Spinach dal (Palak dal)


239 people made this

About this recipe: This is a very yummy, authentic dal. For variation, add coconut milk towards the end of cooking. Freezes well.

Gillian Stevens

Serves: 4 

  • 300g red lentils
  • 825ml water
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon chilli powder
  • 500g spinach, rinsed and chopped
  • 30g butter
  • 1 onion, chopped
  • 1 teaspoon ground cumin
  • 1 teaspoon mustard seed
  • 1 teaspoon garam masala
  • 125ml coconut milk

Prep:10min  ›  Cook:30min  ›  Ready in:40min 

  1. Rinse lentils and soak for 20 minutes.
  2. In a large saucepan, bring water to the boil and stir in salt, lentils, turmeric and chilli powder. Cover and return to the boil, then reduce heat to low and simmer for 15 minutes. Stir in the spinach and cook 5 minutes, or until lentils are soft. Add more water if necessary.
  3. In a small saucepan over medium heat, melt butter and saute onions with cumin and mustard seeds, stirring often. Cook until onions are transparent, and then combine with lentils. Stir in garam masala and coconut milk and cook until heated through.

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Reviews (7)


Easy to prepare, halved the number of lentils and water but only reduced spices by a little bit, turned out tasty would make again. - 27 Jan 2011


This recipe lacked taste and flavour. I doubled the spices as indicated by reviewer but still it was very bland. On the plus side, it is wholesome and nutritious. - 20 Mar 2012


This was a pleasant enough meal, but as others have mentioned, the spices did tend to get lost in the lentils. I would make this again, but add more spices and a little more salt next time to bring out the flavour. I'm sure it will be delicious with a few tweaks, hence the 4 stars - 20 Feb 2012

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