Dal Palak (Spinach Dal)
User Reviews
5
78 reviews
Excellent
Dal Palak (Spinach Dal)
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Dal Palak is a comforting dish combining split red lentils cooked with turmeric and finished with a spinach tadka—a spiced oil tempering featuring coconut oil, mustard seeds, garlic, ginger, and chilies. The lentils cook to a soft, creamy consistency, complemented by the aromatic, slightly spicy spinach tadka, resulting in a well-balanced, textured dish typically served with rice.
Description
This Dal Palak recipe involves simmering red lentils with turmeric until they are soft and partially pureed to create a creamy base. The addition of freshly squeezed lemon juice and salt enhances the lentils' natural flavors. Meanwhile, the spinach tadka is prepared by tempering mustard seeds, cumin, onions, garlic, ginger, chilies, curry leaves, and asafoetida in coconut oil, then stirring in baby spinach for a quick wilt.
The combination provides layers of flavor and texture, the creamy lentils contrasting with the vibrant, spiced spinach mix. The dish is traditionally served over cooked rice and garnished with fresh cilantro, making it a wholesome and filling vegetarian meal.
Ingredient notes include using coconut oil for a subtle richness, and optional spices and herbs like curry leaves and asafoetida for authentic flavor depth. Adjust pepper heat by removing membranes from chilies or using milder varieties if desired.
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Ingredients
Dal
- 1 ½ cups (300g) red lentils split red lentils or split yellow lentils
- 4 cups (960 mL) water
- ¾ teaspoon Turmeric ground
- 1 ½ heaping teaspoons kosher salt plus more to taste
- 1 ½ tablespoons lemon juice plus more to taste, freshly squeezed
- Spinach Tadka (recipe follows)
- 1 handful (12g) cilantro chopped, leaves and tender stems
- rice cooked, for serving, 4 servings
Spinach Tadka
- 3 to 4 tablespoons coconut oil see Note 1, unrefined
- 1 ½ teaspoon black mustard seeds or brown mustard seeds
- 1 ½ teaspoon cumin seeds
- 1 medium yellow onion finely diced
- 4 fat or 6 medium garlic finely chopped or thinly sliced, cloves
- 1 ½- inch (4 cm) piece ginger fresh, peeled, sliced into thin matchsticks
- 1 Serrano pepper finely chopped (optional; see Note 2, or jalapeño pepper
- 2 to 5 dried red chile peppers torn in half (see Note 3
- 20 curry leaves optional but highly recommended, see Note 4, fresh
- A couple pinches of asafoetida AKA hing) (optional; omit if GF; see Note 5
- 5 ounces (140g) baby spinach
Instructions
- Make the dal. Rinse the lentils in a fine-mesh sieve until the water runs mostly clear.
- Add lentils to a medium saucepan and cover with the water. Bring to a boil, and use a spoon to skim off foam as it comes to a boil. Reduce the heat to a simmer, stir in the turmeric, and partially cover the pan.Simmer for 20 to 30 minutes (split lentils should be done around 20 minutes), or until lentils are soft and tender and mostly broken down.Note: While the lentils cook, prep the ingredients for the Spinach Tadka.
- Now whisk vigorously until the lentils are somewhat pureed, about 1 minute. (If they aren’t easily pureed, cook for a bit longer.) Cook for a few more minutes, whisking occasionally, until the lentils are completely soft and mashed and the dal has thickened.
- Stir in the salt and lemon juice. Taste, adding more salt or lemon as desired. Keep the dal warm over the lowest heat while you cook the Spinach Tadka.
- Make the Spinach Tadka. Heat a medium or large frying pan over medium-high heat with 3 tablespoons of the coconut oil.
- Once the oil is hot and shimmering, add the mustard seeds and cumin seeds. Shake the pan back and forth or stir frequently. Once the mustard seeds start popping (it should happen pretty quickly), add the onion and a pinch of salt. Reduce the heat to medium. Cook, stirring occasionally, until the onions are nicely golden brown, 6 to 8 minutes.
- Add in the garlic, ginger, and serrano if using. Cook for 1 to 2 minutes, stirring frequently. Add in the dried chiles, curry leaves and asafoetida, if using. Cook for just 30 seconds, stirring frequently.
- If the oil has dried up, add 1 tablespoon more coconut oil. Add about half of the spinach and ¼ teaspoon kosher salt. Use tongs to toss the spinach and stir very frequently. Once wilted, add the second half of the spinach and stir fry until it’s all wilted.
- Immediately take the spinach tadka off the heat, and pour over the warm dal, stirring in.
- Taste the dal, adding another squeeze of lemon juice and season with salt as needed. Garnish the dal with cilantro. Serve with rice.
Notes
- Prepare the spinach tadka ingredients while the lentils simmer to save time.
- Use coconut oil for traditional flavor; a neutral oil may be substituted if preferred.
- Remove membranes from green chiles to reduce heat without losing flavor.
- Choose mild or spicy dried red chiles according to taste; Indian or Mexican grocery stores carry suitable varieties.
- Fresh curry leaves add distinct aroma; dried leaves can be used but require a larger quantity.
- Asafoetida is optional and adds subtle umami; omit if gluten is a concern.
Nutrition Information
Show Details
Calories
405kcal
(20%)
Carbohydrates
54g
(18%)
Protein
20g
(40%)
Fat
12g
(18%)
Saturated Fat
9g
(45%)
Monounsaturated Fat
1g
(5%)
Sodium
453mg
(19%)
Potassium
1109mg
(24%)
Fiber
13g
(52%)
Sugar
4g
(8%)
Vitamin A
181IU
(4%)
Vitamin C
32mg
(36%)
Calcium
79mg
(8%)
Iron
7mg
(39%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 405 kcal
% Daily Value*
| Calories | 405kcal | 20% |
| Carbohydrates | 54g | 18% |
| Protein | 20g | 40% |
| Fat | 12g | 18% |
| Saturated Fat | 9g | 45% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 453mg | 19% |
| Potassium | 1109mg | 24% |
| Fiber | 13g | 52% |
| Sugar | 4g | 8% |
| Vitamin A | 181IU | 4% |
| Vitamin C | 32mg | 36% |
| Calcium | 79mg | 8% |
| Iron | 7mg | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
78 reviews
Excellent
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