Dal Palak or Spinach Dal is a very simple yet delicious Indian dish made with lentils, spinach, and seasoned with few spices. Learn how to make this flavorful dal palak curry, North Indian style with this easy, step-by-step recipe with pictures.
There is never a dearth of curries in Indian homes. Be it in the form of dal | dahl, or a coconut-based, tomato-based, or a yogurt-based curry, you name it, and you will easily find something to match your needs!
This spinach dal is just one of those. The type of dish that keeps your tummy and soul satisfied. I have just two words to describe this simple spinach dahl recipe – easy & delicious! This lentil curry dal goes down well with toddlers too. I keep it minimally spiced as my kids often enjoy a bowl of rice and dal.
Today’s recipe is the North Indian style of making palak dal tadka. There is also a South Indian palak dal recipe, in Andhra Pradesh to be specific, and it is known as palakura pappu or spinach pappu. Pappu is dal in the Telugu language. That recipe uses tamarind, other than that there isn’t much variation.
When I talk about dal or lentils, it is interesting to know that lentils are not only used in savory dishes in Indian cooking, but the use of lentils is quite popular in desserts too. Sweets like moong dal halwa, puran poli (flatbread stuffed with a sweet lentil filling) or doce (Goan gram fudge) are popular and much-loved desserts.
Dal is so versatile. Either make it for an everyday meal, which in fact is so common in Indian households, or you can also make a party worthy dal dish like lasooni dal tadka, dal makhani, dal maharani, dal fry, etc to name a few.
The same goes for spinach too, or palak as it is known in Hindi. There are so many palak recipes in my repertoire that I can never ever get bored of. Aloo palak, palak rice, moong dal palak sabji, palak paratha are some of my weekly rotation meals. Recipes like palak paneer, palak poori, palak shorba are made when we want to indulge. I also love including spinach in snacks like croquettes or in sandwiches. It always goes down well with the kids.
Table of Contents
Ingredients needed for Spinach dal
For this dal and spinach curry, you will need
- Lentils: I’ve used toor/tuvar/arhar dal, a yellow lentil but you can use any kind of lentil for this recipe. Chana dal, split moong dal which are petite yellow lentils, red lentils (split masoor dal) to make palak masoor dal recipe, etc. They all work great. You can also mix and match a combination of lentils.
- Spinach/palak greens: I’ve used baby spinach in this recipe, you could use regular spinach as well.
- Aromatics: Onions, ginger, and garlic, which is a must for most Indian dishes
- Fresh tomatoes
- Other basic Indian spices like cumin seeds, dried red chillies, turmeric, and red chilli or cayenne pepper.
- Oil: I’ve kept it vegan by using oil. But feel free to use ghee instead.
This dal palak curry comes together in 3 easy steps
You can make this delicious Indian spinach and lentil curry in 3 easy steps, though you will find each and every step explained in detail in the pictorial illustrations.
- Cook the dal until it is soft and mushy.
- Cook the spinach with a tempering of cumin seeds, asafoetida, chillies, ginger, garlic, onion, tomatoes, and spices.
- Finally, combining the cooked yellow lentils with spinach. Everything is simmered for a few minutes. And lo behold you have a beautiful, comforting, and hearty dish. Enjoy it as a soup, stew or alongside some rice.
You can cook everything in one pot too, either in the pressure cooker or the Instant Pot. If I do it this way, I prefer stirring in the chopped spinach, in the end, to avoid overcooking it.
If you want to eat spinach dal as a sabji (a semi-dry veggie preparation) with a flatbread like chapathi or roti, then skip adding any water once you mix the dal with spinach. Give it a good mix and serve as is. Add water only to thin it out if you want to serve it as a stew or curry to be served with rice.
Well, this dal palak is so good, I simply enjoy it a spinach dal soup sometimes, it is so healthy, nourishing, filled with proteins and fiber.
Variations of this recipe
You can add interesting variations to this spinach dal recipe.
Pumpkin: Now, that pumpkins are in season, try adding some to make pumpkin and spinach dhal.
Other greens: You can also swap out the spinach with other greens like fenugreek, kale, collard greens, turnip greens, etc.
How to make dal palak – Step by step instructions
Step 1: Rinse and soak the dal
Rinse 1/2 cup of toor dal well under running water until the water runs clear, then soak it in sufficient water for about 30 minutes.
Step 2: Pressure cook the dal
How to cook toor dal? Transfer the drained dal to a pressure cooker. Add oil and about 1/2 teaspoon salt. (Adding oil prevents frothing and spilling from the pressure cooker). Pressure cook the dal with about 1 & 3/4 cups of water, for 2 whistles on high heat. Then lower the heat to medium and cook for another 5 minutes. Switch off the heat and set the cooker aside. Once the cooker depressurizes, open the lid and mash the dal with the back of a spoon for a smooth consistency. You may leave it as it is if you prefer it that way.
