Spinach Dal (Dal Palak)
By Lee Jackson ↣ Published on: March 5, 2023
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.
For me, a curry feast at home isn't complete without a Dal. I love to serve an array of dishes, from rich, creamy curries, fluffy biryaini, juicy skewers and so much more, but the table doesn't feel complete without a simple, nutty and creamy dal.
One of my favourite dal's to make at home is the simple, super-tasty spinach dal (dal palak or dal saag).
The rich, life-giving benefits of spinach are the ideal partner to light, nutty and creamy lentils. A decadent, mild and filling little treasure! Excellent on its own with rice or breads or as part of a larger selection of dishes. You decide.
What is Dal Palak?
Dal palak translates as 'lentils with spinach'. Palak is the specific word for spinach, but you may also see this dish called 'dal saag'. Saag simply means 'green leaf' so technically that can be made with other leaves like mustard or fenugreek leaves. It's most commonly made using spinach.
Spinach dal a mild, dish that isn't typically spicy, but as with any Indian offering, spice levels can be dialled up depending on your own preference. For me, I like my dal mild, fragrant and creamy.
I love to cook Indian food with spinach, you might also like to try my recipes for Jheenga Palak (Shrimp & Spinach), my Saag Aloo (potatoes & spinach) or Chicken Saag - all are green and delicious!
Why it works
It's healthy - I just know that all those lentils AND spinach are doing me good. My recipe uses more spinach than a traditional Dal Palak, but this is how I prefer. A wonderfully vibrant dal with flecked green and yellow hues.
It's easy - There's not a lot to making a successful spinach dal, but the flavours are deliciously complex.
Stuff you'll need
As indian recipes go, this spinach dal is quite light on ingredients. Nothing too out of the ordinary, you can make substitutions for a few of the ingredients if you need to.
- Spinach - I use fresh baby spinach leaves, but any kind of spinach will do. You can also use frozen spinach or canned (drained first) very successfully too.
- Lentils - I use a combination of masoor (split red) and moong (yellow) lentils to create a creamy nutty flavour and creamy (with a little bite) texture. You can use either on their own or both.
- Coconut milk - This brings a rich and creamy texture to the dal.
- Spices - I cook the lentils with a little ground cumin, coriander and turmeric for a mild, earthy flavour.
Tadka
Like many dal recipes in India, this one makes use of an interesting technique known as tadka or tarka. It's essentially a hot tempering of seasoned oil which is added after the dal is cooked. It brings flavour, texture and often chilli heat to the final dish. My tadka uses a few special ingredients, but again, can be substituted.
- Mustard oil - Mustard oil has a wonderful nutty, smoky heat that permeates the whole dal. You can use ghee or vegetable oil as a substitute.
- Onion & Fresh Chilli - The onion is fried in the oil. I like to get a light char on the onion for extra flavour. The chilli just brings a light spice.
- Whole spices - A couple of dried chillies will add their flavour and spice. I use hot chillies often, but mostly I'll use a milder chilli like Kashmiri chilli. I also use cumin seeds to add more flavour.
Step by Step
Here's how easy it is to make my spinach dal at home.
- Step 1 - Cook the dal with coconut milk and the ground cumin, coriander and turmeric with a little water until they're broken down and creamy. There'll still be semi-intact lentils which is ok.
- Step 2 - Wilt the spinach leaves in a little water then cool completely. Wrap in a clean tea towel and then squeeze out as much moisture as you can.
- Step 3 - Chop the spinach finely.
- Step 4 - Once the dal has cooked, stir in the spinach and set aside.
- Step 5 - Heat the mustard oil in a pan and fry the cumin seeds, dried chillies, onion and fresh chilli for a few minutes until the onions brown on the edges. Sprinkle over the chilli powder and stir in.
- Step 6 - Tip the tadka and all the oil into dal and stir well to combine. That's in, you're done!
Serving and storing suggestions
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.
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.
Ready to get cooking?
So, for a quick, no fuss and super delicious dal, one of my favourites incidentally, this spinach dal delivers on all fronts. It's one of those dishes I can't stop (don't stop) eating, but that's cool too, because it's so full of goodness and light on calories.
See for yourself just how tasty this treasure is - I hope you enjoy!
Any Questions? (FAQ)
Have a question about spinach dal (dal palak)? Let me know in the comments.
Is Dal Palak good for weight loss?
This dal is a great option to help you fill up without pigging out. Spinach and creamy lentils are packed with goodness like fibre, iron, potassium, magnesium and copper. In addition there's folate, fibre, and vitamin B6 too. An all-round superfood!
More Indian & Sri Lankan recipes
If you liked this recipe for spinach dal (dal palak), you'll be sure to enjoy more of my favourite Indian & Sri Lankan recipes.
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 (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)
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
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Can’t wait to try making this!
Can’t wait for an invite!