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!
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.
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.
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.
These aromatics form the flavor base, adding depth and a subtle sweetness.
A bit of acidity from fresh or canned tomatoes balances the richness of the lentils.
Classic Indian spices like turmeric, cumin, and coriander bring warmth and complexity. Don’t forget the chili powder for a little heat!
Adds richness and helps in blooming the spices for a fragrant finish.
Use either for cooking the lentils; broth will add extra flavor.
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.
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.
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.
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.
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.
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.
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.
Canned lentils can be used in a pinch, but fresh-cooked lentils yield the best texture and flavor.
It pairs beautifully with steamed rice, quinoa, or a side of naan.
Yes, as long as you use oil instead of ghee.
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.
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.