Dal Palak (Spinach Dal) is a very simple yet delicious Indian dal recipe made with yellow lentils and fresh spinach. This comforting dal palak curry is a quick and flavorsome recipe that the whole family will devour.
If you are on the lookout for quick, easy, tasty, and light weekday meal recipes, then this dal palak recipe won’t disappoint.
Dal palak is one of the many variations of Indian dal recipes. It is the type of dish that keeps your tummy and soul satisfied.
The dal or lentil used here is toor dal also known as pigeon pea lentils and spinach is known as palak in Hindi. Hence it is also called spinach dal!
This spinach dal goes down well with toddlers too. I keep it minimally spiced as my kids often enjoy a bowl of rice and dal. It is one of their favorite meals.
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.
Table of Contents
Why you will love this recipe?
You will love this Punjabi palak dal tadka as it;
- Is wholesome and delicious
- Is one of the easiest ways to include greens in your diet
- Makes for a pretty inexpensive meal
- Is kid-friendly
- Comes together quickly making it perfect for lunch on busy weekdays
- Can also be enjoyed as a light soup for dinner
- Can be adapted to make it vegan
- Is nut-free and soy-free
Ingredients needed for dal palak recipe
For this dal and spinach curry, you will need;
- Lentils: I’ve used toor dal also known as tuvar dal or arhar dal, a yellow lentil (pigeon pea lentil) but you can use any kind of lentil for this recipe.
- Spinach/palak greens: I’ve used regular spinach in this recipe, but you could use baby spinach as well. Add them as such without chopping if you like to reduce some prep time.
- Aromatics: Finely chopped onions, freshly minced ginger, and garlic. I highly recommend using fresh ginger and garlic here since this recipe is so minimally spiced and hence using fresh ingredients will make a remarkable difference.
- Fresh tomatoes: I like to add tomatoes to this dal but feel free to skip it if you like.
- Seasonings: I’ve seasoned this spinach dal with basic Indian spices like cumin seeds, hing, turmeric, red chili or cayenne pepper, fresh green chilies, and dried red chilies. This dal is light on the spices so as not to overpower the flavor of the lentils and the spinach.
- Cooking fat: I’ve used a combination of oil and ghee to make this dal. But you can use just oil too. (Ghee is not pictured below).
- Lemon juice: The acidity of the lemon juice adds a bright flavor to the dal.
How to make dal palak – Step-by-step instructions
Stove top pressure cooker method
Step 1: Soak and pressure cook 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 20 to 30 minutes. (Photos 1 to 4)
How to cook toor dal? Transfer the drained dal to a pressure cooker. Add 1 & 1/2 cups of water, 1/2 teaspoon salt, 1 teaspoon oil, and 1/4 teaspoon turmeric. (Adding oil prevents frothing and spilling from the pressure cooker). Mix well. (Photos 5 to 10)
Pressure cook the dal for 3 whistles on high heat. Then lower the heat and simmer for another 5 minutes. Switch off the heat and set the cooker aside. (Photos 11 and 12)
Once the cooker depressurizes, open the lid and mash the dal with a wired whisk or spoon for a smooth consistency. You may leave it as it is if you prefer it that way. (Photos 13 and 14)
Step 2: First tempering
Heat 2 tablespoons oil in a heavy-bottomed pot, and add 1 teaspoon of cumin seeds. Once it crackles add a pinch of hing, 1 tablespoon minced garlic, 1/2 tablespoon minced ginger, 2 to 3 slit green chilies, and 1 to 2 dried red chilies. (Photos 15 to 20)
Stir-fry, until fragrant. (Photo 21)
Add 1 cup finely chopped onions, and sauté until it turns a light golden brown. (Photos 22 and 23)
Add 1/4 teaspoon turmeric and 1/2 teaspoon red chili powder or cayenne pepper, and sauté for another 30 seconds. (Photos 24 to 26)
Next, add finely chopped tomatoes (about 1 medium tomato) along with 1/2 teaspoon salt and sauté until it turns mushy and you see oil oozing from the sides. (Photos 27 to 30)
Add 3 cups of chopped spinach, and stir-fry until it wilts, about 1 to 2 minutes. (Photos 31 and 32)
Step 3: Add the cooked dal
Now, add the cooked dal, and give everything a good mix. (Photos 33 and 34)
Add about 1/2 to 3/4 cup of water (I rinsed the cooker with the water and added to the kadai) or as per your desired consistency, bring to a boil. Check for seasonings and adjust accordingly. Simmer for another 5 minutes. (Photos 35 and 36)
Drizzle some lemon juice and mix well. (Photos 37 and 38)
Step 4: Second tempering (optional but recommended)
Prepare the second tempering by heating 1 tablespoon ghee in a small pan, add 1/2 teaspoon cumin seeds, and when it crackles, add 1 dried chili. (Photos 39 to 41)
Fry for a few seconds until the chili changes color. (Photo 42)
Switch off the heat, and add 1/4 teaspoon Kashmiri chili powder. Mix well and pour it over the dal immediately. Mix it well with the dal, and serve hot with rice or any other flatbread. (Photos 43 and 44)
Instant Pot Method
Follow the same process above for rinsing and soaking the yellow lentils. If you skip soaking, refer to the pressure cooking time mentioned below.
