Name: Dal Palak (Lentil and Spinach Curry)
Prep time: 10 min
Total time: 50 min
Ingredients: 2 tablespoons oil or ghee; 1 teaspoon cumin seeds; 1 teaspoon mustard seeds ((yellow is more mild, brown is spicy)); 1 large yellow onion (, finely chopped); 4-5 cloves garlic (, minced); 1 tablespoon finely minced ginger; 1-2 green chilies (, seeds and membranes removed (omit for a mild curry)); 1 teaspoon garam masala; homemade garam masala recipe; 1/2 teaspoon ground coriander; 1/2 teaspoon turmeric; 1/4 teaspoon Kashmiri chili powder (, optional for heat (can substitute cayenne)); 1/4 teaspoon asafoetida; 1 teaspoon salt; 1 cup yellow split peas (pigeon peas), yellow lentils, or red lentils; 3 1/2 cups water or vegetable broth (, divided); 3-4 cups roughly chopped spinach or whole baby spinach (, rinsed and drained ); squeeze of lemon juice

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This Dal Palak recipe represents so much of what I love about Indian cuisine. The fusion of flavors is a feast for the palate and this dish is as nutritious as it is flavorful. Creamy lentils or yellow split peas combine with spinach to create a wholesome and filling meal that you can enjoy on its own as a main dish with some naan or a green salad, or serve it as a side dish alongside a larger meal.

This is one of my favorite vegetarian dishes along with Masoor Dal and Chana Masala. It is so flavorful and satisfying that even devout carnivores won’t miss the meat!

What is Dal Palak?

Dal Palak is a very traditional Indian dish that pairs lentils and spinach, a combination that has been a staple dish for centuries, some researchers dating it as far back as 800 BC. This wholesome dish not only satisfies the taste buds but also provides a powerhouse of nutrients, making it a popular choice for both vegetarians and non-vegetarians alike. The primary ingredients are dal, which translates as “split” and refers to a number of split pulses included lentils and split peas, and secondly palak, or spinach. These are cooked with a medley of spices, typically cumin seeds, mustard seeds, turmeric, garam masala, and other flavor-enhancing ingredients like garlic, ginger, and chilies.

Dal Palak is a dish with a long history, great cultural significance, and one that is cherished among Indian households, every family having their own cherished version that is passed down through generations. My family loves this dish and I hope you enjoy it as much as we do!

What to Serve with Dal Palak

Dal Palak is a versatile dish that’s fit for the most upscale Indian dinner parties as well as the most casual family get-togethers. It is served as either a main dish or as a side dish. Here are things you can serve with dal palak:

Fresh Naan, chapati or roti with Mango Chutney
Dosa – enjoy your dal palak rolled up in a dosa, the popular South Indian pancake.
A side of steamed basmati rice
A green salad
Cucumber Raita

And for dessert you can never go wrong with a refreshing Mango Lassi or some Fruit Chaat!

Which Legumes Should I Use?

Yellow lentils and yellow split peas are the two most popular choices but red lentils can also be used.

Moong dal (yellow lentils): These are actually split mung beans but they’re typically called yellow lentils.
Tuvar dal (split pigeon peas): These hold their shape better and are what I’m using here.
Masoor dal (red lentils): Used also to make Masoor Dal, a traditional Indian lentil soup, these cook quickly, tend to break apart into a mushier consistency, and turn yellow when cooked.

Can Dal Palak Be Made In Advance?

Yes, it can. Dal palak will keep in a sealed container in the refrigerator for up to 3 days. It will get thicker as it sits and you can thin it out by adding a little bit of water or vegetable broth.

Dal Palak Recipe

Let’s get started!

Add the oil or ghee to a pot over medium-high heat. Add the cumin and mustard seeds and cook until they start to pop (careful not to scorch or they will become bitter). Add the onions and cook for 5-6 minutes until soft and translucent. Add the ginger, garlic, and chilies and cook for another 2 minutes.

Add the garam masala, coriander, turmeric, chili powder, and asafoetida and cook for another minute.

Add split peas/lentils and stir to coat. Add the salt and the water or broth, reserving 1/2 cup to add towards the end if more liquid is needed. Cover and simmer for 35-50 minutes (20-25 minutes for lentils) or until the split peas or lentils are tender. If you prefer a smoother, creamier consistency cook longer until the peas have broken down.

Add the spinach, stir to combine, and simmer another minute or two, until wilted. Stir in the lemon juice and add salt to taste.

Ladle into bowls and serve hot.

Enjoy!

For more traditional Indian dishes be sure to try our: