Vegan Dal Palak

Name: Vegan Dal Palak
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 servings
Cuisine: north_indian
Ingredients: 1 cup toor dal (washed and drained); 200 g spinach (roughly chopped, washed); 3 cup water (for pressure cooking dal); 1 pinch turmeric powder; 0.5 tsp salt; 2 tsp oil (for tempering); 1 tsp cumin seeds; 4 pcs garlic (cloves, finely chopped); 2 pcs dried red chili (stem removed, broken in half); 2 pcs green chili (slit lengthwise); 1 pcs tomato (medium, finely chopped); 1 tbsp lemon juice (freshly squeezed)

RATING

4.6/5(78)

TASTE SCORE

8/10

A comforting, protein-rich lentil dish where creamy toor dal meets wilted spinach. Infused with a simple tempering of cumin, garlic, and dried red chili, this vegan version skips the cream and butter without losing any of its earthy, wholesome flavor. Ready in under 40 minutes.

PREP

10m

COOK

30m

SERVES

1 KATORI

219 cal

SERVINGS

METHOD · 6 STEPS

pressure cook · ~15 min
Pressure cook the dal.
1.Combine washed toor dal, water, turmeric powder, and salt in a pressure cooker.
2.Close the lid and cook on high heat until the first whistle.
3.Lower the heat and cook for 3-4 more whistles, about 12-15 minutes total.
4.Turn off the heat and let the pressure release naturally.
TIPNatural release helps the dal achieve a creamier, more melded texture.
boil · ~4 min
Wilt the spinach.
1.Place the chopped spinach and slit green chilies in a pan with 2 tablespoons of water.
2.Cover and cook on medium heat for 3-4 minutes until the spinach is completely wilted.
3.Turn off the heat. Once cool, blend the spinach and chili into a coarse puree using a little water if needed.
TIPDon't overcook the spinach — just a quick wilt retains its vibrant green color.
temper · ~3 min
Make the tempering.
1.Heat oil in a heavy bottomed pan over medium heat.
2.Add cumin seeds and let them splutter and turn golden, about 30 seconds.
3.Add chopped garlic and sauté until light golden and fragrant, about 1 minute.
4.Add the dried red chilies and stir for another 30 seconds until aromatic.
TIPKeep the heat medium to prevent the garlic from burning, which would make the dal taste bitter.
saute · ~5 min
Cook the tomato base.
1.Add the chopped tomato to the tempering.
2.Sauté on medium heat until the tomato softens completely and the oil starts to separate at the edges, about 4-5 minutes.
mix · ~6 min
Combine and simmer the dal.
1.Open the pressure cooker and whisk the cooked dal until smooth.
2.Pour the dal into the pan with the tomato base and stir well.
3.Add the spinach puree and mix until everything is a uniform green color.
4.Add ½ cup water if the dal is too thick, and bring to a gentle simmer for 5 minutes.
TIPWhisking the dal before adding is the secret to a restaurant-style smooth, creamy texture without cream.
garnish · ~1 min
Finish with lemon juice and serve.
1.Turn off the heat and stir in the fresh lemon juice.
2.Taste and adjust salt if needed.
3.Transfer to a serving bowl and serve hot.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Wash the toor dal until the water runs clear to remove any bitterness and ensure a clean flavor.
2
Let the pressure release naturally for a creamier dal; quick release can make the dal grainy.
3
Wilt the spinach just until it collapses — overcooking turns it dull and muddy.
4
Keep the heat medium when tempering so the garlic turns golden, not brown, to avoid a burnt taste.
5
Whisk the cooked dal vigorously before adding it to the pan for a luscious, smooth consistency.
6
Add the lemon juice only after turning off the heat to preserve its bright, fresh acidity.
7
If the dal thickens on standing, splash in a little hot water and stir before serving.

RECIPE VARIATIONS

Adapt it for your goals.

high protein

High-protein

Replace half the toor dal with masoor dal (red lentils) for a different texture and even higher protein content; cook at the same time and ratios.

low oil

Low-oil

Reduce oil to 1 teaspoon and dry-roast the cumin seeds before adding a splash of water to temper, then proceed — for a lighter, oil-free version that still tastes aromatic.

spicy