Spinach Lentil Dal

Spinach Lentil Dal, also known as “Dal Palak” in Indian cuisine, is a comforting, protein-rich dish made with soft-cooked lentils and vibrant spinach simmered in warming spices. It’s hearty yet light, making it a perfect meal on its own or as a side with rice or flatbread.

Why You’ll Love This Recipe

• Packed with plant-based protein and fiber
• Comforting, warm, and full of flavor
• Uses simple, wholesome ingredients
• Vegan and gluten-free friendly
• Great for meal prep and reheats beautifully

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Red lentils (masoor dal)
• Fresh spinach leaves, chopped
• Onion, finely chopped
• Garlic cloves, minced
• Fresh ginger, grated
• Green chili, chopped (optional)
• Tomato, chopped
• Ground turmeric
• Ground cumin
• Mustard seeds
• Dried red chili (optional)
• Asafoetida (hing), optional
• Salt
• Water or vegetable broth
• Oil or ghee
• Lemon juice or amchur (dry mango powder)

Directions

this recipe

1. Rinse and cook the lentils: Wash the red lentils thoroughly under running water until the water runs clear. Add to a pot with water or broth and turmeric. Simmer for 15–20 minutes until soft and creamy.
2. Make the tempering (tadka): In a separate pan, heat oil or ghee. Add mustard seeds, let them pop, then add cumin, asafoetida, and dried red chili.
3. Sauté aromatics: Add chopped onion, ginger, garlic, and green chili (if using). Cook until golden. Add tomatoes and cook until soft.
4. Add spinach: Stir in the chopped spinach and cook until wilted.
5. Combine: Pour the tempering and spinach mixture into the cooked lentils. Add salt, simmer for 5 more minutes.
6. Finish: Stir in lemon juice or amchur powder for brightness. Serve hot.

Servings and Timing

• Servings: 4
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes

Variations

• Use toor dal or yellow moong dal for a different texture
• Add a splash of coconut milk for a creamy twist
• Include extra vegetables like carrots or zucchini
• Adjust heat by increasing or omitting chilies
• For extra richness, top with a spoonful of ghee before serving

Storage/Reheating

• Refrigerator: Store in an airtight container for up to 4 days
• Freezer: Freeze for up to 1 month
• Reheat: Gently reheat in a pot over medium heat or in the microwave; add water if thickened

FAQs

Can I use frozen spinach?

Yes, thaw and drain excess water before using. It works well in place of fresh spinach.

Do I need to soak the lentils?

Red lentils cook quickly and don’t require soaking. Just rinse them thoroughly.

Is this recipe vegan?

Yes, use oil instead of ghee to keep it vegan.

What can I serve with spinach dal?

It pairs well with basmati rice, roti, naan, or even quinoa for a modern twist.

Can I make this in a pressure cooker?

Absolutely. Pressure cook lentils for about 6–8 minutes (or follow manufacturer instructions).

Can I use canned lentils?

Canned lentils can be used in a pinch. Rinse them well and reduce cook time.

How do I thicken the dal?

Simmer uncovered for a few extra minutes or mash some of the lentils with a spoon.

Is spinach dal gluten-free?

Yes, this recipe is naturally gluten-free. Just ensure no cross-contamination.

How do I reduce the spice level?

Omit green chili and red chili, and reduce garlic and ginger if desired.

Can I add protein to make it more filling?

This dish is already rich in plant protein, but you can serve it with boiled eggs or tofu on the side.

Conclusion

Spinach Lentil Dal is a nourishing and flavorful dish that combines the heartiness of lentils with the vibrant taste of spinach and spices. It’s easy to make, satisfying to eat, and ideal for both quick dinners and thoughtful meal preps. Whether you’re exploring Indian cuisine or seeking a healthy comfort meal, this dal is a wholesome choice you’ll come back to again and again.

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