Step 1: Saute aromatics, spices, and tomatoes
Press the ‘SAUTE’ button, and set it to ‘NORMAL’. Once it displays, ‘HOT’, add 2 tablespoons of oil. Let the oil heat up a bit, then add cumin seeds, add 1 teaspoon of cumin seeds. (Photos 45 and 46)
Once it crackles, add a pinch of hing, 1/2 tablespoon minced ginger, 1 tablespoon minced garlic, 2 to 3 slit green chilies, and 1 to 2 dried red chilies. (Photos 47 and 48)
Cook, stirring, until fragrant. (Photo 49)
Add 1 cup chopped onions, and saute until it turns a light golden brown. (Photos 50 and 51)
Add 1/2 teaspoon of turmeric and 1/2 teaspoon of red chili powder or cayenne pepper, and sauté for another 30 seconds. (Photos 52 to 54)
Add 1/2 cup chopped tomatoes and 1 teaspoon salt, and sauté until it turns mushy. (Photos 55 to 57)
Step 2: Add dal, water, and pressure cook
Add the drained yellow lentils, and mix well with the onion-tomato masala. Add 1 & 1/2 cups of water and mix well. (Photos 58 to 60)
Press ‘CANCEL’ to switch off the “SAUTE’ mode. Close the lid of the Instant Pot. Set the valve to ‘SEALING’.
Pressure cook on ‘HIGH’ for 5 minutes. It will take some time for the pressure to build up (about 10 minutes), after which the timer will begin. (Photo 61)
For unsoaked toor dal, pressure cook on ‘HIGH’ for 8 to 10 minutes.
Step 3: Natural pressure release followed by adding the rest of the ingredients
Once the cooking cycle is complete, let the pot depressurize naturally. It took me about 14 minutes. You could let it depressurize for at least 10 minutes. (Photo 62)
Once the silver pin drops, turn the knob to ‘VENTING’ and open the lid away from you.
Whisk the dal using a wired whisk or a spatula until it is smooth. (Photos 63 and 64)
Turn on the ‘SAUTE’ mode, add about 1/2 cup of water or as per desired consistency, mix well and cook for another 2 to 3 minutes, stirring occasionally. (Photos 65 and 66)
Add 3 cups chopped spinach and cook until the leaves wilt. Check for seasonings and adjust accordingly. (Photos 67 and 68)
Switch off the IP. Add a dash of lemon juice and mix well. (Photos 69 and 70)
Prepare the second tempering as shown above and pour it over the dal if desired.
Serving suggestions
This comforting and hearty spinach dal is best paired with plain steamed rice, brown rice, or jeera rice. It pairs well with quinoa too.
You can also serve it with a flatbread like roti, paratha, phulka, or chapati.
Serve it as a part of thali along with some sabzi like aloo methi, aloo bhindi, aloo gobhi, etc., rice, flatbread, yogurt or raita, pickle, and papad!
You may also enjoy it as a lentil soup or stew for a light meal.
Storage instructions
- Refrigerate: Store leftover spinach in an airtight container in the fridge for up to 2 to 3 days.
- Freeze: You may also freeze spinach dal in freezer-safe bags or containers for up to 3 months.
- Reheat: Thaw in the refrigerator overnight, and reheat in the microwave or over the stovetop. Add a splash of water since dal thickens considerably as it sits.
Tips to make the best dal palak
- Lentils: Make sure your lentils are fresh. Older lentils take longer to cook. If they are not cooked within the time specified in the recipe, add some more water and pressure cook until cooked through.
- Spinach: Avoid using the thick, fibrous, and stringy stems of spinach. They can be difficult to chew. Do trim them off before using them in the recipe.
- Quantity of spinach: You do not need to stick to 125 grams of chopped spinach for this recipe. You can add as much as you want. Though, I find this ratio of dal to spinach works well.
- Heat: This recipe is a bit spicy because of the use of spicy green chilies and red chili powder. Adjust the spice levels by using mild, light green chilies. You may also reduce or skip the red chili powder.
