Description
Dal Palak (Spinach Lentil Curry)
Dal Palak is a traditional Indian dish that combines the goodness of spinach with a medley of lentils, cooked with caramelized onions and aromatic spices. The use of chana dal and masoor dal creates a rich texture that, when paired with a flavorful tadka, transforms this dal into a restaurant-style delicacy. Perfect for festive occasions or as a hearty everyday meal. Just serve it with steamed rice or bread and enjoy a comforting vegetarian delight.
¾ cup chana dal, soaked
¾ cup masoor dal, rinsed
½ lb spinach, shredded
4 tbsp olive oil
1 onion, thinly sliced
2 tsp cumin seeds
7 cloves garlic, grated
4 dried red chilies
1 tsp chili powder
1 large tomato, chopped
2 tsp green chili, chopped
1½ tsp grated ginger
1 tsp turmeric
2 tsp coriander powder
1 tsp garam masala
4 cups water
1 tsp salt
2 tbsp chopped cilantro
1 tbsp ghee (optional)
Directions:
1. Caramelize onions in oil, then set aside.
2. Sauté cumin, garlic, chilies, and add fried onions.
3. Add tomatoes, spices, lentils, and water. Simmer until soft.
4. Add spinach, cilantro, and lemon juice. Top with ghee.
Prep Time: 20 mins
Kcal: 272
Step-by-Step Guide
1. Soak ¾ cup chana dal for at least 30 minutes. Rinse ¾ cup masoor dal thoroughly. Thinly slice one large onion and shred ½ lb of fresh spinach.
2. Heat 4 tbsp olive oil in a large pot over medium heat. Add the sliced onions and cook, stirring frequently, for 10-12 minutes until deeply golden brown and caramelized. Remove and set aside.
3. In the same pot, add 2 tsp cumin seeds. Once they splutter, add 7 cloves of grated garlic and 4 dried red chilies. Sauté for 30 seconds until fragrant.
4. Add the caramelized onions back to the pot. Stir in 1 large chopped tomato, 2 tsp chopped green chili, and 1½ tsp grated ginger. Cook for 3-4 minutes until the tomatoes soften.
5. Add 1 tsp turmeric, 2 tsp coriander powder, 1 tsp chili powder, and 1 tsp salt. Stir for a minute to cook the spices.
6. Drain the chana dal and add it to the pot along with the rinsed masoor dal. Pour in 4 cups of water. Bring to a boil, then reduce heat, cover, and simmer for 25-30 minutes until the lentils are completely tender.
7. Stir in the shredded spinach and 2 tbsp chopped cilantro. Cook for another 5 minutes until the spinach wilts. Finish with a squeeze of lemon juice and 1 tbsp of optional ghee.
Serving Suggestions
This rich Dal Palak is incredibly versatile. For a classic, comforting meal, serve it over a bed of steamed basmati rice or with warm jeera rice. It pairs perfectly with flatbreads like roti, naan, or paratha for scooping. For a low-carb option, enjoy it alongside a fresh cucumber raita or a simple kachumber salad. It also makes an excellent side dish to a larger Indian feast featuring dishes like tandoori chicken or vegetable biryani.
How-to Summary
To make Dal Palak, first caramelize onions and set aside. Sauté cumin, garlic, and dried chilies in the same pot, then add back the onions along with tomatoes, ginger, and green chili. Add ground spices, then the soaked chana dal and rinsed masoor dal with water. Simmer until lentils are soft. Finally, stir in shredded spinach and cilantro, cooking until wilted. Finish with lemon juice and a drizzle of ghee.
Frequently Asked Questions
Can I use only one type of dal? Yes, but the texture will change. Using both chana and masoor dal provides a perfect balance—chana dal holds its shape while masoor dal breaks down to thicken the curry. You can use only masoor dal for a smoother consistency.
How can I make this dish less spicy? Omit the dried red chilies in the tadka and reduce or omit the green chilies and chili powder. The dish will still be flavorful from the other aromatics and spices.
Can I use frozen spinach? Absolutely. Thaw and drain frozen spinach thoroughly to remove excess water before adding it in the final step. You’ll need about 1 cup of packed, thawed spinach.
Is it necessary to soak the chana dal? Soaking is highly recommended as it significantly reduces the cooking time and helps the dal cook evenly. If you skip soaking, you will need to simmer the dal for 45-50 minutes and may need more water.
How do I store and reheat leftovers? Store in an airtight container in the refrigerator for up to 3 days. The dal will thicken; reheat it gently on the stovetop, adding a little water to reach your desired consistency.
Common Mistakes to Avoid
Avoid rushing the caramelization of the onions; this step builds a deep, sweet flavor base. Do not add salt before the lentils are partially cooked, as it can toughen them. Ensure the lentils are fully tender before adding the spinach, which cooks quickly. Finally, do not skip the final “tadka” or tempering of spices if you choose to add one, as it elevates the aroma.
Conclusion
Dal Palak is a quintessential, nourishing dish that marries protein-rich lentils with vibrant spinach in a beautifully spiced gravy. Its restaurant-style depth comes from patiently caramelized onions and a layered cooking technique. This recipe provides a foolproof path to a comforting, flavorful meal that is both wholesome and deeply satisfying. Mastering this dal opens the door to countless variations, making it a staple recipe for any home cook.