Dal palak was the first dish my mother trusted me to cook alone, standing at the stove while she peeled garlic beside me. Red lentils and spinach seem humble, but once mustard oil hits hot panch phoron and that smoky tadka lands on simmering dal, the kitchen tells a different story entirely.
The Basics:
- Dal palak is a popular and nutritious Indian dish that combines lentils and spinach in the right proportion and simmered to perfection.
- This flavorful dish made with a few aromatic spices is enjoyed across several regions of India, both by vegetarians as well as non-vegetarians.
- I pair it with rice but it can also be paired with a variety of Indian bread, such as roti, paratha, or naan.
- It takes me about thirty five minutes to cook this dish.
- Dal Palak tastes savory and earthy. I also like the mildly spicy taste but the richness may vary according to the type of lentils used to make the dish.
- The alternatives to this dish include dal fry or dal makhani. I also recommend trying palak paneer or chana palak as close alternatives.
The Ingredients:
- Red lentils – 200 gms (soaked and cleaned)
- Spinach – 2 bundles, finely chopped and cleaned (400 grams)
- Dry chili – 3 pieces
- Panch phoron – 1 tsp Indian five spices cumin, fenugreek, brown mustard seeds, fennel and nigella seeds
- Bay leaves – 2 pieces
- Garlic – chopped 1.5 tsp
- Green chilies – 3 to 4 slitted
- Turmeric 1 tsp
- Mustard oil 2 tsp
- Tomato chopped – 2 tsp
- Onion chopped – 2 tsp
- Coriander leaves for garnish 1 tsp
- Salt as per taste
How to Make Dal Palak (Step by Step Images)?
1. Turn the gas on, heat a pan and add some water, bring it to boil and add the lentil. Cover it with a lid, let the lentil boil.
2. You will see white foams, please discard it with a spatula.
(Pro Tip: Do not skip this because leftover foam makes the dal taste bitter.)
3. Turn the flame high and boil the lentil till 10 mins.
4. Smash the lentil with a smasher and add a little water. Add two cup water and turn the flame high.
5. Add the spinach into it. Add turmeric and salt to taste. Cover it with a lid and let the spinach boil for 5 mins.
6. Now let us prepare the tadka in a separate small pan. Add some oil in a separate pan, 1 tsp Indian five spices cumin, fenugreek, brown mustard seeds, fennel and nigella seeds, bay leaf and fired chilies.
(Pro Tip: Let the mustard oil smoke slightly before adding panch phoron since raw mustard oil leaves a sharp, unpleasant smell.)
7. Add the onion and green chilies. Fry till it is brown and add the chopped garlic. Stir it for 2 mins.
8. Add the chopped tomatoes and add a pinch of salt. Fry till it is cooked and turn off the flame.
9. Pour the tadka over the lentil and spinach. Mix it all and boil it.
(Pro Tip: Pour the tadka in while it is still sizzling as that crackle carries half the flavor.)
10. After 2 mins Dal palak is ready and add coriander leaves finally. Serve it with steamed rice, jeera rice, roti, naan, or paratha.
Be Creative
- I swap spinach for mustard greens in winter.
- I sometimes stir in a spoon of coconut milk for creaminess.
- Sometimes, I add soaked chana dal alongside lentils for extra texture bite.
- I even add in a few fenugreek leaves sometimes toward the end for a slightly bitter and earthy edge.
- I replace mustard oil with ghee for guests who find its pungency too sharp at first.
Dal Palak Recipe Common Mistakes & Solutions
Q: The lentils have stuck to the bottom and have a slightly burnt smell. What should I do?
A: I suggest that you lower the flame and continue stirring.
Q: Why does the spinach does not look bright green?
A: I would say you have overcooked it a bit. Next time, simmer for 3 minutes instead of 5.
Q: The panch phoron has turned dark and has turned slightly bitter. What went wrong here?
A: According to me, you must have heated the oil on a high flame. Keep the flame at medium to make sure that your spices are toasted and not burnt.
Q: While I added the tadka, it didn’t mix well. Why is this happening?
A: This usually happens when you have a thick dal. To prevent this, add 2 tablespoons of hot water in step 9.
Recipe Card
Dal Palak (Lentils Spinach)
Ingredients
- Red lentils – 200 gms soaked and cleaned
- Spinach – 2 bundles finely chopped and cleaned (400 grams)
- Dry chili – 3 pieces
- Panch phoron – 1 tsp Indian five spices cumin fenugreek, brown mustard seeds, fennel and nigella seeds
- Bay leaves – 2 pieces
- Garlic – chopped 1.5 tsp
- Green chilies – 3 to 4 slitted
- Turmeric 1 tsp
- Mustard oil 2 tsp
- Tomato chopped – 2 tsp
- Onion chopped – 2 tsp
- Coriander leaves for garnish 1 tsp
- Salt as per taste
Instructions
- Turn the gas on, heat a pan and add some water, bring it to boil and add the lentil. Cover it with a lid, let the lentil boil.
- You will see white foams, please discard it with a spatula. (Pro Tip: Do not skip this because leftover foam makes the dal taste bitter.)
- Turn the flame high and boil the lentil till 10 mins.
- Smash the lentil with a smasher and add a little water. Add two cup water and turn the flame high.
- Add the spinach into it. Add turmeric and salt to taste. Cover it with a lid and let the spinach boil for 5 mins.
- Now let us prepare the tadka in a separate small pan. Add some oil in a separate pan, 1 tsp Indian five spices cumin, fenugreek, brown mustard seeds, fennel and nigella seeds, bay leaf and fried chilies. (Pro Tip: Let the mustard oil smoke slightly before adding panch phoron since raw mustard oil leaves a sharp, unpleasant smell.)
- Add the onion and green chilies. Fry till it is brown and add the chopped garlic. Stir it for 2 mins.
- Add the chopped tomatoes and add a pinch of salt. Fry till it is cooked and turn off the flame.
- Pour the tadka over the lentil and spinach. Mix it all and boil it. (Pro Tip: Pour the tadka in while it is still sizzling as that crackle carries half the flavor.)
- After 2 mins Dal palak is ready and add coriander leaves finally. Serve it with steamed rice, jeera rice, roti, naan, or paratha.
