A Nutritious Comfort Dish You’ll Fall in Love With
Looking for a quick, wholesome meal that’s packed with flavor and nutrients? This Red Lentil & Spinach recipe (aka Masoor Dal Palak) has got you covered! It’s perfect for busy parents, students on a budget, or anyone craving a comforting, hearty dish. Easy to make, super satisfying, and loaded with protein and vitamins—this recipe is a total win!
Why This Recipe Is a Winner?
This dish isn’t just another lentil curry. It combines the earthy flavors of red lentils (masoor dal) with the bright, leafy freshness of spinach, creating a nutritious powerhouse of a meal. Plus, the preparation is as simple as it gets, making it perfect for beginners and seasoned cooks alike. Serve it with rice, naan, or just a squeeze of lime — it’s versatile enough to suit your taste.
Red Lentil & Spinach Recipe Ingredients
1. Red Lentils (Masoor Dal)
These quick-cooking lentils are soft and creamy when cooked, making them the perfect base for this dish. They’re rich in protein, iron, and fiber, helping you stay full and energized.
2. Spinach
Fresh or frozen spinach works here. It’s packed with iron, vitamins A, C, and K, and adds a vibrant green color to the dish.
3. Onion and Garlic
These aromatics form the flavor base, adding depth and a subtle sweetness.
4. Tomatoes
A bit of acidity from fresh or canned tomatoes balances the richness of the lentils.
5. Spices
Classic Indian spices like turmeric, cumin, and coriander bring warmth and complexity. Don’t forget the chili powder for a little heat!
6. Oil or Ghee
Adds richness and helps in blooming the spices for a fragrant finish.
7. Water or Broth
Use either for cooking the lentils; broth will add extra flavor.
How to Make Red Lentil and Spinach (dal palak)
Rinse the Lentils:
Start by measuring the red lentils and placing them in a large bowl. Fill the bowl with cold water and gently swirl the lentils using your hands to loosen any dirt or excess starch. Drain the water through a fine-mesh sieve or colander, and repeat the rinsing process 2-3 times until the water runs clear. This step ensures the lentils are clean and reduces any chances of a cloudy dal. Once rinsed, set the lentils aside for cooking.
Cook Dal with Spices:
In a deep pot, combine the rinsed lentils with the required spices such as turmeric, chili powder, and coriander powder, along with ginger-garlic paste for an added depth of flavor. Pour in water or broth, depending on your preference for consistency. Place the pot over medium-high heat and allow the mixture to come to a boil. As the lentils come to a boil, skim off any foam from the surface. Lower the heat, partially cover the pot, and let it simmer for 15-20 minutes. If using a pressure cooker, cook for 5-7 minutes after the first whistle. Stir occasionally to prevent the lentils from sticking to the bottom. The lentils will soften and break down, creating a smooth, creamy base.
Add Tomatoes and Spinach:
Once the lentils are cooked, stir in freshly chopped tomatoes ( optional) and a generous handful of spinach leaves. The tomatoes add a tangy sweetness that balances the dish, while the spinach boosts its nutritional value and provides a vibrant color. Allow the mixture to cook for an additional 8-10 minutes, stirring occasionally, until the tomatoes soften and the spinach wilts completely, melding beautifully with the dal.
Note: If using pressure cooker, add the tomatoes along with the spices to the dal before cooking.
Season the Dal:
Taste the dal and adjust the salt as needed to enhance the flavors. Add freshly squeezed lemon juice for a hint of acidity that brightens the dish. Stir in a pinch of garam masala, which adds a warming and aromatic touch. Mix everything well, and then remove the pot from the heat, allowing the dal to rest for a few minutes before serving.
Prepare the Tadka (Tempering):
To make the tadka, heat oil or ghee in a small frying pan over medium heat. Add thinly sliced onions and minced garlic, sautéing them until they turn a rich golden brown. Then, toss in cumin seeds and whole dried chilies, cooking until the seeds crackle and release their aromatic oils. This tempering process infuses the oil with bold flavors, enhancing the overall taste of the dal.
