This easy spinach dal is one of my favourite quick vegetarian comfort meals.
It is creamy, warming and full of flavour from browned onions, cumin seeds, curry leaves, garlic, tomatoes and curry powder, with baby spinach stirred through at the end.
Also known more broadly as spinach dal or dal palak, this kind of lentil and spinach dish is loved for its simplicity and comforting texture. My version is a quick home-style take made with canned lentils, kidney beans and sugar beans, so there is no soaking and no long cooking time.
It is not a traditional slow-cooked dal makhani. Instead, it is an easy weeknight version inspired by those same creamy, comforting flavours, with spinach added for freshness.
Serve it with naan, roti or fluffy rice and you have a simple vegetarian dinner on the table in around 25 minutes.
Spinach dal, also called dal palak or palak dal, is a lentil dish made with spinach and spices. There are many versions, using different lentils, seasonings and cooking methods.
My version is deliberately quick and easy.
Instead of starting with dried lentils and soaking or pressure-cooking them, I use canned lentils and beans. This makes it practical enough for a weeknight while still giving you a thick, creamy bowl of dhal.
This recipe sits somewhere between a creamy spinach dal and a shortcut dhal makhani.
Traditional dal makhani is usually much slower-cooked and built around specific lentils and beans, while spinach dal is generally a simpler lentil-and-spinach dish. My version borrows from both ideas: creamy beans and lentils, a rich onion and tomato base and baby spinach stirred through at the end.
The result is comforting, flavourful and much quicker to make.
Using three different pulses gives this spinach dal a lovely mixture of textures.
The lentils soften easily and help create the creamy base, while the kidney beans and sugar beans add body.
I like to mash some of the beans as they cook while leaving a few whole.
That gives you a thick dal without making it completely smooth.
Yes, and it works beautifully.
Baby spinach is tender, cooks very quickly and wilts straight into the hot masala.
You only need a few minutes of cooking once it is added.
If the leaves are quite large, give them a rough chop first.
Fresh spinach is commonly used in dal palak recipes, where it is cooked until just softened before being combined with the lentils.
The lentils and beans provide the body of the dish, but the flavour comes from the onion and tomato masala.
Start by cooking the cumin seeds and onions in ghee.
Let the onions become properly golden rather than rushing them.
Then add the garlic, curry powder and curry leaves before cooking down the tomato.
That little bit of extra browning gives the dhal much more depth.
Add the drained lentils, kidney beans and sugar beans to a pot.
Add turmeric, salt and about 1 cup of water.
Bring to a gentle simmer and cook until the beans are very soft.
Mash some of the mixture with a potato masher or the back of a spoon, leaving a little texture.
Heat the ghee in a frying pan over medium heat.
Add the cumin seeds, followed by the sliced onion.
Cook until the onion is golden brown.
Add the crushed garlic, curry powder and curry leaves.
Cook briefly until fragrant.
Add a very small splash of water if the spices look as though they may catch.
Add the chopped tomato.
Cook until it softens and starts to break down into the onion mixture.
Do not rush this step. Let the tomato cook properly into the masala.
Add the baby spinach and cook for approximately 2 to 3 minutes until wilted.
Add the spinach and tomato mixture to the pot of cooked lentils and beans.
Mix well and simmer together for about 5 minutes.
Add a small amount of cream and stir through.
Switch off the heat.
Taste and adjust the salt if needed.
Serve hot with naan, roti or rice.
I like this dal thick and creamy rather than watery.
The beans should soften enough to create a rich base that coats the spoon.
If it becomes too thick, add a little hot water at a time until you reach the consistency you prefer.
If it is too thin, simmer uncovered for a few extra minutes.
Yes, but the recipe will take longer.
If you want to use dried lentils or beans, cook them separately until completely tender before continuing with the recipe.
The reason I use canned beans here is convenience.
This is meant to be a quick spinach dal that you can make on an ordinary weeknight.
Yes.
The cream gives the dal a richer finish, but it is not essential.
You can leave it out or add a little extra ghee at the end instead.
For a dairy-free version, use oil instead of ghee and a dairy-free cream alternative.
Absolutely.
Use a hotter curry powder or add a chopped green chilli with the onions.
You can also increase the curry powder slightly depending on the strength of the blend you use.
This spinach dal is hearty enough to serve as a simple vegetarian dinner on its own.
I especially love it with:
Warm naan is especially good for scooping up the thick, creamy dhal. Find my naan recipe here.
Yes.
The flavours settle beautifully after the dhal has had time to stand.
Store leftovers in a covered container in the fridge and reheat gently until piping hot.
The dhal will thicken as it sits, so add a small splash of water while reheating if needed.
This is one of those recipes that proves simple food can still be deeply comforting.
A few tins from the pantry, baby spinach, onions, garlic, curry leaves and spices become a thick, creamy bowl of dhal in less than half an hour.
Give the onions time to brown, let the tomato cook properly and mash the beans just enough to create that lovely texture.
Then all you really need is warm naan and a bowl big enough for seconds.
You might also like, click on the image for the recipe.
A quick and creamy spinach dal made with lentils, kidney beans, sugar beans, baby spinach, curry leaves and a rich tomato masala. An easy vegetarian dinner ready in about 25 minutes.
BABY SPINACH:
Use fresh baby spinach and add it near the end. It only needs 2-3 minutes to wilt.
TEXTURE:
Mash some of the lentils and beans but leave a little texture. The dhal should be thick and creamy rather than completely smooth.
CANNED BEANS:
Using canned lentils and beans keeps this recipe quick and convenient. Drain and rinse them well before cooking.
WATER:
Add extra hot water only as needed. The dhal should be creamy and spoonable, not watery.
CREAM:
Use more or less cream depending on how rich you want the dhal. It can also be left out.
EXTRA HEAT:
Add a chopped green chilli with the onions or use a hotter curry powder if you prefer more heat.
SERVING:
Serve with naan, roti, basmati rice, cumin and coriander rice or Bombay potatoes.
