Vegan Recipes

Vegan Dal Palak


For the Dal:

  • 1 cup split red lentils (masoor dal), rinsed and drained
  • 4 cups water
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon cumin seeds
  • 1/2 teaspoon mustard seeds
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 1-inch piece of ginger, grated
  • 1 green chili, finely chopped (adjust to your spice preference)
  • 1 tomato, chopped
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon garam masala
  • Salt, to taste

For the Spinach:

  • 2 cups fresh spinach leaves, washed and chopped
  • 1/2 teaspoon cumin powder
  • 1/2 teaspoon coriander powder
  • 1/2 teaspoon garam masala
  • Salt and pepper, to taste

For Tempering (Tadka):

  • 2 tablespoons oil (use vegetable oil or coconut oil)
  • 1/2 teaspoon cumin seeds
  • 2-3 dried red chilies (optional)
  • A pinch of asafoetida (hing) (optional)


1. Cook the Lentils:

  • In a large saucepan, combine the rinsed split red lentils, water, turmeric powder, and a pinch of salt.
  • Bring the mixture to a boil, then reduce the heat to low and simmer for about 20-25 minutes, or until the lentils are soft and fully cooked.

2. Prepare the Spinach:

  • In a separate pan, heat a little water and add the chopped spinach.
  • Cook the spinach until it wilts down, which should take 2-3 minutes. Drain any excess water.

3. Make the Dal:

  • In a separate pan, heat oil over medium heat. Add the cumin seeds and mustard seeds.
  • Once they begin to sizzle, add the chopped onions and sauté until they turn translucent.
  • Add the minced garlic, grated ginger, and green chili. Sauté for another 2 minutes.
  • Stir in the chopped tomato, ground coriander, ground cumin, garam masala, and salt. Cook until the tomato softens and the oil starts to separate.

4. Combine Dal and Spinach:

  • Add the cooked lentils to the tomato-onion mixture. Mix well and let it simmer for a few minutes.

5. Add Spinach:

  • Add the cooked spinach to the dal mixture. Stir well to combine.

6. Prepare the Tempering (Tadka):

  • In a small pan, heat oil over medium heat. Add cumin seeds and dried red chilies. Sauté until the seeds splutter and the chilies darken slightly.
  • Optionally, add a pinch of asafoetida (hing) to the tempering.

7. Serve:

  • Pour the tempering (tadka) over the dal and spinach mixture. Stir to combine.
  • Serve your Vegan Dal Palak hot with rice or Indian bread like roti or naan.

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