Palak Dal | Spinach and lentils curry with garlic and chilli

Sometimes the most satisfying meals are the easiest ones using simple ingredients and nothing too fancy. The humble dal is my go to on cold nights when I get home and am thinking of what to make for dinner. It is such a versatile dish that goes well either with steamed rice or even roti and bread if you don’t have either. But Palak Dal is probably my most favourite of dals.

My palak dal recipe uses moong dal and is a turmericy, garlicky curry that really is warming. Add a teaspoon of ghee or clarified butter to enhance the flavours even more.

I’ve used moong dal as I find it lighter to digest that toor dal, but this recipe will work well with toor dal too.

I usually get a bit bag of spinach for my Palak Dal and also make my favourite Hara Bhara Kebab. I serve this with steamed white rice and a dollop of ghee. Such an amazing combination and you get your fill of spinach in one meal too, healthy and delicious.

Print Recipe

Palak Dal

Spinach and Lentils in a garlic and chilli infused turmeric curry

Course

Side Dish

Cuisine

Indian

Prep Time

10 mins

Cook Time

30 mins

Servings

people

Ingredients

• 250 gms Moong dal
• 100 gms spinach leaves chopped
• 1 litre water
• 2 tbsp vegetable oil or ghee
• 1 tbsp cumin seeds
• 1 tsp turmeric powder
• 1 pinch asafoetida or hing
• 6-7 garlic pods chopped finely
• 1/2 inch Ginger chopped finely
• 1 long green chilli chopped
• Salt to taste
• 1/2 tsp garam masala

Course Side Dish Cuisine Indian Prep Time 10 mins Cook Time 30 mins Servings people Ingredients 250 gms Moong dal 100 gms spinach leaves chopped 1 litre water 2 tbsp vegetable oil or ghee 1 tbsp cumin seeds 1 tsp turmeric powder 1 pinch asafoetida or hing 6-7 garlic pods chopped finely 1/2 inch Ginger chopped finely 1 long green chilli chopped Salt to taste 1/2 tsp garam masala

Recipe Notes

1. In a pan, add the moong dal, water, turmeric and asafoetida and cook on a medium heat for about 25 mins or so. The dal should feel soft towards the end. Take off flame and mash lightly with a potato masher. 
2. Add oil or ghee into a large non-stick pan over medium heat. When the ghee or oil is hot, add cumin seeds and toast until you can get the fragrance of the cumin seeds.
3. Now add in the ginger, garlic and chillies.
4. Fry gently and then add the chopped spinach. Wilt the spinach for about 2 mins.
5. To this add the cooked mashed dal and some water so it is think curry consistency.
6. Season with salt to taste, add more water if you prefer a thinner consistency. Cover and simmer the dal for about 5 mins or so.Keep stirring so the dal doesn't catch at the bottom of the pan.
7. Now sprinkle the garam masala onto the dal, mix well and serve hot with rice or rotis. Tip: Add a spoon of ghee to the dal - tastes divine.

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