Recipes

Plant-Based High-Powered Dal Palak

by StudioLink Recipe.
September 25, 2026
View the Studiolink

This plant-based Dal Palak combines a thick, spinach-forward base with hearty lentils and black beans for a filling, nutrient-dense meal. A simple creamy plant-based yogurt drizzle, fresh cilantro, red chili flakes, and black pepper give the finished dish a colorful, flavorful finish.

Iron Rich
Nutrition Focus
Plant-Based
Recipe
Lunch
Meal Option
Dinner
Meal Option

Ingredients:

0.5x
1x
2x
4x
 
  •   400 g fresh spinach
  •   500 g puy and green lentil mix (cooked)
  •   140 g black beans (drained, cooked)
  •   1 low-sodium stock cube
  •   300 ml water
  •   olive oil (as needed)
  •   1 medium white onion (diced)
  •   3 cm piece fresh ginger (grated or minced)
  •   4 cloves garlic (minced)
 
For the Topping
  •   1/2 cup unsweetened plain plant-based yogurt
  •   1 tbsp lemon juice (fresh)
  •   1-2 tbsp water (as needed to thin)
  •   pinch salt
 
For the FInishing
  •   cilantro leaves (fresh)
  •   red chili flakes
  •   freshly ground black pepper
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Ingredients are subject to availability at local stores. Unavailable items will be automatically substituted at best-effort.

Directions

  1. Dice the ONION, grate or mince the GINGER, mince the GARLIC, and prepare the SPINACH.
  2. Heat a small amount of OLIVE OIL in a large pan over medium heat. Add the onion and cook until softened.
  3. Add the GINGER AND GARLIC and cook briefly until fragrant, stirring frequently so the garlic does not burn.
  4. Add the cooked PUY AND GREEN LENTILS, drained BLACK BEANS, STOCK CUBE, and WATER. Stir everything together and bring to a gentle simmer.
  5. Add the SPINACH gradually, stirring as it wilts down into the lentil mixture.
  6. Continue cooking until the dal is thick, creamy, and spinach-forward. Keep plenty of the lentils and black beans intact so the finished dish retains a hearty, rustic texture rather than becoming completely smooth. If the dal becomes too thick, add a small splash of water as needed.
  7. To make the creamy topping, combine the PLAIN PLANT-BASED YOGURT, LEMON JUICE, AND SALT in a small bowl. Stir until smooth. Add WATER 1 tablespoon at a time until the sauce is creamy and pourable but still thick enough to hold its shape when drizzled.
  8. Spoon the finished dal into a wide serving dish. Drizzle the CREAMY YOGURT TOPPING generously over the surface in broad circular swirls. Finish with FRESH CILANTRO, RED CHILI FLAKES, AND FRESHLY GROUND BLACK PEPPER.

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