Few dishes capture the essence of Indian home cooking like a warm bowl of Dal Palak. This dish brings together tender lentils and vibrant spinach in a fragrant, spiced broth that’s both nutritious and comforting. Growing up, the aroma of cumin, garlic, and fresh greens simmering on the stove always drew family members into the kitchen, and a steaming bowl of dal paired with rice never failed to feel like a hug in a meal.
Dal Palak is more than just a side dish—it’s a complete experience. The combination of chana dal and masoor dal creates a hearty base, while spinach adds freshness, color, and a gentle earthiness. With spices like turmeric, coriander, garam masala, and a hint of chili, this dal delivers layers of flavor that are bright, warming, and deeply satisfying. Perfect for weeknight dinners, festive meals, or cozy solo lunches, it’s a versatile dish that adapts to your taste and dietary preferences.
Recipe Overview
Dal Palak (Spinach Dal) is a flavorful Indian lentil dish featuring split chickpeas and red lentils cooked with shredded spinach, aromatic spices, and a tangy lemon finish. This no-fuss, home-style dal is ideal with steamed rice or flatbreads, delivering a wholesome, protein-packed meal that’s comforting, vibrant, and satisfying.
Ingredients & Instructions
Here’s everything you need to make this classic Dal Palak, with tips to get it perfectly balanced and flavorful.
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 (about 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. Prep the Lentils and Spinach
Rinse the chana dal and masoor dal thoroughly. Drain and set aside. Rinse the spinach, pat dry, and shred it finely. Having all your ingredients ready makes the cooking process smooth and efficient.
2. Fry the Onions
Heat oil in a large pot over medium heat. Add the sliced onions and sauté until golden brown. Remove half of the fried onions and set aside for garnish later.
3. Temper the Spices
Add cumin seeds to the hot oil, followed by grated garlic and dried red chilies. Sauté until the garlic is lightly golden and fragrant. Return half of the previously fried onions to the pot and stir in chili powder. Reserve half of this onion-spice mixture for garnishing the dal later.
4. Cook the Tomatoes and Spice Mix
Add the chopped tomatoes to the pot and cook until softened. Stir in grated ginger, green chilies, turmeric, ground coriander, garam masala, and kasuri methi if using. Mix well to form a flavorful base.
5. Simmer the Lentils
Add the soaked lentils and water to the pot. Bring to a boil, then reduce the heat and simmer for about 30 minutes, stirring occasionally, until the lentils break down and the dal thickens. Add salt to taste.
6. Add Spinach and Fresh Herbs
Stir in the shredded spinach, half of the reserved onion-spice oil, and chopped cilantro. Simmer for another 5–10 minutes until the spinach wilts and flavors meld together. Add lemon juice and adjust seasoning if needed.
7. Serve
Transfer the dal to a serving dish. Top with the remaining reserved onion-spice oil, extra cilantro, and a dollop of ghee if desired. Serve hot with steamed rice, roti, or naan for a wholesome meal.
Tip: For extra creaminess, you can swirl in a spoonful of yogurt or coconut milk before serving.
Cooking Tips & Variations
1. Spice Level
Adjust green chilies or red chili powder according to your heat preference. For a milder dal, omit chilies altogether.
2. Lentil Swaps
- Use only chana dal for a denser, nuttier texture.
- Use only masoor dal for a smoother, faster-cooking version.
3. Greens Variations
While spinach is traditional, try fenugreek leaves (methi), kale, or Swiss chard for subtle flavor twists.
4. Make It Richer
- Stir in a teaspoon of cream or yogurt for a velvety texture.
- Finish with a drizzle of ghee for authentic aroma and richness.
5. Make-Ahead
Dal Palak tastes even better the next day as flavors deepen. Store in the fridge and gently reheat before serving.
Storage & Serving Suggestions
Storage
- Refrigerate leftovers in an airtight container for up to 3–4 days.
- Reheat gently on the stove with a splash of water to maintain consistency.
Serving Suggestions
- Serve hot over steamed basmati rice or alongside naan/roti.
- Pair with pickles or a side of raita for a balanced meal.
- Garnish generously with cilantro and fried onions for added texture and aroma.
Dal Palak is a quintessential Indian dish that balances heartiness and nutrition with bold, aromatic flavors. Combining tender lentils, vibrant spinach, and a medley of spices, it’s both comforting and energizing—a perfect weeknight dinner or weekend special. Its simplicity, adaptability, and depth of flavor make it a beloved recipe in every kitchen. Every spoonful delivers warmth, nourishment, and a taste of home.
FAQs
1. Can I make Dal Palak ahead of time?
Yes. Store in the refrigerator and reheat gently; flavors deepen beautifully overnight.
2. Can I use frozen spinach?
Yes, but thaw and drain excess water to avoid a watery dal.
3. Is this dish vegan?
Yes, omit ghee or substitute with oil for a vegan-friendly version.
4. Can I increase the protein content?
Add more chana dal or pair with tofu or tempeh for extra protein.
5. How spicy is this dal?
You can adjust chili powder and green chilies to suit mild, medium, or hot preferences.
Dal Palak is a flavorful Indian spinach lentil dish with chana dal, masoor dal, and aromatic spices. Healthy, hearty, and perfect with rice or naan.