A simple Spinach Daal recipe that is one of the best comfort foods that you can make for yourself. This recipe can warm your soul in ways I cannot stress enough.

A recipe perfect for those days when you don’t want to use much of your brain or cooking skills. It is easy to prepare and a no-nonsense recipe you can prepare within a few minutes and can be enjoyed with some steaming hot rice. Dal Palak or Palak Daal, also known as Spinach Dal, is a traditional Indian lentil dish with a healthy dose of spinach (because we need that iron in every way possible).

In this recipe I am using three varieties of lentils or daal and, of course, a healthy dose of Spinach. Now I know why Popeye was obsessed with this green leafy vegetable because I am too. This is the perfect way to consume this leaf. Please keep in mind to wash the leaves thoroughly to rid of the dirt and pesticides (if you have opted for grocery store-bought leaves over farmers market).

Lentils (or daal) and Spinach make the best combination, here’s why . . .

Lentils, being legumes, provide a rich source of proteins and complex carbohydrates. They also contain compounds like tannins and phytates. Spinach, a leafy green, introduces a different set of compounds. It contains oxalates, which can sometimes contribute a slightly astringent taste. Spinach is also rich in vitamins, minerals, and antioxidants, providing nutritional benefits.

When combined in dal, the cooking process allows for the interaction of these compounds. The minerals in lentils and spinach become more accessible due to the breakdown of phytates, enhancing the overall nutritional value of the dish.

Variations of Daal with green leafy vegetables

Palak Dal (Spinach Dal): Use any dal variety and toss in fresh palak (spinach). Sauté the spinach for a vibrant green color and added nutrition.
Green/Brown Dal: Opt for brown or green lentil and mix in chopped kale/spinach for a hearty and nutritious dal. Kale holds its own during cooking, giving the dal a robust texture.
Pumpki n Dal : Pair yellow dal with your favorite pumpkin variety for a light and soothing dal. Lauki adds a gentle sweetness to the dish.
Dal with Collard Greens: Choose any lentil variety and add chopped collard greens for a robust and nutritious dish. Collard greens have a slightly bitter taste that complements the dal.
Dal with Swiss Chard: Mix red lentils with chopped Swiss chard for a colorful and flavorful dal. Swiss chard adds a mild, slightly sweet taste.
Methi Dal (Fenugreek Dal): Blend dal with fresh or sukhhi (dried) methi (fenugreek leaves) for a distinct flavor. Sauté the leaves with dal or sprinkle dried methi for a slight bitterness.
Sarson da Saag Dal: Blend mustard greens (sarson da saag) with dal for a Punjabi-inspired dish. Mustard greens contribute a pungent kick to the dal.

Ingredients and substitutes list

Ingredient List:

Dals/Lentils:

¼ cup Chana Dal (Split Chickpeas)
½ cup Moong Dal (Split Mung Lentils)
½ cup Masoor Dal (Red Lentils)
¼ tsp ground Turmeric
4 cups Water (approximately 1L)

Spice Mixture:

For the Sauté:

2 tbsp Oil
1 tsp Cumin Seeds
1 Onion, sliced
1 tsp Ground Coriander
¼ tsp Turmeric
1 tsp Garam Masala
2 Tomatoes, chopped
Salt, to taste
2-3 handfuls Fresh Spinach, chopped (or equivalent frozen spinach)
Additional Water, as needed

For Tempering:

2 tbsp Oil
1 tsp Cumin Seeds
Thinly sliced garlic cloves
2 tsp Dried Fenugreek Leaves (Kasuri Methi, optional)
2-3 Green Chili Peppers, slit in half
1 tsp Red Chili Powder

Substitute List:

Chana Dal (Split Chickpeas): Substitute with split peas, if available. They have a similar texture and taste.
Moong Dal (Split Mung Lentils): You can replace this with split yellow lentils or even red lentils for a slightly different texture.
Masoor Dal (Red Lentils): If you don’t have red lentils, brown lentils can be a substitute. They will take a bit longer to cook.
Fresh Spinach: If fresh spinach is not available, frozen spinach is a good substitute. Make sure to thaw and drain excess water before using.
Dried Fenugreek Leaves (Kasuri Methi): If you don’t have fenugreek leaves, you can skip this ingredient. It adds a unique flavor, but the dish will still be delicious without it.
Green Chili Peppers: Substitute with red chilies according to your heat tolerance.
Red Chili Powder: Adjust the quantity according to your spice tolerance. You can also use paprika or cayenne pepper as a substitute.

How to make Dal Palak

Rinse the lentils thoroughly in a fine-mesh sieve under cold water.

In a large pot, add the lentils and enough water to cover them by at least 2 inches.