- Additional spices: I don’t like to add a ton of spices to this dal because they can overpower the overall flavor. However, you can add some garam masala if you like. You may also add other spices like coriander powder, cumin powder, kasuri methi, etc.
- Consistency: This dal is semi-thick, which thickens even more as it sits. You can always adjust the consistency to your liking.
Variations of this recipe
You can add interesting variations to this spinach dal recipe.
- Dry version (sabzi): If you want to eat spinach dal as a sabzi (a semi-dry veggie preparation), then skip adding water. Add a little if needed to adjust the consistency. Drizzle lemon juice, mix, and serve it as is.
- South Indian version: The dal is also known as Palakura pappu in Andhra Pradesh and paruppu keerai masiyal in Tamil Nadu. Dal is known as pappu and spinach is known as palakura in the Telugu language. You can follow the same recipe and add a tempering made of 1 tablespoon ghee, 1/2 teaspoon each of mustard seeds, urad dal, 1/8 teaspoon asafoetida, 3 to 4 sliced garlic cloves, 1-2 dry red chilies, and a sprig of curry leaves.
- Prefer a garlicky dal? Add 2-3 thinly sliced garlic cloves in the second tempering.
- Pumpkin: A cup or two of diced pumpkin cubes can be added to make pumpkin and spinach dhal. Cook the pumpkin along with the dal in the pressure cooker.
- Palak chana dal: Chana dal needs to be soaked for 3 to 4 hours. Pressure cook for 3 to 4 whistles on medium heat.
- Other lentils: You can also use other lentils like split moong dal which are petite yellow lentils to make palak moong dal or 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. There’s no hard and fast rule here.
- Other greens: You can also swap out the spinach with other greens like fenugreek, kale, collard greens, moringa leaves, turnip greens, beetroot greens, etc.
Frequently Asked Questions (FAQs)
Can I make this dal without a pressure cooker?
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, uncovered, 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 20 to 30 minutes.
I strongly suggest soaking the lentils if you plan on cooking them in a pot to cut back on the cooking time.
Is this palak ki dal gluten-free?
Since hing (asafoetida) is used here, it is not a gluten-free recipe. While in its pure form asafoetida is naturally gluten-free, but most commercially available form is compounded hing often mixed with flour or rice flour. Check the label of the container to make sure you are using pure, gluten-free asafoetida.
Can I make a vegan version?
Yes, of course, you can! This recipe can be easily adapted to suit a vegan diet. Simply swap the ghee with your preferred plant-based oil.
Can I cook the rice along with the dal in the Instant Pot using the Pot-in-pot (PIP) method?
Yes, you can! Since the dal and white rice have similar cooking times, you can use this time-saving method.
To do that, simply place a tall trivet over the dal. Add 1 cup rinsed rice, 1 cup water (1 & 1/4 cups for softer texture), a pinch of salt or to taste, and 1 teaspoon oil or ghee to a stainless steel container. Place the container over the trivet, no need to cover it. Follow the rest of the pressure cooking instructions as mentioned.
Can I use frozen spinach instead of fresh?
Yes, you can! Defrost the spinach, squeeze out excess water, and then use it in the recipe.
You may also enjoy these dal recipes
Toor dal recipe (Stovetop + Instant Pot)
Instant pot brown lentil curry
★ Have you made this spinach dal recipe? I would love to hear from you! Please be sure to rate this recipe along with your feedback in the comment section below. Your reviews help others know the recipe better too. Do subscribe to our free weekly newsletters and follow us on Facebook, Pinterest, Instagram & Twitter for the latest recipes.
Editor’s note: This recipe was first published on October 10, 2018. It has been updated and republished on July 29, 2022, with new images, detailed stepwise pictorials, video, and additional information. The recipe is the same as the one originally published, except for the use of ghee instead of oil in the second tempering.
Dal Palak Recipe | Spinach Dal (Stovetop & Instant Pot)
Ingredients
- 1/2 cup lentils of choice, I’ve used toor dal
- 1 teaspoon salt, or to taste, divided
- 1/2 teaspoon turmeric powder, divided
- 2 tablespoon + 1 teaspoon oil
- 1 teaspoon cumin seeds
- Pinch of hing (asafoetida)
- 1 tablespoon minced garlic
- 1/2 tablespoon minced ginger
- 2 to 3 green chillies, slit lengthwise
- 2 to 3 dried red chillies, broken into half
- 1 cup finely chopped onion
- 1/2 teaspoon red chilli powder
- 1 medium tomato, finely chopped, about 1/2 cup
- 3 cups loosely packed chopped spinach, 125 grams
- Dash of lemon juice
For the second tempering (optional)
- 1 tablespoon oil/ghee
- 1/2 teaspoon cumin seeds
- 1 dried red chili
- 1/4 teaspoon Kashmiri red chilli powder
Instructions
Stove top pressure cooker method
- Rinse toor dal well under running water until the water runs clear, then soak it in sufficient water for about 30 minutes.