Step 3: First tempering
Heat 2 tablespoons oil or ghee in a heavy-bottomed pot, add 1 teaspoon of cumin seeds. Once it crackles add 1/2 tablespoon minced ginger, 1 tablespoon minced garlic, pinch of hing, 2 to 3 slit green chillies, and 2 to 3 dried red chillies.
Step 4: Saute onions and tomatoes
Add 1 cup chopped onions, sauté until it turns translucent.
Next, add chopped tomatoes (about 1 medium tomato), sauté until it turns mushy and you see oil oozing from the sides of the pot.
Step 5: Add spinach
Add 3 cups of chopped spinach, stir-fry until it wilts, about a minute.
Step 6: Add spices
Add 1/2 teaspoon turmeric and red chilli powder each, sauté for another 30 seconds.
Step 7: Add the cooked dal
Now, add the cooked dal, and give everything a good mix.
Step 8: Adjust the consistency of the dal
Add about 1 cup of water or as per desired consistency, bring to a boil. Check for seasonings and adjust accordingly. Simmer for another 5 minutes. Drizzle some lemon juice and mix well.
Step 9: Second tempering (optional but recommended)
Prepare the second tempering by heating 1/2 tablespoon oil or ghee in a small pan, add 1/2 teaspoon cumin seeds, when it crackles, add 2 dried Kashmiri chillies. Switch off the heat, add 1/4 teaspoon Kashmiri chilli powder. Mix well with the oil and pour it over the dal immediately. Mix it well with the dal, and serve hot with rice or any other flatbread.
Notes
- Adjust the spice levels by reducing or increasing the green chillies and red chilli powder.
- You can add more or less spinach.
- For a more garlicky dal, add some finely sliced garlic in the second tempering.
- You may also add some garam masala along with turmeric and red chilli powder if you like.
- If you do not have a pressure cooker or Instant Pot, cook the lentils in a regular pot with sufficient water, at least 2 inches above the lentils. Bring to a boil, then reduce the heat to medium-low and cook until the lentils are soft and mushy, stirring occasionally in between. You may need to add more water if it gets too thick. This will take about 30-45 minutes.
★ If you try this spinach dal recipe, I would love to hear from you! I’d appreciate it if you could rate and leave a review below in the comments. Your reviews help others know the recipe better too. Feel free to share your feedback and suggestions at [email protected] Thanks so much 🙂
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Dal Palak Recipe | Spinach Dal | Indian Lentil & Spinach Curry
Ingredients
- 1/2 cup lentils of choice, I've used toor dal
- 3 cups loosely packed chopped spinach
- 1 teaspoon cumin seeds
- 1 tablespoon minced garlic
- 1/2 tablespoon minced ginger
- 1 cup finely chopped onion
- 1 medium tomato, finely chopped
- 2 to 3 green chillies, slit lengthwise
- 2 to 3 dried red chillies, broken into half
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon red chilli powder
- Pinch of hing (asafoetida)
- Dash of lemon juice
- Salt, to taste
- 2 tbsp + 1 tsp oil/ghee
For the second tempering (optional)
- 1/2 tablespoon oil/ghee
- 1/2 teaspoon cumin seeds
- 2 dried red chillies
- 1/4 teaspoon Kashmiri red chilli powder
Instructions
- Rinse the toor dal well under running water until the water runs clear, then soak it in sufficient water for about 30 minutes.
- How to cook toor dal? Transfer the drained dal to a pressure cooker. Add oil and about 1/2 tsp salt. (Adding oil prevents frothing and spilling from the pressure cooker). Pressure cook the dal with about 1.75 cups of water, for 2 whistles on high heat. Then lower the heat to medium and cook for another 5 minutes. Switch off the heat and set the cooker aside. Once the cooker depressurizes, open the lid and mash the dal with the back of a spoon for a smooth consistency. You may leave it as it is if you prefer it that way.
- Heat oil in a heavy bottomed pot, add cumin seeds. Once it crackles add minced ginger and garlic, hing, slit green chillies, and dried red chillies.
- Add chopped onions, sauté until it turns translucent.
- Next, add chopped tomatoes, sauté until it turns mushy and you see oil oozing from the sides of the pot.
- Add chopped spinach, stir-fry until it wilts, about a minute.
- Add turmeric and red chilli powder, sauté for another 30 seconds.
- Now, add the cooked dal, and give everything a good mix.
- Add about 1 cup of water or as per desired consistency, bring to a boil. Check for seasonings and adjust accordingly. Simmer for another 5 minutes. Drizzle some lemon juice and mix well.
- Prepare the second tempering by heating oil in a small pan, add cumin seeds, when it crackles, add red chillies. Switch off the heat, add red chilli powder, mix well with the oil and pour it over the dal immediately. Mix it well with the dal, and serve hot with rice or any other flatbread.
Notes
- Adjust the spice levels by reducing or increasing the green chillies and red chilli powder.