Bring the water to a boil, then reduce the heat to a simmer and cook the lentils for 20-25 minutes, or until they are soft and fully cooked.

In a separate pan, heat the cooking oil over medium heat. Add the cumin seeds and let them sizzle for a few seconds. Then add the sliced green chillies.

Next, add the onions to the pan. Sauté for a couple of minutes until the raw smell disappears and the ingredients are fragrant.

Add the diced tomatoes to the pan and cook until they are soft and pulpy. Then add the turmeric, coriander, and red chili powder, and salt to taste. Stir the spices into the onion and tomato mixture and cook for another minute to let the flavors meld.

Add the chopped spinach to the pan and cook until it wilts and reduces in volume. This should take about 5 minutes.

Once the lentils are fully cooked, add the spinach and spice mixture to the pot and stir to combine everything. Let the Dal Palak simmer for another 5-10 minutes to allow the flavors to meld.

Serve the Dal Palak hot, garnished with fresh cilantro and accompanied by steamed rice or warm naan bread.

Expert Tips on how to make Spinach Daal

Start with Quality Ingredients: Use fresh and vibrant spinach. Choose high-quality lentils free from debris or discolored grains.
Thoroughly Wash and Rinse Lentils: Remove excess starch by washing and rinsing lentils before cooking. Soak lentils for a few hours to reduce cooking time and enhance digestibility.
Soaking the daal for a minimum of 30 mins: Soaking lentils activates the enzyme phytase. This enzyme breaks down phytic acid in lentils. Phytic acid can hinder mineral absorption. Soaking helps reduce phytic acid, making minerals like calcium and iron more absorbable. This simple step enhances lentils’ nutritional value and supports better mineral utilization for overall health.
Add Spinach at the End: Incorporate spinach towards the end of cooking to prevent overcooking and maintain vibrant color. Stir in the spinach and let it wilt for a minute or two before serving.
Mindful Cooking of Aromatics: Pay attention to sautéing aromatics; they form the flavor base of the dish. Cook until translucent and fragrant for optimal taste.
Consistent Stirring: Stir the daal regularly to prevent sticking and ensure even cooking.
Can I use frozen spinach for making spinach daal?

Yes, frozen spinach can be used as a convenient alternative. Thaw and drain excess water before adding it to the daal.

How long should I soak the lentils before cooking?

Soaking for 30 minutes to 2 hours can reduce cooking time and improve digestibility.

Can I use other types of lentils if I don’t have the ones mentioned in the recipe?

Yes, you can substitute with other lentils. Adjust cooking times based on the type of lentils used.

How do I prevent the lentils from sticking to the bottom of the pot?

Stir the daal regularly to prevent sticking. Adding enough water and using a non-stick pot can also help.

What oil can I use for sautéing aromatics?

Any type of neutral oil is best. You can use vegetable oil or vegan ghee as well.

Can I make spinach daal ahead of time?

Yes, spinach daal can be made ahead and stored in the refrigerator for a few days. Reheat on the stovetop or microwave, adding a little water to adjust consistency.

How can I make the daal spicier or milder according to my preference?

Adjust the quantity of red chili powder or green chilies to control the spiciness. You can also add a dollop of yogurt at the end to mellow the heat.

Can I use a different type of leafy green instead of spinach?

Yes, you can experiment with other greens like kale or Swiss chard. Adjust cooking times accordingly.

How do I know when the daal is cooked to perfection?

The lentils should be soft and fully cooked. Taste for tenderness, and adjust the seasoning as needed. The spinach should be wilted but still vibrant in color.

Freezing and Storing Spinach Daal

Storing Spinach Daal:

Refrigeration: Refrigerate within 1-2 hours of cooking. Properly stored, spinach daal can last in the refrigerator for 3-4 days.
Reheating: Reheat on the stovetop or in the microwave. Add a little water to adjust the consistency as it may thicken in the refrigerator.
Flavor Enhancement: Sometimes, flavors intensify after refrigeration, enhancing the taste of the dish.

Freezing Spinach Daal:

Cooling: Allow the spinach daal to cool completely before freezing.
Portioning: Portion the daal into meal-sized portions to make reheating easier.
Airtight Containers or Freezer Bags: Use airtight containers or heavy-duty freezer bags for storage. Ensure containers are freezer-safe to prevent freezer burn. Leave some space at the top of the container or bag to account for expansion during freezing. Spinach daal can be frozen for up to 3 months for the best quality.

Thawing and Reheating:

Thawing: Transfer the frozen daal to the refrigerator the night before serving for slow thawing. For quicker thawing, use the defrost setting on the microwave.
Reheating: Reheat on the stovetop or in the microwave. Stir occasionally, and add water as needed to achieve the desired consistency. Adjust seasoning if required.
Avoid Overcooking: Be cautious not to overcook the daal during reheating, as it can affect the texture.

