My Sri Lankan palak dal (spinach dhal) is a comforting bowl of red lentils and fresh spinach in a creamy, spiced coconut sauce. A fellow Sri Lankan chef, Akhil, first showed me the traditional recipe, and I have added my own twist with roasted sweet potato and red pepper for a little natural sweetness and depth.
It is a simple, nourishing plant-based meal. The red lentils break down as they cook and thicken the dhal all on their own, so you end up with a rich, hearty texture without much effort.
Serve it with rice or flatbread, or try my Chana Dal Recipe next.
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Pin itWhy You’ll Love This Recipe
- Nutritious and Flavourful: Packed with plant-based protein, fibre, and vitamins, this dhal offers a wholesome meal without compromising on taste.
- Easy to Prepare: With straightforward steps and readily available ingredients, it’s perfect for both novice and seasoned cooks.
- Versatile Pairings: Whether accompanied by rice, bread, or enjoyed solo, it adapts to various serving preferences.
- Meal Prep Friendly: The dish stores well, and its flavours mature over time, making it ideal for batch cooking.
Whether you’re a fan of Sri Lankan cuisine, appreciate a hearty coconut lentil curry, or seek a quick and easy vegetarian meal, this Spinach Dhal is poised to become a favourite in your culinary repertoire.
Try my Mango Butter Chicken (Murg Makhani) and Beef Madras
The Essence of Sri Lankan Dhal
Dhal (or dal) is a staple across South Asia and Sri Lanka, loved for its creamy texture, warming spices, and nourishing qualities. While there are many variations of lentil curry across different cultures, Sri Lankan dhal has its own unique identity, thanks to the addition of coconut milk, cinnamon, and bold spices.
What Makes Sri Lankan Dhal Unique?
Unlike Indian dal, which often uses ghee and a heavier spice mix, Sri Lankan dhal is lighter, creamier, and infused with tropical flavours. Here’s what sets it apart:
- Coconut Milk: This gives the dhal its signature silky texture and mild sweetness, balancing the spices beautifully.
- Cinnamon Stick: A whole cinnamon stick adds warmth and depth, a classic feature in Sri Lankan cuisine.
- Curry Leaves (optional): Many authentic Sri Lankan dal recipes use fresh curry leaves for an earthy, citrusy aroma. If available, they can be added while cooking the onions.
- Tempering (optional but traditional): In Sri Lankan cooking, a final touch called “tempering” is often used - where mustard seeds, dried chilies, and curry leaves are fried in hot oil, then poured over the dhal for an extra burst of flavour.
Key Ingredients & Substitutions
A great Sri Lankan Palak Dal starts with simple, wholesome ingredients that come together to create a rich, creamy, and flavourful dish. Here’s a closer look at the key ingredients and some substitutions to help you customise the recipe to your taste or pantry availability.
🌿 Red Lentils (Masoor Dal)
Why it’s important: Red lentils cook quickly and naturally break down, giving the dhal a thick, creamy texture without needing extra thickeners.
Substitutes: Yellow lentils (moong dal) or split pigeon peas (toor dal) can be used, but they take longer to cook and may need extra water.
Tip: Rinse red lentils thoroughly under running water until it runs clear. This helps remove excess starch and prevents the dhal from becoming too gummy.
🥥 Coconut Milk
Why it’s important: Adds creaminess, slight sweetness, and depth of flavour to balance the spices. It’s a signature ingredient in Sri Lankan dhal.
Substitutes: If you don’t have coconut milk, you can use:
- Cashew cream (blend soaked cashews with water for a thick, creamy alternative)
- Oat milk or almond milk (thinner but still works)
- Skip it! The dhal will be less creamy but still delicious.
Tip: Add coconut milk at the end of cooking to preserve its fresh flavour and creamy texture.
🥬 Spinach (Palak)
Why it’s important: Adds freshness, colour, and extra nutrients to the dhal.
Substitutes:
- Kale or Swiss chard - slightly more fibrous but works well
- Frozen spinach - a great alternative; no need to chop, just add directly
- Mustard greens - for a more peppery flavour
Tip: Stir in the spinach at the end so it retains its vibrant green colour and doesn’t overcook.
🍠 Roasted Sweet Potatoes & Red Peppers
Why they’re important: Adds a subtle caramelised sweetness that balances the richness of the coconut milk and the warmth of the spices.
Substitutes:
- Pumpkin or butternut squash - for a similar sweetness
- Carrots - if you prefer something firmer
- Skip it! If you want a more traditional Sri Lankan dhal, simply leave them out.
Tip: Roasting the vegetables first intensifies their flavour, making the dhal even more delicious.
