A creamy mildly spiced dal that calls for a handful of ingredients!
Dal Palak (Spinch Dal)
Dal Palak, also known as spinach dal, is a creamy, soupy, mildly-spiced dal.
It requires a few ingredients and takes little effort to make. This dal is especially easy to whip up if you have my Garlic Paste and Ginger Paste prepared.
“Hi Ashley! I made this for a family dinner, and my mother took a bite and said, “Oh this is a new dish…hmm..lets try some..OH MY GOSH!! WOWWW!” Enough said. Mother-approved. It was da bomb! Thanks for another slam dunk recipe!”
Maneesha
Spinach Dal Ingredients
- Moong Dal: small yellow lentils
- Oil
- Cumin Seeds
- Garlic
- Ginger
- Serrano Pepper
- Spices: salt, coriander powder, turmeric, cayenne, garam masala
- Water
- Greens: baby spinach or whatever greens you’d like to add
You can add any greens to this dal. I’ll use whatever I have on hand – baby kale or fresh methi leaves are great options. I’m sure it’ll taste great with whatever greens you have at home. I already have a Dill Dal recipe, but I bet this dal would taste good with fresh dill or another herb too.
Make this a meal by serving it with Basmati Rice or Jeera Rice, a side of yogurt/Raita, and a salad. If you have some achar (spicy pickle), serve that on the side too!
“Absolutely excellent dish! You knocked it out of the park Ashley! Approachable and yummy recipes.”
Lora
More Simple Dal Recipes to Try:
Instant Pot Spinach Dal
Instant Pot Spinach Dal
Ingredients
- 1 cup small yellow lentils moong dal, soaked for 15 minutes
- 2 tablespoons oil of choice
- 1 teaspoon cumin seeds
- 2 teaspoons minced garlic
- 1 teaspoon minced ginger
- ½ Serrano pepper or green chili minced
Spices
- 1 ½ teaspoons salt adjust to taste
- 1 teaspoon coriander powder
- ½ teaspoon turmeric
- Pinch of cayenne optional
- 4 cups water
Add Later
- ½ teaspoon garam masala
- 2 cups baby spinach
- Cilantro garnish
- Ghee for serving (optional, but highly recommend this!)
Instructions
- Soak the small yellow lentils (moong dal) in cold water for 15 minutes. Drain, rinse and set aside.
- Press the sauté button. Add the oil, and allow it to heat up for a minute. Add the cumin seeds to the pot. Once they turn brown, add the garlic, ginger and Serrano pepper. Stir-fry for 30 seconds, then add the spices. Give everything a quick stir, then add the water and lentils.
- Secure the lid, close the pressure valve and cook for 5 minutes at high pressure.
- Naturally release pressure for 10 minutes. Open the valve to release any remaining pressure.
- Stir in the garam masala and the spinach leaves. Once the leaves begin to wilt, garnish with cilantro and serve with a spoonful of ghee on top.
Shiela says
Even when I’m not feeling up to cooking this is so easy to throw together and delicious!
Thank you Ashley.
I have enjoyed making a number of your recipes and loved each one:)
Jennifer says
Such delicious and comforting food. Have made this several times for the family. I feel like this would also be a great dish for when you are feeling under the weather and need a meal that’s nourishing, comforting and easy on the stomach.
Ashley - My Heart Beets says
Jennifer, I’m so glad you liked this recipe! Thanks for letting me know how it turned out for you and your family 🙂
Lora says
Absolutely excellent dish! You knocked it out of the park Ashley! Approachable and yummy recipes.
Ashley - My Heart Beets says
Thanks, Lora! I’m so glad you liked this one 🙂
Cyndi says
Another great recipe, thank you Ashley
Ashley - My Heart Beets says
Thank you, Cyndi! Glad you like it 🙂
Beth W says
So easy, so good. Perfect for weeknights when I’m short on time ❤️
Ashley - My Heart Beets says
Beth, so glad to hear that! Thanks for letting me know how much you like this 🙂
Sharon says
I made this using finely chopped swiss chard greens from my garden instead of spinach and it is so incredibly delicious – and such an easy recipe. I have run out of Onion Masala and this recipe does not need it. Yum!
Ashley - My Heart Beets says
Sharon, that’s great to hear! Thanks for letting me know how much you like this 🙂
Audrey m says
Tried this last night for the first time. Ended up great. Even wayyyy better for lunch today (refrigerator overnight allowed the flavors to meld more).
Ashley - My Heart Beets says
Audrey, I’m so glad you liked it! And yes, I always love Indian food the day after I make it for that reason! Thanks for letting me know how it turned out for you 🙂
Kim says
I am making this for the second time and both times it has taken forever for the instapot to come to pressure. Is that normal for this recipe? It’s sealed.
Love your recipes. Thank you so much.
Ashley - My Heart Beets says
Hi Kim, I’m not sure how long it takes to come to pressure, but if the seal is on and the valve is closed I can’t imagine more than 10 minutes? I hope that helps, and hopefully it doesn’t take as long next time!