Name: Dal Palak Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Indian
Ingredients: 1/4 cup tuvar dal (hulled and split pigeon pea lentils or arhar dal); 1/4 cup masoor dal (hulled and split red lentils); 1/4 teaspoon turmeric powder (ground turmeric); 1.5 cups water – for pressure cooking lentils; 2 tablespoons Ghee or oil; 1 teaspoon cumin seeds; 1 teaspoon ginger – finely chopped or 1-inch peeled ginger; 1/2 to 1 teaspoon green chilies – chopped or 1 green chili; 2 cups spinach – finely chopped; 1/4 teaspoon Kashmiri Chilli Powder or paprika; 1/4 teaspoon asafoetida (hing); 1/2 to 1 cup water or add as needed; salt as required

Jump to Recipe·5.1 from 15 reviews

If you’re on the hunt for an Indian comfort food that’s as nourishing as it is flavorful, this Dal Palak Recipe is pure bliss in a bowl. Creamy pigeon pea and red lentils, gentle turmeric, a warming tempering of ghee and spices, and a mountain of fresh spinach come together to transform everyday ingredients into something truly special. The bonus? It’s prepared without onion or garlic, allowing the lush flavors of spinach and lentils to shine through. Whether you’re new to Indian cooking or you’re a lifelong dal enthusiast, the Dal Palak Recipe is about to become a new favorite at your table.

Ingredients You’ll Need

What I love most about this Dal Palak Recipe is how each ingredient feels essential, yet the list is comfortingly simple. Every component serves a purpose: lentils for richness, spinach for freshness, spices for warmth, and ghee for that irresistible depth—which means you won’t miss the onion or garlic one bit.

Tuvar Dal (Pigeon Pea Lentils): These are mild and creamy, offering a classic dal texture. Use split, hulled tuvar dal for best results.
Masoor Dal (Red Lentils): Soft and fast-cooking, they add extra creaminess and a subtle nutty flavor.
Turmeric Powder: Brings a gorgeous golden glow and a gentle earthiness to the dish.
Water: Used for pressure-cooking the lentils; filtered water helps the flavors pop.
Ghee or Oil: Ghee gives a beautiful aroma and richness, but any neutral cooking oil will work for a vegan version.
Cumin Seeds: Essential for that classic, toasty tempering (tadka) flavor.
Ginger: Finely chopped, it adds peppery brightness and warmth without overpowering.
Green Chilies: For fresh, subtle heat—adjust the amount to your taste.
Spinach (Palak): Chopped finely, spinach makes the dish vibrant, fresh, and packed with nutrients.
Kashmiri Chili Powder or Paprika: Delivers gentle heat and a stunning red hue.
Asafoetida (Hing): Gives that unmistakable “dal” aroma and depth of flavor—optional, but recommended.
Salt: Add to taste; it brings all the flavors together beautifully.
Extra Water: Adjust to thin out the dal to your desired consistency.

How to Make Dal Palak Recipe

Step 1: Prepare and Cook the Lentils

Start by thoroughly rinsing both your tuvar dal and masoor dal a couple of times. Combine the rinsed lentils in a pressure cooker along with turmeric powder and water. Pressure cook on medium heat for 10 to 11 minutes (or about 7 to 8 whistles) until the lentils are super-soft and falling apart. Allow the pressure to release naturally, then mash the lentils gently with a spoon. This simple step gives your Dal Palak Recipe its creamy, cozy base.

Step 2: Begin the Tempering (Tadka)

In a separate pan, warm up your ghee or oil over low heat. Add cumin seeds and let them crackle, filling your kitchen with a toasty aroma. Stir in the chopped ginger and green chilies, frying for just a few seconds until the ginger’s rawness disappears. If you like extra flavor, you can toss in a dried red chili at this stage as well.

Step 3: Wilt the Spinach

Add the freshly chopped spinach directly into the pan with the toasted spices. Mix them together, and sauté over a gentle heat for several minutes. The spinach will wilt, soften, and begin to release moisture. Keep sautéing until it stops letting out water and looks glossy and tender.