- You can add more or less spinach.
- For a more garlicky dal, add some finely sliced garlic in the second tempering.
- You may also add some garam masala along with turmeric and red chilli powder if you like.
- If you do not have a pressure cooker or instant pot, cook the lentils in a regular pot with sufficient water, at least 2 inches above the lentils. Bring to a boil, then reduce the heat to medium-low and cook until the lentils are soft and mushy, stirring occasionally in between. You may need to add more water if it gets too thick. This will take about 30-45 minutes.
- Measuring cup used, 1 Cup = 250 ml, 1 teaspoon = 5 ml
Hi Freda! I tried out your recipe. It came out very well. Very tasty too. Thank you.
Hi Sneha! Thanks so much for sharing your feedback, glad you enjoyed it 😊
I tried out your recipe.
This recipe sounds delicious!!
I hope you give it a go, Crystal 🙂
Hi. Looks great. If I am using moong dal and using an instant pot, how long do I cook in pressure cooker? Do I use natural release after, or quick release?
Thanks Mona! 4 or 5 minutes should be enough with NPR for 10 minutes. Use a 1:3 dal:water ratio. I prefer adding spinach in the end for the IP, but you could add it before pressure cooking too.
So glad you loved it, Meena 🙂
Out of this world!
Followed your recipe to the dot.. final result was too good.. Thanks a lot for a simple yet tasty recipe
So happy to hear this, Radhika! Thanks for
sharing your feedback with us 🙂
I absolutely loved the recipe even my toddler had a few spoons of it which means a big thumbs up. Thanks for sharing.
Hi Reem, I’m so glad to know that it was well-received by your little one, I can definitely relate to that feeling. Thanks for sharing your feedback with us 🙂
Thanks for the recipe! Looks good..what is your opinion on adding onion?
Hi Dr. Sharma! I love adding onions in dal, I guess you have missed it, I’ve added it in this recipe 🙂
This is such a simple, delicious and awesome recipe.I have made it so often..Love to have it with hot phulkas as well as steamed rice.
Yes, absolutely Winnie 🙂 Thanks for stopping by!
Loved it and family too. ❤
Glad you guys enjoyed it 🙂
When I first tasted this dal at a restaurant in Bangalore, I fell in love with it. I couldn’t imagine that mixing palak to it would make it taste so good. Love your clicks and you’re tempting me to make the dal soon.
Delicious and healthy dal palak.. We make with chana dal in the Sindhi cuisine.
Dal palak looks yum yum 😋. I too prepare the same way. Beautiful clicks.
That’s great! Thanks, Pavani:)
Dal palak is such a nutritious dense and easy to make dal variety. I also make dal palak in the exact method. So, I can surely tell how wonderful the recipe is and how delicious it would taste with a bowl of steamed rice and ghee. Yummm, I’m so tempted looking at the recipe and pictures.
So true! Thanks for stopping by 🙂
Dal palak is such a soul satisfying dish, I can mop up with a bowl full of steam rice. Love the clicks here Freda !!!
So true! Thanks, Sasmita 🙂
Such a comfort food, I often make this at home. Your dish looks awesome.
Thanks, Jayashree 🙂
Dal palak is a staple food of.us Sindhi’s. It’s a weekly affair at my place. Though we make it with China dal, yours made with your dal looks absolutely perfect.
Nice share.
Thanks, Lata 🙂
I am also very fond of Dal Palak. Looking at that yummy bowl my heart is desirous to dig into it with piping hot phulkas.
Thanks, Jolly 🙂
Beautiful dish as always dear!!! Love it! It is so wonderful you give all tips and tricks to make even a novice at cooking, good at making even simple dishes! So beautifully and well explained dish! By the way, this is my all-time favorite dal; with rice or rotis!
Thank you so much for your kind words 🙂 <3
Dal palak is one of my most favourite recipe. You clicks have made is super tempting. Have to make it soon.
Thanks, Preethi 🙂
I cook dal palak very often and it is one of the comfort foods for me especially during winters. Your pictures as always are magical..the humble dal looks super gorgeous and oh so appealing !
Thanks, Poonam 🙂
My mom used to make this dal with spinach to feed us greens in our childhood we used to make faces but as we grew up developed a liking towards such healthy and soulful dishes, your dal palak with the tadka on top looks so lipsmacking good.
Thanks, Soma:)
Yummy.. this is my favourite among palak dishes.
Same here! Love it too 🙂
Such simple and soul satisfying dal and rice is all I need right now. This is such a perfect dish for this weather. Lovely share….
Droolicious pictures. Palak dal is comfort food for me & your pictures are making me want to dive into that fulfilling bowl of yumminess. A wonderful dish executed brilliantly.
Thanks, Piyali 🙂
I love dal palak! One of my favorite comfort foods with the added benefits of spinach! And that tadka with the little red chilies looks absolutely delicious.
Thanks for sharing!