If your weeknights could use a warm hug (and honestly, whose don’t?), Dal Palak (Spinach Dal) swoops in like the cozy, nourishing hero you didn’t know you needed. This vibrant pot of lentils simmered with spices, garlic, and tender spinach is everything your taste buds crave after a long day—wholesome, fragrant, satisfying, and sneakily packed with veggies.
I’m Chef Omar, and if there’s one thing I love, it’s taking a simple home staple and turning it into something that feels just a little gourmet—without adding stress or extra dishes. This Dal Palak (Spinach Dal) does exactly that. It’s comforting but bright, hearty yet light, and perfect for busy cooks who want maximum flavor with minimal chaos.
Whether you’re feeding kiddos, hosting friends, or simply craving a warming bowl of goodness for yourself, this recipe brings restaurant-level depth right to your kitchen.
Table of Contents
Why You’ll Love This Dal Palak (Spinach Dal)
Let’s talk about why this humble dish has the power to convert even the pickiest eaters into dal lovers:
- It’s naturally rich and hearty thanks to a beautiful blend of chana dal and masoor dal.
- Spinach adds freshness and color—plus, it’s an easy way to sneak greens onto the plate without a single complaint.
- The onion-spice oil? A total flavor bomb. You’ll set some aside for garnish, and trust me, that glossy drizzle will make you feel like you’re plating at a five-star restaurant.
- Perfect for meal prep. This dal thickens and deepens in flavor as it rests, making tomorrow’s leftovers even better.
- And most importantly: it’s a comforting bowl that tastes like home… even if you didn’t grow up eating dal.
Ingredients You’ll Need
Here’s everything going into your pot of comfort:
Pre-Prep
- ¾ cup chana dal, soaked with a pinch of baking soda (or sub moong dal or toor dal)
- ¾ cup masoor dal, rinsed and drained
- ½ lb spinach, rinsed, dried, and finely shredded
Dal
- 4 tbsp olive oil or avocado oil
- 1 medium yellow onion (1 cup), peeled and thinly sliced
- 2 tsp cumin seeds
- 7 cloves garlic, finely grated (about 2 tbsp)
- 4 dried red chilies
- 1 tsp chili powder (use Kashmiri for milder heat and rich color)
- 1 large tomato (1 cup), chopped
- 2 tsp chopped green chili (optional; deseed for less heat)
- 1½ tsp freshly grated ginger
- 1 tsp turmeric
- 2 tsp ground coriander
- 1 tsp garam masala
- 1 tsp kasuri methi (optional but lovely)
- 4 cups water
- 1 tsp salt (plus more to taste)
- 2 tsp lemon juice
Garnish
- 2 tbsp chopped cilantro
- 1 tbsp ghee (optional but divine)
How to Make Dal Palak (Spinach Dal)
Step 1: Prep Like a Pro
Rinse both lentils until the water runs clear. (This removes excess starch and keeps them from turning foamy.) Drain well.
If you’re using any yellow lentils in place of masoor dal, a short soak—just an hour—helps them cook faster.
Next, rinse your spinach, pat it dry, and roll the leaves into a tight bundle before slicing into fine shreds. If you’re using frozen spinach, see the tips section below.
Step 2: Build the Flavor Base
Heat the oil in a medium pot. Add sliced onions and sauté over medium heat until golden brown. This takes about 20–25 minutes, but oh, the reward.
If your kitchen starts smelling like a heavenly street-side tandoor stall, you’re doing it right.
Lift the onions out with a slotted spoon and keep them aside.
Now comes the aromatherapy moment:
Hover your palm a few inches above the oil—if it feels warm, add cumin seeds. Once they splutter, toss in grated garlic and dried red chilies. Sauté until the garlic turns lightly golden.
Return the fried onions to the pot, turn the heat off, and stir in the chili powder without letting it burn. (Chili powder has a dramatic side, so treat it gently.)
Scoop out half of this onion-spice oil mixture and reserve it for garnish. This step is what gives your dal its signature layered flavor.
Step 3: Add Tomatoes & Spices
Add chopped tomatoes and cook until softened and jammy.
Then stir in ginger, green chilies, turmeric, coriander, garam masala, and kasuri methi.
Everything should smell bold and warm—like your kitchen could star in a culinary commercial.
Step 4: Let the Lentils Work Their Magic
Add the soaked, drained lentils and pour in the water. Bring the pot to a boil, then reduce the heat.
Cover and simmer for 30 minutes. Add salt, then continue simmering until most lentils begin to break down into a smooth, thick base.
Chef Omar Tip: Cook the dal slightly thinner than you prefer—it will naturally thicken as it rests. Kind of like that friend who always chills out after a cup of tea.
Step 5: Stir in the Spinach
Add shredded spinach, half of the onion-spice oil mixture, and cilantro. Simmer for 5–10 minutes until the spinach softens but stays vibrant.
Finish with lemon juice to brighten everything up. Taste and adjust seasoning.
Step 6: Garnish Like a Gourmet Chef
Transfer your dal to a serving dish.
Drizzle the remaining onion-spice oil on top.
Add a sprinkle of cilantro.
Finish with a spoonful of ghee if you’re feeling indulgent.
Serve steaming hot with rice or warm flatbread.
Chef Omar’s Tips for the Dreamiest Dal Palak
- Frozen spinach works great! Just thaw and squeeze out excess water before adding it in.
- Want creamier dal? Add an extra handful of masoor dal—it melts down beautifully.
- Sensitive to heat? Remove seeds from the green chili or skip them altogether.
- Onion time saver: If you’re short on time, lightly brown them instead of taking them fully golden—they’ll still taste great.
