Dal Palak Recipe - Nutritious Spinach and Lentil Curry - Indian Comfort Food with Ghee Tarka
Ingredients
- Spinach - 2 cup (blanched)
- Moong Dal - 3/4 cup
- Chana Dal - 1/4 cup
- Turmeric Powder - 1/4 tsp
- Salt - to taste
- Ghee - 1 tsp
- Water - 3 cups
MASALA:
- Ghee - 3 tsp
- Cumin Seeds - 1 tsp
- Ginger - 1 tsp (chopped)
- Garlic - 2 tsp (chopped)
- Green Chili - 1 (chopped)
- Curry Leaves - 5-6 qty
- Onion - 2 medium (chopped)
- Tomato - 2 medium (chopped)
- Salt - to taste
- Turmeric Powder - 1/4 tsp
- Kashmiri Red Chili Powder - 1 tsp
- Cumin Powder - 1 tsp
- Coriander Powder - 2 tsp
- Amchur Powder - 1 tsp
- Garam Masala - 1/2 tsp
- Cilantro - 2 Tbsp (chopped)
TADKA:
- Ghee - 1 tbsp
- Cumin Seeds - 1 tsp
- Garlic - 2-3 cloves
- Dried Red Chili - 1-2 qty
- Kashmiri Red Chili powder - 1/2 tsp
Discover a flavorful and nutritious Dal Palak recipe, blending tender spinach with moong and chana dal, infused with aromatic spices and a rich ghee tempering. Perfect for a wholesome meal, this dish offers a delicious balance of protein and greens, enhanced by a spicy, tangy masala and a fragrant tadka.
Watch our recipe video for step by step instructions on how to make this Dal Palak. We’ve included demonstrations and pro tips to help you out in the kitchen! For our Dal Palak calories and nutrition information, see the recipe card below.
Instructions
1) Begin by blanching the 2 cups of spinach. In a pot of boiling water, add the spinach leaves and cook for 2-3 minutes.
2) Remove the spinach from the hot water, drain off any excess water, and squeeze out any remaining moisture. Set the spinach aside.
3) In a pot or pressure cooker, combine ¾ cups of washed moong dal and ¼ cup of chana dal. Add salt, ¼ tsp of turmeric powder, 1 tsp of ghee, and 3 cups of water. Cook until the dals are tender.
4) In a separate pan, prepare the masala mixture. Heat 3 tsp of ghee in the pan, then add 1 tsp of cumin seeds, 5-6 qty of curry leaves, 1 chopped green chili, 1 tsp of chopped ginger, 2 tsp of chopped garlic, and 2 qty of chopped medium onions. Sauté until the onions are slightly golden brown.
5) Add the 2 chopped tomatoes, ¼ tsp of turmeric powder, 1 tsp of Kashmiri red chili powder, 2 tsp of coriander powder, and 1 tsp of amchur powder to the pan.
6) Sauté for 2-3 minutes, or until the tomatoes start to release their juices.
7) Incorporate the blanched spinach and the cooked dals into the masala mixture. Cook everything together for about 10 minutes, or until well combined and simmering.
8) For the tarka, heat 1 tbsp of ghee in a small pan. Add 1 tsp of cumin seeds, 2 cloves of sliced garlic, 1-2 qty of dried red chilies, and ½ tsp Kashmiri red chili powder.
9) Sauté until the garlic is fragrant, then pour the tarka over the dal.
10) Serve the Dal Palak with rice or roti and enjoy!
Discover a flavorful and nutritious Dal Palak recipe, blending tender spinach with moong and chana dal, infused with aromatic spices and a rich ghee tempering. Perfect for a wholesome meal, this dish offers a delicious balance of protein and greens, enhanced by a spicy, tangy masala and a fragrant tadka.
Watch our recipe video for step by step instructions on how to make this Dal Palak. We’ve included demonstrations and pro tips to help you out in the kitchen! For our Dal Palak calories and nutrition information, see the recipe card below.
Leave a review
We value your feedback. Let us know how did you like the recipe.
