A super-easy Spinach Dal (Palak Dal) made with bright, vibrant organic spinach is perfect for a comforting weekday vegan dinner.
This healthy spinach dal recipe combines protein-rich lentils simmered with fresh spinach and classic Indian spices for incredible aroma and flavor.
Quick Look: Spinach Dal Recipe
- ✅ Recipe Name: Spinach Dal Recipe
- 🕒 Ready In: 40 minutes
- 👪 Serves: 4
- 🍽 Calories: 302 per serving (estimated)
- 🥣 Main Ingredients: Spinach, Yellow lentil, red lentils, spices
- 📖 Dietary Info: Vegan; gluten-free; high-protein; oil-optional
- 👌 Difficulty: Easy, bold flavors, minimal prep
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For this recipe, I combined three lentils together( toor dal, moong dal, and chana dal) with the spinach leaves. That's a good balance of protein and fiber. The result is a heavenly dal palak that pairs very well with rice, rotis, and bread.
Palak dal is a classic Indian favorite, but my version uses a mix of lentils and is cooked in the Instant Pot. It's naturally vegan and gluten-free. If you enjoy pressure cooking, be sure to check my Palak Dal Instant Pot recipe as well.
Why I love Palak Dal
- This spinach dal is ready in under 30 minutes, making it perfect for busy weeknights.
- Made with three lentils and fresh spinach, it's a wholesome vegan meal.
- Simple spices add great aroma and taste without overpowering the dal.
Key Ingredients
Lentils: I used Toor dal(split pigeon pea) moong dal(split yellow lentils) and chana dal(split chickpea lentils or Bengal gram dal)
Spinach: I used organic baby spinach but just about any kind of spinach will work well. Be sure it is clean and washed.
Spices: Spices like red chili powder, garam masala, turmeric will give a nice flavor to the spinach dal recipe. Be sure not to skip any of those spices listed 🙂
See the recipe card for a list of ingredients and quantities, plus recipe instructions. You can find the recipe card at the bottom of this post.
Variations
Red Lentil Spinach Dal: Use red lentils (masoor dal) for a quicker-cooking, creamy dal. It's lighter, mildly sweet, and perfect when you want a fast weeknight meal.
Mixed Greens Dal: Replace spinach with a mix of greens like kale, Swiss chard, or mustard greens for a deeper flavor and extra nutrients.
How To Cook Lentils First
Soak lentils
Rinse and soak 1 cup mixed lentils for 40 minutes. Drain the water.
Cooking in a pressure cooker
Add the soaked lentils and 3 cups fresh water to a pressure cooker.
Close the lid and cook on medium heat for 4 whistles.
Turn off the heat and allow the pressure to release naturally.
Dal in Instant pot
Add the lentils and 3 cups fresh water to the Instant Pot.
Close the lid, set the valve to Sealing, and pressure cook on High for 12 minutes.
Allow natural pressure release for 10 minutes, then release any remaining pressure.
Mash it
Mash the cooked lentils lightly for a smooth, creamy dal.
I often cook a larger batch of mixed lentils and use them for different recipes over the next few days. It's one small step that saves a lot of time in the kitchen.
How To Make Palak Dal
- Step 1: Place a pan over medium heat and drizzle 1 tablespoon of coconut oil. When the oil heats up, add cumin seeds, and cloves or lavangam. When they start to sizzle add chopped garlic, ginger and after 10-15 seconds, add green chilies(optional). Stir them for a few seconds.
- Step 2: Now, add chopped onions and continue to cook until the onions turn transparent. Add turmeric powder, garam masala, coriander powder (dhania powder), chili powder, and salt. Continue to stir them well and cover the lid for about a minute.
- Step 3: Now add the chopped spinach or add baby spinach without chopping them, add ¼ cup water and stir them well and cover the lid.
- Step 4: After about 3 minutes, add the cooked lentils and add water if it is too thick. When it starts to boil, add lemon juice, simmer down the heat and cook for about a minute. As the spinach cooks thoroughly, switch off the heat.
- Step 5: This step is optional but I never skip this as it gives extra flavor and aroma to the spinach dal. Place a small pan over medium heat and add cooking oil. As the oil heats up, add hing/asafoetida, kashmiri red chili powder, kasuri methi, 2 dried red chilis and saute for 15 seconds.
