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Dal palak close-up in a copper bowl.
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4.8 from 5 votes

dal palak - lentil curry with spinach

Dal palak is a healthy and delicious lentil curry that's sure to please.
Prep Time10 mins
Cook Time1 hr
Total Time1 hr 10 mins
Course: Side Dish
Cuisine: Indian
Keyword: dal, dal palak, lentil, lentil curry, lentil curry with spinach, spinach curry, spinach lentil curry
Servings: 6 as a side dish
Calories: 133kcal
Author: romain | glebekitchen

Ingredients

Spice Mix

  • 1 tsp cumin powder
  • 1 tsp kashmiri chili powder
  • 2 tsp indian restaurant spice mix or curry powder
  • 1/2 tsp amchoor powder
  • 1 tsp kosher salt plus more to taste at the end

cook the lentils

  • 1 cup red split lentils (masoor dal)
  • 1/2 tsp turmeric
  • 3 1/2 cups water

dal palak

  • 3 tbsp neutral oil (e.g. vegetable)
  • 1/2 tsp cumin seeds
  • 1/2 tsp brown mustard seeds
  • 2-3 dried kashmiri chilies
  • 1 tbsp garlic ginger paste
  • the spice mix
  • 9 oz cooked spinach (frozen works well here)
  • the cooked lentils

Instructions

Make the spice mix

  • Combine the cumin powder, Kashmiri chili powder, restaurant spice mix, amchoor powder and salt in a small bowl. Set aside.

Cook the lentils

  • Combine the water, turmeric and lentils in a pot large enough to also hold the spinach (you will add that later). Bring to a boil, cover and simmer until the lentils disintegrate. You are after creamy mush here.
  • Set aside.

Make the tempering

  • Heat the oil over medium heat. Add the cumin seed and mustard seed to the hot oil. 
  • When the cumin and mustard seed starts to crackle (around 30 seconds) add the whole, dried chilies. As soon as they start to discolour add the garlic ginger paste.
  • Stir until the garlic ginger paste stops sputtering. 
  • Reduce the heat to medium low and add the spice mix. Stir to combine and cook for about 30 seconds. Be careful not to let the spices burn. 
  • Add this tempering to the lentils. Stir to combine.
  • Add the drained spinach. Mix well. Reheat the dal palak gently over low heat if needed. Taste and adjust the salt. Lentils do take a fair bit of salt but creep up carefully. You can add salt. You can't take it away.

Nutrition

Calories: 133kcal | Carbohydrates: 20g | Protein: 6g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 19mg | Sodium: 613mg | Potassium: 5mg | Fiber: 1g | Sugar: 1g | Vitamin A: 120IU | Calcium: 88mg | Iron: 1.1mg