Dhal Palak

Warm, nourishing, and packed with flavor, Dhal Palak is a delightful Indian lentil and spinach curry that’s perfect for a comforting meal. This wholesome dish combines protein-rich toor dal (split pigeon peas) with fresh, vibrant spinach, simmered in a fragrant blend of spices like cumin, turmeric, and garam masala. Infused with the goodness of garlic, ginger, and a touch of heat from green chilies, this one-pot recipe is both nutritious and satisfying. Whether paired with steamed rice, roti, or naan, Dhal Palak is a balanced vegetarian option that’s quick to prepare and easy to customize. Garnished with fresh cilantro and a squeeze of lemon for brightness, this vegan-friendly dish is a must-try for lovers of healthy, homestyle Indian cuisine.

Nutriscore Rating: 76/100

Prep Time:10 mins

Cook Time:30 mins

Total Time:40 mins

Servings: 4

Ingredients

• 1 cup Toor dal (split pigeon peas)
• 2 cups Fresh spinach leaves (chopped)
• 3 cups Water
• 1 medium Onion (finely chopped)
• 1 medium Tomato (finely chopped)
• 2 whole Green chilies (slit)
• 3 whole Garlic cloves (minced)
• 1 teaspoon Ginger (grated)
• 0.5 teaspoon Turmeric powder
• 1 teaspoon Cumin seeds
• 0.5 teaspoon Mustard seeds
• 0.25 teaspoon Asafoetida (hing)
• 0.5 teaspoon Red chili powder
• 1 teaspoon Coriander powder
• 0.5 teaspoon Garam masala
• 2 tablespoons Cooking oil or ghee
• 1 teaspoon Salt
• 2 tablespoons Cilantro (chopped, for garnish)
• 1 whole Lemon wedge (for serving)

Directions

Step 1

Rinse the toor dal thoroughly under cold water until the water runs clear, then soak for 10 minutes.

Step 2

Add the soaked toor dal, 3 cups of water, and turmeric powder to a pressure cooker or a pot. Cook until the dal is soft and mushy. (~2 whistles in a pressure cooker, or ~20 minutes in a pot).

Step 3

While the dal is cooking, heat oil or ghee in a large pan over medium heat.

Step 4

Add cumin seeds, mustard seeds, and asafoetida to the hot oil, letting them sizzle for 20-30 seconds until aromatic.

Step 5

Stir in the minced garlic, grated ginger, and slit green chilies. Sauté for a minute.

Step 6

Add the chopped onion and cook until golden brown (~5-7 minutes).

Step 7

Mix in the chopped tomatoes, red chili powder, coriander powder, and a pinch of salt. Cook until the tomatoes break down and the spices incorporate (~5 minutes).

Step 8

Stir in the chopped spinach and let it wilt (~2-3 minutes).

Step 9

Once the dal is cooked, mash it lightly and add it to the pan with the cooked spinach mixture. Mix well.

Step 10

Add more water to adjust the consistency if needed and bring the mixture to a gentle boil.

Step 11

Stir in garam masala and simmer for 5 minutes.

Step 12

Taste and adjust salt as needed.

Step 13

Garnish with freshly chopped cilantro and serve hot with rice, roti, or naan and a lemon wedge.

Nutrition Facts

Serving size	(1367.1g)

Amount per serving	% Daily Value*
Calories	1087.2

Total Fat 33.9g	0%
Saturated Fat 4.8g	0%
Polyunsaturated Fat 0g
Cholesterol 0mg	0%
Sodium 2538.1mg	0%
Total Carbohydrate 157.5g	0%
Dietary Fiber 40.0g	0%
Total Sugars 14.9g
Protein 52.8g	0%

Vitamin D 0IU	0%
Calcium 404.6mg	0%
Iron 16.8mg	0%
Potassium 4359.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 26.6%

Protein: 18.4%

Carbs: 55.0%