Dal Palak (Spinach Dal)

This authentic Dal Palak recipe is full of flavor and easy to make. It's simmered with caramelized onions for a unique, layered taste that sets it apart from most spinach dal recipes. It is nourishing and comforting, while also being restaurant-style in taste.

Palak Dal (Spinach Lentil Curry)

The secret to an unforgettable Indian dal lies in three things: quality ingredients, cooking to the right consistency, and finishing it off with an aromatic tempering (tadka).

That's exactly what this Dal Palak does.

In this version, spinach and lentils are gently simmered with caramelized onions and warm spices. The technique of cooking legumes with fried onions is inspired by our popular Persian noodle soup, and it works beautifully with the Indian flavors here.

We also use two types of lentils - chana dal and masoor dal, which work perfectly with spinach.

• Chana dal, has a chickpea like taste that pairs well with aromatic garam masala to create a restaurant style taste like chana masala or chana dal.
• Masoor dal, which softens quickly and provides a nice consistency to the dal without needing to purée.

A final tadka, made with cumin, garlic, dried red chilies, and caramelized onions, takes the flavor over the top. The result is a hearty, festive dal that tastes super special yet is simple enough to make.

Key Cooking Notes

• Dals (Lentils): We use a blend of firm and soft lentils to get the right consistency. Chana dal (Bengal gram) holds its shape and adds body; masoor dal (red lentils) breaks down during cooking to create a naturally thick, creamy consistency. So this combination gives the dal both structure and creaminess without need for blending.
• Onions: One of the star ingredients. We sauté them low and slow, to develop deep flavor through Maillard reaction, and then add them in stages. First we add some to the dal itself and save the rest for the tadka topping.
• Spinach: We also don't overcook the spinach, which helps preserve both flavor and nutrients.
• Cooking Oil: Choose heart-healthy oils high in monounsaturated fats, such as olive oil or avocado oil.
• Ghee: A dollop of ghee or brown butter drizzled over this Indian dal takes it up a notch. 

Step-by-Step Overview

A quick visual guide - the full printable recipe is at the end of this post.

• Caramelize Onions: Sauté sliced onions until deeply golden. Remove from oil and set aside.
• Make the Tadka Base: In the same oil, sauté cumin seeds, garlic, and dried red chilies. Return half the caramelized onions to the pot. Stir in chili powder, then set aside half of this seasoned oil for topping.

• Cook the Dal: Add tomatoes and cook until softened. Add ginger, green chilies, turmeric, coriander, and garam masala. Stir in dals and simmer until soft and mushy.
• Add Spinach: Stir in chopped spinach, half of the reserved onion-spice oil, cilantro, and lemon juice. Simmer briefly to meld flavors. Adjust seasoning.
• Finish with Tadka: Serve hot, topped with the remaining onion-spice oil.

Top Tips for Perfect Dal Palak

• Soak chana dal with a pinch of baking soda before cooking. This softens the lentils for even cooking.
• Thick & Saucy Consistency: Blend some of the cooked dal with a hand blender for a creamier texture.
• Foaming Lentils: If the lentils foam during cooking, leave the pot uncovered and skim off the foam. Once it subsides, cover the pot partially. Add turmeric only after the foam subsides to avoid messy yellow froth.
• For an umami boost, use chicken or vegetable stock in place of water, or stir in a bouillon cube during cooking.

Serving Suggestions

• With Rice: Serve with basmati or brown rice, along with a vegetable side such as spicy eggplant, pickle, or papad. Quinoa or millets also work for a whole-grain option.
• With Flatbreads: Pair with whole wheat naan for a satisfying, high-fiber meal with anti-inflammatory benefits. This is especially suitable for a diabetic diet, with appropriate carbohydrate counting. Add vegetarian proteins as below.
• With More Protein: Add sautéed shrimp, paneer, tofu, or chicken koftas for a protein-rich meal. This boosts satiety and is better for glycemic control.

More Indian Recipes

• Moong Dal (Two Ways)
• Indian Cabbage Recipe (Roasted Spicy Cabbage)
• Easy Aloo Gobi (Oven Roasted)

★ DID YOU MAKE THIS RECIPE? PLEASE COMMENT AND GIVE IT A STAR RATING BELOW!

5 from 2 votes

Dal Palak (Spinach Dal)

This authentic dal palak recipe is full of flavor and so easy to make. Simmered with caramelized onions, it has a uniquely rich taste that sets it apart from typical spinach dal. Nutritious, comforting, and restaurant-style - it's the perfect cozy meal!

Prep Time20 minutes mins

Cook Time1 hour hr

Total Time1 hour hr 20 minutes mins

1x2x3x

Print SaveSaved!

