This spinach dal or dal palak (dal is lentils and palak is spinach) is easy, quick, nourishing, and a delicious dish. It is also a great source of plant-based protein and fiber. Learn to make this easy recipe in 30 minutes (lesser with my time-saving hacks - see notes below).
For us, vegetarians and vegans, lentils and legumes are our main sources of protein.
Of all the plant-based sources of protein, the mung family of lentils is my favorite.
I make this green moong dal recipe at least once a fortnight and this lemony, tangy yellow lentil soup is my go-to comfort food on a rainy day (and it rains most of the time here in Manchester😀)
This palak dal (palakura pappu, as we call it in the Telugu language) reminds me of my childhood. I would wake up (very!) late on Sundays to the smell of this dal wafting through the air.
This dal was my mum's way of providing us with the taste, nutrition, and warmth of what a Sunday lunch should be!
What is your favorite childhood dish? Do let me know in the comments below. I would love to hear from you - Padma
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This spinach dal is free of
✨ Gluten
✨ Grains
✨ Dairy
✨ Nuts
✨ Soy
This recipe can be made vegan and allium-free. See notes below.
Why this recipe is so good
✴ It is an easy and quick recipe.
✴ 10 ingredients are all it takes to make this nutritious and delicious dish.
✴ Nourishing and comforting, this dal palak recipe will be loved by all members of the family.
✴ Low in calories and a great source of plant-based protein and fiber (see nutrition chart below).
✴ This dish can be a meal in itself or you can have it as a side with your main meal.
✴ Comes together in about 30 minutes (lesser with my time-saving hacks - see notes below).
✴ This is a budget-friendly dish. With mung lentils, a little goes a long way. Just 1 cup of lentils makes this dish for 4 portions.
Ingredients
Nothing fancy here - just 10 store-cupboard ingredients to make this delicious dal!
Check the recipe card for quantities.
Yellow lentils: Also known as moong (mung) lentils.
You can make this recipe with other lentils as well. See notes below.
Spinach: I have used baby spinach leaves because they cook fast and I do not have to chop them!
Tomatoes: I have used canned plum tomato along with some of its juice. You can use fresh tomatoes. Depending on the size of the tomato, you may require 1 or 2 of them (measure them to the weight mentioned in the recipe card).
Water: You will need 5 cups of hot water to cook the dal in. Keep another (up to) ½ cup of water handy and add only if required.
Ghee: This adds a lovely flavor to the dish. You can make this recipe with oil.
Chili: Any color will do - but a fresh one. Use a hot or milder variety, as per your preference.
Onion: Red, white or yellow - any is fine.
Turmeric: Just ¼ teaspoon turmeric powder is all that is needed for that lovely, yellow hue! Read my top tip below on how to get that lovely, golden-yellow color to the dish.
Instructions
This, as I mentioned earlier, is an easy and quick recipe.
Let's make it!
See the notes below for my time-saving hacks to make it even quicker😎
Step 1: Cook the lentils
- Wash the yellow lentils until the water runs clear. Place them in a rice pot with 5 cups of hot water on medium-high heat.
- Bring to a boil and cook for 10 - 12 minutes or till the lentils are cooked soft. Stir a couple of times and with a spoon (ladle) scoop out the foam that floats on the top. Removing the foam will make the dal taste better. While scooping the foam out, some water will also be discarded. That is ok. We can top up more water if required.
- Keep the cooked lentils, along with the water they have cooked in, aside.
Step 2: Prep the ingredients
- Chop the onion into small pieces. Chop the ginger and fresh chili as well. Keep aside.
- I am using prewashed and cleaned spinach leaves (palak) and therefore I do not have any related prep work to do. If you are using unwashed spinach, wash it thoroughly, drain and chop it.
- Measure the rest of the ingredients.
Step 3: Make the palak dal
- Place a heavy-bottomed saucepan on medium heat. Add the ghee to it. Let it melt. Add the cumin seeds and fry them till they turn deep brown in color.
- Add the turmeric, chopped onions, fresh chili, and ginger. Fry for a few minutes - till the onions turn pinkish.
Top tip: Adding turmeric to the ghee and frying it before adding the wet ingredients (i.e. tomato), is the secret to the beautifully deep, yellow hue of the finished dal.
- Add tomatoes and salt. Cook for 3-4 minutes or until the tomatoes become mushy.
- Add the spinach leaves. Since I am using baby spinach leaves, I add them whole to the pan. You could chop them finely if you want.
