Dal Palak (Spinach Lentil Curry) Recipe

I’m sharing my Dal Palak Recipe that marries caramelized onions and aromatic spices into a restaurant-style spinach dal that’s unexpectedly rich in flavor and nutrients, and I can’t wait to show you how I make it.

I love this Dal Palak Recipe because it tastes like the kind of restaurant bowl that makes you go huh, did I just make that at home? The earthiness of toor dal meets bright, slightly wilted spinach and the sweet punch of onions, and somehow the whole thing sings.

I almost kept my shortcuts to myself, cause they feel like a secret, but whatever. It’s simple, but not boring, and every spoonful keeps revealing a new little flavor.

If you like food that feels honest and a little clever, give this one a try.

Ingredients

• Toor dal: creamy, protein-rich lentils making curry hearty and comforting.
• Spinach: packs iron, fiber and vitamins it brightens curry with fresh green flavor.
• Ghee or oil: adds richness and mouthfeel, helps carry warm spices.
• Garlic ginger: aromatic duo add depth, slight heat and savory balance.
• Tomato: gives tang, natural sweetness and body to the sauce.
• Cumin seeds and asafoetida: toasty earthy notes that aid digestion and flavor.
• Garam masala: warm spice mix finishing with complex aroma and warmth.
• Lemon juice and cilantro: bright, fresh finish that lifts the whole dish.

Ingredient Quantities

• 1 cup toor dal rinsed well
• 3 cups water
• 6 cups packed fresh spinach roughly 200-250 g chopped
• 2 medium onions thinly sliced
• 2 tbsp ghee or neutral oil
• 4 garlic cloves minced
• 1 tbsp fresh ginger minced
• 1-2 green chilies slit
• 1 medium tomato chopped
• 1 tsp cumin seeds
• 1/4 tsp asafoetida (hing)
• 1/2 tsp turmeric powder
• 1 tsp coriander powder
• 1/2-1 tsp red chili powder (adjust to taste)
• 1 tsp garam masala
• 1 tsp salt or to taste
• pinch sugar (optional)
• 1 tbsp lemon juice (optional)
• 2 tbsp chopped cilantro for garnish
• 1 tbsp butter or ghee for finishing (optional)

How to Make this

1. Rinse the toor dal well and optionally soak 15 to 30 minutes, then put the dal and 3 cups water with the turmeric into a cooker. For a stovetop pressure cooker cook three to four whistles then simmer on low for 5 minutes and let pressure release naturally. For an Instant Pot cook on manual high for 8 minutes then natural release for 10 minutes.

2. While the dal cooks heat 2 tablespoons ghee or neutral oil in a wide pan, add 1 teaspoon cumin seeds and 1/4 teaspoon asafoetida (hing) until they sizzle.

3. Add the thinly sliced onions and a pinch of sugar if you like, cook on low stirring now and then until they are deep golden and nicely caramelized, this takes time but it makes the dish taste like a restaurant.

4. Add the minced garlic, minced ginger and one or two slit green chilies, saute for a minute till raw smell goes away.

5. Stir in the chopped tomato, 1 teaspoon coriander powder, 1/2 to 1 teaspoon red chili powder to taste, and 1 teaspoon salt, cook until the tomatoes break down and oil starts to separate.

6. Add the packed chopped spinach in batches, wilting each batch down before adding more, cook until most of the moisture is gone and the spinach is well combined with the onion tomato mix.

7. Pour the cooked dal into the spinach mixture, stir and add water to reach the consistency you like, simmer for 4 to 5 minutes so flavors marry. Mash a bit with a ladle or pulse briefly with an immersion blender for a smoother, restaurant style texture.

8. Stir in 1 teaspoon garam masala and adjust salt, add a pinch of sugar if it tastes sharp, then taste and add 1 tablespoon lemon juice if you want brightness.

9. Finish with 1 tablespoon butter or a little extra ghee for richness, sprinkle 2 tablespoons chopped cilantro and serve hot with rice or rotis. Dont overcook the spinach or it loses color, and remember caramelized onions are the secret for deep flavor.

Equipment Needed

1. Pressure cooker or Instant Pot for the dal (stovetop pressure cooker works fine too)
2. Wide heavy skillet or frying pan for tempering, caramelizing onions and cooking spinach
3. Cutting board
4. Sharp chef’s knife (for onions, garlic, ginger, tomatoes, cilantro)
5. Wooden spoon or heatproof spatula for stirring and scraping
6. Measuring cups and spoons for dal, water and spices
7. Colander or fine mesh strainer to rinse the dal
8. Ladle for stirring, serving and mashing a bit while simmering
9. Immersion blender or potato masher if you want that smooth, restaurant style texture

FAQ

Dal Palak (Spinach Lentil Curry) Recipe Substitutions and Variations

• Toor dal: can swap with masoor dal (red lentils) or split yellow moong dal, same cup measure but they cook much faster so cut water/cook time, and mash a bit for similar creaminess.
• Fresh spinach: frozen chopped spinach works fine, just thaw and squeeze out excess water before adding; kale or fresh methi (fenugreek) are okay too but need longer cooking and a bit more oil to soften.
• Ghee or neutral oil: use butter, coconut oil or a mild olive oil, same amount; butter adds richness so lower heat to avoid burning.
• Asafoetida (hing): if you don’t have it, use a pinch of garlic powder plus extra cumin seeds or a small pinch of onion powder, or simply add a clove more of fresh garlic; the flavor won’t be exact but it fills the umami gap.

Pro Tips

1) Caramelize the onions low and slow, dont rush it. A little patience here gives the whole dish depth, and if they start sticking add a splash of water to deglaze and scrape up the brown bits.

2) For a bright green color, blanch the spinach quickly in boiling water then plunge into ice water, squeeze out excess moisture and add it later. That keeps color and stops the spinach from getting gray and overcooked.

3) If you want restaurant silkiness, mash some of the cooked dal or pulse briefly with an immersion blender, but dont puree everything — leaving some texture makes it feel homemade. Also a tiny pinch of baking soda can soften dal faster but use very little or it will taste soapy.

4) Finish with a hot tadka of ghee or browned butter and a quick pinch of extra cumin or crushed garlic poured over just before serving. The aromatics hit the dish right at the end and make it taste way more complex.