Dal Palak

Ingredients

• 200 g (1 cup)moong dal
• 30 g (1 cup)chopped spinach leaves (palak)
• 2 small to mediumonions, chopped
• 4–5 clovesgarlic, crushed
• 4–5green chillies
• 2 small to mediumtomatoes, chopped
• ½ tspturmeric powder
• ½ tspcumin seeds (jeera)
• ½–1 tspgaram masala
• 180 ml (¾ cup), optionalmedium-thick coconut milk
• 480 ml (2 cups), plus 180–240 ml (¾–1 cup)water
• To tastesalt
• As neededoil

Instructions

1. 1

   Roast the dal

   Toast the moong dal in a saucepan without oil for 5–7 minutes, until its colour changes slightly. Add 480 ml (2 cups) water and cook until tender. Let it cool briefly, then mash it with a blender or food processor, or with the back of a wooden spoon.

2. 2

   Cook the base

   Heat oil in a pan and let the cumin seeds splutter. Add the crushed garlic and sauté for a few minutes, then add the chopped onion and green chillies. Cook until the onion is soft. Stir in the turmeric, chopped tomatoes and salt.

3. 3

   Add spinach

   When the tomatoes have softened, add the mashed dal and 180–240 ml (¾–1 cup) water. Mix well, add the spinach and cook until the leaves are done.

4. 4

   Finish the dal

   Add either 180 ml (¾ cup) coconut milk or water. Sprinkle in the garam masala and cook for 5 more minutes. Adjust the gravy to your preferred consistency.

What is dal palak?

Dal palak is a lentil-and-spinach dish from the Indian cooking tradition, where dal can refer both to pulses and to dishes made with them. This version uses moong dal, a tomato-and-onion base, and a final touch of garam masala.

Roasting the lentils before cooking adds a little depth, while mashing them gives the gravy a cohesive, comforting texture. Coconut milk is an optional finish rather than a required part of the dish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 280 calories, 14g protein, 38g carbs, 10g fat.

Moong dal supplies most of the carbohydrates and plant protein, while coconut milk and the cooking oil contribute much of the fat. Serve it with a modest portion of rice or flatbread and add extra vegetables for a balanced plate.

Choosing and preparing the moong dal

Dry lentils: Roast them in the saucepan without oil until their colour changes just slightly; keep them moving so they toast evenly rather than scorch.

Soft texture: Cook the lentils in water until tender before mashing. A food processor gives a smooth result, while a spoon leaves more texture.

Building the flavour base

Cumin and garlic: Let the cumin seeds splutter in the hot oil, then sauté the garlic briefly to release its aroma without letting it brown too much.

Onion and tomato: Soften the onion before adding the tomato, turmeric and salt. Wait for the tomato to soften before adding the dal so the base has time to come together.

Getting the spinach right

Chopped leaves: Add the spinach after the mashed lentils and water have been mixed in. This lets the leaves wilt and cook in the gravy without needing a separate pan.

Doneness: Cook until the leaves are tender and wilted. The timing depends on the leaves, so use their texture rather than a fixed number of minutes as your cue.

Adjusting the gravy

Water: Add the listed 180–240 ml gradually if you want control over how loose the dal becomes. Lentils thicken the gravy as they stand, so it can be useful to keep it a little looser than your final target.

Coconut milk: Use it for a richer, creamier finish, or choose water for a lighter, more straightforward dal. Add the garam masala at the end and simmer for the stated 5 minutes.

Serving ideas

Serve the dal with rice or flatbread to make a filling meal, and add a simple vegetable side if you like. The lentils provide substance, while the spinach and spiced gravy work well alongside plainer accompaniments.

Recipe notes & tips

• Stir the dal as it roasts so the lentils colour evenly.
• Mash the cooked lentils to your preferred level of smoothness before adding them to the pan.
• Add the green chillies whole or slit them, depending on how much heat you want distributed through the dish.
• Pour in the extra water gradually and stop when the gravy reaches your preferred consistency.
• Taste before serving and adjust the salt and garam masala to suit your ingredients.

Variations

• Creamier finish: Stir in the optional coconut milk in place of water.
• More greens: Add extra chopped spinach and allow it to wilt fully in the gravy.
• Gentler heat: Use fewer green chillies for a milder bowl.
• Chunkier dal: Mash the lentils with the back of a spoon instead of processing them.
• Looser gravy: Add a little more water and simmer until the lentils and spinach are well combined.

Common mistakes to avoid

• Scorching the dal: Keep it moving during the dry roast and take it off the heat once its colour changes slightly.
• Undercooking the lentils: Cook them until tender before mashing, or the finished dal may feel grainy.
• Browning the garlic too far: Sauté it only for a few minutes before adding the onion.
• Adding spinach too early: Stir it in after the mashed dal and water, then cook until the leaves are tender.
• Making the gravy too thick: Loosen it with water a little at a time, especially if it thickens while standing.

How to store

Refrigerate leftovers in a covered container for up to 3 days. Reheat gently in a saucepan or microwave, stirring in a splash of water if the dal has thickened.

Frequently asked questions