Dal Palak is a vibrant, healthy Indian curry that combines protein-rich lentils with iron-packed spinach to create a nourishing meal that’s both delicious and deeply satisfying. This traditional dish features yellow lentils cooked until creamy and tender, then enriched with fresh spinach leaves that add color, nutrients, and a subtle earthy flavor. The combination is elevated with aromatic spices like turmeric, cumin, and garam masala, creating a harmonious blend that celebrates the best of Indian home cooking. Popular across North India, Dal Palak represents comfort food at its finest – simple ingredients transformed into something extraordinary through careful seasoning and technique. This recipe serves 4-6 people and creates a complete protein source that pairs beautifully with rice or Indian breads.
Main Ingredients
- 1 cup yellow lentils (toor dal or moong dal)
- 4 cups fresh spinach leaves, washed and chopped
- 2 medium tomatoes, finely chopped
- 1 large onion, finely chopped
- 4 garlic cloves, minced
- 1-inch piece fresh ginger, minced
- 2 green chilies, slit lengthwise
- 3 tablespoons ghee or vegetable oil
- 1 teaspoon cumin seeds
- 1/2 teaspoon mustard seeds
- 1 dried red chili
- 1 teaspoon turmeric powder
- 1 teaspoon coriander powder
- 1/2 teaspoon red chili powder
- 1 teaspoon garam masala
- 1 teaspoon salt
- 2 tablespoons fresh coriander leaves
- 1 tablespoon lemon juice
Preparing the Lentils
Rinse the lentils thoroughly in cold water until the water runs clear, removing any stones or debris. Place the lentils in a heavy-bottomed pot with 3 cups of water and a pinch of turmeric. Bring to a boil over high heat, then reduce to medium-low and simmer for 20-25 minutes, stirring occasionally and skimming off any foam that rises to the surface. The lentils should be completely soft and easily mashed with the back of a spoon.
Creating the Perfect Texture
Once the lentils are cooked, use a whisk or wooden spoon to mash them slightly, creating a creamy consistency while leaving some texture. The dal should be thick but pourable – if it’s too thick, add hot water gradually until you reach the desired consistency. If it’s too thin, continue cooking uncovered for a few minutes to reduce the liquid.
Preparing the Spinach
While the lentils cook, thoroughly wash the spinach leaves and chop them roughly. You can use the spinach fresh or blanch it quickly in boiling water for 1-2 minutes, then drain and squeeze out excess water. Blanching helps retain the vibrant green color and makes the spinach easier to digest.
Building the Flavor Base
Heat ghee or oil in a large pan over medium heat. Add cumin seeds, mustard seeds, and the dried red chili. Let them splutter for 30 seconds until fragrant. Add the chopped onions and cook for 5-7 minutes until they turn golden brown and softened. Add minced garlic, ginger, and green chilies, cooking for another 2 minutes until aromatic.
Adding the Tomatoes
Add the chopped tomatoes to the pan and cook for 8-10 minutes, stirring regularly, until they break down completely and form a thick paste. The tomatoes should be well-cooked and no longer taste raw. This step is crucial for developing the rich, deep flavor that makes the dal special.
Incorporating the Spices
Lower the heat and add turmeric, coriander powder, and red chili powder to the tomato mixture. Stir continuously for 1-2 minutes to prevent burning while allowing the spices to bloom. The mixture should become fragrant and the spices should lose their raw smell.
Bringing It All Together
Add the cooked lentils to the spiced tomato mixture and stir well to combine. Bring to a gentle simmer and cook for 5-7 minutes, allowing the flavors to meld. The dal should have a creamy, flowing consistency. Add the chopped spinach and stir it in, cooking for 3-4 minutes until the spinach wilts and integrates completely.
Final Seasoning
Add salt and garam masala to the dal, stirring well to distribute evenly. Simmer for another 2-3 minutes to allow the garam masala to infuse its warm, aromatic flavors. Taste and adjust seasoning as needed, adding more salt or spices according to your preference.
Finishing Touches
Remove the dal from heat and stir in fresh coriander leaves and lemon juice. The lemon juice adds brightness and helps balance the earthy flavors of the lentils and spinach. Let the dal rest for 2-3 minutes before serving to allow the flavors to settle.
Serving Suggestions
Serve this nutritious Dal Palak hot with steamed basmati rice, jeera rice, or warm rotis. It also pairs wonderfully with naan or other Indian breads. Traditional accompaniments include pickled vegetables, papad, and a dollop of plain yogurt. For a complete meal, serve alongside other vegetables or a simple salad.
Health Benefits and Tips
This dish is packed with protein from lentils and iron from spinach, making it an excellent choice for vegetarians and vegans. The combination creates a complete amino acid profile when served with rice or bread. For best results, use fresh spinach rather than frozen for better texture and flavor. The dal can be made ahead and reheated, often tasting even better the next day as the flavors continue to develop. If reheating, add a splash of water to restore the proper consistency.
