Indian Spinach Lentil Dal

This comforting Dal Palak recipe combines protein-rich lentils with iron-packed spinach for a nutritious Indian meal that's both hearty and healing. The aromatic spices create layers of flavor while the greens add vibrant color and a nutritional boost to this classic dish.

I first made this dal when looking for ways to incorporate more greens into our family meals. Now it's requested at least twice a month, especially during cold weather when we crave something warming and nourishing.

Ingredients

• Chana dal and masoor dal: The combination creates perfect texture with chana providing substance while masoor breaks down to create creaminess
• Fresh spinach: Adds vibrant color, earthy flavor, and nutritional value choose bright unwilted leaves for best results
• Onions: Create the aromatic base of the dish, look for firm onions without soft spots
• Cumin seeds: Essential for authentic flavor, toast until aromatic to release their warm nutty notes
• Fresh garlic and ginger: These aromatic powerhouses provide the distinctive Indian flavor profile, use freshly grated for the most potent taste
• Dried red chilies: Adds gentle heat without overwhelming the dish, look for bright red ones which indicate freshness
• Tomatoes: Provides acidity and natural sweetness, choose ripe tomatoes for best flavor
• Spice blend (Turmeric, coriander, garam masala): Creates the signature warm, complex flavor profile
• Kasuri methi: Optional but adds unique aromatic quality that elevates the dish to restaurant quality
• Lemon juice: Brightens the final dish and balances the earthiness of lentils and spices

Step-by-Step Instructions

Prepare the lentils:

Thoroughly rinse both lentils until water runs clear to remove any dust or debris. For chana dal specifically, add a pinch of baking soda while soaking, which helps soften these firmer lentils. Drain well before cooking. If using yellow lentils instead of red lentils, soak them for an hour to ensure even cooking.

Prepare the spinach:

Clean spinach thoroughly under cold water to remove any grit. Pat leaves completely dry using kitchen towels. Stack several leaves together, roll them tightly like a cigar, and slice into thin ribbons. This chiffonade technique ensures the spinach cooks evenly and integrates beautifully with the dal.

Create flavor base:

Heat oil in a medium pot until it shimmers. Add sliced onions and cook slowly over medium heat for a full 20-25 minutes until they turn a rich golden brown. This extended caramelization creates incredible depth of flavor as the natural sugars in the onions develop. Drain the onions from the oil carefully and set aside.

Bloom the spices:

Test the oil temperature by hovering your palm about three inches above it feeling for moderate heat. Add cumin seeds and wait for the distinctive popping sound that indicates they're releasing their essential oils. Immediately add grated garlic and dried chilies, cooking just until the garlic turns light golden. Be careful not to burn it, which would create bitterness. Return the caramelized onions to the pot, stir in chili powder, and immediately remove from heat to prevent the spices from scorching.

Build the sauce:

Reserve half the onion mixture for final garnish. Return pot to heat and add chopped tomatoes, cooking until they break down completely and oil begins to separate around the edges. Add ginger, green chilies, and all ground spices, stirring constantly to toast the spices without burning them. This brief toasting amplifies their flavors significantly.

Cook the lentils:

Add drained lentils and water, bring to a vigorous boil then reduce to a simmer. Cover and cook for about 30 minutes, stirring occasionally to prevent sticking. Add salt only after lentils have softened, as adding it earlier can toughen them. Continue cooking until lentils break down to create a thick creamy consistency. Remember that dal will thicken substantially after cooking so aim for a slightly thinner consistency than desired.

Incorporate spinach:

Fold shredded spinach into the hot dal along with half the reserved onion mixture and fresh cilantro. Simmer briefly just until spinach wilts but still maintains its bright green color about 5-10 minutes. Finish with fresh lemon juice, which brightens all the flavors and adjusts seasonings to your preference.

Garnish and serve:

Transfer to a serving bowl and top with remaining onion mixture, fresh cilantro and a drizzle of ghee if desired. The layering of the same flavors at different stages creates remarkable complexity in the final dish.

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The kasuri methi dried fenugreek leaves is my secret ingredient in this recipe. Though optional, it adds an authentic restaurant quality flavor that's difficult to describe but immediately recognizable if you've enjoyed Indian cuisine. My grandmother would crush the leaves between her palms over the pot releasing their distinctive aroma that would fill the kitchen signaling dinner was almost ready.

Perfect Dal Texture

Achieving the ideal dal consistency requires understanding lentil behavior. Different lentils break down at different rates which is why this recipe uses a combination. The red masoor dal will dissolve completely creating a creamy base while the chana dal maintains some structure for textural interest. Cook until the consistency looks slightly thinner than you want as the dal will continue thickening as it cools. If it becomes too thick after sitting simply add a splash of water when reheating.

Spinach Options

While fresh spinach provides the best color and texture in this recipe, frozen spinach works wonderfully in a pinch. Use about 8 ounces of frozen spinach, thawed and thoroughly squeezed to remove excess moisture. Baby spinach offers a milder flavor while mature spinach provides more robust earthiness. You can also experiment with other greens like mustard greens or kale but may need to adjust cooking times as these heartier greens require longer cooking to tenderize.

Serving Suggestions

Dal Palak pairs beautifully with various Indian breads or rice. Serve it with fluffy basmati rice, jeera rice, naan, or roti for an authentic experience. For a complete meal, add a side of quick cucumber raita which provides cooling contrast to the warm spices. A squeeze of lemon and chopped cilantro just before serving brightens the flavors considerably. This dish also makes a wonderful part of a larger Indian feast alongside vegetable curries, samosas, or tandoori dishes.

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This Dal Palak is a warming, nutritious dish that's perfect for cozy family dinners or an impressive addition to an Indian feast.

Frequently Asked Questions

→ Can I use frozen spinach instead of fresh?

Yes, frozen spinach works well in this recipe. Thaw it completely, squeeze out excess moisture, and add it to the dal as directed for fresh spinach. You may need to adjust the cooking time slightly as frozen spinach is already blanched.

→ What if I don't have all three types of dal?

You can make this dish with just one type of lentil if needed. Masoor dal (red lentils) cook fastest and create a smoother texture, while chana dal maintains more structure. If using only yellow lentils like toor or moong dal, consider soaking them for an hour before cooking.

→ How can I adjust the spice level?

To reduce heat, use fewer dried red chilies, remove seeds from green chilies, or omit them entirely. Kashmiri chili powder provides color with less heat than regular chili powder. For extra spice, increase the green chilies or add a pinch of cayenne pepper.

→ Is kasuri methi (dried fenugreek) essential?

While kasuri methi adds a distinctive aromatic quality to the dal, it's marked as optional for a reason. The dish will still be delicious without it. There's no direct substitute, but a small amount of fresh dill can provide a different but complementary flavor profile.

→ How do I store leftover Dal Palak?

Leftover Dal Palak can be refrigerated in an airtight container for up to 3-4 days. It actually improves in flavor the next day as the spices meld together. When reheating, add a splash of water as the dal tends to thicken considerably when cooled.

→ Can I make this dish vegan?

This dish is already vegan if you omit the optional ghee garnish at the end. Use olive oil or avocado oil throughout the recipe, and consider a drizzle of coconut oil as a finishing touch instead of ghee for richness.