Looking for a healthy and tasty side dish to go with your meal? Try Dal Palak! It’s a simple dish made with lentils (dal) and spinach (palak). Dal Palak is full of protein and nutrients from the spinach, making it both wholesome and nutritious. This dish is easy to make and tastes great with steamed rice or chapati. It’s a comforting, feel-good option that’s perfect for any day of the week. Give it a try and enjoy a healthy, homemade meal!
About Dal Palak
Dal palak is a nourishing dish crafted with wholesome, plant-based ingredients, and every family has their own way of making it. Some like to keep it simple with just a few basic spices, while others mix in different types of lentils like toor dal, moong dal, masoor dal (red lentils), or even chana dal (split chickpeas). It’s a dish that can be as easy or as fancy as you want it to be!
I’m sharing my favorite dal palak recipe, and it’s a big hit in my home. What makes it extra special? A splash of coconut milk! It makes the dal creamy, rich, and full of flavor. That one ingredient takes this dish to a whole new level—it’s so delicious, you’ll keep coming back for more.
Not only is it tasty, but it’s also a great way to include more vegetables in your meals. Even picky eaters and kids won’t mind eating spinach when it’s cooked like this! So, if you’re looking for a simple, healthy, and flavorful dish, give this dal palak recipe a try. I think you’re going to love it!
Watch How To Make Dal Palak
Serving Suggestions
At my home, Dal Palak is one of our favorite recipes. It pairs wonderfully with dishes like rasam, fish curry, or prawn curry. We often enjoy it with steaming hot rice or soft, warm roti. To make the meal even better, I like to add crispy fried papadums. A small serving of lemon pickle or mango pickle gives it an extra boost of flavor that makes the whole dish taste amazing.
You can also enjoy Dal Palak on its own with chapati or parathas. It’s a simple, delicious, and satisfying meal that’s perfect for any day of the week!
About the Ingredients:
- Moong Dal (Yellow Lentils): Moong dal is full of plant-based protein and super healthy! It’s easy to digest, so it’s great for everyone, from kids to adults. These lentils cook quickly and have a mild taste that pairs well with spices and vegetables. You can use moong dal on its own or mix it with other lentils like toor dal, channa dal, or masoor dal. It’s totally your choice—mix and match to suit your taste!
- Spinach (Palak): Spinach is a true superfood! It’s packed with nutrients that your body will love. Adding spinach to your meals is a simple way to stay healthy. For this recipe, try to use the freshest spinach you can find—it really makes a difference in flavor. Frozen spinach or baby spinach works too, but it’s better saved for smoothies or other dishes.
- Coconut Milk: Coconut milk brings a rich, creamy texture and a hint of sweetness that balances the spices perfectly. For the best flavor, always use fresh coconut milk if possible. Taking this extra step will make your dish taste incredible. Natural is always better when it comes to coconut milk!
- Onion: Onions are a staple in Indian cooking and add a natural sweetness to the dish. When sautéed until golden, they create a rich, flavorful base that ties all the ingredients together. Don’t skip this step—it’s what gives the dish depth and balance.
- Tomato: Tomatoes add a tangy yet slightly sweet taste to the dish. They also bring a pop of color, making the dal look as good as it tastes. When cooked, the tomatoes blend beautifully with the creamy coconut milk and earthy spinach.
- Sugar: A tiny pinch of sugar might surprise you, but it’s a secret trick! It doesn’t make the dish sweet, but it balances the flavors so that everything tastes just right. Plus, it helps keep the spinach looking bright green, making your dal even more appetizing.
- Green Chili: Green chilies give the dal just the right amount of spice to keep things flavorful. Add as much or as little as you like, depending on how spicy you want your dish. It’s all about finding the perfect balance!
- Garlic: Garlic is a must in Indian recipes! It adds bold, savory flavors and has health benefits too. Bonus: it helps reduce bloating caused by lentils, so you can enjoy your meal without any discomfort.
- Fennel Seeds: Fennel seeds add a mild, sweet flavor with a hint of licorice. They balance out the spices and earthy flavors in the dal. If you’re not a fan of strong fennel flavor, try grinding the seeds slightly before using them—it makes a big difference!
- Ghee: Ghee, or clarified butter, takes this dish to the next level. It adds a buttery, nutty flavor and gives the dal a smooth, silky texture. The aroma alone is enough to make your mouth water!
- Urad Dal & Mustard Seeds: These two ingredients are used in tempering, a step that adds crunch and an extra layer of flavor. Mustard seeds pop in hot oil, releasing a smoky aroma, while urad dal toasts to perfection, adding a nutty richness. Together, they make the dal even more delicious and satisfying!
