Palak Dal – Simple Dal recipe with spinach and lentils

This weekend it was once again time for a meatless dish. Indian food is often meatless by itself and there are many vegetarian Indian recipes. This time we even tried a vegan recipe.

But why do I say daring? The preparation of this simple Palak Dal recipe made of spinach and lentils is super easy and done in a few steps. Palak means translated spinach, Dal is the collective term for all kinds of lentils. You only need a few more ingredients and a few Indian spices and your authentic Dal is ready.

Indian dal is an excellent food for colder days and goes wonderfully with rice, naan bread or grilled chicken. Pragya will show you here how to make the Lentil-Spinach-Dal.

Palak Dal from India – Spinach with lentils

Ingredients for the Palak Dal

Preparation of the spinach-lentil dal

1. First boil the lentils according to the package instructions for about 25-30 minutes.

2. Heat some oil in a wok or large pan. A typical Indian approach is to start with cumin next, but I love to start with garlic. Some brown garlic enhances the taste. You just have to be careful that the garlic doesn’t get too brown and therefore bitter. So as soon as the garlic is golden brown, add the finely chopped ginger, bay leaf and cumin.

Fry onions, garlic, ginger and bay leaf

3. Now reduce the heat to medium temperature. Indian food is usually cooked on medium heat, depending on your stove, of course. Add the finely chopped onion and fry it for 1-2 minutes.

4. As soon as the onions are slightly glassy, add the spices and fry everything for about one minute while stirring. This process is called „Tadka“ in Hindi and is the most important step. If you make a delicious „Tadka“, your dal will automatically become delicious.

Add Indian spices to Palak Dal

Add spices and tomatoes to Palak Dal

5. Next, the tomatoes are taken to the Pala Dal, which are also cooked for another 2-3 minutes. 

6. Now add the cooked lentils for 5 minutes and then the spinach and some water and let everything simmer for another 2-3 minutes.

Add soft lentils to Indian Palak Dal

Spinach cooks together with the Palak Dal

7. Now you can give your Palak Dal a personal touch:

• If you like it a bit salty, add butter.
• If you want authentic Indian Dal, add ghee and coriander.
• If you just want it to be a bit tangy and spicy, 7-8 drops of lemon will help.

In short: You can always save your dal if it is not quite optimal 😉

Finished Palak Dal with spinach and lentils

Palak Dal with spinach and lentils – My conclusion

Simple and delicious. Just the way I like it. Dal is now more often on our table and not only can it be combined with other ingredients, but it is also suitable for vegetarians and vegans. 

What do you think about Indian food? Do you have any favorite dishes you want to see here on the blog? Feel free to write me a comment. More suitable recipes from India and Co. you can find here: 

• Indian recipes – Delicious food from India
• Wot with lenses from Ethiopia
• Gumbo stew – The classic from the southern states
• Mercimek Corbasi – Turkish lentil soup