Spinach Dal (Dal Palak)

Name: Spinach Dal (Dal Palak)
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4 serving
Ingredients: ½ cup moong dal; ½ cup masoor dal; 1 cup coconut milk; ½ tsp Turmeric; ½ tsp cumin powder; 1 tsp coriander powder; 1 tsp salt; 8 oz baby spinach leaves; 3 tbsp mustard oil; 1 tsp cumin seeds; 2 dried chillies; ½ onion; 2 green chillies; ½ tsp chilli powder

User Reviews

5.0

6 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
45 mins
Servings
4
Calories
404 kcal
Course
Main Course
Cuisine
Indian, Pakistani

Spinach Dal (Dal Palak)

Stella Pitts

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A nutty, rich and creamy dal is like nothing else on earth. This healthy spinach dal has all the flavour and texture we love and so much more. Discover the spiced delights of Dal Palak.

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Ingredients

Servings

½ cup moong dal
½ cup masoor dal
1 cup coconut milk
½ tsp Turmeric
½ tsp cumin powder
1 tsp coriander powder
1 tsp salt
8 oz baby spinach leaves (about 225g)

For the tadka

3 tbsp mustard oil
1 tsp cumin seeds
2 dried chillies
½ onion (very finely chopped)
2 green chillies (thinly sliced)
½ tsp chilli powder (or sweet paprika)

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Instructions

For the Dal

Rinse the dal and then place in a saucepan along with the coconut milk, turmeric, cumin, coriander and salt. Add 2 1/2 cups water and bring to a boil. Reduce the heat, cover and simmer gently for 35 minutes until the dal is smooth and creamy. Remove from the heat.
While the dal is cooking, wilt the spinach by cooking in a large pan with 1/2 cup water. When wilted, remove from the heat and leave to cool. When cool enough to handle, wrap the spinach in a clean tea towel and squeeze out as much water as you can. Chop this spinach finely and set aside.
When the dal is cooked, stir in the spinach and set aside.

For the Tadka

To make the tadka, heat a small frying pan with the oil and drop in the cumin seeds and dried chilli. Let them sizzle for 10 seconds before adding the onion, green chilli and finally the chilli powder. Let this fry for 2 minutes before removing from the heat.
Tip the tadka into the dal, oil and all, and stir. Check for seasoning and add a little salt if needed.

Notes

Serving - I like to serve my dal as part of a larger feast, I've included some of my favourite Indian recipes both veg and non-veg recipes. This dal will pair with any other Indian recipe.
Rice or bread? Personally if I'm serving this dish on its own, I'll serve it with fluffy basmati rice or pulao, but it also works so well alongside breads like chapati, paratha, naan and more.
Fridge storage - I will invariably have leftovers. They'll stay fresh in the fridge (in an airtight container) for up to a week.
Freezer storage - I portion up my spinach dal into single serves and keep them in airtight containers for 3+ months in the freezer. I typically cook from frozen in the microwave until piping hot. As a tip, I'll also add a quick splash of water before cooking to ensure things don't dry out too much.

Nutrition Information

Show Details

Calories 404kcal (20%) Carbohydrates 36g (12%) Protein 15g (30%) Fat 24g (37%) Saturated Fat 12g (60%) Polyunsaturated Fat 3g Monounsaturated Fat 7g Sodium 720mg (30%) Potassium 706mg (20%) Fiber 12g (48%) Sugar 3g (6%) Vitamin A 5451IU (109%) Vitamin C 22mg (24%) Calcium 104mg (10%) Iron 7mg (39%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 404 kcal

% Daily Value*

Calories	404kcal	20%
Carbohydrates	36g	12%
Protein	15g	30%
Fat	24g	37%
Saturated Fat	12g	60%
Polyunsaturated Fat	3g	18%
Monounsaturated Fat	7g	35%
Sodium	720mg	30%
Potassium	706mg	15%
Fiber	12g	48%
Sugar	3g	6%
Vitamin A	5451IU	109%
Vitamin C	22mg	24%
Calcium	104mg	10%
Iron	7mg	39%