Go Back
–+ servings
Dal Palak

Delicious Dal Palak: A Soul-Warming Vegan Comfort Dish

Delicious Dal Palak is a comforting vegan dish that combines rich lentils with vibrant spinach, delivering nourishing goodness in every bite.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dinner
Cuisine: Indian
Calories: 240
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Main Ingredients
  • ¾ cup Chana dal Can be substituted with moong dal or toor dal.
  • ¾ cup Masoor dal Can be replaced with an equal amount of moong dal.
  • ½ lb Spinach Fresh baby spinach preferred, can use 5 oz. of frozen.
  • 1 medium Yellow onion Caramelize to enhance sweetness.
  • 7 cloves Garlic Finely grated.
  • 1 large Tomato Chopped.
  • 1½ teaspoons Ginger Grated.
Spices
  • 2 teaspoons Cumin seeds Must be toasted.
  • 4 Dried red chilies Adjust based on spice preference.
  • 1 teaspoon Chili powder Kashmiri chili powder can be used for a milder flavor.
  • 1 teaspoon Turmeric
  • 2 teaspoons Ground coriander
  • 1 teaspoon Garam masala
  • 1 teaspoon Kasuri methi Optional, for aromatic complexity.
  • 1 teaspoon Salt Adjust to taste.
Cooking Base
  • 4 tablespoons Olive oil or avocado oil Can also use ghee.
  • 4 cups Water
Finishing Touches
  • 2 teaspoons Lemon juice Add just before serving.
  • 2 tablespoons Chopped cilantro For garnishing.
  • 1 tablespoon Ghee Optional for richness.

Equipment

  • Medium pot

Method
 

Step‑by‑Step Instructions for Dal Palak
  1. Rinse ¾ cup of chana dal under cold running water until clear. Soak in water for 30 minutes.
  2. Wash and rinse ½ pound of fresh baby spinach. Chop roughly.
  3. Heat 4 tablespoons of oil, sauté 1 medium onion for 20–25 minutes until golden brown. Set aside.
  4. In the same pot, add cumin seeds and let splutter. Add garlic and red chilies, fry until garlic is light golden. Return caramelized onions to pot and add chili powder.
  5. Add chopped tomato, cook until softened, then mix in ginger, coriander, turmeric, garam masala, and kasuri methi. Stir for 1–2 minutes.
  6. Stir in soaked chana dal and 4 cups of water. Bring to a boil, then simmer for 30 minutes.
  7. Incorporate chopped spinach and half of the caramelized onions, simmer for 5–10 minutes.
  8. Remove from heat, add lemon juice and salt to taste. Garnish with remaining onions and cilantro.

Nutrition

Serving: 1cupCalories: 240kcalCarbohydrates: 35gProtein: 10gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gSodium: 400mgPotassium: 500mgFiber: 12gSugar: 3gVitamin A: 2500IUVitamin C: 30mgCalcium: 100mgIron: 3mg

Notes

Always rinse lentils until water runs clear and caramelize onions at low to medium heat. Adjust thickness of dal with water if needed. Leftovers can be stored for 4-5 days in the fridge.

Tried this recipe?

Let us know how it was!