A recipe perfect for those days when you don’t want to use much of your brain or cooking skills. It is easy to prepare and a no-nonsense recipe you can prepare within a few minutes and can be enjoyed with some steaming hot rice. Dal Palak or Palak Daal, also known as Spinach Dal, is a traditional Indian lentil dish with a healthy dose of spinach (because we need that iron in every way possible).
In this recipe I am using three varieties of lentils or daal and, of course, a healthy dose of Spinach. Now I know why Popeye was obsessed with this green leafy vegetable because I am too. This is the perfect way to consume this leaf. Please keep in mind to wash the leaves thoroughly to rid of the dirt and pesticides (if you have opted for grocery store-bought leaves over farmers market).
Lentils (or daal) and Spinach make the best combination, here’s why . . .
Lentils, being legumes, provide a rich source of proteins and complex carbohydrates. They also contain compounds like tannins and phytates. Spinach, a leafy green, introduces a different set of compounds. It contains oxalates, which can sometimes contribute a slightly astringent taste. Spinach is also rich in vitamins, minerals, and antioxidants, providing nutritional benefits. When combined in dal, the cooking process allows for the interaction of these compounds. The minerals in lentils and spinach become more accessible due to the breakdown of phytates, enhancing the overall nutritional value of the dish.
Variations of Daal with green leafy vegetables
Ingredients and substitutes list
Ingredient List: Dals/Lentils:
¼ cup Chana Dal (Split Chickpeas) ½ cup Moong Dal (Split Mung Lentils) ½ cup Masoor Dal (Red Lentils) ¼ tsp ground Turmeric 4 cups Water (approximately 1L)
Spice Mixture: For the Sauté:
2 tbsp Oil 1 tsp Cumin Seeds 1 Onion, sliced 1 tsp Ground Coriander ¼ tsp Turmeric 1 tsp Garam Masala 2 Tomatoes, chopped Salt, to taste 2-3 handfuls Fresh Spinach, chopped (or equivalent frozen spinach) Additional Water, as needed
For Tempering:
2 tbsp Oil 1 tsp Cumin Seeds Thinly sliced garlic cloves 2 tsp Dried Fenugreek Leaves (Kasuri Methi, optional) 2-3 Green Chili Peppers, slit in half 1 tsp Red Chili Powder
Substitute List:
Chana Dal (Split Chickpeas): Substitute with split peas, if available. They have a similar texture and taste. Moong Dal (Split Mung Lentils): You can replace this with split yellow lentils or even red lentils for a slightly different texture. Masoor Dal (Red Lentils): If you don’t have red lentils, brown lentils can be a substitute. They will take a bit longer to cook. Fresh Spinach: If fresh spinach is not available, frozen spinach is a good substitute. Make sure to thaw and drain excess water before using. Dried Fenugreek Leaves (Kasuri Methi): If you don’t have fenugreek leaves, you can skip this ingredient. It adds a unique flavor, but the dish will still be delicious without it. Green Chili Peppers: Substitute with red chilies according to your heat tolerance. Red Chili Powder: Adjust the quantity according to your spice tolerance. You can also use paprika or cayenne pepper as a substitute.
How to make Dal Palak
Rinse the lentils thoroughly in a fine-mesh sieve under cold water.
In a large pot, add the lentils and enough water to cover them by at least 2 inches.
Bring the water to a boil, then reduce the heat to a simmer and cook the lentils for 20-25 minutes, or until they are soft and fully cooked.
In a separate pan, heat the cooking oil over medium heat. Add the cumin seeds and let them sizzle for a few seconds. Then add the sliced green chillies.
Next, add the onions to the pan. Sauté for a couple of minutes until the raw smell disappears and the ingredients are fragrant.
Add the diced tomatoes to the pan and cook until they are soft and pulpy. Then add the turmeric, coriander, and red chili powder, and salt to taste. Stir the spices into the onion and tomato mixture and cook for another minute to let the flavors meld.
Add the chopped spinach to the pan and cook until it wilts and reduces in volume. This should take about 5 minutes.
Once the lentils are fully cooked, add the spinach and spice mixture to the pot and stir to combine everything. Let the Dal Palak simmer for another 5-10 minutes to allow the flavors to meld.
Serve the Dal Palak hot, garnished with fresh cilantro and accompanied by steamed rice or warm naan bread.
Expert Tips on how to make Spinach Daal
Here are some frequently asked questions on how to make spinach daal:
- Can I use frozen spinach for making spinach daal?
Yes, frozen spinach can be used as a convenient alternative. Thaw and drain excess water before adding it to the daal.
- How long should I soak the lentils before cooking?
Soaking for 30 minutes to 2 hours can reduce cooking time and improve digestibility.
- Can I use other types of lentils if I don’t have the ones mentioned in the recipe?
Yes, you can substitute with other lentils. Adjust cooking times based on the type of lentils used.
- How do I prevent the lentils from sticking to the bottom of the pot?
Stir the daal regularly to prevent sticking. Adding enough water and using a non-stick pot can also help.
- What oil can I use for sautéing aromatics?
Any type of neutral oil is best. You can use vegetable oil or vegan ghee as well.
- Can I make spinach daal ahead of time?
Yes, spinach daal can be made ahead and stored in the refrigerator for a few days. Reheat on the stovetop or microwave, adding a little water to adjust consistency.
- How can I make the daal spicier or milder according to my preference?
Adjust the quantity of red chili powder or green chilies to control the spiciness. You can also add a dollop of yogurt at the end to mellow the heat.
- Can I use a different type of leafy green instead of spinach?
Yes, you can experiment with other greens like kale or Swiss chard. Adjust cooking times accordingly.
- How do I know when the daal is cooked to perfection?
The lentils should be soft and fully cooked. Taste for tenderness, and adjust the seasoning as needed. The spinach should be wilted but still vibrant in color.
Freezing and Storing Spinach Daal
Storing Spinach Daal: Freezing Spinach Daal: Thawing and Reheating: Note:
While freezing can alter the texture slightly, the flavors of well-seasoned spinach daal generally hold up well. Always use proper storage techniques to maintain the quality of the dish.
Check out my other Daal Recipes and follow me for more fun vegan recipes:
