Garlic Spinach Dal (Vegan & Gluten-Free)

Lasooni palak dal with step by step photos. This is a vegan & gluten-free lentil preparation with spinach, garlic and spices. Here lasooni means garlicky, palak is spinach and dal is lentils – meaning Garlic spinach dal.

Lentils are a staple in Indian homes and there are many variations in making them. Adding greens is one way you can make them more nutrient rich. The most common & popular preparation of lentils in the Indian cuisine is Dal tadka and Dal fry.

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lasooni dal palak recipe

In this recipe, I have added spinach (palak) in good amounts. The dal is also tempered with lots of garlic (lasoon or lahsun). So you get a tasty garlicky flavored spinach dal.

You can serve lasooni palak dal with roti, naan or dinner rolls or steamed rice or jeera rice. I have used moong dal (mung bean lentils) in the recipe. You can even use arhar dal (pigeon pea lentils) or masoor dal (red lentils) or a combination of 2 or 3 lentils.

So let us move on to the preparation of this healthy recipe.

How to make garlic spinach dal

1. Rinse ¾ cup moong dal (yellow lentils) in water for a couple of times. Then add the lentils in a pressure cooker.

lasooni palak dal fry recipe

2. Next add 2.5 cups water and pressure cook the lentils till they have softened completely or for 6 to 7 whistles.

pressure cook the lentils in cooker

3. Mash the dal with a spoon and keep aside.

Mash the dal with a spoon and keep aside

4. When the lentils are cooking, crush 7 to 9 medium garlic cloves lightly with their peels on.

crush 7 to 9 medium garlic cloves lightly with their peels on

5. Rinse 1.5 cups spinach leaves (palak) very well in water.

Rinse 1.5 cups spinach leaves very well in water

6. Stack some spinach leaves then chop them finely. Stacking leaves helps in chopping spinach leaves finely and takes lesser time to chop.

lasooni palak dal fry recipe

7. Same way chop all the spinach leaves. Place the chopped spinach leaves aside.

lasooni palak dal fry recipe

8. Finely chop 1 medium-sized onion, 1 medium-sized tomato and keep aside. Also chop or slice 1 green chilli. Measure all the ingredients and keep ready.

lasooni palak dal fry recipe

Tempering dal

9. Heat 1.5 tablespoon oil in a pan. Add 1 teaspoon cumin seeds. Allow them to splutter.

lasooni palak dal fry recipe

10. Then add the crushed garlic cloves.

lasooni palak dal fry recipe

11. Saute till they become light brown. You can even saute the garlic for some seconds without making it light brown.

lasooni palak dal fry recipe

12. Then add the chopped onions. Saute the onions till they turn translucent.

add the chopped onions and saute them

13. Next add the chopped tomatoes. Stir very well. Saute till the tomatoes become pulpy and you see oil releasing from the sides of the mixture.

add the chopped tomatoes. Stir very well and saute

14. Now add the spice powders – ½ teaspoon turmeric powder and ¼ or ½ teaspoon red chili powder.

add the spice powders

15. Mix very well.

mix the dal mixture

16. Add the chopped green chilies.

Added chopped green chilies

17. Next add chopped spinach. Mix well.

added chopped spinach

18. Saute on a low to medium flame for some minutes till the spinach wilts.

saute till the spinach wilts

19. Now add the mashed dal. Stir well.

add the mashed dal

20. For a thicker consistency of the dal, you can stop here. For a medium or thin consistency, you can add ⅓ to ½ cup water. Add water depending on the consistency you require.

Add water depending on the consistency you require.

21. Stir very well. Bring the dal to a simmer.

Bring the dal to a simmer

22. Lastly add salt as per taste.

added salt

23. Once the dal is cooked to the desired consistency, sprinkle ¼ teaspoon garam masala powder.

adding ¼ teaspoon garam masala powder

24. You can also add a few drops of lemon juice to the dal but its optional.

add a few drops of lemon juice

25. Mix well.

mix lasooni palak dal

26. Serve lasooni palak dal hot with some chapatis, phulkas or steamed rice.

lasooni palak dal
More Lentil recipes

STEP BY STEP PHOTOS ABOVEMany of my recipes have detailed step by step photos and useful tips to help you make it easily and perfectly.

