Dal Palak (Red Lentil and Spinach Dal)
Creamy red lentils cooked soft and stirred through spinach sauce, finished with a sizzling garlic and chilli tarka.
Made with Saag (spiced spinach) base. Make a batch of the base first, then this takes minutes. Skip to the method
- Time35 mins
- LevelEasy
- Costabout £1.20 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Put the lentils, water, turmeric and a pinch of salt in a pan. Bring to the boil, skim off any foam, then simmer gently for 15 minutes until soft.
15 min - 2
Cook the basmati rice to the packet instructions.
- 3
Stir your ready made saag spinach base (see the base recipe) into the lentils and simmer for 8 minutes, adding a splash of water if it gets too thick.
8 min - 4
Heat the oil in a small pan over a medium heat. Add the cumin seeds, then the garlic and dried chilli. Cook for 1 minute until the garlic is golden. Do not let it burn.
1 min - 5
Pour the sizzling tarka over the dal, add the lemon juice and taste for salt. Serve with the rice.
Tips
- Watch the garlic closely. It goes from golden to bitter in seconds.
- Red lentils need no soaking and collapse into a creamy dal.
- Add the lemon at the end for brightness.
Storing and freezing
Cool within 1 to 2 hours. Keeps for 4 days in the fridge or 3 months in the freezer. It thickens, so loosen with water when you reheat until steaming hot all the way through.
Questions
Can I use other lentils?
Yes. Yellow split peas or moong dal work, but need longer to cook. Brown or green lentils do not break down in the same way.
Is dal palak vegan?
Yes. Oil replaces the ghee often used in restaurants. Add a little dairy free spread for richness if you like.
Can I make it thicker or thinner?
Simmer longer for thick or add hot water, a splash at a time, to loosen.
More made with saag (spiced spinach) base
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.