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