Vegan Palak Dal is a savory masterpiece that combines the wholesome goodness of split yellow lentils with the vibrant richness of spinach, creating a nutritious and comforting lentil curry. This plant-based adaptation of the classic Indian dish showcases the versatility of lentils, rendering them tender and flavorful as they absorb the aromatic spices.

The cooking process begins by simmering the lentils to perfection, creating a creamy base that forms the heart of the dish. In a separate pan, a symphony of spices dances together – cumin seeds, turmeric, coriander, and garam masala – infusing the kitchen with an irresistible fragrance. The addition of fresh spinach introduces a burst of green vitality, cooking down to create a velvety, nutrient-rich sauce that envelops the lentils.

Each bite of Vegan Palak Dal is a harmonious blend of textures and flavors – the softness of lentils, the earthy notes of spices, and the wholesome goodness of spinach. The final touch of fresh coriander leaves adds a burst of freshness, elevating the visual appeal and aroma of the dish. Served hot with rice or Indian bread and a squeeze of lemon, this vegan rendition of Palak Dal is not only a delightful culinary experience but also a celebration of plant-based, wholesome indulgence. Whether you’re a seasoned enthusiast of Indian cuisine or exploring new flavors, this Vegan Palak Dal promises a journey of warmth and satisfaction on every plate.

Vegan Palak Dal goes beyond its delectable taste, offering a nutrient-packed embrace that aligns seamlessly with a plant-based lifestyle. The split yellow lentils bring a protein-rich foundation to the dish, making it not only a satisfying comfort food but also a substantial source of plant-based protein. The incorporation of spinach adds a wealth of vitamins, minerals, and antioxidants, elevating the nutritional profile with each vibrant green bite.

What makes this Vegan Palak Dal exceptional is its ability to strike a harmonious balance between health and flavor. The aromatic spices not only contribute to the dish’s enticing aroma but also bring a medley of health benefits, from anti-inflammatory properties to aiding digestion. Turmeric, with its distinctive golden hue, adds both color and potential anti-inflammatory effects to the curry.

This recipe showcases the beauty of plant-based cooking, proving that a vegan dish can be both nourishing and deeply satisfying. As the lentils and spinach meld into a cohesive and velvety texture, each spoonful becomes a journey through layers of flavor and wholesomeness. Whether enjoyed as a comforting weeknight meal or showcased at a festive gathering, Vegan Palak Dal is a testament to the vibrant possibilities of plant-based cuisine, demonstrating that the pursuit of health-conscious eating can be a celebration of taste and well-being.

Vegan Palak Dal


  • 1 cup split yellow lentils (toor dal), washed and soaked
  • 4 cups fresh spinach (palak), chopped
  • 1 large onion, finely chopped
  • 2 tomatoes, chopped
  • 1 green chili, chopped
  • 1-inch piece of ginger, grated
  • 3 cloves garlic, minced
  • 1 teaspoon cumin seeds
  • 1 teaspoon mustard seeds
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon coriander powder
  • 1/2 teaspoon garam masala
  • Salt to taste
  • 1 tablespoon oil
  • Fresh coriander leaves for garnish


  1. Pressure Cook the Lentils:
    • In a pressure cooker, add the washed and soaked lentils with 3 cups of water, turmeric powder, and salt.
    • Pressure cook until the lentils are soft and mushy.
  2. Prepare Spinach:
    • In a separate pot, blanch the chopped spinach until wilted. Drain and set aside.
  3. Make Dal:
    • Heat oil in a pan. Add cumin seeds and mustard seeds. Once they splutter, add chopped onions and sauté until golden brown.
    • Add grated ginger and minced garlic. Sauté for a minute until the raw smell disappears.
    • Add chopped tomatoes and green chili. Cook until the tomatoes are soft and oil starts to separate.
    • Add coriander powder and garam masala. Mix well.
    • Pour the cooked lentils into the pan. Adjust consistency with water if needed.
    • Add the blanched spinach and stir. Simmer for 5-7 minutes.
  4. Garnish and Serve:
    • Garnish with fresh coriander leaves.
    • Serve hot with rice or roti.

Nutritional Information (approximate per serving, assuming 4 servings):

  • Calories: Approximately 200-250
  • Protein: 15g
  • Carbohydrates: 30g
  • Dietary Fiber: 10g
  • Sugars: 3g
  • Fat: 5g
  • Saturated Fat: 0.5g
  • Cholesterol: 0mg
  • Sodium: 500mg