Palak Dal Recipe

Palak Dal is everyday Indian comfort at its best: soft yellow lentils enriched with wilted spinach and lifted by a fragrant tadka of garlic and cumin. It is nourishing, gentle and the kind of bowl you return to again and again.

Prep time

15 mins

Cook time

30 mins

Total time

45 mins

Servings

4 servings

Calories

360

Ingredients

• 200 g yellow moong dal or toor dal, rinsed
• 200 g fresh spinach, chopped
• 750 ml water
• 1 teaspoon turmeric
• 1 teaspoon salt
• 1 tablespoon ghee
• 1 teaspoon cumin seeds
• 3 garlic cloves, sliced
• 1 dried red chilli
• 1 small onion, finely diced
• 1 teaspoon grated ginger
• 1/2 teaspoon garam masala
• Juice of 1/2 lemon
• Fresh coriander, chopped

Instructions

1. Boil the dal with water, turmeric and salt, skimming any foam, then simmer for 25 minutes until soft.
2. Mash the dal lightly with a spoon until creamy but still textured.
3. Stir in the spinach and cook for 3 minutes until wilted.
4. Heat the ghee in a small pan and fry the cumin seeds until they crackle.
5. Add the garlic, chilli, onion and ginger and fry until golden and fragrant.
6. Pour the tadka into the dal, add the garam masala and lemon juice, and stir well.
7. Rest for 5 minutes, garnish with coriander and serve with rice or roti.

Pro tips

• Rinsing the dal well gives a cleaner flavour and less foam.
• Do not overcook the spinach or it loses its bright colour.
• Add water to loosen the dal; it thickens as it stands.
• A knob of butter stirred in at the end adds lovely richness.

Frequently asked questions