- In a couple of minutes of adding the spinach, the leaves will shrink, and then it will be easier to mix. Mix well and let it cook for 3-4 minutes. The spinach will release its water and become soft.
- Now add the cooked dal along with the water. Stir. Cook for another 4-5 minutes, allowing all the ingredients to come together and the flavors to mingle. Check for salt at this stage and add more, if required.
That's it! Spinach dal or palak dal is ready to be served.
See serving suggestions below.
Enjoy!
Notes and time-saving hacks
Consistency: Check for the consistency of the dal and add a bit (¼ - ½ cup) more hot water, if required. I have this dal either on its own, as a meal, or pair it with some rice and therefore like to be or pouring consistency. If you plan to have it with bread or flatbread, then do not add additional water. Cook till you get the right consistency for scooping with bread.
Spinach: I have used ready-washed and cleaned baby spinach leaves. I, therefore, did not have to wash them and I also did not chop them. If you are using regular spinach, do wash it thoroughly and chop it. Chopped spinach will cook faster.
Can I use frozen spinach? Yes, you can! Quick thaw (it is ok if it is not fully thawed) the spinach for a few minutes in the microwave oven. Add it to the pan as mentioned in the recipe.
Dial up the flavor: I like this lentil dish just the way I have explained it here. You can, if you want, add more flavor:
- Finely chop 1 clove of garlic and add it to the pan with the ginger and onions.
- Add more tomatoes for a more umami taste or add 2 teaspoons of lemon juice for that extra tanginess.
- Sprinkle some garam masala towards the end of the cooking.
- Like spice? Add one of the following it to make it spicier.
- 1 or 2 green chilies
- ½ teaspoon crushed black pepper
- ½ red chili powder
- Make this dal with red and yellow lentils (half and half). The combination of the two types of lentils will make the dal more flavorful.
Make it vegan: Replace the ghee with an oil of your choice. Coconut oil will work really well.
Allium-free dal: Not a fan of onions? No worries! This recipe will taste just as good without onions.
Time-saving hacks: Follow these hacks to make this easy recipe even quicker!
- Measure out the required water and boil it in a kettle.
- Place the lentils to cook on the stovetop. The lentils will take 10 -15 minutes to cook.
- While the lentils are cooking, chop the onion, ginger, and chili. You will still have time to spare before the lentils are cooked.
- Start by frying the onion and spices in a saucepan, as mentioned above under the "make the spinach dal".
- By the time the spinach has cooked down with the onion-tomato mixture, the lentils would have cooked as well. Add them to the spinach mixture and continue the rest of the recipe as explained above.
These time-saving hacks will save you at least 10 minutes of your precious time! Cook the lentils a day or two ahead and this dish will be ready in 15 minutes!
Variations and storage
Lentils: I love yellow lentils, also known as moong (mung) lentils. If you haven't tried my yellow lentil soup, I highly recommend you try it!
You can make this recipe with red lentils (masoor dal) or split pigeon peas (toor dal).
If making it with red lentils, then cook the dal in the same way as I have explained in this recipe.
If making it with split pigeon peas, bear in mind that the lentils will need a longer time to cook. You can cook toor dal in a large pot on a stove top, however, in order to save time, use a stovetop pressure cooker or instant pot. Pressure cook the lentils, let the pressure release naturally before opening the lid.
Greens: This classic Indian dish is made, most commonly, with spinach. You can use other greens in place of spinach. Fenugreek leaves (menthi saag) and amaranth leaves will work well.
Storage: This dal will stay good for 2-3 days. Store it in a refrigerator-safe container with a tight lid. Reheat only as much as you need at a time.
Serving suggestions
I love having this palakura pappu with crunchy pan-fried potatoes, on top of hot rice and ghee😊
Here are some other ways to enjoy this simple dal:
- On its own as a grain-free meal, paired with this spicy cucumber salad.
- Like me, on top of some plain, boiled rice or flavored rice such as this pulao or jeera rice.
- With the bread of your choice or this gluten-free naan.
Frequently Asked Questions
This dal palak recipe is low in calories and high in plant-based protein and fiber. It also has good fats (ghee) and iron content (because of the spinach). This makes this dal palak healthy and nutritious which is ideal for any weight loss journey.
Dal palak has two main ingredients - dal (lentils) and palak (spinach). The lentils used can be either yellow (moong/mung) lentils, red lentils (masoor dal) or split pigeon peas (toor dal). In addition to these two ingredients, palak dal usually has tomatoes, onions, garlic, ginger, cumin, turmeric, and chilies.
