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    Cooking Gorgeous » Recipes » Main Dishes

    Dal Palak (Spinach Dal)

    Published: Mar 21, 2022 · Modified: Oct 15, 2022 by Ayla Clulee · This post may contain affiliate links.

    Jump to Recipe

    Dal Palak (or Spinach Dal) is a comforting and delicious Indian curry made with red lentils, spinach, and spices.

    This super healthy & nutritious dish is the perfect weekday meal and also a perfect comfort food for cold winter nights.

    My favorite way to serve it is along with Mushroom Rice (Mushroom Pilau), Spicy Tandoori Chicken Recipe in the Oven, Onion Raita, and Keema Naan Bread.

    dal palak served with mushroom rice
    Jump to:
    • Why This Recipe Works?
    • What Is Dal Palak?
    • Ingredients You'll Need
    • Cooking Instructions
    • Top Tips From the Chef
    • What To Serve With Dal Palak?
    • Recipe FAQs
    • Related Recipes
    • Red Lentil Dal with Spinach

    This classic Indian lentil and spinach curry bursts with flavors and has many variations.

    I use red lentils for this recipe as well as for my Turkish Recipes such as Mercimek Corbasi (Turkish Lentil Soup) and Mercimek Kofte (Lentil Balls).

    You can use split pigeon peas or yellow moong dal if you prefer.

    dal palak served with temper

    Why This Recipe Works?

    • Some recipes require cooking the lentils separately but you can skip that extra step when using red lentils.
    • It is extremely easy to make with step-by-step pictures and instructions.
    • This classic Indian curry is inexpensive, high in fiber, low in fat, full of nutrients, and still extremely delicious.
    • It is the perfect comfort food that the whole family would love.

    What Is Dal Palak?

    Dal Palak is an Indian curry dish made with lentils, spinach, spices, onions, stock, and tomatoes.

    It is also known as Spinach Dal and is one of the most popular Indian recipes made with lentils.

    This wholesome and healthy dish is also inexpensive and super delicious.

    The recipe for Dal Palak varies from region to region, as well as the name.

    My version has some non-traditional ingredients such as curry leaves and coconut milk as I love the richness they add to this hearty curry dish.

    Ingredients You'll Need

    Please scroll down to the recipe card below for the full ingredients list with measurements, complete recipe method, recipe notes, and nutritional information.

    labelled picture of ingredients for dal palak
    • Lentils - I use red lentils for this recipe as they cook quickly, tend to melt during cooking and give the curry a thicker texture. Some red lentils absorb more liquid while cooking so you might have to adjust the amount of the stock. You can substitute red lentils with yellow moong dal or chana dal.
    • Garlic and ginger paste - This is a great ingredient for Asian recipes. It adds an incredible spicy flavor and amazing color to the Dal and Spinach Curry. Alternatively, you can use grated garlic and ginger and add another teaspoon of turmeric.
    • Spinach - I’ve used baby spinach in this recipe, you could use regular spinach as well as other greens such as kale or fenugreek.
    • Ghee - I prefer using ghee or clarified butter as they elevate the flavor of the dish. You can use vegetable oil or olive oil to make this dish vegan.
    • Stock - It adds great flavor to the curry. Use Basic Homemade Vegetable Stock for the vegan option. Chicken Stock (Bone Broth) also works perfectly with this dish. Alternatively, you can use stock cubes or store-bought stock.
    • Coconut milk - It is optional but I strongly advise using it if you have some in hand. Coconut milk creates a nice balance by adding sweetness to spicy curry dishes.

    Cooking Instructions

    Making this delicious curry is straightforward.

    However, you need to follow a few simple steps to achieve the best results:

    Place a Dutch oven or a pan on medium heat and start sautéing your onions with ghee.

    You need a bit of patience here as we want to brown the onions gently which will take about 8 to 10 minutes.

    Sautéing the onions with ghee

    Stir in the garlic and ginger paste into the onions and sauté for another minute.

    Add the spices and seasoning, and sauté them for about 45 seconds until they get fragrant.

    the spices and garlic&ginger paste are added to the onions

    Add the tomatoes, red chili, and curry leaves.

    the tomatoes, chilies and curry leaves are added to the pan

    Cook them for another few minutes, stirring constantly to avoid them burning.

    the coconut milk is added to the pan

    Add the lentils, stock, and coconut milk.

    Give it a good stir, bring it to a boil, and simmer on low heat for about 40 minutes or until the lentils are soft and the sauce has thickened.

     the stock is added to the pan

    Add the spinach and cook for five more minutes.

    the spinach is added to the curry

    Adjust the consistency with more stock if too thick or by cooking the curry longer if too runny.

    Check the seasoning and add more salt if needed.

    You can temper the curry for extra flavorings before serving.

    To make the tempering, melt a tablespoon of ghee in a pan and then sauté 1 finely sliced garlic until slightly browned.

    temper made with ghee, garlic, chili and cumin seeds

    Add ½ TSP of paprika or ½ dried chili, ½ TSP of cumin seeds, and ½ TSP of asafoetida, sauté for 30 seconds and add it to your curry before serving.

    dal palak served with temper

    Top Tips From the Chef

    • Turn this delicious Dal Palak (Spinach Dal) recipe into a vegan/vegetarian-friendly dish by replacing ghee with oil and using vegetable stock.
    • You can temper the curry for extra flavorings. To make the tempering, melt a tablespoon of ghee in a pan and then sauté 1 finely sliced garlic until slightly browned. Add ½ TSP of paprika or ½ dried chili, ½ TSP of cumin seeds, and ½ TSP of asafoetida, sauté for 30 seconds and add it to your curry before serving.