Step 4: Add Spices

Once your spinach is soft, sprinkle in Kashmiri chili powder (or paprika for milder taste) and a touch of asafoetida. Sauté everything for another 30 seconds over low heat. These spices infuse the spinach with both color and that savory, inviting dal aroma.

Step 5: Combine with Cooked Lentils

Pour the mashed lentils into the pan with your sautéed spinach and spices. Add salt to taste and stir well to combine. If the mixture seems very thick, add extra water a little at a time until you get your preferred soupy or creamy consistency. Allow the Dal Palak Recipe to simmer for about five to six minutes, so all those flavors marry together. Turn off the heat and get ready to serve!

How to Serve Dal Palak Recipe

Garnishes

The finishing touches elevate your Dal Palak Recipe visually and flavor-wise. A few drops of fresh ghee, a sprinkle of ground coriander, or a little squeeze of lemon juice right before serving work wonders. You can also top with a pinch of red chili powder or fresh cilantro for extra color and aroma.

Side Dishes

This soothing dal is a natural partner for steaming hot basmati rice or soft roti. Pair it with a crisp mixed vegetable salad, lemon wedge, or a bowl of cool cucumber raita for a truly balanced meal. For a little crunch, papadum on the side is a traditional—and delicious—choice!

Creative Ways to Present

Turn weeknights into something exciting: serve your dal in small bowls as part of an Indian thali, or ladle it atop brown rice with a swirl of yogurt for a cozy bowl dinner. For a pop of color, add a dollop of beetroot raita or a mound of pickled onions on the side. Presentation elevates even the simplest food into a feast!

Make Ahead and Storage

Storing Leftovers

Dal Palak keeps beautifully in the fridge for up to three days. Allow it to cool, then transfer to an airtight container. The flavors often deepen overnight, so next-day leftovers are always welcome!

Freezing

The Dal Palak Recipe freezes well for up to 2 months. Portion into freezer-safe containers, leaving room for expansion. When ready to eat, thaw overnight in the refrigerator for best texture.

Reheating

Gently reheat dal on the stovetop over low heat, adding a splash of water to loosen the consistency as needed. Stir frequently and heat until it’s just simmering—you want it piping hot but not boiling. If you’re in a pinch, microwave on medium power in bursts, stirring in between for even heating.

FAQs

Can I use only one type of lentil for this Dal Palak Recipe?

Absolutely! If you only have tuvar dal, masoor dal, or even chana dal, you can use a single lentil type. Cooking times may vary (chana dal needs a bit longer), but the result will still be wonderfully tasty and comforting.

Is the Dal Palak Recipe vegan?

The original recipe uses ghee, but you can easily make it vegan by substituting any neutral vegetable oil or vegan butter. The dal will still have loads of flavor and richness!

Can I add onion and garlic if I like?

Of course! While this Dal Palak Recipe is designed to let lentils and spinach shine, feel free to sauté some chopped onion and garlic with the ginger and green chilies if that’s your preference. They’ll add extra depth and a classic dal aroma.

How can I make this recipe spicier?

If you love a kick, increase the green chilies, add a bit more Kashmiri chili powder, or include a dried red chili in the tempering. Always adjust spice levels carefully and taste as you go!

What’s the best spinach to use for Dal Palak Recipe?

Fresh, tender spinach leaves work best—look for bright green, unwilted bunches. If the stems are soft and young, include them; if they’re tough or fibrous, just use the leaves. Baby spinach is an easy, quick alternative as well.

Final Thoughts

Whenever you’re craving something both wholesome and truly comforting, let this Dal Palak Recipe be your go-to. It’s proof that even simple, no-fuss ingredients can come together to make something magical. Grab your lentils and greens, and treat yourself (and your family) to the warm hug of a bowl of homemade dal. Happy cooking!