Palak Dal Recipe – Authentic Spinach Lentil Curry with Tamarind

Last Updated on 2 months by Neha Deshmukh

Palak Dal Recipe – Authentic Spinach Lentil Curry with Tamarind

Hey everyone! If you’re looking for a comforting, flavorful, and healthy Indian dish, you absolutely have to try this Palak Dal. It’s a staple in many Indian homes, and honestly, it’s one of those recipes I keep coming back to again and again. I first made this when I was trying to incorporate more greens into my diet, and it quickly became a family favorite. It’s surprisingly easy to make, and the taste is just…wow!

Why You’ll Love This Recipe

This Palak Dal (spinach lentil curry) is more than just a meal; it’s a hug in a bowl! It’s packed with nutrients from the spinach and lentils, and the tangy tamarind (or tomato, or lemon!) adds a beautiful brightness. It’s a wonderfully balanced dish – hearty, flavorful, and incredibly satisfying. Plus, it’s a fantastic way to enjoy a vegetarian meal that doesn’t compromise on taste.

Ingredients

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

• 2 cups Palak/Spinach, finely chopped (about 150g)
• ½ cup Toor dal (split pigeon peas), about 100g
• 1 Tamarind or Tomato OR lemon juice (about 2 tbsp tamarind extract, 1 medium tomato, or 1 tbsp lemon juice)
• 1 Big onion, finely chopped
• 2-4 Green chillies, slit (adjust to your spice preference)
• 1 inch Ginger, finely chopped
• ¼ tsp Turmeric powder (about 1g)
• 1 pinch Sugar
• 1 drop Oil
• 1 tbsp Cooking oil or ghee
• ½ tsp Mustard seeds
• 1 tsp Urad dal (split black lentils)
• 5 Garlic cloves, crushed
• 2 Red chillies, broken into pieces
• ½ tsp Cumin seeds
• 1 pinch Hing/Asafetida

Ingredient Notes

Let’s talk ingredients for a sec! A few things make this Palak Dal extra special:

• Toor Dal: This is the traditional lentil used in this recipe. It cooks up beautifully and has a lovely, slightly nutty flavor. You can find it at most Indian grocery stores.
• Tamarind vs. Tomato: Traditionally, many families in South India prefer the tang of tamarind in their Palak Dal. However, using a whole tomato is a perfectly acceptable (and often easier!) substitute. If you don’t have either, a squeeze of lemon juice works wonderfully too! I’ve used all three depending on what I have on hand.
• Hing/Asafetida: Don’t skip the hing! It adds a unique savory depth that you won’t get from anything else. It also aids digestion – a little goes a long way. You can find it in most Indian grocery stores, usually in powdered form. It smells…interesting on its own, but trust me, it transforms the flavor of the dal.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, give the palak (spinach) a good wash and chop it finely.
2. In a pressure cooker, combine the toor dal, water (about 3 cups), turmeric powder, chopped onion, whole tomato (if using), slit green chillies, chopped ginger, salt, and sugar.
3. Pressure cook on low flame for 1 whistle. Once the pressure releases naturally, open the cooker and gently mash the dal mixture with a spoon or potato masher.
4. If you’re using tamarind, add the tamarind extract to the dal. If you used a tomato, it should have broken down enough. If not, mash it well. If you’re using lemon juice, add it now. Bring the dal to a gentle boil.
5. Now for the tempering! Heat oil or ghee in a small pan. Add the mustard seeds and wait for them to splutter.
6. Add the urad dal, cumin seeds, red chillies, crushed garlic, and hing. Sauté for a few seconds until the garlic turns golden brown and fragrant.
7. Pour this lovely tempering over the simmering dal.
8. Simmer the dal for another 5-7 minutes, or until it reaches your desired consistency. If it’s too thick, add a little water.
9. Serve hot with rice and a generous drizzle of ghee!

Expert Tips

• Don’t overcook the dal! You want it to be soft, but not mushy.
• Adjust the amount of green chillies to your spice preference.
• A pinch of sugar balances the flavors beautifully.
• For a smoother dal, you can blend it with an immersion blender after mashing.

Variations

• Vegan Adaptation: Simply use cooking oil instead of ghee.
• Spice Level Adjustment: Add more or fewer green chillies, or a pinch of red chilli powder, to adjust the heat.
• Regional Variations:
  • Maharashtrian Palak Dal: Often includes a touch of goda masala for a more complex flavor.
  • Gujarati Palak Dal: Sometimes includes a little jaggery (gur) for a subtle sweetness. My friend’s grandmother always added a tiny bit of jaggery – it’s delicious!

Serving Suggestions

Palak Dal is best served hot with a side of fluffy steamed rice. A dollop of ghee on top is highly recommended! It also pairs well with roti or naan. A simple side of raita (yogurt dip) can provide a cooling contrast.

Storage Instructions

Leftover Palak Dal can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. It actually tastes even better the next day as the flavors meld together!

FAQs

• What type of rice pairs best with Palak Dal? Basmati rice is a classic choice, but any long-grain rice will work well.
• Can I make Palak Dal ahead of time? Yes! You can make it a day or two in advance and store it in the refrigerator.
• What is Hing and where can I find it? Hing, or asafetida, is a pungent spice used in Indian cooking. You can find it at most Indian grocery stores.
• Can I use a different type of lentil? While toor dal is traditional, you can experiment with masoor dal (red lentils) or moong dal (yellow lentils) if you prefer. Keep in mind the cooking time may vary.
• How can I adjust the sourness of the Palak Dal? Add more or less tamarind extract, lemon juice, or tomato depending on your preference.

Enjoy! I hope you love this Palak Dal as much as my family does. Let me know in the comments how it turns out for you!