served with steamed rice, jeera rice, or roti, Dal Palak is light on the stomach but still filling and energizing. It’s an ideal option for both lunch and dinner, especially during busy weekdays when you need something quick, nourishing, and comforting. This Indian spinach dal recipe is versatile—you can make it thicker or soupier depending on your preference. With a prep time of less than 30 minutes, this recipe fits perfectly into a healthy lifestyle without compromising on flavor. In this article, you’ll learn how to make dal palak the traditional way, with pro tips, nutrition info, and answers to common FAQs to help you master this homestyle classic.
Ingredients
• 1 cup toor dal (pigeon peas) or moong dal
• 3 cups spinach (palak), chopped
• 1 medium onion, finely chopped
• 1 medium tomato, chopped
• 2–3 garlic cloves, minced
• 1-inch ginger, grated
• 1 green chili, chopped (optional)
• 1/2 tsp turmeric powder
• 1 tsp cumin seeds
• 1/2 tsp mustard seeds
• 1/2 tsp garam masala (optional)
• Salt to taste
• 1 tbsp ghee or oil
• Water as required
• Fresh coriander for garnish
Step-by-Step Instructions
• Wash and Cook Dal: Rinse dal thoroughly and pressure cook it with turmeric and 2–3 cups water for 3–4 whistles until soft. Mash gently and set aside.
• Sauté Onion and Tomato: In a pan, heat ghee. Add mustard seeds and cumin seeds. Once they splutter, add garlic, ginger, and green chili. Sauté until aromatic. Add onions and cook until translucent. Add tomatoes and cook until soft.
• Add Spinach: Add chopped spinach to the pan and cook for 3–4 minutes until wilted.
• Combine with Dal: Add cooked dal to the spinach mixture. Mix well. Add salt, water (to adjust consistency), and let it simmer for 5–7 minutes. Optionally, sprinkle garam masala.
• Garnish and Serve: Garnish with fresh coriander. Serve hot with rice, roti, or jeera rice.
Tips and Tricks
• Use moong dal for a lighter version or a mix of toor and moong dal for richness.
• Always wash spinach thoroughly to remove grit.
• Add a pinch of asafoetida (hing) for enhanced digestion.
• For a creamy texture, blend half the dal before mixing.
Nutritional Benefits (Per Serving Approx.)
• Calories: 180 kcal
• Protein: 10g
• Fiber: 6g
• Iron-rich, high in vitamin A and C
• Low in fat, gluten-free
Frequently Asked Questions
Q: Can I use frozen spinach for Dal Palak?
A: Yes, thaw and use frozen spinach when fresh isn’t available.
Q: Which dal is best for Dal Palak?
A: Toor dal and moong dal are most commonly used. You can also try masoor dal.
Q: Can I make this vegan?
A: Yes! Use oil instead of ghee.
Q: How long does it stay fresh?
A: It stays good for 2–3 days in the fridge. Reheat with a little water before serving.
Q: Is Dal Palak good for weight loss?
A: Absolutely! It’s high in fiber, low in fat, and very filling.
Conclusion
Dal Palak is not just a dish—it’s a bowl of health and comfort. With its rich flavor and nutrition, it’s a favorite across Indian homes. Serve it with rice or roti and enjoy a wholesome, hearty meal that satisfies both taste and health.