Recent Recipes
Instant Bun Dosa & Coconut Chutney – Quick & Easy Vegetarian Breakfast Recipe
Learn how to make soft and fluffy bun dosas. A cozy, flavorful twist on a classic South Indian breakfast. This recipe also includes a vibrant coconut chutney made with tomato, onion, and red chilies, finished with a flavorful tempering. Perfect for breakfast, brunch, or a light dinner, this dish brings together comforting textures and bold South Indian flavors in every bite.
Golden, soft, and slightly crisp on the edges, bun dosa is a delightful twist on the classic South Indian dosa. Made with semolina (sooji) and yogurt, this version doesn’t require overnight fermentation—just a quick soak and tempering of spices to build bold, savory flavor. It's perfect for busy mornings or as a comforting light meal when you're craving something warm and filling.
Paired with a creamy coconut chutney blended with onion, tomato, ginger, and dried red chilies, this dish is all about balance—spice, texture, and aroma. A final drizzle of sizzling tempering with mustard seeds, chana dal, and curry leaves takes the chutney to the next level. Whether you serve it for breakfast, brunch, or even a cozy dinner, this bun dosa and chutney combo is sure to satisfy.
Watch our recipe video for step by step instructions on how to make instant Bun Dosa. We’ve included demonstrations and pro tips to help you out in the kitchen! For our bun dosa calories and nutrition information, see the recipe card below.
Indian Style Shakshuka - Rich Tomato Curry with Sunny Side Up Eggs - Easy Breakfast Recipe
Love shakshuka? Try this Indian Style Shakshouka that swaps traditional flavors for a warming mix of Indian spices and tomato curry, finished with sunny side up eggs and a drizzle of hot honey. The ultimate quick and easy breakfast recipe. Inspired by North African & Mediterranean shakshouka, this Indian fusion version is vegetarian-friendly and incredibly satisfying. Learn how to make shakshuka!
If you’re looking for an easy breakfast for brunch recipe, this Indian Style Shakshuka will definitely impress. Combining the soul of a classic shakshouka with the heart of Indian home cooking, it features eggs nestled in a rich, buttery makhani-style tomato curry. Topped with a drizzle of hot honey and served with crusty bread or warm naan, it's ideal for a festive breakfast or brunch recipe. This dish brings the boldness of Indian spices to the soft, savory goodness of eggs, making it a must-have for anyone who loves Indian fusion meals.
A perfect Easter recipe idea that's bursting with flavor from spiced tomato sauce, caramelized onions, and perfectly cooked sunny side up eggs. It’s a delightful Indian fusion take on the classic North African and Mediterranean shakshuka. This vegetarian breakfast recipe is quick and easy to make in under an hour!
Watch our recipe video for step by step instructions on how to make Shakshuka. We’ve included demonstrations and pro tips to help you out in the kitchen! For our shakshuka calories and nutrition information, see the recipe card below.
Meen Manga Curry – Tangy Raw Mango & Creamy Coconut Fish Curry
Discover the perfect balance of tangy and creamy flavors with this Fish Mango Alleppey Curry recipe! Made with fresh tilapia, raw mango, and rich coconut milk, this South Indian delicacy is infused with aromatic spices, curry leaves, and a hint of heat from green chilies. Cooked to perfection in a clay pot for an authentic taste, this dish is a must-try for seafood lovers. Serve it with steamed rice for a comforting and flavorful meal. Try this easy and delicious recipe today!
Fish Mango Curry is a flavorful South Indian dish that combines the tanginess of raw mango with the richness of coconut milk, creating a perfect balance of flavors. This coastal favorite, especially popular in Kerala, features tilapia simmered in a fragrant gravy infused with garlic, ginger, shallots, curry leaves, and green chilies. The dish gets its vibrant color from Kashmiri chili powder and coriander powder, while raw mango slices add a refreshing tartness that complements the creamy coconut milk.
Cooking Alleppey or Meen Manga curry in a clay pot enhances the depth of flavor, making the curry even more aromatic. As the fish gently cooks, it absorbs the spices, resulting in a tender, flavorful dish best enjoyed with steamed rice or appam. A final drizzle of coconut oil and fresh curry leaves adds an irresistible finishing touch, making this an ideal recipe for seafood lovers craving bold, tropical flavors.
Watch our recipe video for step by step instructions on how to make Fish Mango Curry. We’ve included demonstrations and pro tips to help you out in the kitchen! For our Fish Mango calories and nutrition information, see the recipe card below.