Course :Main Course

Cuisine :Indian

Servings: 6 Cups

Calories: 272kcal

Author: Roxana Begum

Ingredients

Pre-Prep

• ▢ ¾ cup chana dal soaked with a pinch of baking soda (or use moong dal/toor dal)
• ▢ ¾ cup masoor dal rinsed and drained
• ▢ ½ lb spinach rinsed, patted dry, and shredded

Dal

• ▢ 4 tablespoons olive oil or avocado oil
• ▢ 1 medium yellow onion 1 cup, peeled, quartered, and thinly sliced
• ▢ 2 teaspoons cumin seeds
• ▢ 7 cloves garlic finely grated (2 tablespoons)
• ▢ 4 dried red chilies
• ▢ 1 teaspoon chili powder Kashmiri chili powder is less pungent
• ▢ 1 large tomato 1 cup, chopped
• ▢ 2 teaspoons chopped green chili optional; remove seeds for less heat
• ▢ 1½ teaspoons freshly grated ginger
• ▢ 1 teaspoon turmeric
• ▢ 2 teaspoons ground coriander
• ▢ 1 teaspoon garam masala
• ▢ 1 teaspoon kasuri methi dry fenugreek leaves, optional
• ▢ 4 cups water
• ▢ 1 teaspoons salt
• ▢ 2 teaspoons lemon juice

Garnish

• ▢ 2 tablespoons chopped cilantro
• ▢ 1 tablespoon ghee optional

US Customary - Metric

Equipment

• ▢
  Cooking Pot
• ▢
  Colander

Cook ModePrevent your screen from going dark

Instructions

Pre-Prep

• Rinse both lentils thoroughly until the water runs clear. Drain using a colander.

  Tip: If using other yellow lentils instead of red lentils, soaking for about an hour helps with cooking.
• Rinse spinach, drain, and pat dry. Stack the leaves, roll them up, and slice finely.
See note for using frozen spinach.

Dal

• Heat oil in a medium cooking pot. Add sliced onions and sauté over medium heat until golden brown (about 20-25 minutes). Using a slotted spoon, separate the onions from the oil, drain well, and transfer to a small bowl.
• Check if the oil is hot by placing your palm about 3 inches above it. Add cumin seeds - when they start to splutter, add grated garlic and dried red chilies. Sauté until garlic turns light golden, then return the fried onions to the pot. Turn off the heat and stir in chili powder. Do not let it burn.
• Set aside half of the onion-spice oil mixture in a small bowl - you'll use it later for garnish.
• Add chopped tomatoes and cook until softened.
• Stir in grated ginger, green chilies, turmeric, coriander, garam masala, and kasuri methi. Mix well, being careful not to burn the spices.
• Add soaked, drained lentils and water. Bring to a boil.
• Lower the heat, cover with a lid, and simmer for about 30 minutes. Add salt to taste and continue cooking until most lentils break down and the dal thickens to a sauce-like consistency.


  Tip: Cook until slightly thinner than desired, as the dal will thicken after resting.
• Add shredded spinach, half of the onion-spice oil, and chopped cilantro. Stir and simmer for 5-10 minutes. Add lemon juice and adjust seasoning to taste.
• Transfer dal to a serving dish. Top with the remaining onion-spice oil, more cilantro, and ghee (if using). Serve hot with steamed rice.

Notes

1. Spinach: Fresh baby spinach cooks quickly and adds great texture and flavor. You can also substitute with 5 ounces frozen spinach.
2. Optional Ingredients: Kasuri methi adds a nice touch. Kashmiri red chili powder is milder and more vibrant. Use smoked paprika for a subtle smoky flavor.
3. Meal Prep: Soak lentils ahead of time. The dal can be made 1-2 days in advance; add the onion-spice oil just before serving.
4. Storage: Store leftovers in the refrigerator for 4-5 days. Reheat with a splash of water to adjust consistency.
5. Instant Pot/Pressure Cooker: Use sauté mode to caramelize onions and prepare the seasoning oil. Cook the dal under pressure for 10-12 minutes, then let pressure release naturally. Lentils should be very soft.

Nutrition

Serving: 1Cup | Calories: 272kcal | Carbohydrates: 34g | Protein: 11g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 449mg | Potassium: 552mg | Fiber: 14g | Sugar: 3g | Vitamin A: 3931IU | Vitamin C: 18mg | Calcium: 116mg | Iron: 5mg

Did you make this recipe?I would love to know about it. Tag me @thedeliciouscrescent.

Nutrition Notes

From my perspective as a dietitian, Dal Palak (Spinach Dal) is a nutrient-dense, plant-based dish that suits a wide range of dietary needs. It's naturally vegetarian, gluten-free, high-fiber, egg-free, nut-free, and soy-free. For a vegan version, simply replace ghee with a plant-based option.

Lentils such as chana dal and masoor dal provide plant protein, complex carbohydrates, and essential minerals like iron, magnesium, and folate. They're also rich in fiber, supporting digestive and blood sugar health.

Spinach contributes antioxidants and vitamins A, C, and K, along with calcium, iron, and beta-carotene. Aromatics and spices further add to the anti-inflammatory and antioxidant potential. Cooking with olive or avocado oil enhances the absorption of fat-soluble nutrients while adding heart-healthy fats.