Palak Dal Recipe – Authentic Indian Spinach Lentil Curry

Last Updated on 2 months by Neha Deshmukh

Palak Dal Recipe – Authentic Indian Spinach Lentil Curry

Hey everyone! If you’re anything like me, you’re always on the lookout for comforting, healthy, and flavorful meals. And honestly, this Palak Dal – a vibrant spinach and lentil curry – ticks all those boxes. I first made this when I was craving something nourishing after a particularly busy week, and it’s been a family favorite ever since. It’s surprisingly easy to make, and the taste? Absolutely divine! Let’s get cooking, shall we?

Why You’ll Love This Recipe

This Palak Dal isn’t just another dal recipe. It’s a hug in a bowl! The earthy spinach beautifully complements the creamy moong dal, creating a dish that’s both satisfying and good for you. It’s quick enough for a weeknight dinner, but special enough to impress guests. Plus, it’s naturally vegetarian and can easily be made vegan (more on that later!).

Ingredients

Here’s what you’ll need to create this delicious Palak Dal:

• ?? cup moong dal (yellow split lentils)
• 1 cup palak leaves (Indian spinach)
• 1 whole onion
• 1 large tomato
• ?? teaspoon ginger garlic paste
• ?? teaspoon garam masala powder
• 5 green chillies
• ?? teaspoon sugar
• Salt to taste
• 1 teaspoon oil
• 1 tablespoon ghee
• 1 teaspoon cumin seeds
• 1 cup water (plus extra for blending spinach)

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

Moong Dal: The Heart of the Curry

Moong dal is my go-to lentil for this recipe. It cooks quickly and has a lovely, mild flavor that lets the spinach shine. You can use pesal (split yellow moong) or sabut (whole moong), but pesal cooks faster. About 175g of moong dal is equivalent to 1 cup.

Palak (Indian Spinach): Freshness and Flavor

Fresh palak is best, hands down! It has a slightly earthy flavor that frozen spinach just can’t replicate. Look for vibrant green leaves with no signs of wilting. If you absolutely have to use frozen, make sure to thaw it completely and squeeze out all the excess water.

Ghee: The Traditional Fat for Tempering

Ghee adds a beautiful richness and aroma to this dal. It’s clarified butter, and it has a higher smoke point than regular butter, making it perfect for tempering spices. But if you don’t have ghee, you can use oil instead – though the flavor won’t be quite the same.

Garam Masala: The Spice Blend That Defines Palak Dal

Garam masala is a warm, fragrant spice blend that’s essential in Indian cooking. Every family has their own blend, so feel free to use your favorite! A good garam masala usually includes cinnamon, cardamom, cloves, cumin, coriander, and black pepper.

Regional Variations in Spice Levels

Palak Dal spice levels can vary quite a bit depending on where you are in India! Some regions prefer a milder flavor, while others like to add a serious kick. Feel free to adjust the number of green chillies to your liking. My grandmother always added an extra chilli or two – she loved a bit of heat!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, give the moong dal a good wash. Then, add it to your pressure cooker with 1 cup of water. Pressure cook for 3 whistles. Once the pressure releases, mash the dal and set it aside.
2. While the dal is cooking, wash the palak leaves thoroughly and remove the stems. Heat about ½ teaspoon of oil in a pan and sauté the palak with the green chillies until it wilts.
3. Let the sautéed palak cool slightly, then blend it into a smooth puree with a little water. Set this aside too.
4. Now, for the tempering! Heat the ghee in a kadai (or a deep pan). Add the cumin seeds and let them splutter. Then, add the chopped onion and fry until it turns translucent.
5. Add the ginger garlic paste and cook until fragrant. Stir in the chopped tomato and salt, and cook until the tomato is mushy and softened.
6. Pour in the palak puree, add the sugar and garam masala powder. Sauté for about a minute on medium heat, stirring constantly.
7. Add the cooked dal and another 1 cup of water. Simmer for 3-4 minutes, or until the dal reaches your desired consistency.
8. Finally, finish with a dollop of ghee and serve hot with rice or roti.

Expert Tips

• Don’t skip the tempering! It’s what gives the dal its signature flavor.
• Adjust the water to get the consistency you like. Some people prefer a thicker dal, while others like it more soupy.
• A pinch of red chilli powder can add extra depth of flavor.

Variations

Vegan Palak Dal

Simply substitute the ghee with oil. It won’t have quite the same richness, but it will still be delicious!

Gluten-Free Palak Dal

This recipe is naturally gluten-free! Just make sure your garam masala doesn’t contain any gluten-containing ingredients.

Adjusting the Spice Level

As I mentioned earlier, feel free to adjust the number of green chillies. You can also add a pinch of red chilli powder for extra heat.

Festival Adaptations (e.g., Navratri-friendly version)

During Navratri, many people avoid onions and garlic. You can easily make a Navratri-friendly version of this dal by omitting the onion and garlic.

Serving Suggestions

Palak Dal is incredibly versatile! It’s fantastic with:

• Steaming hot rice
• Warm roti or naan
• A side of raita (yogurt dip)
• A simple salad

Storage Instructions

Leftover Palak Dal can be stored in an airtight container in the refrigerator for up to 3 days. It actually tastes even better the next day as the flavors meld together! You can also freeze it for up to a month.

FAQs

What type of dal is best for Palak Dal?

Moong dal is the most traditional and cooks quickly, but you can experiment with toor dal (split pigeon peas) for a slightly different flavor.

Can I use frozen spinach instead of fresh palak?

Yes, but fresh is always best! If using frozen, thaw it completely and squeeze out all the excess water.

How can I adjust the consistency of the dal?

Add more water for a thinner consistency, or simmer for longer to thicken it up.

What is the best way to temper spices for Palak Dal?

Make sure the ghee or oil is hot before adding the cumin seeds. They should splutter immediately.

Can I make Palak Dal ahead of time?

Absolutely! It’s a great make-ahead meal. The flavors actually develop even more overnight.