- Batch cook it! This dal freezes like a champ and makes weeknight dinners ridiculously easy.
A Little Story from My Kitchen
I first made this Dal Palak (Spinach Dal) on a chaotic weeknight when friends dropped by unannounced. (You know the kind—the “we were just in the neighborhood” visit.) With a fridge full of odds and ends, dal was the quickest fix.
I threw everything into a pot, hoping for the best, and forty minutes later everyone was hunched over their bowls like it was the best meal they’d had all month. Ever since, this dish has been a weekday hero and a crowd-pleaser in my home—simple, soulful, and always reliable.
FAQs About Dal Palak (Spinach Dal)
Can I use only one type of dal?
Absolutely! Masoor dal alone cooks fast and gives a smooth texture. Chana dal alone makes it heartier and chunkier. Mix and match based on your mood.
How spicy is this recipe?
With Kashmiri chili powder, the heat is mild and warm. Add green chilies for more kick, or skip them for a gentler bowl.
How long does Dal Palak keep in the fridge?
Up to 4 days. It thickens overnight, so add a splash of water when reheating.
Can I freeze this dal?
Yes! Freeze in airtight containers for up to 3 months. Thaw overnight, then reheat gently on the stove.
Can I make this without onions or garlic?
You can. The flavor will change, but the spices and spinach still make it delicious.
Bring Dal Palak (Spinach Dal) to Your Table Tonight
Dal Palak (Spinach Dal) is more than a quick dinner—it’s comfort, flavor, and nourishment all simmered into one beautiful pot. With its warm spices, silky lentils, and fresh spinach, it transforms your kitchen into a cozy haven and makes every bite feel like a small celebration.
When you need something wholesome, hearty, and truly satisfying, let Dal Palak (Spinach Dal) be your go-to. Trust me—your weeknight routine will thank you.
Discover More Delicious Dishes You’ll Love
If this Dal Palak (Spinach Dal) warmed your soul (and your kitchen), you’re going to adore these other flavorful favorites! Each one brings its own cozy charm, fresh ingredients, and comfort-food magic—perfect for anyone who loves exploring new ways to enjoy lentils and hearty plant-based meals.
- Craving something equally soothing but with a totally different twist? Try this beautifully spiced, feel-good Detox Moroccan Lentil Soup—it’s light, nourishing, and perfect for busy days when you still want a bowl that feels like a warm hug.
- Looking for the perfect companion dish for your next dinner lineup? This hearty Lentil Shepherd’s Pie is comfort food at its finest, loaded with flavor and a total crowd-pleaser.
- Want to build the ultimate plate? Check out this helpful guide on What Food Goes Well With Lentils—you’ll find delicious pairing ideas for simple weeknights or special occasions.
- And if you’re ready to master the art of perfectly tender legumes, you’ll love this easy, foolproof guide: How to Cook Pulses Perfectly Every Time. It’s a game-changer for every home cook!
Feel free to explore, experiment, and keep the flavor adventure going—your kitchen is about to get even more exciting!
Print
Dal Palak (Spinach Dal)
- Total Time: 55 minutes
- Yield: 6 servings 1x
- Diet: Gluten Free
Description
A warm, comforting bowl of Dal Palak (Spinach Dal) made with a flavorful mix of lentils, fresh spinach, garlic, tomatoes, and aromatic Indian spices. Finished with a spiced chili oil drizzle, this wholesome dish is perfect for cozy weeknight dinners and pairs beautifully with steamed rice or naan.
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, dried, and shredded
Dal
4 tablespoons olive oil or avocado oil
1 medium yellow onion (1 cup), sliced
2 teaspoons cumin seeds
7 cloves garlic, finely grated (2 tablespoons)
4 dried red chilies
1 teaspoon chili powder (Kashmiri chili recommended)
1 large tomato (1 cup), chopped
2 teaspoons chopped green chili (optional)
1½ teaspoons freshly grated ginger
1 teaspoon turmeric
2 teaspoons ground coriander
1 teaspoon garam masala
1 teaspoon kasuri methi (optional)
4 cups water
1 teaspoon salt
2 teaspoons lemon juice
Garnish
2 tablespoons chopped cilantro
1 tablespoon ghee (optional)
Instructions
Rinse both lentils until the water runs clear, then drain well.
Prep the spinach by washing, drying, and slicing it into thin shreds.
Heat oil in a medium pot. Add sliced onions and sauté until golden brown, about 20–25 minutes. Remove onions and set aside.
Add cumin seeds to the hot oil. Once they splutter, add garlic and dried red chilies. Cook until garlic turns light golden.
Return the fried onions to the pot, turn off heat, and stir in chili powder. Remove half of this onion-spice oil mixture for garnish.
Add tomatoes and cook until soft. Stir in ginger, green chilies, turmeric, coriander, garam masala, and kasuri methi.
Add the lentils and water. Bring to a boil, then cover and simmer for 30 minutes. Add salt and continue cooking until the dal thickens.
Stir in spinach, half the reserved onion-spice oil, and cilantro. Simmer for 5–10 minutes.
Add lemon juice and adjust seasoning.
Serve hot and garnish with the remaining onion-spice oil, cilantro, and optional ghee.
Notes
Frozen spinach works well—just thaw and squeeze out the water before adding.
Cook your dal slightly thinner than desired; it thickens as it cools.
Reduce heat by removing chili seeds or skipping green chilies.
Leftovers taste even better and thicken beautifully.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 bowl
- Calories: 265 kcal
- Sugar: 4 g
- Sodium: 420 mg
- Fat: 9 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 6.5 g
- Trans Fat: 0 g
- Carbohydrates: 33 g
- Fiber: 9 g
- Protein: 13 g
- Cholesterol: 0 mg