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Dal Palak spinach lentils served with cilantro
Spicy Indian lentil soup with spinach

Spinach & Red Lentil Dal (Dal Palak)

Author: Flavelo
Recipes Vegetarian & Vegan Dishes Soups
Dal Palak is a prime example of nutritious simplicity. The combination of lentils (Dal) and spinach (Palak) is not only rich in protein and iron but offers unique textures: creamy cooked lentils meeting silky spinach. The soul of the dish is the 'Tadka' (Tempering): spices bloomed in hot oil and poured over the finished dish for an explosive flavor finish.
🕒 Prep Time 15 mins
🍳 Cook Time 30 mins
⌛ Total Time 45 mins
🍽️ Servings 4 servings
🔥 Calories 320 kcal
🌍 Cuisine Indian

Ingredients

Equipment Needed

  • Pot for lentils
  • Small pan for tempering (Tadka)

Allergen Information

⚠️ Milk (if Ghee is used)

Instructions

1 ✓

Rinse lentils until water runs clear. Boil with water and turmeric until soft (approx. 15-20 mins).

Tip: Red lentils have no skin, so they break down quickly to thicken the soup naturally.
2 ✓

Wash spinach and slice. Chop onion and garlic.

Tip: Don't soak spinach, just rinse, to preserve vitamins.
3 ✓

Make the 'Tadka': Heat oil in a small pan. Add mustard seeds. When they pop (cover the pan!), add cumin, then onion and garlic.

Tip: Popping indicates mustard seed oils are releasing.
4 ✓

When onion is golden, stir in ginger and spinach. Sauté until spinach wilts (2-3 mins).

Tip: Cooking spinach reduces oxalic acid and brings out sweetness.
5 ✓

Pour the spinach-spice mixture into the cooked lentils. Add salt and simmer together for a few minutes.

Tip: Add salt at the end, as lentils toughen if salted early.
6 ✓

Serve garnished with cilantro.

Tip: Pairs perfectly with Basmati rice or Naan.

Recipe FAQ

Why heat spices in oil?
Many spice flavors (like cumin, mustard seeds) are fat-soluble. Hot oil 'activates' them.

Ingredients

  • 1 cup Red Lentils (Masoor Dal)
  • 7 oz Fresh Spinach
  • 1 medium Yellow Onion
  • 2 cloves Garlic
  • 1 tbsp Ginger Paste (or grated ginger)
  • 1/2 tsp Turmeric Powder
  • 1/2 tsp Whole Cumin Seeds
  • 1/2 tsp Black Mustard Seeds
  • 1/4 cup Fresh Cilantro
  • 1 tsp Salt
  • 2 tbsp Oil or Ghee
  • 3 cups Water