Indian Dal with Spinach (Dal Palak)
A comforting, protein-packed Indian staple that balances earthy lentils with vibrant, fresh spinach and aromatic spices.
Ingredients
- •1 cup split red lentils (masoor dal), rinsed well
- •4 cups water
- •1/2 teaspoon ground turmeric
- •1 tablespoon vegetable oil or coconut oil
- •1 teaspoon cumin seeds
- •1 medium onion, finely chopped
- •2 cloves garlic, minced
- •1 tablespoon fresh ginger, grated
- •1-2 green chilies, slit lengthwise (optional)
- •1 teaspoon ground coriander
- •1/2 teaspoon red chili powder
- •4 cups fresh baby spinach, roughly chopped
- •1 teaspoon salt, or to taste
- •1 tablespoon fresh lemon juice
- •2 tablespoons fresh cilantro, chopped for garnish
Instructions
- 1
In a medium pot, combine the rinsed lentils, water, and turmeric. Bring to a boil, then reduce heat to low, cover partially, and simmer for 15-20 minutes until the lentils are soft and creamy.
- 2
While the lentils cook, heat the oil in a separate pan over medium heat. Add the cumin seeds and let them sizzle for 30 seconds.
- 3
Add the onion and sauté until translucent and lightly golden, about 5-7 minutes.
- 4
Stir in the garlic, ginger, and green chilies, cooking for another minute until fragrant.
- 5
Add the ground coriander and red chili powder, stirring quickly to prevent burning.
- 6
Add the chopped spinach to the onion mixture and cook for 2-3 minutes until just wilted.
- 7
Pour the cooked lentil mixture into the pan with the spinach and spices. Stir well to combine, adding a splash more water if the dal is too thick.
- 8
Simmer everything together for 5 minutes to allow the flavors to meld, then stir in the salt and lemon juice.
- 9
Garnish with fresh cilantro before serving hot with steamed basmati rice or warm naan.
💡 Chef tips
- For a richer flavor, finish the dal with a 'tadka' by heating a teaspoon of ghee or oil with a pinch of cumin and dried red chili, then pouring it over the finished dish.
- If you prefer a thicker consistency, use a whisk to lightly mash the lentils against the side of the pot before adding the spinach.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days; add a little water when reheating as the lentils will continue to absorb liquid.
✅ How it should turn out
The finished dal should have a creamy, porridge-like consistency with tender spinach leaves, smelling deeply aromatic of toasted cumin and ginger, with a bright, savory flavor balanced by the acidity of the lemon.