Step-by-Step Instructions on how to make Dal Palak
- Rinse the moong dal thoroughly 2-3 times under running water. This helps remove any dirt, dust, or impurities. Make sure the water runs clear before you stop rinsing.
- Once the dal is washed, pop it into a pressure cooker. Add the garlic pods (you can leave them whole or crush them a bit for extra flavor), 1 cup of water, and a teaspoon of oil (this helps keep the dal from frothing up and spilling).
- Close the pressure cooker lid tightly, place the weight on, and cook the dal on medium heat until you hear 1 whistle. Cooking on medium heat keeps it from overcooking or sticking to the bottom.
- Start by heating 1 tablespoon of ghee in a pan over medium heat. Once the ghee is warm, add sliced onions and cook them while stirring until they turn a golden brown color.
- Next, add chopped tomatoes to the pan. Reduce the heat to low and continue cooking until the tomatoes become soft and mushy. This may take a few minutes, so be patient and stir occasionally. Gently add a slit green chili to the pan. Stir it around for a few seconds so that its flavor blends into the mixture.
- Pour in the cooked dal (lentils) and stir it all together so the dal mixes with the onion-tomato goodness. Make sure everything’s evenly combined to spread the flavor throughout.
- Sprinkle in the coriander powder, turmeric powder, fennel powder, and salt. Mix everything thoroughly so the spices coat the dal evenly.
- Add 1/2 cup of hot water and give it a good stir. This step helps you adjust how thick or thin you want your dal. Cover the pan with a lid and let it simmer on low for about 5 minutes. The flavors will come together wonderfully, and the dal will thicken just enough.
- After 5 minutes, uncover the pan and give the dal a thorough stir to ensure it isn’t sticking to the bottom. If the mixture looks too thick or dry, add a little more hot water, until you reach your desired consistency. This helps maintain a smooth and creamy texture.
- Add the freshly chopped spinach (palak) into the dal along with 1/2 teaspoon of sugar. The sugar enhances the flavor and balances the earthy taste of the spinach. Stir everything together so the spinach is evenly mixed into the lentils. Allow it to cook for about 1 minute, just until the spinach wilts and softens slightly, adding a vibrant green color.
- Pour in the thick coconut milk and stir until it is fully incorporated into the dal, creating a rich and creamy consistency. Let it cook for another minute on low heat while the flavors combine. Be careful not to overcook at this stage to preserve the freshness of the coconut milk. Turn off the flame.
- Heat 1 tablespoon of ghee in a small pan over medium heat. Allow the ghee to melt completely and become hot. Once the ghee is hot, add 1/2 teaspoon of mustard seeds. Let the mustard seeds begin to crackle and pop, releasing their aroma, which usually takes a few seconds.
- Once the mustard seeds have crackled, add 1 tablespoon of urad dal, 2-3 broken red chilies, 1/2 teaspoon of fennel seeds, and 1 medium-sized onion, thinly sliced. Stir everything well to combine. Sauté the mixture, stirring occasionally, until the onions become soft, and golden brown in color. This process not only caramelizes the onion, adding sweetness, but also ensures the spices are evenly toasted, enhancing their flavor and aroma.
- Pour the prepared tempering, packed with aromatic spices, over the hot, cooked dal palak.
- Give it a gentle stir to mix everything together, making sure the tempering blends evenly into the dal palak. This step helps all those wonderful spices and flavors come together for a rich, delicious dish.
At this stage, you can add both garlic and ginger if you’d like. For the ginger, mince a half-inch piece for the best flavor.
Once done, let the pressure release on its own. Do not attempt to open the cooker immediately. When the pressure is fully released, open the lid carefully. Use a spoon or ladle to mash the dal to your preferred consistency, whether smooth or slightly chunky.
You can add in a pinch of Garam Masala and a squeeze of lemon juice before serving.
Cooking Tips for Dal Palak
- Give the lentils a good rinse under running water before cooking to get rid of any dirt or impurities. It’s a simple step that makes a big difference in the final texture of your dish!
- If you’re skipping the pressure cooker, let the lentils soak in water for at least 30 minutes (or up to 2 hours). Soaking softens them up, cuts down on cooking time, and helps them cook more evenly.
- No pressure cooker? No problem! Add the moong dal to a pan with 1.5 cups of water and cook the lentils on low heat for 20 to 30 minutes. Just give it a stir now and then to keep it from sticking. For extra flavor, toss in a drizzle of oil and a few garlic pods—trust me, the garlic adds a subtle, aromatic kick while the oil keeps the texture creamy and smooth.
Faqs
Can I use frozen spinach instead of fresh spinach?