Note:

While freezing can alter the texture slightly, the flavors of well-seasoned spinach daal generally hold up well.
Always use proper storage techniques to maintain the quality of the dish.

Check out my other Daal Recipes and follow me for more fun vegan recipes:

Easy Lentil Daal
Roasted Mung/Moong Daal
Lentil Tofu Masala

Spinach Daal Recipe

Ingredients1x2x3x

Dals/Lentils:

½ cup Chana Dal Split Chickpeas
¼ cup Moong Dal Split Mung Lentils
½ cup Masoor Dal Red Lentils
¼ tsp Turmeric
4 cups Water approximately 1L

For the Sauté:

2 tbsp Oil
1 tsp Cumin Seeds
1 Onion sliced
1 tsp Ground Coriander
¼ tsp Turmeric
2 tsp Garam Masala
2 Tomatoes chopped
Salt to taste
2-3 handfuls Fresh Spinach chopped (or equivalent frozen spinach)
Additional Water as needed

For Tempering:

2 tbsp Oil
2-3 Green Chili Peppers slit in half
2 Garlic cloves, thinly sliced
2 tsp Dried Fenugreek Leaves Kasuri Methi, optional
1 tsp Red Chili Powder

Instructions

Prepare the Lentils:

In a pressure cooker or a large pan, combine the chana dal, moong dal, and masoor dal.
Add ¼ tsp of turmeric and 4 cups of water to the lentils.
If using a pressure cooker, secure the lid and cook under pressure for 10 minutes. For stovetop cooking in an open pan, simmer for about 20-25 minutes.
Once cooking is complete, release the pressure from the cooker or check the lentils in the pan for doneness. If they are still firm, cook a bit longer until tender.

Cook the Spice Mixture (you can do this parallel to cooking the lentils):

Heat 2 tbsp of oil in a large wok or frying pan over medium heat.
Add the cumin seeds and wait for them to sizzle and become aromatic.
Add the sliced onions and sauté until golden brown.
Reduce the heat to low, then add the turmeric, garam masala, and ground coriander, sautéing until the spices become fragrant.
Mix in the chopped tomatoes and some salt (to taste), cooking until the tomatoes are soft and mushy.
Add the cooked lentils to the spice mixture, along with 1 cup of water. Stir well to combine, adjusting the consistency as preferred.
Stir in the spinach, cover, and simmer for 5 minutes, allowing the flavors to meld together.
Add the dried fenugreek leaves to the daal and cover again.

Prepare the Tempering:

In a small pan, heat 2 tbsp of oil and add the slit green chili peppers, sliced garlic cloves and let them turn golden brown.
Add the red chili and let it cook for a bit being careful not to burn.
Then immediately pour this tempering over the daal.

Final Touches:

Mix well to integrate the tempering into the daal.
Serve the Spinach Daal hot, accompanied by roti or rice for a comforting and nutritious meal.
Enjoy your delicious Spinach Daal, rich in iron and enhanced with aromatic spices, perfect for a hearty meal any day of the week.

Nutrition

Are you someone who doesn’t like wasting leftover rice? Looking for a healthy and delicious dish to use the leftover rice? Look no further because I have for you this spicy chickpea tomato rice with kale. It’s easy to make and can be customized to suit your taste preferences. You can even add a protein of your choice like tofu, chorizo or tempeh for that well-balanced meal.

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This recipe is an excellent way to repurpose and enjoy leftover rice. Using pre-cooked rice not only saves time but also ensures a quick and flavorful one-pot meal with chickpeas, tomatoes, and kale. The leftover rice easily absorbs aromatic spices and flavors during the cooking process, making it a convenient and delicious option for a satisfying meal. Serve with a dollop of homemade soy yoghurt and I can guarantee it’s “lip-smacking” good.

Using leftover rice

Using leftover rice is a widespread practice in India. It aligns with the cultural and culinary traditions of the country, where rice is a staple food. In many Indian households, leftover rice is creatively repurposed into various dishes, such as fried rice, pulao, khichdi, or mixed with different spices and vegetables to make quick and flavorful one-pot meals. This practice not only helps minimize food waste but also reflects the resourceful and frugal approach to cooking that is ingrained in Indian culinary traditions. Repurposing leftover rice is a practical and efficient way to make the most of available ingredients while adding diverse flavors to everyday meals. Check my recipe on How to Cook Fluffy Rice .

