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–+ servings
Palak Dal in a bowl with tadka ingredients on top and around

Palak Dal

Safira
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. 
5 from 3 votes
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Dinner
Cuisine Indian
Servings 4
Calories 165 kcal

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.

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).

Nutrition

Calories: 165kcalCarbohydrates: 8gProtein: 2gFat: 14gSaturated Fat: 1gSodium: 990mgPotassium: 368mgFiber: 3gSugar: 2gVitamin A: 4689IUVitamin C: 20mgCalcium: 68mgIron: 2mg
Keyword Bharuchi Dal Chawal, Dal, Moong Dal, Mung Dal, Palak Dal, Spinach Dal
Tried this recipe?Let us know how it was!