Absolutely! Frozen spinach works perfectly in this recipe. Just make sure to thaw and drain it first so your dal doesn’t get too watery. That said, if you can grab some fresh spinach, go for it—nothing beats the flavor of the fresh stuff!
Can I make Dal Palak without garlic or onion?
Of course! If you’d like a no-onion, no-garlic version, just leave those out. Don’t worry—the dish will still be super flavorful thanks to the other spices and tempering!
What type of lentils is best for Dal Palak?
Traditionally, toor dal (split pigeon peas) is the go-to, but feel free to swap it out with moong dal (yellow lentils) or masoor dal for a little twist in texture and flavor. You can even mix and match whatever you have left in your pantry to make up the same amount—it’s all about making it work for you!
How should I store leftovers?
It is best to enjoy Dal Palak fresh on the day you make it to keep its flavors at their best. But if you have any leftovers, no worries! Just store them in an airtight container in the fridge, and they’ll stay good for up to 3 days. When you’re ready to dig in again, gently reheat it on the stove or in the microwave. If it’s thickened a bit, simply stir in a splash of hot water to bring it back to the perfect consistency.
Can I make this recipe vegan?
Yes! The recipe is already vegan if cooked with oil instead of ghee. Stick with oil, and you’ll have a delicious vegan dish.
What can I pair with Dal Palak for a complete meal?
Dal Palak goes perfectly with steaming hot rice, soft roti, or even quinoa if you’re looking for a healthier twist. Add a side of pickles or a raita to make it even more delicious.
Dal Palak Recipe
Description
Dal Palak is a wholesome Indian dish that combines protein-rich lentils and nutrient-packed spinach with an aromatic blend of spices. Its creamy texture, vibrant colors, and comforting flavors make it a perfect companion to steamed rice or warm rotis. This simple recipe is not only delicious but also easy to prepare, making it a fantastic choice for a healthy and satisfying meal.
Ingredients for Dal Palak
Main Ingredients:
Tempering Ingredients:
Instructions on how to make Dal Palak
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Rinse moong dal 2-3 times under running water to clean it.
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Add the washed dal, garlic pods (whole or slightly crushed), 1 cup of water, and 1 teaspoon of oil to a pressure cooker.
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Close the lid, place the weight on, and cook on medium heat until you hear 1 whistle.
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Let the pressure release naturally, then open the lid. Mash the dal to your desired texture.
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Heat 1 tablespoon of ghee in a pan. Add sliced onions and sauté until golden brown.
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Add chopped tomatoes, lower the heat, and cook until soft and mushy.
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Toss in the slit green chili and stir for a few seconds.
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Add the cooked dal into the mixture and stir to combine.
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Sprinkle coriander powder, turmeric powder, fennel powder, and salt. Mix well.
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Add 1/2 cup of hot water, stir, cover, and let it simmer on low for 5 minutes.
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Uncover the pan, stir the dal, and add more hot water if needed to adjust the consistency.
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Add chopped spinach and 1/2 teaspoon of sugar. Stir and cook until the spinach wilts.
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Pour in the coconut milk, stir, and cook for 1 more minute on low heat. Turn off the flame.
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Heat 1 tablespoon of ghee in a small pan. Add 1/2 teaspoon of mustard seeds and let them crackle.
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Add 1 tablespoon of urad dal, 2-3 broken red chilies, 1/2 teaspoon of fennel seeds, and sliced onion.
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Sauté until the onions are golden brown and the spices are fragrant.
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Pour the tempering over the cooked dal palak.
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Gently stir to mix everything together. Serve hot and enjoy!
Nutrition Facts
Servings 3
- Amount Per Serving
- Calories 233.41kcal
- % Daily Value *
- Total Fat 16.43g26%
- Saturated Fat 9.19g46%
- Trans Fat 0.01g
- Cholesterol 21.84mg8%
- Sodium 433.23mg19%
- Potassium 636.1mg19%
- Total Carbohydrate 20.6g7%
- Dietary Fiber 4.18g17%
- Sugars 7.03g
- Protein 4.89g10%
- Vitamin A 285.81 IU
- Vitamin C 65.75 mg
- Calcium 111.88 mg
- Iron 3.07 mg
- Vitamin D 0 IU
- Vitamin E 1.97 IU
- Vitamin K 207.73 mcg
- Thiamin 0.15 mg
- Riboflavin 0.16 mg
- Niacin 1.17 mg
- Vitamin B6 0.47 mg
- Folate 116.07 mcg
- Vitamin B12 0 mcg
- Phosphorus 119.63 mg
- Magnesium 69.55 mg
- Zinc 0.9 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
