Favorite Indian Lentils and Spinach (Dal Palak) Recipe | Yummly

Favorite Indian Lentils and Spinach (Dal Palak)

Deana Welker: "This was delicious and very simple to make. I act…" Read More
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Known as dal palak in India, this much-loved everyday meal involves cooking lentils very simply with a little turmeric and spinach, then giving them a big flavor boost with a tarka — an infusion of spices and ghee (clarified butter). It's Indian comfort food at its best. The recipe is a Yummly original created by Prerna Singh.


  • 1 cup red lentils (split, masoor dal)
  • 5 ounces baby spinach leaves
  • 1 quart water
  • 1 teaspoon salt
  • 1 teaspoon ground turmeric
  • 4 large garlic cloves
  • 3 tablespoons ghee (clarified butter; or use regular unsalted butter)
  • 1/8 teaspoon asafetida (optional; buy at Indian markets and online)
  • 1 teaspoon cumin seeds
  • 3 whole dried chilies (preferably Kashmiri)
  • 1/2 teaspoon paprika
  • 1/2 teaspoon Garam Masala
  • 1/4 cup cilantro (chopped; optional)
  • basmati rice (Steamed, for serving; optional)
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    NutritionView More

    Sodium27% DV640mg
    Fat14% DV9g
    Protein29% DV15g
    Carbs15% DV44g
    Fiber68% DV17g
    Calories310Calories from Fat80
    Total Fat9g14%
    Saturated Fat0g0%
    Trans Fat
    Calories from Fat80
    Total Carbohydrate44g15%
    Dietary Fiber17g68%
    Vitamin A80%
    Vitamin C20%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.


    Deana Welker 3 days ago
    This was delicious and very simple to make. I actually added some diced, spiced boneless chicken this time and served it over basmati rice. With or without the chicken, it's really good!
    Karen Hope 11 days ago
    * My husband and I are fans of Indian cuisine. This recipe caught my attention and I gave it a go - Delicious! Definitely going to make this again. * I followed the recipe, only that I did half red - half brown lentils (I personally enjoy this mix versus using full quantity of red lentils in a dish), as well as * used chilli powder (3/4 tsp) and cumin powder (1 tsp) instead of the dry chillies and cumin seeds.
    Sheryl W. 19 days ago
    i used a jalapeno and being from NM i left the seeds. when it was done i put it in the blender. nice and spicy and great on basmati.
    Vanja Đorđević 19 days ago
    I loved it! I made it without chillies and it was still super tasty!
    Sven-Are Bjerke 2 months ago
    Simple and tasty. I omitted asfetida and cilantro, as I wasn’t able to find the first and don’t like the latter.
    Sam Auerbach 3 months ago
    Super good! It’s easy and delicious
    John M. 5 months ago
    Very good and super easy! One twist that worked out well- I sautéed a thinly sliced onion in evoo and added it to the dal before making the tarka.
    Mary Bunster 5 months ago
    Great - I added carrots and potatoes too - so yummy
    Staci 8 months ago
    This is so, so good! The ghee really does make a difference. I couldn't find the asafetida locally, but am looking forward to trying it in the recipe the next time I make it.
    Vitaly 8 months ago
    Looks great, and really delicious.
    Elaine 9 months ago
    Delicious flavors, and very easy and healthy. I ordered the asefetida and Kashmiri chiles online and it was fun to try them. Full disclosure: I’m a Yummly employee.