Dal Palak (Spinach Lentil Curry) Recipe

I love preparing my Spinach Dal using red lentils, fresh spinach, and caramelized onions. The blend of garlic, ginger, tomatoes, turmeric, and cumin seeds creates a dish full of intrigue and flavor. Each bowl reveals delightful layers that make this vegetarian recipe a must-try for any lentil curry fan.

I’ve always been a fan of cooking dishes that bring out the bold flavors of Indian food recipes and this dal palak is one of my favorites. I started with 1 cup red lentils and roughly chopped 4 cups fresh spinach mixed with a large thinly sliced onion that gets slowly caramelized in 2 tablespoons oil or ghee.

Then i tossed in 2 medium chopped tomatoes, 4 minced garlic cloves, a tablespoon of freshly grated ginger and 2 slit green chilies. The spices like turmeric powder, cumin seeds, red chili powder, coriander powder and a dash of garam masala work together to create a deliciously unique curry.

I like to finish it off with salt to taste and a handful of chopped cilantro sprinkled on top for garnish. Whether you use a pressure cooker or instant pot the rich, comforting flavor of this dish will have you coming back for more.

Enjoy this tasty vegetarian treat that feels anything but ordinary.

Why I Like this Recipe

I like this recipe because it makes my tastebuds dance with the rich, caramelized onions that give it a deep flavor. I also really appreciate how quick and easy it is to make, especially when I’m short on time. I love that it’s super healthy and wholesome but still feels like indulgent comfort food. And honestly, the way the lentils and spinach come together always reminds me of home cooking in the best possible way.

Man, this dal palak recipe is awesome, its got lots of flavor and its super easie to make. I mean, you really get to enjoy those caramelized onions which add a restaurant vibe thats so cool compared to regular spinach dal recipes. Plus, its healthy and comforting at the same time if you are looking for a vegetarian or gluten free option. You can make it in a pressure cooker or instant pot, so its a lifesaver on busy nights.

Ingredients

• Red lentils are rich in protein and fiber, offering nutty, earthy flavor to the dish.
• Fresh spinach is full of vitamins and minerals and brings a mild, fresh taste.
• Caramelized onions add natural sweetness and deep flavor, balancing spices real well.
• Tomatoes supply tangy acidity and rich umami, brightening up the overall curry taste.
• Ginger and garlic kick in with bold aroma and extra zing, good for digestion.
• Cumin seeds offer a warm, earthy spice that complements every ingredient in a subtle way.

Ingredient Quantities

• 1 cup red lentils (or yellow split lentils if you prefer)
• 4 cups fresh spinach, roughly chopped
• 1 large onion, thinly sliced (for caramelizing)
• 2 medium tomatoes, finely chopped
• 4 garlic cloves, minced
• 1 tablespoon fresh ginger, grated
• 2 green chilies, slit lengthwise
• 1 teaspoon turmeric powder
• 1 teaspoon cumin seeds
• 1 teaspoon red chili powder (adjust to taste)
• 1 teaspoon coriander powder
• 1/2 teaspoon garam masala
• Salt to taste
• 2 tablespoons oil or ghee
• 4 cups water (for pressure cooker or instant pot)
• A handful of cilantro, chopped (optional for garnish)

How to Make this

1. Heat 2 tablespoons oil or ghee in your pressure cooker or instant pot over medium heat and add 1 teaspoon cumin seeds until they start to crackle.

2. Toss in the thinly sliced large onion and let it caramelize until its golden brown, stirring occasionally so it doesnt burn.

3. Add 4 minced garlic cloves, 1 tablespoon grated fresh ginger, and 2 slit green chilies while stirring for about 1-2 minutes until they smell really good.

4. Mix in 2 finely chopped tomatoes, 1 teaspoon turmeric, 1 teaspoon red chili powder, and 1 teaspoon coriander powder, then cook them for a couple minutes until the tomatoes soften.

5. Stir in 1 cup red lentils (or yellow split lentils if you prefer) along with 4 cups water and give everything a good mix.

6. Close your pressure cooker or press the manual setting on your instant pot and cook for 10 minutes once full pressure is reached.

7. Carefully release the pressure and open the cooker.

8. Add 4 cups of roughly chopped fresh spinach, stirring it in so it wilts into the dal for about 2-3 minutes.

9. Sprinkle in 1/2 teaspoon garam masala and salt to taste, stir thoroughly to combine all the flavors.

10. Garnish with a handful of chopped cilantro if you like and serve hot with rice or your favorite roti.

Equipment Needed

1. Pressure cooker or Instant Pot
2. Chef’s knife
3. Cutting board
4. Measuring spoons
5. Wooden spoon for stirring
6. Ladle for serving
7. A heatproof bowl (optional for prepping ingredients)

FAQ

Dal Palak (Spinach Lentil Curry) Recipe Substitutions and Variations

• If you run out of red lentils, you can try using green lentils or yellow split lentils instead. Their texture and cooking time might vary a bit but they work just fine.
• If fresh spinach isn’t available, frozen spinach is a good substitute. Just remember to thaw it and squeeze out the extra water before adding it.
• Instead of ghee, you can use butter or a neutral oil. Butter can give a richer flavor, but oil works well if you want a lighter taste.
• If you don’t have fresh ginger, ginger paste is a solid alternative. Use about half the amount since it’s often more concentrated.
• When fresh tomatoes aren’t in season, canned diced tomatoes come in handy. They deliver a similar taste and are super convenient.

Pro Tips

1. When you’re caramelizing your onions, keep the heat at medium and don’t rush it. Let them slowly get that golden brown color and try not to stir too much or you’ll disturb the process.
2. Rinse your lentils really well before cooking so you dont end up with too much foam in your pressure cooker. This little bit of extra work makes cleaning it up later way easier.
3. Taste your tomato mix while cooking and if it seems too tart, add a tiny pinch of sugar. It helps balance the flavors nicely without overpowering the other spices.
4. Once you release the pressure and add the spinach, stir it quickly so it wilts just right. This way, your spinach keeps a little texture and its bright green color instead of turning all mushy.