Simple Palak Dal Recipe: Spinach and Lentil Dal

What is Palak Dal?

Quick answer: Palak dal is an Indian dal made with yellow lentils (toor dal or moong dal) and fresh spinach (palak), finished with a spiced tadka of cumin, garlic, and dried chilli. It is one of the most nutritious and satisfying everyday Indian dishes — the lentils provide protein and body, the spinach adds iron and freshness, and the tadka ties everything together with warmth and aroma.

Palak dal is the kind of dish that is better than it sounds. The combination of creamy lentils and wilted spinach in a garlicky, cumin-scented base is deeply comforting and genuinely delicious. It's also one of the fastest Indian dals to make — ready in 30 minutes if you use red lentils or moong dal.

Ingredients

Serves 4

For the Dal

• 200g toor dal, moong dal, or red lentils (masoor dal), rinsed
• 700ml water
• ½ tsp turmeric
• 1 tsp salt
• 200g fresh spinach, roughly chopped (or 100g frozen spinach, thawed)
• Juice of ½ lemon

For the Tadka

• 2 tbsp ghee or oil
• 1 tsp cumin seeds
• 5–6 garlic cloves, thinly sliced
• 1 medium onion, finely chopped
• 2 dried red chillies
• 1 tsp coriander powder
• ½ tsp Kashmiri chilli powder
• Pinch of asafoetida (hing)
• Fresh coriander, to garnish

Method

Step 1: Cook the Dal

Rinse the lentils until the water runs clear. Cook with 700ml water and turmeric until completely soft — 15–20 minutes for red lentils or moong dal; 25–30 minutes for toor dal; or 3 whistles in a pressure cooker. The dal should be creamy and smooth. Add salt. Keep warm.

Step 2: Add the Spinach

Add the chopped spinach directly to the hot cooked dal. Stir well — the residual heat will wilt the spinach in 2–3 minutes. For a smoother texture, blend a portion of the spinach into the dal before adding the rest. Add lemon juice and stir.

Step 3: Make the Tadka

Heat ghee in a pan over medium-high heat. Add cumin seeds and let them sizzle for 30 seconds. Add sliced garlic and cook until golden (45–60 seconds). Add onion and cook until golden (5–7 minutes). Add dried red chillies and asafoetida. Add coriander powder and Kashmiri chilli powder off the heat — the residual heat blooms them without burning.

Step 4: Combine and Serve

Pour the sizzling tadka over the palak dal. Stir gently to combine. Taste and adjust salt and lemon. Garnish with fresh coriander. Serve immediately with rice or roti.

Tips for the Best Palak Dal

• Don't overcook the spinach: Add spinach to the hot dal and let it wilt from the residual heat. Overcooked spinach turns grey and loses its fresh flavour. 2–3 minutes is sufficient.
• Use fresh spinach if possible: Fresh spinach has a brighter flavour and better texture than frozen. If using frozen, squeeze out excess water before adding.
• Golden garlic is key: The garlic in the tadka should be genuinely golden — nutty and sweet, not pale and raw. Watch it carefully; it goes from golden to burnt quickly.
• Lemon at the end: A squeeze of lemon brightens the entire dish and balances the earthiness of the lentils and spinach. Don't skip it.

Variations

Palak Moong Dal

Use split yellow moong dal instead of toor dal for a lighter, more delicate result. Moong dal cooks faster (15–18 minutes) and produces a smoother, less earthy dal that lets the spinach flavour come through more clearly.

Palak Masoor Dal

Red lentils (masoor dal) cook fastest of all — 12–15 minutes — and produce a smooth, silky dal. The colour is a beautiful orange-green when combined with spinach.

Palak Dal with Tomato

Add a chopped tomato to the tadka after the onions and cook until soft before pouring over the dal. The acidity of the tomato adds another dimension.

Frequently Asked Questions

Which lentil is best for palak dal?

All three work well. Red lentils (masoor dal) are fastest and produce the smoothest result. Moong dal is lighter and more delicate. Toor dal is the most traditional and has the most body. Choose based on time and preference — red lentils for speed, toor dal for depth.

Can I use frozen spinach?

Yes. Thaw completely and squeeze out as much water as possible before adding to the dal. Frozen spinach has a softer texture than fresh but works well in dal where it's being incorporated rather than served as a distinct element.

Is palak dal healthy?

Very. Lentils are an excellent source of plant protein, fibre, and iron. Spinach adds iron, folate, and vitamins A and C. The combination is one of the most nutritionally complete vegetarian dishes in Indian cooking. The ghee tadka also improves the absorption of fat-soluble vitamins from the spinach.

Can I make palak dal without garlic?

Yes. Replace the garlic with a pinch of asafoetida (hing) in the tadka for a similar savoury depth without garlic. The dish will be slightly less pungent but still excellent.

How do I store palak dal?

Palak dal keeps in the fridge for 2–3 days. The spinach will darken slightly but the flavour remains good. Reheat with a splash of water. Make a fresh tadka when reheating for the best result.

Related Recipes

• How to Make Dal Tadka at Home
• How to Make Tadka: The Secret to Indian Flavour
• How to Make Aam Dal: Raw Mango Lentil Dal
• Turmeric in Cooking: Benefits, Uses & How Much to Add

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