Spinach Dal, also known as Dal Saag or Palakura Pappu in Telugu, is a quintessential Indian dish that combines lentils richness with spinach's vibrant goodness.
This comforting meal is hearty, healthy, and surprisingly easy to prepare. It's ideal for busy weeknights, yet it's packed with flavors that remind you of a warm, home-cooked meal.
What's great about this recipe is its adaptability - you can use any lentils you have on hand and whip up this delicious dish in just 30 minutes. This vegan and gluten-free dish uses minimal spices, making it perfect even for kids who will enjoy its delicate flavors.
Spinach Dal is just one of the many delicious ways to enjoy spinach in Indian cuisine. If you want to explore more, make sure to try our flavorful spinach saag or the comforting spinach potato curry (Aloo Palak). Check out my Indian spinach recipes post for more cooking tips and recipes.
Ingredients
Here are the main ingredients to make the dal saag at home. For exact ingredient quantities, please check the recipe card.
Lentils: Usually, split pigeon peas or toor dal is used to make the daal saag. But you can make this dish with any lentils like masoor dal (red lentils), moong dal (yellow lentils), chana dal (split chickpeas), or yellow split peas (matar dal).
Spinach: Fresh spinach works best for this recipe, but you can substitute it with frozen spinach if fresh is unavailable. If using frozen spinach, thaw it completely and use it. You can also use other greens like Kale, mustard, collard, amaranth, sorrel, and even baby spinach.
Aromatics: I used chopped garlic, which will flavor this spinach dal very well. You can also use onions and ginger while making this recipe.
Spices: This recipe uses ground coriander and turmeric powder as powdered spices. Cumin seeds, mustard seeds, green chili, and red chili are added to the tempering. If you do not have cumin seeds, you can use ground cumin. Skip mustard seeds if you do not have them.
Oil: I used coconut oil to make vegan spinach dal. You can also use other oils, such as avocado oil, peanut oil, ghee, or butter.
Lemon juice: The tangy flavor of lemon juice takes our spinach daal to the next level. To make Andhra style palakura pappu, use tamarind paste. To give the dish tartness, you can also use tomatoes, Indian gooseberry, or green mango.
Detailed Steps
Usually, daal saag is a 2-step process. First, we cook the plain lentils. Next, we mix the cooked lentils with the tempered spices and spinach leaves. Then, simmer it further until the dal becomes creamy and flavorful. That's how my mom does it when she makes this dal at home.
Step 1: Add rinsed lentils to the pressure cooker pot.
Step 2: Add water and pressure cook the lentils for three whistles on medium heat. If using an Instant Pot, cook them for five minutes on high pressure.
Step 3: While the dal is cooking, heat a pan and add oil. Add cumin seeds, mustard seeds, and hing to the hot oil.
Step 4: Now add red chili and green chili to the tempering.
Step 5: Once these turn lightly brown, after a minute or so, add chopped spinach to the pan.
Step 6: Let the spinach leaves cook for 3 to 4 minutes.
Step 7: To these wilted spinach leaves, add cooked and mashed lentils.
Step 8: Now add coriander powder, turmeric powder, and salt.
Step 9: Mix it well and let the dal saag simmer for 4 to 5 minutes on low to medium flame.
Step 10: Add more water to adjust the consistency of the spinach dal saag. Remove the pan from the flame and add lemon juice. Mix it well, and the creamy and delicious spinach daal is ready to serve!
How to Serve Dal Saag
Pair this spinach dal with perfectly cooked fluffy rice cooker basmati rice and a flavorful ridge gourd curry for a complete and satisfying meal. Your entire family will love this wholesome and nourishing combination.
To elevate this daal and enjoy restaurant-style food at home, pair it with a restaurant-style Indian rice recipe. Add a side of pickles, papad, or a fresh salad to enhance the meal's flavors and textures.
Recipe FAQs
You can use frozen spinach to make this recipe, but fresh spinach might yield a brighter flavor. Thaw the frozen spinach before adding it to the dish.
Adjust the seasoning. Add more salt, spices, or a touch of lemon juice to enhance the flavors. You can also add half a teaspoon of garam masala powder to flavor it.
Yes, you can make dal saag and store it in an airtight container in the refrigerator.
Add a bit of water to reach your desired consistency. Adjust seasoning accordingly.
Yes, absolutely! You can use Kale, collard greens, mustard greens, or a mix of these for a unique flavor profile. You can use any leafy greens to make the dal saag. Check out my dal recipes with different greens - amaranth leaves dal, sorrel leaves dal.
Be mindful of the cooking time for lentils. Overcooked lentils can become mushy. Keep checking their texture while they simmer. But mushy dal will also taste delicious.
Have you tried this Spinach Daal recipe? Provide your feedback by giving a star rating and/or leaving comments. And don't forget to share the recipe with others on Facebook, Instagram, Pinterest, or Twitter.
Recipe
Dal saag - Spinach dal - Palakura Pappu
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Equipment
- Instant Pot
Ingredients
- 1 cup Split Pigeon Pea lentils Toor dal
- 1.5 cups Spinach chopped (6 to 8 oz)
- 3 cups water
- 1 tablespoon oil
- 1 tablespoon lemon juice
- 1 teaspoon garlic crushed or finely chopped
Spices and tempering ingredients
- ¼ teaspoon cumin seeds
- ¼ teaspoon mustard seeds
- 2 green chili
- 1 red chili
- ½ teaspoon coriander powder
- ¼ teaspoon turmeric powder
- 1 teaspoon Salt adjust as per your taste
- Pinch Hing optional
- 1 sprig curry leaves optional
Instructions
Cooking the lentils
- Rinse the lentils thoroughly in cold water until water runs clear before cooking to remove any impurities.
- Soak the lentils for 30 minutes or up to 8 hours before pressure cooking for a creamier texture.
- Place the rinsed dal into the pressure cooker. Add water and pressure cook the lentils.
- For a conventional stovetop pressure cooker, cook for three whistles over medium heat. If using an Instant Pot, cook on high pressure for 5 minutes.
- Once the lentils are cooked, set them aside.
Simmering the Dal Saag
- Begin by heating a pan and adding oil to it.
- Add cumin, mustard, and a pinch of hing (asafoetida) in the hot oil.
- Now, add garlic, red chili, and green chilies to the tempering. After about a minute, or when they lightly brown, add the chopped spinach to the pan.
- Allow the spinach leaves to cook for about 3 to 4 minutes.
- To the wilted spinach leaves, add the cooked and mashed lentils.
- Sprinkle in coriander powder, turmeric powder, and salt. Stir thoroughly and let the dal saag simmer for 4 to 5 minutes over low to medium heat.
- Adjust the consistency of the spinach dal saag by adding more water if needed.
- Now remove it from the heat and drizzle with lemon juice.
- Mix well, and your creamy and delicious Dal Saag - Spinach dal is ready to be served!
Notes
- This dal also tastes good the next day as the flavors continue to meld. Store any leftovers in an airtight container in the refrigerator and reheat gently before serving.
- It can be stored in the refrigerator for 1 or 2 days and in the freezer for 2 to 3 months.
- Do not add lemon juice while the dal is cooking. It will turn bitter.
Start the Instant Pot on saute mode and add oil, cumin seeds, mustard seeds, hing, chilies, garlic, ginger, and curry leaves. Add tomatoes(if using), rinsed lentils, spice powders, salt, and water. Then cook on high pressure for 6 minutes. After releasing the pressure, add spinach, simmer for 3-4 minutes, then add lemon juice for a quick, comforting meal.
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