- Step 6: Pour this tadka or tempering to the dal palak and let the flavors get spread to the entire dal.
That's it! Spinach Dal recipe is ready! Serve it hot paired with rice or roti for the best tasting nutritious dinner!
Serving Idea
I like to serve my spinach dal with soft chapati for a simple and satisfying meal.
How to Store
- Store leftover spinach dal in a clean glass jar with a tight lid and refrigerate. It stays fresh for up to 3 days. If the dal thickens after chilling, add ¼ cup water, mix well, and reheat until hot before serving.
- You can cook mixed lentils ahead of time or double the batch and store it to use in other dal recipes during the week. It saves time and makes weekday cooking much easier.
Spinach Dal FAQs
Ghee is used commonly in India to prepare tadka. I made a variation by using coconut oil to make it 100% vegan. It is also ok to use olive oil or vegan ghee.
Yes for sure! You can go with one variety of your choice. Addition of multiple lentils in dal gives nice texture and flavor to the dal recipe.
Yes! Spinach dal cooks perfectly in the Instant Pot and is ready in under 30 minutes, making it ideal for busy weeknights. I have a palak dal instant pot recipe, which is similar to this.
Yes. Frozen spinach works well. Thaw and squeeze out excess water before adding it to the dal.
Uma's tips
- Always wash and rinse the lentils before you use them in the recipes
- For this recipe, I soaked the chana dal and toor dal for 40 minutes prior to cooking. That will reduce the cooking time. And lentils will be perfectly cooked.
- Use prewashed and organic spinach leaves to be sure that you get them free of fertilizers and pesticides free spinach leaves.
- If you use regular spinach or non-organic kind, be sure to wash them 2- 3 times.
- I used homemade fresh ground spices in this dal palak recipe. Fresh ground spices give a nice aroma to dal recipes that you don't get in packaged spice powders.
- If you are using regular spinach, chop them finely and use 3 cups for this recipe.
More Curry Recipes To Try
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📖 Recipe
Best Vegan Spinach Dal Recipe
Process Shot
Check above for step-by-step pictures (most of my recipes include pictures)
Ingredients
- 12 ounce spinach leaves
- ½ cup toor dal
- ¼ cup chana dal
- ¼ cup moong dal
- 3 cup water
- 1 onion - chopped
- 2 garlic cloves - chopped
- ½ inch ginger - grated
- 1 green chili sliced - optional
- 1 tablespoon coconut oil
- 1 teaspoon cumin seeds
- 3 cloves spice - crushed
- Salt to taste
- 1 teaspoon coriander powder
- ½ teaspoon red chili powder
- ¼ teaspoon turmeric powder
- ½ teaspoon garam masala
- 2 teaspoon lemon juice
- ¼ teaspoon Kasuri methi - dried fenugreek leaves
- 3 teaspoon vegan ghee - or oil
Instructions
How to cook mixed lentils
- Rinse and soak 1 cup lentils for 40 minutes. Drain the water. Add the soaked lentils and 3 cups fresh water to a pressure cooker. Close the lid and cook on medium heat for 3-4 whistles.Turn off the heat and allow the pressure to release naturally.
- If you choose an instant pot to cook the lentils: Add the lentils and 3 cups fresh water to the Instant Pot. Close the lid, set the valve to Sealing, and pressure cook on High for 12 minutes. Allow natural pressure release for 10 minutes, then release any remaining pressure.
