A Nourishing Pakistani Comfort Food Classic
There are some meals that don’t need an introduction — they just feel like home.
Daal Palak is one of those dishes. Light yet satisfying, simple yet deeply flavorful, and nourishing in a way only desi comfort food can be. It’s the kind of meal you make when you want something wholesome, protein-rich, and easy on the stomach without compromising on taste.
This version uses moong daal cooked until perfectly al dente, simmered in a spiced tomato base, then finished with fresh spinach, dill, kasuri methi, and a squeeze of lime for brightness. It’s earthy, herby, and incredibly comforting — especially when paired with fresh roti.
If you grew up in a South Asian home, you already know… this is everyday luxury.
What is Daal Palak?
Daal Palak literally translates to lentils with spinach. It’s a staple across Pakistani and Indian households, loved for its balance of nutrition and flavor.
Moong daal is particularly popular for this dish because it cooks quickly, digests easily, and has a naturally creamy texture without needing heavy cream or butter.
Spinach adds iron, color, and freshness, while the tempering of cumin seeds and dried red chilies builds the aromatic base that defines the dish.
Why You’ll Love This Recipe
This recipe is:
• Light yet filling
• High in plant protein
• Budget-friendly
• Gut-friendly and easy to digest
• Perfect for weeknights
• Ready in under 40 minutes
The addition of dill and kasuri methi at the end takes the flavor profile to another level — giving it that signature Pakistani home-style finish.
Ingredient Notes & Flavor Builders
Moong Daal – Quick cooking and naturally creamy. Soaking helps it cook evenly.
Spinach – Baby spinach works best because it’s tender and cooks quickly.
Kasuri Methi – Adds a smoky, earthy depth that defines many Pakistani daal dishes.
Dill – A classic finishing herb in many daal recipes, adding freshness.
Blended Tomatoes – Create a smooth masala base that coats the lentils beautifully.
Tempering Spices – Cumin seeds and dried red chilies infuse the oil, building the dish’s foundation.
Step-by-Step Cooking Method
Soaking & Boiling the Daal
Start by soaking the moong daal for 15 minutes. This short soak helps the lentils cook faster and more evenly.
Bring a pot of water to a boil and season it with salt and turmeric. Add the soaked daal and cook on medium-low heat for about 10 minutes until the lentils are tender but still holding their shape.
You’re looking for an al dente texture — soft but not mushy.
Drain and set aside.
Building the Masala Base
In the same pot, heat oil and add cumin seeds along with whole dried red chilies. Let them temper for 15–20 seconds until fragrant.
Add blended tomatoes and sauté well.
Now add cayenne, turmeric, garam masala, roasted cumin and coriander powder, and salt. Cook this mixture until the oil separates and the masala smells rich and toasty.
This step builds the entire flavor backbone of the dish, so don’t rush it.
Simmering the Daal
Add the boiled daal into the masala and mix well so every lentil is coated.
Add a splash of water, cover, and let it simmer on low heat for 5 minutes so the flavors meld together.
Adding the Spinach
Add chopped baby spinach, stir gently, and add another splash of water.
Cover and cook on low heat for about 3 minutes until the spinach is tender and wilted.
Final Flavor Finish
Remove the lid and cook on medium heat for 1–2 minutes to dry any excess liquid.
Finish with freshly cracked black pepper and crushed kasuri methi.
This final step concentrates the flavor and gives the daal its signature finish.
Garnishing
Right before serving, garnish with fresh dill, chopped cilantro, julienned ginger, and a squeeze of lime juice.
The herbs add brightness while the lime balances the earthy lentils beautifully.
Serving Suggestions
Daal Palak is best served hot with fresh roti, phulka, or even simple basmati rice.
Pair it with:
• Kachumber salad
• Mango pickle
• Plain yogurt
It’s a complete, nourishing meal on its own.
Daal Palak (Moong Daal with Spinach)
4
servings20
minutes20
minutes260
kcalA comforting and nourishing Daal Palak made with tender moong daal simmered in a spiced tomato base and finished with fresh spinach, dill, and kasuri methi. Light yet flavorful, this Pakistani lentil curry pairs perfectly with warm roti for an everyday wholesome meal.
Ingredients
1 1/2 cup 1 1/2 moong daal
4 tbsp 4 oil
1 tsp 1 cumin seeds
2 2 whole dried red chilies
2 small 2 tomatoes, blended
1 tsp 1 cayenne pepper
3/4 tsp 3/4 tsp turmeric powder
1/2 tsp 1/2 tsp garam masala
1/2 tsp 1/2 roasted cumin and coriander powder
1/2 tsp 1/2 black pepper powder
2 pinches 2 kasuri methi
1 1/2 Tsp 1 1/2 salt or to taste
2 cups 2 chopped baby spinach
- For garnish
2 tbsp 2 chopped fresh dill
Juice of ½ lime
Chopped cilantro
Julienned ginger
Directions
- Soak the moong daal for 15 minutes. Bring water to a boil in a stock pot and add salt and turmeric. Add the soaked daal and cook on medium-low heat for about 10 minutes until tender but still holding shape. Drain and set aside.
- In the same pot, heat oil and add cumin seeds and whole dried red chilies. Temper for 15–20 seconds until fragrant. Add blended tomatoes and sauté well. Add cayenne, turmeric, garam masala, roasted cumin and coriander powder, and salt. Cook until the oil separates and the masala becomes aromatic.
- Add the boiled daal to the masala and mix well. Add a splash of water, cover, and cook on low heat for 5 minutes.
- Add chopped spinach, stir, and add another splash of water. Cover and cook on low heat for about 3 minutes until the spinach is tender.
- Remove the lid and cook on medium heat briefly to dry excess liquid. Add black pepper and kasuri methi and mix well.
- Garnish with fresh dill, cilantro, lime juice, and julienned ginger before serving.
- Serve hot with fresh roti.
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