Spinach Dal Recipe – Authentic Indian Palak Dal with Turmeric & Chili

Last Updated on 4 months by Neha Deshmukh

Spinach Dal Recipe – Authentic Indian Palak Dal with Turmeric & Chili

Hey everyone! If you’re anything like me, a warm, comforting bowl of dal is a hug in a bowl. And this Spinach Dal, or Palak Dal as it’s lovingly called, is one of my absolute favorites. It’s packed with flavor, incredibly nutritious, and surprisingly easy to make. I first made this when I was craving something healthy and flavorful, and it’s been a regular on my table ever since! Let’s get cooking, shall we?

Why You’ll Love This Recipe

This isn’t just another dal recipe. It’s a vibrant blend of earthy spinach, hearty lentils, and a beautiful aromatic spice blend. It’s perfect for a quick weeknight dinner, a comforting lunch, or even as part of a larger Indian feast. Plus, it’s naturally gluten-free and can easily be made vegan! You’ll love how quickly it comes together and how satisfying it is.

Ingredients

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

• 2 ¼ cups spinach, washed and chopped
• ¼ cup moong dal or tur dal (split yellow lentils)
• ¼ tsp turmeric powder
• ¾ tsp chilli powder (adjust to your spice preference!)
• 2 medium onions, finely chopped
• 1 tomato, finely chopped
• 4-5 cloves garlic, minced
• 1 inch piece of ginger, grated
• 1 green chilli, finely chopped (optional)
• Salt, to taste
• 1 ½ tbsp oil
• 1 tsp mustard seeds
• 1 tsp cumin seeds
• ½ tsp urad dal (split black lentils)
• 1 red chilli, dried
• A pinch of hing (asafoetida)

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference:

• Moong Dal vs. Tur Dal: I often use moong dal for a lighter, quicker-cooking dal. Tur dal holds its shape a bit more and has a slightly nuttier flavor. Both work beautifully – it really comes down to personal preference! About 180g of lentils will do.
• Spinach Freshness: Fresh spinach is best, of course! Look for vibrant green leaves with no signs of wilting. It’s the star of the show, so quality matters.
• Aromatic Hing (Asafoetida): Don’t skip the hing if you can help it! It adds a unique savory depth that’s hard to replicate. It’s a little goes a long way.
• Chili Choices: I love using a Byadagi chili for color and mild heat, but you can use any dried red chili you like. Kashmiri chili powder will give you a beautiful red hue with minimal spice.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s get the dal started. Pressure cook the dal with turmeric powder for about 3 whistles. Once cooled, give it a good mash and set it aside.
2. Next, wash the spinach thoroughly, remove any tough stems, and chop it finely. Pressure cook the chopped spinach for just one whistle. Cool and mash it – it’ll become beautifully soft.
3. Now for the aromatics! Finely chop your onions, tomato, ginger, garlic, and green chili (if using).
4. Heat the oil in a nice, heavy-bottomed pan. Add the mustard seeds, cumin seeds, urad dal, red chili, and hing. Let them sizzle and pop – this is where the magic begins! Fry until the mustard seeds start to splutter and everything smells wonderfully fragrant.
5. Add the chopped onions, ginger, and green chili to the pan. Sauté until the onions turn translucent and softened.
6. Toss in the chopped tomatoes, turmeric powder, and chili powder. Cook until the tomatoes soften and release their juices – about 5-7 minutes.
7. Now, it’s time to bring everything together! Add the cooked spinach and mashed dal to the pan. Add salt to taste and give it a good stir. Bring the mixture to a gentle boil.
8. Finally, finish with a generous drizzle of ghee (or oil for a vegan version). Serve hot with rice or chapati.

Expert Tips

• Don’t overcook the spinach! You want it to retain some of its vibrant color and nutrients.
• Adjust the chili powder to your liking. Start with less and add more if you prefer a spicier dal.
• A squeeze of lemon juice at the end brightens up the flavors beautifully.

Variations

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

• Vegan Adaptation: Simply skip the ghee and use oil instead.
• Spice Level Adjustment: For a milder dal, reduce the chili powder to ¼ tsp or omit the green chili. For a spicier kick, add a pinch of cayenne pepper.
• Regional Variations: My Gujarati friend adds a touch of jaggery for a sweet and savory balance. A Punjabi version might include a dollop of butter and a sprinkle of garam masala.
• Festival Adaptations: This dal is lovely during Makar Sankranti or Lohri, served with a side of hot rotis and a festive spirit!

Serving Suggestions

This Palak Dal is incredibly versatile!

• Serve it with a side of fluffy basmati rice for a complete meal.
• Enjoy it with warm chapati or roti for a comforting and satisfying experience.
• A dollop of yogurt or a sprinkle of fresh cilantro adds a lovely finishing touch.

Storage Instructions

Leftovers? Yes, please!

• Store any leftover dal in an airtight container in the refrigerator for up to 3 days.
• Reheat gently on the stovetop or in the microwave. You might need to add a splash of water to loosen it up.

FAQs

Let’s answer some common questions:

• Is this dal better with moong dal or tur dal? Honestly, both are delicious! Moong dal cooks faster and is lighter, while tur dal has a slightly nuttier flavor and holds its shape better. Try both and see which you prefer!
• Can I use frozen spinach in this recipe? Yes, you can! Just thaw it completely and squeeze out any excess water before adding it to the dal.
• How can I adjust the spice level of this palak dal? Start with less chili powder and add more to taste. You can also remove the seeds from the green chili to reduce the heat.
• What is hing and can I skip it? Hing (asafoetida) adds a unique savory flavor. If you absolutely can’t find it, you can skip it, but it really does elevate the dish.
• Can I make this dal ahead of time? Absolutely! The flavors actually develop even more overnight. Just store it in the refrigerator and reheat when you’re ready to eat.

Enjoy! I hope this Spinach Dal becomes a favorite in your home too. Let me know in the comments how it turns out!