- Transfer the drained dal to a pressure cooker. Add 1 & 1/2 cups of water, 1/2 teaspoon salt, 1 teaspoon oil, and 1/4 teaspoon turmeric. (Adding oil prevents frothing and spilling from the pressure cooker). Mix well.
- Pressure cook the dal for 3 whistles on high heat. Then lower the heat and simmer 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 a wired whisk or spoon for a smooth consistency. You may leave it as it is if you prefer it that way.
- Heat 2 tablespoons oil in a heavy-bottomed pot, add cumin seeds. Once it crackles, add a pinch of hing, minced garlic, minced ginger, slit green chillies, and dried red chillies.
- Stir-fry, until fragrant.
- Add finely chopped onions, sauté until it turns a light golden brown.
- Add the remaining 1/4 teaspoon turmeric and red chilli powder or cayenne pepper, sauté for another 30 seconds.
- Next, add finely chopped tomatoes along with 1/2 teaspoon salt and sauté until it turns mushy and you see oil oozing from the sides.
- Add chopped spinach, and stir-fry until it wilts, about 1 to 2 minutes.
- Now, add the cooked dal, and give everything a good mix.
- Add about 1/2 to 3/4 cup of water or as per your 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 ghee in a small pan, add cumin seeds, when it crackles, add 1 dred chili.
- Fry for a few seconds until the chili changes color.
- Switch off the heat, add Kashmiri chilli powder. Mix well and pour it over the dal immediately. Mix it well with the dal, and serve hot with rice or any other flatbread.
Instant Pot Method
- Follow the same process above for rinsing and soaking the yellow lentils. If you skip soaking, refer to the pressure cooking time mentioned below.
- Press the 'SAUTE' button, and set it to 'NORMAL'. Once it displays, 'HOT', add oil. Let the oil heat up a bit, then add cumin seeds.
- Once it crackles, add a pinch of hing, minced ginger, minced garlic, slit green chilies, and dried red chilies
- Cook, stirring, until fragrant.
- Add chopped onions, and saute until it turns a light golden brown.
- Add 1/2 teaspoon each of turmeric and red chilli powder or cayenne pepper, sauté for another 30 seconds.
- Add chopped tomatoes and 1 teaspoon salt, sauté until it turns mushy.
- Add the drained yellow lentils, and mix well with the onion-tomato masala. Add 1 & 1/2 cups of water and mix well.
- Press 'CANCEL' to switch off the "SAUTE' mode. Close the lid of the Instant Pot. Set the valve to 'SEALING'.
- Pressure cook on 'HIGH' for 5 minutes. It will take some time for the pressure to build up (about 10 minutes), after which the timer will begin.
- For unsoaked toor dal, pressure cook on 'HIGH' for 8 to 10 minutes.
- Once the cooking cycle is complete, let the pot depressurize naturally. It took me about 14 minutes. You could let it depressurize for at least 10 minutes.
- Once the silver pin drops, turn the knob to 'VENTING' and open the lid away from you.
- Whisk the dal using a wired whisk or a spatula until it is smooth.
- Turn on the 'SAUTE' mode, add about 1/2 cup of water or as per desired consistency, mix well and cook for another 2 to 3 minutes, stirring occasionally.
- Add chopped spinach and cook until the leaves wilt. Check for seasonings and adjust accordingly.
- Switch off the IP. Add a dash of lemon juice and mix well.
Best palak dal . Tried different recipes but by far this is the best. Thanks for sharing
Hi Sandra! Yay!! So happy to hear that. Thanks for the taking the time to share your feedback, I truly appreciate it 🙂
Freda, I tried this last night for dinner. It came out very good, even though I did a “lite” version of your recipe due to shortage of time and ingredients. The taste, aroma, consistency and quantity, all of it was perfect. Thank you so much for sharing this recipe and with so much of details and photos.
Best wishes!
Hi Yeshwanth! I’m so glad to hear that you loved it! Thanks for sharing your feedback, I truly appreciate it 😊
Loved the recipie. As there is plentiful spinach in my kitchen garden, this dish is prepared twice a week.
Thanks for sharing your feedback, Asha:) Glad you loved the recipe!
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!