    What To Serve With Dal Palak?

    This healthy and flavorsome curry is best when served with a bowl of Yellow Rice (Indian Turmeric Pilau Rice), Mushroom Rice (Mushroom Pilau), or Hyderabadi Mutton Biryani.

    You can add some delicious flatbread such as Keema Naan Bread, Pakistani Roghni Naan, Guyanese Oil Roti, Bullet Naan - Spicy Indian Flatbread with Cheese, or Garlic Naan.

    Other side dishes to serve Dal Palak with are some crispy Onion Bhaji (Onion Pakora), cooling Onion Raita, Sweet Coconut Peshwari Naan, or colorful Indian Chickpea Salad (Chana Salad).

    Recipe FAQs

    How to store the leftovers?

    The leftovers would keep for up to 5 days when refrigerated in an airtight container.

    Can you freeze Dal Palak?

    Yes, you can freeze the leftovers for up to 3 months.
    To reheat the frozen Dal Palak, thaw it in the fridge overnight and then reheat it in the microwave for 1-3 minutes depending on the quantity.

    Related Recipes

    For more delicious recipes made with spinach why not try:

    • salmon quiche with spinach
      Salmon and Spinach Quiche
    • spinach and eggs
      Spinach With Eggs
    • pasta with salmon and spinach
      Salmon and Spinach Pasta
    • featured picture for Phyllo meat and Spinach pie
      Phyllo Meat and Spinach Pie (Egyptian Goulash)

    Did you make this recipe? Please let me know how it turned out! Leave a comment below and tag @cookingorgeous on Instagram and hashtag it #cookingorgeous.

    I hope you enjoy the process of making this hearty Indian curry dish "Dal Palak" as much as you enjoy eating it! 🙂 

    Bon appétit! / Afiyet olsun!

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    dal palak - spinach dal

    Red Lentil Dal with Spinach

    Ayla Clulee
    Dal Palak (or Spinach Dal) is a healthy yet comforting and delicious Indian curry made with red lentils, spinach and spices. 
    5 from 1 vote
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    Prep Time 20 minutes mins
    Cook Time 40 minutes mins
    Total Time 1 hour hr
    Course Main Course
    Cuisine Asian, Indian
    Servings 4 People
    Calories 352 kcal

    Equipment

    • 1 kitchen scale
    • 1 Lodge Dutch oven
    • 1 Sharp knife
    • 1 measuring spoons
    • 1 Rubber spatula

    Ingredients
     
     

    • 1 large onion (diced)
    • 1 tablespoon ghee
    • 1 tablespoon garlic and ginger paste
    • 1 teaspoon garam masala
    • ½ teaspoon turmeric
    • ½ teaspoon freshly ground black pepper
    • 6-8 curry leaves
    • 1 teaspoon salt
    • 1 red chilli (chopped)
    • 2 tomatoes (chopped)
    • 200 ml coconut milk (optional)
    • 400 ml chicken stock or vegetable stock
    • 150 g red lentils
    • 200 g baby spinach
    • ½ bunch coriander (chopped)

    Instructions
     

    • Melt the ghee in a pan on medium heat.
    • Sauté onions until brown and stir in the garlic and ginger paste.
    • Add the turmeric, garam masala, freshly ground black pepper, salt and quickly sauté for a minute.
    • Add the tomatoes, red chilli and curry leaves, cook for a few more minutes.
    • Stir in the coconut milk, add the lentils, and the stock.
    • Bring it to a boil and let it simmer on low heat for 40 minutes or until the lentils are softened and thickened the sauce, stir occasionally to make sure it doesn't stick to the pan.
    • Add the spinach, cook for another 5 minutes and check the seasoning.
    • Add some salt if needed and sprinkle the chopped coriander to garnish.

    Notes

    • Turn this delicious Dal Palak (Spinach Dal) recipe into a vegan/vegetarian-friendly dish by replacing ghee with oil and using vegetable stock.
    • You can temper the Dal Palak for adding extra flavorings. 
    • Don't overcook the spinach, cooking them for just a few minutes, until they are wilted is enough to avoid them losing their color and nutrition. 
    • The leftovers would keep refrigerated for up to five days and frozen for up to 3 months in an airtight container.
     
     

    Nutrition

    Calories: 352kcalCarbohydrates: 38gProtein: 16gFat: 17gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 13mgSodium: 780mgPotassium: 1119mgFiber: 15gSugar: 6gVitamin A: 5452IUVitamin C: 75mgCalcium: 114mgIron: 7mg
    Tried this recipe?Mention @cookingorgeous or tag #cookingorgeous!

    This post use affiliate links. This means that if you click on them and then buy something, we get a small amount of commission to keep the site running, but it doesn’t cost you anything more.

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    Reader Interactions

    Comments

    1. Karina

      March 24, 2022 at 8:15 pm

      5 stars
      I added some sweet potatoes along with the lentils. Absolutely delicious!

      Reply
      • Ayla Clulee

        March 25, 2022 at 5:09 am

        Thank you Karina, so pleased to hear that.
        Best wishes
        Ayla x

        Reply
    5 from 1 vote

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    Welcome to Cooking Gorgeous, where delicious easy-to-follow recipes and culinary inspiration await you! My name is Ayla Clulee, a passionate and professional Cordon Bleu-trained chef, recipe developer, and food content creator with decades of experience. I am based in the UK, and I'm thrilled to have you here.

    The kitchen is my happy place and cooking is my therapy.

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