Palak Dal (Red Lentil and Spinach Dal)
Soft red lentils turned into a bright spinach dal, finished with a sizzling ginger, garlic and cumin tarka.
Made with Tarka dal base and Ginger and garlic paste. Make a batch of the base first, then this takes minutes. Skip to the method
- Time25 min
- LevelEasy
- Costabout £0.70 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
Tip your ready made tarka dal base (see the base recipe) into a saucepan with 150 ml of water. Warm over a medium heat for 5 minutes, stirring, until hot and loose.
5 min - 2
Add the spinach in handfuls and stir until it wilts, about 2 minutes. Simmer gently for 5 minutes.
7 min - 3
Meanwhile, heat the oil in a small frying pan over a medium heat. Add the cumin seeds and dried chillies and cook for 20 seconds until they sizzle and darken slightly.
- 4
Add the onion and fry for 6 minutes until golden brown at the edges. Stir in your ready made ginger and garlic paste (see the base recipe) and the chilli powder, cook for 1 minute.
7 min - 5
Pour the sizzling tarka over the dal, scraping in all the oil. Stir in the lemon juice and salt.
- 6
Check the seasoning and add a splash of hot water if the dal is too thick. Serve with rice or chapatis.
Tips
- Add the tarka at the very end, while it is still sizzling, for the best aroma.
- Wilt the spinach gently and do not overcook it, or the dal turns drab instead of bright green.
- Loosen the dal with boiled water, not cold, so it stays hot and does not go gluey.
Storing and freezing
Keeps for 3 days in the fridge, cooled within 1 to 2 hours, or freeze for up to 3 months. Reheat until steaming hot all the way through, adding a splash of water.
Questions
Can I use frozen spinach?
Yes. Use about 150 g of frozen leaf spinach, thawed and squeezed dry, and add it with the dal for 3 minutes.
Is palak dal vegan?
Yes, as written. It uses oil, not ghee. Traditional versions often use ghee for the tarka, so swap that in only if you eat dairy.
Can I use a different lentil?
The base is made with red split lentils, which cook to a soft, creamy texture. Other lentils need longer and will not blend in the same way.
How do I make it spicier?
Add a slit green chilli to the tarka or an extra dried red chilli, or finish with a pinch of hot chilli powder.
More made with tarka dal 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.