Add Tadka to the Dal:
Once the tadka is ready, immediately pour it over the cooked dal while it’s still hot. The sizzling tempering not only enhances the flavor but also adds an inviting aroma to the dish. Cover the pot right after pouring to trap the rich and aromatic essence of the tadka within the dal.
Garnish and Serve:
Finish the dal by garnishing it with freshly chopped cilantro, finely sliced green chilies, and an optional sprinkle of garam masala for an extra layer of flavor. Serve the dal hot with Zeera Rice (cumin rice) plain steamed rice, soft roti, or fluffy naan. This comforting and nutritious dish is perfect for a wholesome meal, packed with flavors and textures that everyone will enjoy.
Expert Tips
- Blooming the spices in oil or ghee enhances their flavor.
- Make a double batch and freeze portions for quick meals.
- Adjust chili powder to suit your spice tolerance.
How to Store Leftovers
- Refrigerate in an airtight container for up to 3 days. Reheat gently on the stove or microwave.
- Freeze in portions for up to 3 months. Thaw overnight in the fridge before reheating.
FAQs
Can I use canned lentils?
Canned lentils can be used in a pinch, but fresh-cooked lentils yield the best texture and flavor.
What can I serve with this dish?
It pairs beautifully with steamed rice, quinoa, or a side of naan.
Is this recipe vegan?
Yes, as long as you use oil instead of ghee.
What is spinach and lentils rich in?
Both spinach and lentils are high in dietary fiber, iron and potassium.
Easy Red Lentil & Spinach Recipe| Dal Palak
Description
This easy red lentil and spinach recipe is a one-pot wonder—quick, healthy, and loaded with bold flavors! Ready in under 30 minutes, it’s the perfect comfort food for busy weeknights. Rich, creamy, and packed with nutrients, this dish will keep you coming back for more.
Ingredients
For Tadka:
Instructions
-
Rinse the Lentils:
- Wash red lentils thoroughly under running water until the water runs clear. Set aside.
-
Cook the lentils:
- In a deep pot, combine soaked lentils, ginger-garlic paste, salt, red chilies, turmeric powder, coriander powder, and water.
- Bring the mixture to a boil, then reduce the heat to low. Partially cover the pot to prevent it from boiling over and cook for about 15 minutes, or until the lentils are soft.
-
Stir in Tomatoes and Spinach:
- Add the chopped tomatoes and spinach to the pot. Stir well and cook for another 10 minutes.
- Stir in the lemon juice and garam masala. Remove from heat.
-
Add Tadka:
- Heat oil in a pan and sauté the onion and garlic until golden.
- Add cumin seeds and whole chilies, stirring until they crackle.
- Pour the tempering over the cooked dal immediately after removing it from the heat, then cover to lock in the flavors.
-
Garnish and serve:
- Garnish with fresh cilantro, green chilies, and garam masala powder (optional).
- Serve hot with plain rice, roti, or naan.
- Amount Per Serving
- Calories 186kcal
- % Daily Value *
- Total Fat 5.4g9%
- Sodium 15.3mg1%
- Total Carbohydrate 24g8%
- Dietary Fiber 4.9g20%
- Protein 10.5g21%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Lentil Consistency: The dal should have a balanced consistency—not too thick or too runny. Adjust water or broth as needed during cooking to achieve this. Aim for a creamy, pourable texture.
- Cooking Time: Red lentils cook quickly. Stir occasionally and check the texture to avoid overcooking, which may turn the dal overly mushy.
- Spinach Substitutes: You can replace spinach with kale, chard, or fenugreek leaves (methi) for similar nutritional benefits and flavor.
- Tomatoes: Fresh tomatoes are ideal, but canned tomatoes can be used for convenience. Ensure they are fully cooked to blend into the dal.
- Tadka Variations: For extra flavor, consider adding curry leaves, mustard seeds, or a pinch of asafetida (Hing) to the tadka.
- Spice Level: Adjust the number of chilies in the tadka to suit your heat preference. Deseed the chilies for a milder flavor.
- Garam Masala: Add garam masala toward the end of cooking to preserve its aroma and enhance the dal’s flavor
- Enhancements: Garnish with fresh cilantro, a squeeze of lemon, or a dollop of yogurt for added flavor.