Saag dal means lentils cooked with greens (saag). The saag can be one of these: spinach, fenugreek leaves (menthi saag) or amaranth greens.
If you have made this spinach dal recipe, please take a moment to leave a comment and a rating below. This will make me super happy and motivate me to create more good content for you! You can also engage with me on Twitter, Facebook, and Instagram xx Padma
📖 Recipe
Spinach Dal (Dal Palak) Recipe
Equipment
- 1 saucepan
- 1 rice pot
- 1 mixing spoon
- 1 ladle
Ingredients
- 1 cup moong dal (yellow lentils) (220 grams / 7¾ ounces, approximately)
- 1 packet spinach leaves (240 grams / 8¾ ounces, approximately)
- ½ cup tinned tomatoes (or fresh) (125 grams / 4¼ ounces, approximately)
For the tempering
- 2 teaspoons ghee
- 1 teaspoon cumin seeds
- ¼ teaspoon turmeric
- 1 inch piece ginger (9-10 grams / ¼ ounce)
- 1 fresh chili
- 1 small onion (60 grams / 2¼ ounces, approximately)
- 2 teaspoons salt
Instructions
Cook the lentils
- Wash the yellow lentils until the water runs clear. Place them in a rice pot with 5 cups of hot water on medium-high heat.1 cup moong dal (yellow lentils)
- Bring to a boil and cook for 10 - 12 minutes or till the lentils are cooked soft. Stir a couple of times and with a spoon (ladle) scoop out the foam that floats on the top. Removing the foam will make the dal taste better. While scooping the foam out, some water will also be discarded. That is ok. We can top up more water if required.
- Keep the cooked lentils, along with the water they have cooked in, aside.
Prep the ingredients
- Chop the onion into small pieces. Chop the ginger and fresh chili as well. Keep aside.1 inch piece ginger, 1 small onion, 1 fresh chili
- I am using prewashed and cleaned spinach leaves and therefore I do not have any related prep work to do. If you are using unwashed spinach, wash, drain and chop it.
- Measure the rest of the ingredients.
Make the spinach dal
- Place a heavy-bottomed saucepan on medium heat. Add the ghee to it. Let it melt. Add the cumin seeds and fry them till they turn deep brown in color.2 teaspoons ghee, 1 teaspoon cumin seeds
- Add the turmeric, chopped onions, fresh chili, and ginger. Fry for a few minutes - till the onions turn pinkish.¼ teaspoon turmeric, 1 inch piece ginger, 1 small onion, 1 fresh chili
- Add tomatoes and salt. Cook for 3-4 minutes or until the tomatoes become mushy.½ cup tinned tomatoes (or fresh), 2 teaspoons salt
- Now add the spinach leaves. Since I am using baby spinach leaves, I add them whole to the pan. You could chop them finely if you want. In a couple of minutes of adding the spinach, the leaves will shrink, and then it will be easier to mix. Mix well and let it cook for 3-4 minutes. The spinach will release its water and become soft.1 packet spinach leaves
- Now add the cooked dal along with the water. Stir. Cook for another 4-5 minutes, allowing all the ingredients to come together and the flavors to mingle. Check for salt at this stage and add more, if required.
- That's it! spinach dal or palak dal is ready to be served. Enjoy!
Notes
- Finely chop 1 clove of garlic and add it when adding the ginger and onions to the pan.
- Add more tomatoes for a more umami taste or add 2 teaspoons of lemon juice for that extra tanginess.
- Sprinkle some garam masala towards the end of the cooking.
- Add 1 or 2 more chilies or some crushed black pepper or chili powder to make it spicier.
- Make this dal with red and yellow lentils (half and half).
- Measure out the water required to boil the lentils and boil it in a kettle.
- Begin by setting the lentils to cook. It will take 10 - 15 minutes for the lentils to cook.
- While the lentils are cooking, chop the onion, ginger, and chili. You will still have time to spare before the lentils are cooked.
- Start by frying the onion and spices in a saucepan, as mentioned above under the "make the spinach dal".
- By the time the spinach has cooked down with the onion-tomato mixture, the lentils would have cooked as well. Add them to the spinach mixture and continue the rest of the recipe as explained above.
- On its own as a grain-free meal.
- On top of some plain, boiled rice or flavored rice such as this pulao or jeera rice.
- With the bread of your choice or this gluten-free naan.
Alternative quantities provided in the recipe card are for 1x only.
Note: The nutrition information is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
The Curious Dig says
This looks delicious. Spinach is a brilliant veg and this dish seems quick!
Padma Kumar says
Thank you so much!