🧄 Aromatics & Spices
These Sri Lankan spices are what bring out the deep flavours in this dish:
- Turmeric: Gives the dhal its golden colour and earthy warmth.
- Cumin (½ tsp): Adds a nutty, slightly smoky depth.
- Garam Masala (1 tsp): A blend of warming spices that enhances the dish’s complexity.
- Cinnamon Stick (1 piece): A classic Sri Lankan ingredient that adds a subtle background warmth.
- Chili Powder (Pinch, adjustable): For a hint of spice - adjust according to your heat preference.
- Garlic (2 cloves): Essential for building flavour.
- Onion (1 medium): Adds natural sweetness and depth.
Tip: Always sauté the spices with onions and garlic to release their full aroma before adding them to the lentils. This brings out maximum flavour!
🍋 Lime Juice
✅ Why it’s important: Adds a fresh, tangy finish that balances the richness of the dhal.
✅ Substitutes:
- Lemon juice - similar acidity
- A splash of apple cider vinegar - in a pinch
Tip: Always add lime juice at the end of cooking to preserve its bright flavour.
What to Serve with Sri Lankan Palak Dal (Spinach Dhal)
One of the best things about Sri Lankan Palak Dal is its versatility - it pairs beautifully with different sides, whether you want a classic, comforting meal or a lighter, healthier option. Here are the best ways to serve this creamy, coconut-infused lentil dish:
🍚 Classic Pairings
Basmati Rice
Basmati rice is the perfect base for this dal - it soaks up the rich, creamy sauce while keeping the meal light and balanced. To make it extra flavourful:
Add a bay leaf and a few whole cloves while cooking the rice.
Fluff the rice with a fork after cooking for the best texture.
Alternative: For more fragrance, try jeera rice (cumin-spiced rice) - simply sauté cumin seeds in a little oil before cooking the rice.
Naan Bread
A warm, fluffy naan is perfect for scooping up the thick, creamy dhal. You can make homemade naan (recipe included earlier) or buy fresh naan from a bakery.
🔥 Want a twist? Brush your naan with garlic butter and sprinkle with chopped coriander for an extra burst of flavour!
Roti or Paratha
If you prefer a lighter, whole wheat option, Sri Lankan roti or Indian paratha is a great alternative. These flatbreads have a slight crispness that pairs beautifully with the creamy lentils.
Quick tip: Heat store-bought roti directly on a gas flame for a few seconds to make it soft and pliable before serving.
🥗 Lighter & Healthier Options
Brown Rice, Quinoa, or Millet
If you’re looking for a healthier alternative to white rice, try:
Brown basmati rice - Nutty and slightly chewy, it adds more fibre.
Quinoa - High in protein, fluffy, and light.
Millet - A great gluten-free grain with a mild, slightly sweet flavour.
💡 Tip: Cook these grains in vegetable stock instead of water for extra flavour.
🌶️ Flavour-Boosting Side Dishes
Cucumber Raita
Since this dhal has warming spices, a cool, refreshing raita makes the perfect contrast. To make:
- Mix 150g Greek yoghurt with ½ grated cucumber, 1 tsp cumin powder, and a pinch of salt.
- Garnish with fresh mint leaves for extra freshness.
🥒 Why it works? The creamy, tangy yoghurt balances the richness of the coconut dhal while cooling down any heat from the chili powder.
Mango Chutney
A sweet, fruity chutney pairs beautifully with the spices in the dhal. The natural sweetness of mango complements the depth of flavour in the dish.
🔥 Bonus Idea: Try lime pickle or tamarind chutney if you prefer a tangy, zesty kick.
Pickled Onions
For a crisp, refreshing bite, try quick-pickled onions. Simply soak thinly sliced red onions in:
- 50ml vinegar (apple cider or white vinegar)
- 1 tsp sugar
- ½ tsp salt
Let them sit for 15 minutes, and they’re ready to go!
🌟 Why it works? The acidity cuts through the creamy lentils, making each bite more balanced.
How to Make Sri Lankan Palak Dal, Step by Step
Full quantities are in the recipe card below. Three things happen at once here - vegetables roast, lentils simmer, onions fry - so read it through before you start and get the oven on first.
- Oven to 180C, and roast the vegetables. Toss the diced sweet potato and red pepper with oil and a pinch of salt, spread them out and roast. Roasting rather than boiling them is the point: the edges caramelise and that sweetness is what carries the dish.
- Simmer the lentils with a cinnamon stick. Red lentils, vegetable stock and the cinnamon in a medium pot, brought to the boil then down to a simmer. Red lentils collapse as they cook, which is exactly what you want here, and the cinnamon perfumes them from the inside.
