Palak Dal (Spinach lentils)


    Palak Dal (Spinach lentils)

    Palak Dal (Spinach lentils)


    267 people made this

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

    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 in English (239)


    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


    Hi, We are a start up organization coming up with a Food portal with food as the prominent section of the portal. We are looking forward for some talented and amazing Recipe writers/ Bloggers and food lovers to share your videos and experience and views for our portal. I would like to have your contact details so that it can be discussed further Warm Regards Neha shah +91-959-956-1909  -  04 Apr 2016

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