Palak Dal Recipe – Authentic Spinach Lentil Curry

Last Updated on 2 months by Neha Deshmukh

Palak Dal Recipe – Authentic Spinach Lentil Curry

Introduction

There’s just something so comforting about a warm bowl of dal, isn’t there? And when you add the goodness of spinach – well, that’s a whole other level of deliciousness! This Palak Dal recipe is a family favorite, and I’m so excited to share it with you. It’s a simple, nourishing dish that’s perfect for a weeknight meal or a cozy weekend lunch. I first made this when I was trying to sneak more greens into my family’s diet, and it quickly became a hit!

Why You’ll Love This Recipe

This Palak Dal is more than just a tasty meal. It’s packed with protein, iron, and vitamins. It’s also incredibly easy to make, even if you’re new to Indian cooking. Plus, it’s naturally gluten-free and can easily be made vegan. What’s not to love?

Ingredients

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

• 0.5 cup Toor Dal (split pigeon peas)
• 1 bunch (~2 cups) Palak (spinach)
• 1 medium Onion
• 1 tablespoon (chopped) Garlic
• 1 medium Tomato
• 0.25 teaspoon Turmeric Powder
• 1 teaspoon Red Chili Powder
• 2 teaspoons Ghee (clarified butter)
• 1 teaspoon Oil
• 0.5 teaspoon Mustard Seeds
• 0.5 teaspoon Cumin Seeds
• 1 pinch Hing (asafoetida)
• 1 whole Red Chili
• Few Curry Leaves

Ingredient Notes

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

Toor Dal: Understanding Varieties & Soaking (Optional)

Toor dal is the star of this show. You can find different varieties – some are lighter in color, others more yellow. They all work well! Soaking the dal for about 30 minutes can help it cook faster, but it’s not essential. I usually skip it when I’m short on time.

Palak (Spinach): Fresh vs. Frozen & Regional Types

Fresh spinach is best, of course! Look for vibrant green leaves. If you’re using frozen, make sure to thaw it completely and squeeze out any excess water. In India, different regions have slightly different types of spinach – some are more tender, others a bit more robust.

Ghee: The Importance of Clarified Butter in Indian Cooking

Ghee adds a beautiful richness and flavor to this dal. It’s a staple in Indian cooking! If you’re not familiar, ghee is clarified butter – it has a nutty aroma and a higher smoke point than regular butter.

Hing (Asafoetida): A Unique Flavor Profile & Digestive Benefits

Don’t be scared off by the smell of hing! It’s quite pungent on its own, but it adds a wonderful savory depth to the dal. It’s also known for its digestive properties. A little goes a long way.

Spice Level: Adjusting Red Chili to Your Preference

I like a little kick, so I use 1 teaspoon of red chili powder. But feel free to adjust this to your liking. You can also use Kashmiri red chili powder for a vibrant color with less heat.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, rinse the toor dal thoroughly. Add it to a pressure cooker with 2 cups of water, turmeric powder, and a pinch of salt. Pressure cook for 4 whistles, or until the dal is soft and mushy. Once cooled, gently mash the dal and set it aside.
2. Now, let’s make the tempering. Heat ghee and oil in a pan over medium heat. Add mustard seeds and let them splutter. Then, add cumin seeds, hing, curry leaves, and the whole red chili.
3. Next, add chopped garlic and sauté until golden brown. Add chopped onion and sauté until it turns golden too.
4. Add chopped tomatoes and cook until they become soft and mushy.
5. Add the washed and chopped palak (spinach) to the pan. Sauté until the spinach wilts down. Stir in the red chili powder.
6. Pour the cooked dal into the spinach mixture. Simmer for 3-5 minutes on low heat, stirring occasionally. Gently mash the dal to blend the flavors. If the dal is too thick, add a little water to reach your desired consistency.
7. Serve hot with rice or roti!

Expert Tips

Here are a few things I’ve learned over the years to make this Palak Dal even better:

Achieving the Perfect Dal Consistency

Some like their dal thick, others prefer it a bit more runny. Adjust the amount of water you add to achieve your perfect consistency.

Preventing Spinach from Becoming Bitter

Sautéing the spinach well helps prevent it from becoming bitter. Don’t overcrowd the pan – work in batches if necessary.

Tempering Techniques for Maximum Flavor

Be careful not to burn the spices during the tempering process. Keep the heat at medium and stir constantly.

Using the Right Kind of Salt

I prefer using Himalayan pink salt, but any good quality salt will do.

Choosing the Best Tomatoes for Dal

Ripe, juicy tomatoes are best. If you’re using canned tomatoes, opt for whole peeled tomatoes and crush them yourself.

Variations

Want to switch things up? Here are a few ideas:

Vegan Palak Dal (Oil Substitution)

Simply replace the ghee with an equal amount of vegetable oil. It won’t have quite the same flavor, but it will still be delicious! My friend, Priya, makes it this way all the time.

Gluten-Free Palak Dal (Naturally Gluten-Free)

This recipe is naturally gluten-free, so you don’t need to worry about any substitutions.

Spice Level Adjustment: Mild, Medium, Hot

Adjust the amount of red chili powder to your preference. For mild, use ¼ teaspoon. For medium, use ½ teaspoon. For hot, use 1 teaspoon or more.

Festival Adaptations: Navratri & Fasting-Friendly Version

During Navratri, you can skip the onion and garlic for a fasting-friendly version.

Regional Variations: Punjabi vs. Gujarati Style

Punjabi Palak Dal often includes a touch of cream for extra richness, while Gujarati style is typically a bit sweeter.

Serving Suggestions

This Palak Dal is fantastic with:

• Steamed rice
• 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 also freezes well – just thaw it completely before reheating.

FAQs

What is the best way to wash and prepare spinach for this dal?

Wash the spinach thoroughly under cold running water to remove any dirt or grit. Roughly chop it before adding it to the pan.

Can I use a different type of lentil instead of toor dal?

While toor dal is traditional, you can experiment with other lentils like masoor dal (red lentils) or moong dal (yellow split lentils). Keep in mind that cooking times may vary.

How can I make this dal ahead of time?

You can cook the dal and prepare the spinach mixture ahead of time. Store them separately in the refrigerator and combine them when you’re ready to serve.

What is hing (asafoetida) and where can I find it?

Hing is a resin with a pungent aroma. You can find it in Indian grocery stores, or online. It’s often sold in powder form.

Can I adjust the amount of garlic and onion in this recipe?

Absolutely! Feel free to adjust the amount of garlic and onion to your liking.

Is this dal suitable for people with digestive issues?

The hing in this recipe is known for its digestive properties. However, if you have any specific dietary concerns, it’s always best to consult with a healthcare professional.