Jan 23, 2022 (Last updated Mar 14, 2023) by Hannah Sunderani
Hi friends! I’m delighted to be sharing this dal palak recipe with you today! This recipe is quick and easy to make, ready in just 30 minutes. It’s the perfect weeknight recipe!
Plus, it’s vegan, gluten-free and so nutritious. This dal palak recipe is flavoured with traditional Indian spices like cumin, black mustard seeds, ginger and turmeric.
I’m half-Indian, and so we often have a few reliable Indian curries on a weekly rotation! It’s a great curry to switch it up from my classic Instant Pot dal because it’s loaded with spinach for some extra nutrition. It’s also a great switch up from my plant-based chickpea curry which is good when you have a little more prep time.
This red lentil dal takes under 30 minutes to make, and just 10 ingredients. You won’t believe how simply this dish is. You can make it on your stovetop, or make this dal palak in the Instant Pot for a hands-free version!
This dal palak is a favourite with my Indian Dad (he’ll drop anything to swing by for a bowl), but it’s a favourite for my British mum! Making it an all-around crowd pleaser for all types of eaters!
So, let me tell you exactly how to make this Dal Palak recipe so that you can enjoy it pronto!
This recipe is:
As you can see it’s a delicious and reliable option to all to your weekly meal prep for vegan dinner ideas.
Table of Contents:
Dal palak is an Indian curry using red lentils (dal) and spinach. Combining Indian spices for a delicious and nutrition curry recipe.
Personally, I love this red lentil dal because it’s protein packed. Similar to my Vegan Butter Chicken, but this time using lentils for protein. This recipe is also loaded with spinach, making it an easy way to get in those greens while enjoying the delicious taste of a beloved dal curry.
This recipe was inspired by Bon Appetit. After trying their version and loving it, I really wanted to make a simple and fully vegan version for the blog.
It’s so easy to make this recipe! Anyone can do it, which is why I have given it my newbie cook stamp of approval.
To make this recipe we will begin by toasting the mustard and cumin seeds in coconut oil until they begin to sizzle. Then add the onion, garlic and other spices. Cook until softened.
Pour in the cooked red lentils and finish with spinach and lime. Let the spinach wilt for 1 to 2 minutes and stir it all in to combine.
Serve with basmati rice or naan bread.
See, I told you it was easy! Check out the full recipe below with printable version.
You can also make this recipe in an Instant Pot!
To do so, we will start by cooking the red lentils. Add 1 cup of red lentils to the instant pot with 2 1/2 cups of water. Pressure cook for 3 to 4 minutes, then switch the pressure release toggle to let out the steam. Transfer the cooked lentils to a bowl for later.
(Here’s a great article from minimalist baker on making Instant Pot red lentils.)
Here’s is the instant pot that I use.
I love this kitchen gadget to cook beans (without having to soak overnight), and for making perfectly cooked rice.
Next, turn the setting to “Sauté” and add the coconut oil, mustard seeds and cumin seeds. Cook until they begin to sizzle (just a few seconds). Then add the onion and garlic. Cook for 1-2 minutes, then add the remaining spices.
Pour the cooked red lentils back in the Instant Pot and finish with the spinach and lime. Let the spinach wilt for 1-2 minutes.
As you can see, it’s also very easy to make this recipe in the Instant Pot! Check out the full recipe below with printable version.
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So there we have it! A delicious and easy weeknight recipe for Dal Palak. It’s vegan, gluten-free and healthy. The recipe comes together in less than 30 minutes with 10 ingredients. Plus, it’s loaded with spinach for a nutritious, protein-packed meal. Pretty perfect, right?
I hope you love this recipe as much as we do. If you do make this recipe please let me know in the comments below what you think! I truly love hearing from you, and I’m always here to answer any questions you might have.
And of course, tag me on Instagram with your pictures using the hashtag #twospoons. Nothing makes me happier than to see your recreations.
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Hi, I have question. I cannot cook with oil. What might be a decent substitution for the 2 tablespoons of oil, please?
Hi Belen, if you can’t use oil than you can cook the onion splashes of water or vegetable broth – be sure to check on it often and stir frequently, adding splashes more if needed as it tends to burn easier with water vs. oil. Hope that helps!
Thank you for this delicious recipe . I made it to night … I am in Buenos Aires where my daughter and grandaughter live..
I’m so glad that you enjoyed it Marie-Jo!
Thanks for the links. I’m in Costa Rica where my daughter lives and some ingredients are a bit difficult to find. We adapt 🙂 . Love your recipes . THe ones I have tried always turn out well.
Oh thank you Christine! I am so glad that you enjoyed this recipe!! Very jealous that your daughter lives in Costa Rica! Enjoy your time with her. 🙂
Just made this recipe in the hotpot and served it with rice. I could not find cumin and mustard seeds where I am at the moment so used cumin powder. I also doubled the recipe hoping here would be leftover for tonight… very little left. My 2 year old grandson also enjoyed it. Thanks for an easy and quickly done nutritious recipe!
Oh I’m so thrilled that you enjoyed this recipe Christine! We absolutely LOVE it too! Great idea using the cumin powder as well. I’ve updated the ingredients to include links on where to source cumin seeds and mustard seeds if you are interested!