Palak Dal (Spinach lentils)


265 people made this

About this recipe: This is a yummy dal. For variation, add coconut milk towards the end of cooking. Freezes well.

Gillian Stevens

Serves: 4 

  • 300g masoor dal (red lentils)
  • 825ml water
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon chilli powder
  • 500g spinach, rinsed and chopped
  • 30g ghee
  • 1 onion, chopped
  • 1 teaspoon ground cumin
  • 1 teaspoon mustard seed
  • 1 teaspoon garam masala
  • 125ml coconut milk

Prep:10min  ›  Cook:30min  ›  Ready in:40min 

  1. Rinse dal and soak for 20 minutes.
  2. In a large pan, bring water to the boil and stir in salt, dal, turmeric and chilli powder. Cover and return to the boil, then reduce heat to low and simmer for 15 minutes. Stir in the spinach and cook 5 minutes, or until dal is soft. Add more water if necessary.
  3. In a small pan over medium heat, melt ghee and stir fry onions with cumin and mustard seeds, stirring often. Cook until onions are transparent, and then combine with dal. Stir in garam masala and cook until heated through. Note: Can add coconut milk with garam masala for a variation.

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Reviews (6)


This was a lovely recipe. I made it for the first time two nights ago and i had to get the ingredients again today. This is lovely food. I added a tin of Chick Peas (Chana) to bulk it out a little. - 24 Dec 2011


It looks really tasty and healthy. Till now we are having only plain daal. But from now we will have varieties in daal. Thank you - 11 Dec 2014


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