Dal Palak Recipe (Spinach Dal)

Dal palak, or Spinach dal, is a healthy Indian dish and a pantry meal that can be created with items you most likely already have on-hand. It is a simple Indian lentil dish with spinach. I love it as a midweek meal to assemble when I am too tired to cook something complicated and maybe my grocery supply has dwindled.

Dal palak is a Indian dal made with Spinach, ginger and and lentils.

I make Dal palak with toor dal (split pigeon pea) and mung, but you can use whatever lentils you have on hand. Some lentils have different cook times, so check the lentils page for the cook time on the lentils you are using.

Dal palak is made from simple pantry items, you can even use frozen spinach!

In order to stick with the “pantry-dish” concept, I didn’t use any fresh ingredients. The spinach is frozen and I used ginger powder instead of fresh ginger. It should be no issue to use fresh spinach in place of frozen. If you want to use fresh ginger, use 12 times as much ginger, so 1 1/2 tablespoons should do it.

This dish is easily made in a pressure cooker or Instant Pot. If you have neither, you can make it on the stove. Tuver dal should be boiled for a total of 35 minutes to get the right texture.

For a simple alternative flavor profile on this dish, you can use garlic instead of ginger. I would use about ½ to 1 full teaspoon of garlic powder in place of the ginger.

Dal palak goes well with a starch like steamed basmati rice, jeera rice or a flatbread like naan.

Dal palak, an Indian spinach lentil dish

Dal Palak (Spinach Dal)

A simple, healthy dal made from everyday pantry items. Makes a great weekday meal!
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Course: Main Course
Cuisine: Indian
Keyword: dal, dal palak, lentils, palak, spinach
Servings: 4
Calories: 232kcal

Ingredients

  • 1 cup dal (Dried, split lentils. I use 1/2 tuver and 1/2 moong, use what you have on hand)
  • 3 1/2 cups water
  • 2 tbsp ghee (or vegetable oil)
  • 2 tsp cumin seeds (whole)
  • 1/2 tsp ground ginger
  • 1 cup frozen spinach (Half of a 16oz bag)
  • 1/2 tsp turmeric
  • 1/2 tsp chili powder
  • salt (to taste)

Instructions

  • Melt the ghee in an instant pot, add cumin seeds to lightly toast
  • Add the rest of the ingredients
  • Cook for 8 minutes in an instant pot, or 5 whistles in a pressure cooker.

Nutrition

Calories: 232kcal | Carbohydrates: 29g | Protein: 12g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 19mg | Sodium: 56mg | Potassium: 159mg | Fiber: 7g | Sugar: 1g | Vitamin A: 4698IU | Vitamin C: 2mg | Calcium: 73mg | Iron: 3mg
Tried this recipe?Let us know how it was!

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