Lasooni Palak Dal

5 from 4 votes
This recipe of garlic spinach dal has spinach added in good amounts. The dal is also tempered with lots of garlic. So you get a tasty garlicky flavored spinach dal.
lasooni dal palak recipe
Author:Dassana Amit
Prep Time:20 mins
Cook Time:20 mins
Total Time:40 mins
Course:main course
Cuisine:north indian,punjabi
Diet:gluten-free,vegan
Servings (change the number to scale):3 to 4
(1 CUP = 250 ML)

Ingredients

for pressure cooking dal

  • ¾ cup mung lentils (yellow moong dal)
  • 2.5 cups water for pressure cooking

for tempering

  • 1.5 tablespoon oil
  • 1 teaspoon cumin seeds
  • 7 to 9 medium garlic cloves , lightly crushed with their peels on
  • 1 medium size onion, finely chopped
  • 1 medium size tomato, finely chopped
  • ½ teaspoon turmeric powder
  • ¼ to ½ teaspoon red chili powder
  • 1 green chili , chopped or sliced
  • 1.5 cups spinach , finely chopped
  • ¼ teaspoon garam masala powder

other ingredients

  • ⅓ to ½ cup water to be added later or add as required
  • salt as required
  • a few drops of lemon juice (optional)

Instructions

preparation

  • Rinse ¾ cup moong dal in water for a couple of times.
  • Then add the lentils in a pressure cooker along with 2.5 cups water.
  • Pressure cook the lentils till they have softened completely or for 6 to 7 whistles.
  • Mash the dal with a spoon and keep aside.
  • When the lentils are cooking, crush the garlic cloves lightly with their peels on.
  • Finely chop the onion, tomato and keep aside. Also chop or slice the green chili.
  • Rinse the spinach leaves very well in water. Then chop them finely.

tempering

  • Heat 1.5 tablespoon oil in a pan.
  • Add 1 teaspoon cumin seeds and allow them to splutter.
  • Then add the crushed garlic cloves and saute till they become a light brown. You can even saute the garlic for some seconds without making it light brown.
  • Then add the chopped onions.
  • Saute the onions till they turn translucent.
  • Next add the chopped tomatoes. Saute till the tomatoes become pulpy and you see oil releasing from the sides of the mixture.
  • Now add the spice powders - ½ teaspoon turmeric powder & ¼ or ½ teaspoon red chili powder. Mix very well.
  • Add the chopped spinach and green chilies.
  • Mix well and saute on a low to medium flame for some minutes till the spinach wilts.
  • Now add the mashed dal. Stir well.
  • For a thicker consistency of the dal, you can stop here. For a medium or thin consistency, you can add ⅓ to ½ cup water. Add water depending on the consistency you require.
  • Stir well and bring the dal to a simmer.
  • Lastly add salt as per taste.
  • Once the dal is cooked to the desired consistency, sprinkle ¼ teaspoon garam masala powder. You can also add a few drops of lemon juice to the dal.
  • Mix well and serve hot with some chapatis, phulkas or steamed rice.

Notes

Approx nutrition info is for 1 serving of lasooni palak dal without rice or roti. 

Nutrition Info (approximate values)

Nutrition Facts
Lasooni Palak Dal
Amount Per Serving
Calories 287 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 1g6%
Sodium 485mg21%
Potassium 274mg8%
Carbohydrates 41g14%
Fiber 7g29%
Sugar 4g4%
Protein 15g30%
Vitamin A 1897IU38%
Vitamin B1 (Thiamine) 1mg67%
Vitamin B2 (Riboflavin) 1mg59%
Vitamin B3 (Niacin) 1mg5%
Vitamin B6 1mg50%
Vitamin C 17mg21%
Vitamin E 3mg20%
Vitamin K 76µg72%
Calcium 73mg7%
Vitamin B9 (Folate) 42µg11%
Iron 3mg17%
Magnesium 26mg7%
Phosphorus 39mg4%
Zinc 1mg7%
* Percent Daily Values are based on a 2000 calorie diet.
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Dassana Amit

Dassana Amitnamaste and welcome to vegrecipesofindia.com which i started in feb 2009 and is a pure vegetarian blog. i have been passionate about cooking from childhood and began to cook from the age of 10. later having enrolled in a home science degree greatly enhanced my cooking & baking skills and took it to a different level which i now share as foolproof recipes. i was formally trained both in mainstream indian as well as international cuisines.