Vegan Recipes

Vegan Dal palak

Embrace the harmonious fusion of nutritious goodness and tantalizing flavors with our expertly crafted Vegan Dal Palak recipe. This culinary masterpiece showcases the vibrant hues of spinach intertwined with the wholesome richness of split yellow lentils, promising a symphony of tastes and textures that will delight the palate and nourish the body.

Preparation of Lentils (Dal): Begin your culinary journey by meticulously rinsing one cup of split yellow lentils (moong dal) until the water runs clear, ensuring purity and cleanliness. In a spacious pot, combine the rinsed lentils with four cups of water, infusing them with a teaspoon of turmeric powder and a dash of salt. Simmer this concoction over medium heat, allowing the lentils to tenderize gradually while emanating a tantalizing aroma that hints at the culinary delight to come.

Crafting the Palak Mixture: In a separate pan, the orchestration of flavors commences with the sizzle of two tablespoons of oil, accompanied by the rhythmic dance of cumin seeds, releasing their earthy essence. Diced onions join the symphony, sautéing gracefully until translucent, while minced garlic, grated ginger, and finely chopped green chilies lend their aromatic notes to the composition. The crescendo arrives with the addition of plump tomatoes, their juicy sweetness infusing the mixture with depth and complexity.

Infusion of Spinach (Palak): The verdant star of our ensemble takes center stage as four cups of fresh spinach leaves, washed and finely chopped, are introduced to the pan. With each wilted leaf, the spinach surrenders its vibrant hue, imparting a verdant vibrancy to the dish. The melody of spices – coriander powder, cumin powder, and garam masala – interlaces with the spinach, creating a crescendo of flavors that tantalizes the senses and evokes culinary euphoria.

Marriage of Flavors: As the lentils tenderize and the spinach mixture melds into a symphony of flavors, the two components converge in culinary matrimony. The dal embraces the palak mixture, each ingredient complementing the other in a harmonious union that elevates the dish to unparalleled heights. A squeeze of lemon juice, if desired, adds a final flourish, infusing the dish with a zesty brightness that awakens the palate.

Serving and Presentation: Present this culinary masterpiece with pride, serving it hot alongside fluffy rice or your favorite bread, allowing guests to savor each spoonful of this aromatic delight. The vibrant hues of green and gold tantalize the eyes, while the intoxicating aroma beckons with promises of culinary bliss. Each bite is a revelation, a testament to the artistry of plant-based cuisine and the endless possibilities it holds.

Conclusion: With our meticulously crafted Vegan Dal Palak recipe, embark on a culinary odyssey that celebrates the beauty of plant-based ingredients and the art of flavor harmony. Let this dish be a testament to the endless possibilities of vegan cuisine, where wholesome ingredients unite to create culinary symphonies that delight the senses and nourish the soul.

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Vegan Dal palak


For the dal:

  • 1 cup split yellow lentils (moong dal)
  • 4 cups water
  • 1 teaspoon turmeric powder
  • Salt to taste

For the palak (spinach) mixture:

  • 2 tablespoons oil
  • 1 teaspoon cumin seeds
  • 1 onion, finely chopped
  • 3 cloves garlic, minced
  • 1-inch piece of ginger, grated
  • 2 green chilies, finely chopped (adjust according to your spice preference)
  • 4 cups fresh spinach leaves, washed and chopped
  • 1 tomato, chopped
  • 1 teaspoon coriander powder
  • 1/2 teaspoon cumin powder
  • 1/2 teaspoon garam masala
  • Salt to taste
  • 1 tablespoon lemon juice (optional)


  1. Rinse the split yellow lentils (moong dal) thoroughly under running water until the water runs clear. Drain and set aside.
  2. In a large pot, combine the rinsed lentils with 4 cups of water, turmeric powder, and salt. Bring it to a boil over medium-high heat. Once boiling, reduce the heat to low and let it simmer partially covered for about 20-25 minutes or until the lentils are soft and fully cooked. Stir occasionally to prevent sticking. If needed, add more water to achieve your desired consistency.
  3. While the lentils are cooking, prepare the spinach mixture. Heat oil in a separate pan over medium heat. Add cumin seeds and let them splutter.
  4. Add chopped onions to the pan and sauté until they turn translucent, about 3-4 minutes.
  5. Stir in minced garlic, grated ginger, and chopped green chilies. Sauté for another 2 minutes until fragrant.
  6. Add chopped tomatoes to the pan and cook until they become soft and mushy, about 5 minutes.
  7. Add chopped spinach leaves to the pan along with coriander powder, cumin powder, garam masala, and salt. Mix well and cook until the spinach wilts down and the flavors blend together, about 5-7 minutes.
  8. Once the lentils are cooked, add the spinach mixture to the pot of lentils. Mix well and let it simmer together for another 5-10 minutes, allowing the flavors to meld.
  9. If desired, add lemon juice for a tangy kick.
  10. Adjust salt and spices according to your taste preferences.
  11. Serve hot with rice or your favorite bread.

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