- Fry the onion properly, then the spices. Oil or ghee in a frying pan, onion for a full five minutes until soft and golden. Rushing this is the single commonest way to end up with a dal that tastes flat. The spices go in after, and only for as long as they smell fragrant: they scorch and turn bitter in seconds.
- Coconut milk in, then the roasted vegetables and spinach. Stir the coconut milk through the lentils, bring it back to a gentle simmer, then fold in the roasted vegetables and the spinach. The spinach only needs to wilt.
- Finish and serve. Fresh coriander over the top if you like it, and serve with rice, naan, or on its own as a bowl.
Recipe Card for Sri Lankan Palak Dal (Spinach Dhal)
Sri Lankan Palak Dal (Spinach Dhal)
Ingredients:
- 150 g red lentils
- 700 ml vegetable stock
- 400 ml coconut milk
- 400 g sweet potato - diced and peeled
- 80 g spinach - fresh or frozen
- 2 medium tomatoes - approximately 300g
- 1 red pepper - diced (about 150g)
- 1 medium onion - diced (around 120g)
- 2 garlic cloves - minced
- 2 tsp turmeric powder
- ½ tsp cumin powder
- 1 tsp garam masala
- 1 cinnamon stick - optional
- Pinch chili powder - adjust to taste
- 45 ml vegetable oil - 3 tbsp (or use ghee instead)
- Dash of lime juice - around 10ml
- Salt to taste
- Fresh coriander for garnish - optional
Instructions:
- Preheat your oven to 180°C.Toss the diced sweet potato and red pepper with 15ml of oil and a pinch of salt. Spread them on a lined baking tray. Place the whole tomatoes on the same tray.Roast for 20-25 minutes, until the vegetables are tender and lightly caramelized. Once done, remove the skin from the tomatoes and mash them with a fork.
- In a medium-sized pot, combine the red lentils, vegetable stock, and cinnamon stick. Bring to a boil, then reduce to a simmer and cook for 30 minutes, stirring occasionally.
- Heat 15ml of vegetable oil or ghee in a frying pan over medium heat. Add the diced onion and sauté for 5 minutes, until translucent.Stir in the garlic, turmeric, cumin, garam masala, and chili powder. Cook for 1-2 minutes until fragrant. Add a little more oil if the mixture is too dry.Transfer this spice mixture into the pot with the cooked lentils.
- Add the coconut milk to the lentils and bring everything back to a gentle simmer. Stir in the roasted vegetables and mashed tomatoes. Mix well. Add the spinach, lime juice, and adjust the seasoning with salt and chili powder to taste.Simmer for a few more minutes until the spinach is wilted and the dhal reaches your desired consistency. Add a splash of water if it’s too thick.
- Garnish with fresh coriander if desired. Serve with rice, naan bread, or enjoy it as a hearty bowl on its own.
Nutrition:
FAQ for Sri Lankan Palak Dal
What is palak dal?
A comforting Indian lentil curry cooked with spinach (palak). It is naturally vegan, high in protein and full of flavour.
Which lentils are best?
Red lentils cook quickly and turn soft and creamy. Yellow split lentils like toor or moong also work well.
Can I use frozen spinach?
Yes. Frozen spinach is perfect here - just stir it in near the end and cook until heated through.
How do I make it creamier?
Stir in a splash of coconut milk or a knob of butter at the end, and finish with garlic and spices fried in oil (tarka).
How to Store Sri Lankan Palak Dal
✅ In the Fridge:
- Let the dhal cool completely before transferring it to an airtight container.
- Store in the fridge for up to 4 days.
- The dhal will thicken as it sits - this is normal! You can add a splash of water or coconut milk when reheating to loosen it up.
✅ In the Freezer:
- Portion the dhal into freezer-safe containers or ziplock bags.
- Store for up to 2 months.
- Pro Tip: Freeze in individual portions for easy meal prep.
🚫 Avoid Freezing Spinach Separately: Spinach can become mushy after freezing, so if you plan to freeze, consider adding fresh spinach when reheating instead.
Pin itA Few Words from the Chef
This Sri Lankan Palak Dal is the perfect balance of comfort, nutrition, and bold flavours. With its creamy coconut base, warming spices, and the subtle sweetness of roasted vegetables, this dish is a fantastic way to enjoy lentils in a flavourful and satisfying way. Whether you pair it with fluffy rice, warm naan, or enjoy it on its own, it’s a meal that’s both nourishing and deeply comforting.
I’d love to hear how this spinach dhal recipe turned out for you! Did you try any variations? Let me know in the comments below. And if you enjoyed this dish, don’t forget to share it on social media and tag me - I love seeing your creations!
For more flavour-packed lentil curries, check out my Chana Masoor Dal - another incredible lentil dish you don’t want to miss!
Happy cooking! 🍛🥄
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