Make palak dal
- Place a pan over medium heat and drizzle 1 tablespoon of coconut oil. When the oil heats up, add cumin seeds, and cloves or lavangam. When they start to sizzle add chopped garlic, ginger and after 10-15 seconds, add green chilies(optional). Stir them for a few seconds.2 garlic cloves, 1 tablespoon coconut oil, 1 teaspoon cumin seeds, 3 cloves spice, ½ inch ginger
- Now, add chopped onions and continue to cook until the onions turn transparent. Add turmeric powder, garam masala, coriander powder (dhania powder), chili powder, and salt. Continue to stir them well and cover the lid for about a minute. Now add the chopped spinach or add baby spinach without chopping them, add ¼ cup water and stir them well and cover the lid.12 ounce spinach leaves, 1 onion, 1 teaspoon coriander powder, ½ teaspoon red chili powder, ¼ teaspoon turmeric powder, ½ teaspoon garam masala, Salt to taste
- After about 3 minutes, add the cooked lentils and add water if it is too dry. When it starts to boil, add lemon juice, simmer down the heat and cook for about a minute. As the spinach cooks thoroughly, switch off the heat.2 teaspoon lemon juice
Tempering step:
- This step is optional but I never skip this as it gives extra flavor and aroma to the spinach dal. Place a small pan over medium heat and add cooking oil. As the oil heats up, add pinch of hing/asafoetida, pinch of Kashmiri red chili powder, Kasuri methi, 2 dried red chilis, and saute for 15 seconds. Pour this tadka or tempering to the dal palak and let the flavors get spread to the entire dal.3 teaspoon vegan ghee, ¼ teaspoon Kasuri methi
- That's it! Spinach Dal is ready! Serve it hot paired with rice or roti for the best tasting nutritious dinner!
Video
Notes
- Always wash and rinse the lentils before you use them in the recipes.
- For this recipe, I soaked the chana dal for 30 minutes prior to cooking. That will reduce the cooking time. And lentils will be perfectly cooked.
- Use prewashed and organic spinach leaves to be sure that you get them free of fertilizers and pesticides free spinach leaves.
- If you use regular spinach or non-organic kind, be sure to wash them 2- 3 times.
- I used homemade fresh ground spices in this dal palak recipe. Fresh ground spices give a nice aroma to dal recipes that you don't get in packaged spice powders.
- If you are using regular spinach, chop them finely and use 3 cups for this recipe.
YOUR OWN NOTES
Nutrition
Nutritional information is an estimation only.
Ramona says
This spinach dal palak recipe has me drooling whilst I write this comment! I am dying to make this for me and my family really soon as I know they will really enjoy it. Thank you for sharing this recipe!
Alex says
My kid absolutely loves spinach. I totally need to try this for him! It sounds so easy and flavorful.
Erin says
This looks wonderfully comforting! I look forward to trying it. I will definitely do the tempering step! I want as much flavor as possible, although this one already looks totally loaded with it. 🙂
Uma Raghupathi says
Thank you, Erin. Yes, tempering is a must for a good flavored dal recipe.
Beth says
I love the spices in this and how you have used more than one type of dal. It looks comforting and delicious.
FOODHEAL says
I love making dal and especially with spinach, haven't made it like this before, with all the Indian spicies because of my kids. I hope one day to enjoy this recipe.
Amy Liu Dong says
This looks so delicious and very good to all health cautious people. The yellow and green combination to food is a great tandem. I loved it!
Lori | The Kitchen Whisperer says
Oh what a delicious looking and sounding recipe! I can't wait to try it! And thank you so much for all the great tips about making this dish!
Amy says
Oh my how delicious does this look! I love spinach and dal but I have never thought to mix different dal together. Great tip about soaking the dal to make the cooking process faster. And love that you made your own spices too!
Uma Raghupathi says
Thank you, Amy!
Heather Perine says
I love trying new vegetarian dishes and my fiancé loves Indian food so he will be so excited when I try this!
Sharon says
Healthy comfort food to get you through the winter. I love all the spices in it, gives it so much delicious flavor.
veggiesdontbite says
I love spinach in just about anything!! Such a colorful recipe and great step by step directions!
Linda and Alex @ Veganosity says
This looks and sounds delicious! Spinach is one of my favorite greens, and the spices in this dish are amazing.
Amy Katz from Veggies Save The Day says
I love your step-by-step photo instructions!
Uma Raghupathi says
Thanks Amy. This will help a lot while cooking:)
Melissa @ Vegan Huggs says
This looks incredibly delicious and comforting. So perfect for the upcoming cooler weather. I love the simplicity of it, too. I see this in my future. Thank you for sharing 🙂 `
Uma Raghupathi says
Thank you for lovely comment!
Strength and Sunshine says
This is such a great healthy meal! So comforting too!
Uma Raghupathi says
Thank you 🙂