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Repurposing rice with One-pot Chickpeas Tomato Rice with Kale

One-pot meals have surged in popularity due to their time-saving convenience, easy preparation, and minimal cleanup. With straightforward recipes, these dishes appeal to a broad spectrum of home cooks, requiring minimal culinary expertise. The appeal lies in their versatility, allowing for creative combinations of proteins, vegetables, grains, and spices to suit diverse tastes and dietary preferences. Moreover, the streamlined cooking process with just one pot or pan reduces both preparation and cleanup time, making these meals an attractive option for individuals with busy schedules. Additionally, the cost-effective nature of one-pot meals, often using affordable ingredients, makes them a budget-friendly choice, contributing to their widespread adoption as a practical and accessible approach to home cooking.

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Repurposing leftover rice is a practical and resourceful culinary practice that not only reduces food waste but also offers various advantages. By revamping leftover rice into new dishes, individuals contribute to a more sustainable approach to cooking, minimizing the environmental impact associated with food disposal. Moreover, this practice is time-efficient, providing a quick and convenient solution for busy schedules. It is also cost-effective, as it eliminates the need to purchase additional ingredients. Reusing leftover rice offers the advantage of saving time and effort.

Ingredients and substitutes

You will need:

Vegetable Oil
Mustard seeds
Green chili peppers
Curry leaves
Thinly sliced onion
Turmeric
Ground red chili
Chickpeas (can or soaked overnight)
Ripe Tomatoes
Cooked rice
Kale (or substitute with spinach)
Salt
Fresh coriander/cilantro leaves

Substitutes

Green Chili Peppers: Substitute with jalapeños, serrano peppers, or any other chili pepper you prefer. Adjust the quantity based on your spice preference.
Curry Leaves: If curry leaves are unavailable, you can skip them or substitute with a small amount of curry powder for a similar flavor.
Onion: Use red or white onions interchangeably. Shallots can also be a good substitute for a milder flavor
Ground Red Chili: If you want to omit the heat or don’t have ground red chili, you can use chili powder or cayenne pepper in smaller quantities, adjusting to taste.
Cooked Rice: Any variety of cooked rice works. You can use white rice, brown rice, quinoa, or couscous depending on your preference.
Kale: Substitute with spinach, Swiss chard, or any leafy green of your choice.
Fresh Coriander/Cilantro Leaves: If you don’t have fresh coriander or cilantro, you can use parsley for a similar fresh herb flavor.

Instructions

Heat oil in a large pot over medium heat. Add mustard seeds and wait for them to pop, indicating the oil is ready. Add green chilies and curry leaves, sauté until fragrant.

Add thinly sliced onions, sauté until golden brown and caramelized. Stir in turmeric and ground red chili (if using), cook for 30 seconds. Add chickpeas, coat them in spices.

Add chopped tomatoes and a pinch of salt, cover, and cook until tomatoes break down. Stir in kale or spinach until wilted.

Add leftover rice, ensuring it’s coated with the tomato-chickpea mixture and heated through. Adjust consistency by cooking longer or adding more water if needed.

Turn off the heat, taste, and adjust seasoning. Serve in bowls, garnished with fresh coriander or cilantro leaves. Enjoy!

Tips for Making Chickpea Tomato Rice with Kale:

Heat the Oil Properly: Ensure the oil is adequately heated before adding mustard seeds. The popping of mustard seeds indicates the oil is flavored and ready for the next ingredients.
Caramelize Onions for Depth: Take the time to sauté thinly sliced onions until golden brown and caramelized. This adds a sweet depth to the dish.
Mind Turmeric and Ground Red Chili Timing: Stir in turmeric and ground red chili quickly, allowing them about 30 seconds of cook time to release flavors without burning. Cooking turmeric in hot oil is crucial to enhance its color, aroma, and flavor.
Adjust Consistency During Cooking: Monitor the dish’s consistency while adding rice and cooking. If it seems too wet, cook a bit longer for the desired thickness, or add more water if it’s too dry.
Experiment with Greens: Feel free to experiment with different greens like spinach if kale is unavailable or based on personal preference. like: Spinach, Swiss Chard, Collard Greens, Mustard Greens, Arugula, Chard and Beet Greens.

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Storing

Storing Chickpea Tomato Rice with Kale:

Refrigeration:

Allow the dish to cool to room temperature before storing.
Transfer the chickpea tomato rice into airtight containers or sealable plastic bags.
Store in the refrigerator for up to 3-4 days.

Freezing:

If planning to store for an extended period, consider freezing for longer shelf life.
Portion the chickpea tomato rice into freezer-safe containers or resealable bags.
Label with the date for easy tracking.
Freeze for up to 2-3 months.

Thawing and Reheating:

To use frozen chickpea tomato rice, thaw overnight in the refrigerator.
Reheat in the microwave or on the stove, adding a splash of water if needed to restore moisture.
Ensure it reaches a safe and uniform temperature before serving.

Check out my other Rice recipes:

Spicy Tofu Rice-Stuffed Zucchinis
Lemon Rice
Vegan Biryani

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