Indian Dal with Spinach (Dal Palak)
A comforting, protein-rich staple that balances earthy lentils with the vibrant freshness of baby spinach.
Ingredients
- •1 cup split red lentils (masoor dal), rinsed well
- •4 cups water
- •1/2 teaspoon ground turmeric
- •2 tablespoons vegetable oil
- •1 teaspoon cumin seeds
- •1 medium yellow onion, finely chopped
- •3 cloves garlic, minced
- •1 tablespoon fresh ginger, grated
- •2 medium tomatoes, chopped
- •1 teaspoon ground coriander
- •1/2 teaspoon red chili powder
- •4 cups fresh baby spinach, packed
- •1 teaspoon salt, or to taste
- •1 tablespoon fresh lemon juice
- •2 tablespoons fresh cilantro, chopped
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 have broken down.
- 2
While the lentils cook, heat the vegetable oil in a separate large skillet over medium heat.
- 3
Add the cumin seeds and let them sizzle for 30 seconds until fragrant.
- 4
Add the onion and sauté for 5-7 minutes until soft and golden brown.
- 5
Stir in the garlic, ginger, tomatoes, coriander, and chili powder. Cook for 3-4 minutes until the tomatoes soften into a paste.
- 6
Add the fresh spinach to the skillet and cook for 1-2 minutes until just wilted.
- 7
Pour the cooked lentil mixture into the skillet with the spinach and spices. Stir well to combine.
- 8
Season with salt and simmer for another 5 minutes to allow the flavors to meld.
- 9
Remove from heat, stir in the lemon juice, and garnish with fresh cilantro before serving.
💡 Chef tips
- For a creamier texture, you can whisk the lentils vigorously with a spoon once they are cooked before adding the spinach.
- If you prefer a thicker dal, use slightly less water; for a soupier consistency, add a splash of hot water at the end.
- Leftovers store perfectly in an airtight container in the refrigerator for up to 3 days and often taste even better the next day.
✅ How it should turn out
The finished dal should be thick and creamy with tender lentils, vibrant green wilted spinach, and a fragrant, savory aroma with a subtle citrus brightness.