Palak Dal or Lentils with Spinach is a popular Indian recipe made with either Split Pigeon Pea Lentils (Toor) or Red Split Lentils or a combination of both.
Palak Dal
Dal Palak, Palak Dal or Spinach Dal is a very simple dish that is flavourful, aromatic, warming, healthy and nutritious. Some people make it without Garlic and Chillies. Some add other greens and vegetables. This recipe is highly adaptable and you can adjust it to include other veg and take away ingredients according to your preference.
Ingredients in Palak Dal
Dal – In this recipe I used Split Red Lentils. I also use Split Yellow Lentils to make it or a combination of both.
Spinach - I use fresh chopped spinach for this recipe. It can be left whole. You can also use frozen or tinned Spinach.
Onion - 1 chopped onion is perfect. You can use red or white. If you don't want to use onions, use Asafoetida instead.
Oil or Ghee - Use Oil if Vegan.
Dry Red Chillies - Crack open slightly to get the most of them.
Garlic - Again if you prefer not to use Garlic, use Asafoetida which gives the flavour of Onion/Garlic without using them.
Ginger - You can leave Ginger out of this recipe but I amp this up during colder seasons and it is FREEEEEZING out there atm.
Turmeric - Adds flavour, colour and is a super food!
Salt
Tadka (Tempering) Ingredients
- Ghee/Oil
- Cumin Seeds
- Curry Leaves
- Dry Red Chillies
- Garlic
How to make Palak Dal
Wash the Dal in a few changes of water then soak for 30 minutes. You can skip the soaking in this recipe.
Heat oil/ghee and add Chillies.
Add Onions, garlic, ginger and green chillies.
Cook for 7 - 10 minutes before adding the lentil, salt, turmeric and water.
Lower heat and simmer for 30 minutes.
Stir in the Spinach.
Make Tadka by heating oil/ghee and adding the cumin seeds, followed by red chillies, curry leaves and garlic. Cook very quickly and pour over the Dal.
Variations
Dal – You can use most Dals in this recipe but I would not recommend Green Mung Dal like I use in this recipe or Dal that won't break down like Chana Dal that is used in this recipe.
Spinach – You can use Kale and a variety of other Greens in this recipe.
Veg – You can also add vegetables of your choice to this recipe including any root veg or even a cup full of frozen mixed veg.
Tempering – This make the Dal flavourful. Without it, Dal can be bland. You can remove flavours or add as you like here. Cumin Seeds, Curry Leaves and Garlic are the main flavours and add so much depth.
How long does it keep?
Palak Dal lasts up to 3 days when stored in an airtight container in the fridge. I would not recommend eating it beyond that.
When reheating, add in a little water. I prefer to reheat on the stove.
You can freeze the Palak Dal for up to 2 months in an air tight container.
You can also freeze just the Dal (boiled Dal) for up to 2 months. Many people do this to save time for more time consuming Dal recipes.
To reheat, simply thaw in the fridge overnight or take it out of the freezer on the morning that you intend to use it.
How to serve Palak Dal
I love Palak dal with Jeera Rice, Papad (Papadums), Achaar (Pickles - I love Mango or Lime) and Kacumbur (Cucumber, Tomato and Onion Salad) or Raita (Yoghurt and Cucumber or Yoghurt and Red Onion).
Other Dal Recipes:
**if you make this recipe, please rate/comment below. we love to hear from you and seeing your creations makes our day – safira
Palak Dal
Palak Dal or Lentils with Spinach is a popular Indian recipe made with either Split Pigeon Pea Lentils(Toor) or Red Split Lentilsor a combination of both.
Ingredients
Dal
- 2 tbsp Ghee or Oil
- 4 Dry Red Chillies cracked open
- 1 Onion sliced finely
- 1 ½ inch Ginger crushed or finely grated
- 5 Garlic Cloves crushed or chopped finely
- 2 Green Chillies Pierced
- 500 g Red Lentils Split
- 1 ½ tsp Salt
- 1 tsp Turmeric Ground
- 1.25 l Water
- 200 g Spinach Washed and drained
Tempering
- 2 tbsp Ghee or OIl
- 1 tsp Cumin Seeds
- 10 Fresh Curry Leaves
- 3 Dry Red Chillies Slightly cracked open
- 1 clove Garlic Sliced finely
Instructions
-
Wash the Dal in a few changes of water then soak for 30 minutes. This isn't necessary so skip if in a rush.
-
Heat oil/ghee and add Chillies.
-
Add Onions, garlic, ginger and green chillies. Cook for 7 - 10 minutes before adding the lentil, salt, turmeric and water.
-
Lower heat and simmer covered for 30 minutes. You will need to check this occassionally as it may stick to the bottom of the pot. Add a spalsh of water if this is the case.
-
Stir in the Spinach and allow to wilt.
-
Make Tadka by heating oil/ghee over medium low heat and adding the cumin seeds, followed by red chillies, curry leaves and garlic. Cook very quickly until the garlic takes on a little colour and pour over the Dal.
Recipe Notes
Variations
Dal – You can use most Dals in this recipe but I would not recommend Green Mung Dal like I use in this recipe or Dal that won't break down like Chana Dal that is used in this recipe.
Spinach – You can use Kale and a variety of other Greens in this recipe.
Veg – You can also add vegetables of your choice to this recipe including any root veg or even a cup full of frozen mixed veg.
Tempering – This make the Dal flavourful. Without it, Dal can be bland. You can remove flavours or add as you like here. Cumin Seeds, Curry Leaves and Garlic are the main flavours and add so much depth.
How long does it keep?
Palak Dal lasts up to 3 days when stored in an airtight container in the fridge. I would not recommend eating it beyond that.
When reheating, add in a little water. I prefer to reheat on the stove.
You can freeze the Palak Dal for up to 2 months in an air tight container.
You can also freeze just the Dal (boiled Dal) for up to 2 months. Many people do this to save time for more time consuming Dal recipes.
To reheat, simply thaw in the fridge overnight or take it out of the freezer on the morning that you intend to use it.
How to serve Palak Dal
I love Palak dal with Jeera Rice, Papad (Papadums), Achaar (Pickles - I love Mango or Lime) and Kacumbur (Cucumber, Tomato and Onion Salad) or Raita (Yoghurt and Cucumber or Yoghurt and Red Onion).
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