Spiced Dal and Sag Aloo are my favorite Indian foods. I love their vibrant spices and comforting textures. These dishes offer a perfect balance of warmth and satisfaction for any meal.
Contents
Spiced Dal and Sag Aloo recipe
Dal and Saag Aloo are two staple dishes in Indian cuisine. They are often served together. Dal refers to split pulses, primarily lentils. These lentils are cooked until soft and seasoned with spices like turmeric, cumin, tomatoes, or onions. Dal serves as a staple protein source in Indian diets.

Sag Aloo is an Indian and Pakistani classic dish. It combines potatoes with leafy greens, such as spinach or mustard greens. The dish is spiced with aromatic ingredients like cumin, coriander, turmeric, and ginger. Saag Aloo can be made as a wet curry or a dry stir-fry
I used yellow split peas for the Dal dish. I also added some finely chopped fresh chili in Sag Aloo for an extra burst of color and spice. These dishes are very economical to make. Store-cupboard basics are enough. You can stretch them out over several meals, by partnering them with rice, curry, naan, or even just a few veggies.
This is how to make Indian Dal and Sag Aloo:

Indian spiced Dal and Sag Aloo
Ingredients
For the Dal
- 200 g yellow split peas/split lentils rinsed and soaked for at least 30 mins
- ½ a large onion
- 1 clove garlic
- 2 tbsp tomato passata homemade, or shop-bought with no added ingredients
- ½ tsp each of garam masala & cumin seeds
- 1 tsp each of tumeric and dried chilli flakes
- ½ a fresh red chilli finely chopped
- 1 tbsp cooking oil
- 500 ml water
Forthe Sag Aloo
- 500 g new potatoes
- 50 g fresh spinach
- 1 tsp each of tumeric & cumin seeds
- ½ tsp each of dried coriander & ground ginger
- ½ a red chilli finely chopped
- 1 tbsp butter
Instructions
Forthe Dal
- Finely chop the onion and garlic, and heat the oil in a medium saucepan.
- Fry the onion and garlic with the all the spices, except the fresh chilli, until tender.
- Drain the peas and add to the pan along with the water.
- Bring to the boil, then reduce the heat and allow to simmer for about 30 mins, or until all the water is absorbed.
- Stir in the fresh chilli and tomato passata.
- Remove from the heat, allow to stand for a minute, and serve.
For the Sag Aloo
- Chop the potatoes into halves or quarters, depending on their size.
- Place into a large saucepan and cover with water. Bring to the boil and simmer for about 10 minutes until tender.
- Drain the potatoes and set to one side.
- In a large frying pan, heat the butter, add the spices and chilli and allow to sizzle for a minute.
- Add the potatoes and stir around to coat them in the spice mixture.
- Stir in the spinach until it just begins to wilt.
- Serve straight away.
Notes
Nutrition
pairing suggestions
These are some excellent options for serving alongside Dal and Sag Aloo.
Beverages
- Non-Alcoholic Beverages
- Lassi is a yogurt-based drink. It provides balance to spices in Dal and Sag Aloo.
- Masala Chai complements Indian cuisine flavors. It is a great choice for these dishes.
- Mint Lemonade enhances the meal. It’s suitable for warmer weather.
- Alcoholic Beverages
- Cocktails with citrus elements work well due to their refreshing qualities.
- Beer pairs with spicy Indian food. It helps cleanse the palate.
- White Wine, like Sauvignon Blanc or Riesling, complements the flavors.
Food pairings
- Steamed Basmati Rice complements the flavors of dal.
- Indian Flatbreads:
- Naan is perfect for scooping dal or sag aloo.
- Chapati and roti are whole-grain flatbreads. They enhance the dining experience.
- Vegetable Dishes:
- Stir-fried vegetables contrast with creamy dal and sag aloo.
- Aloo Gobi combines potatoes and cauliflower.
- Cabbage Sabji is a lightly spiced cabbage dish. It pairs well with dal.
- Condiments:
- Raita is a yogurt-based side. It balances the spices in the dishes.
- Chutneys, like mint or tamarind, add flavor bursts.
- Papad are crispy lentil crackers. It adds texture to the meal.
- Indian pickles add a tangy contrast to dal.
- Cucumber salad adds freshness to the plate and enhances the meal experience.
- Protein Options:
- Chickpea curry pairs well with dal.
- Paneer dishes, like Saag Paneer, pair with Dal and Sag Aloo.
Variations
Here’s a look at some popular variations of Dal and Sag Aloo:
- Dal Variations
- Basic Dal is made with yellow split peas or lentils. It includes turmeric, cumin seeds, and garam masala. It often contains onions, garlic, and tomatoes.
- Chana Dal is made with split chickpeas. It has a nuttier flavor. It includes spices like cumin, coriander, and chili.
- Dal Makhani is made with black lentils and kidney beans. It is cooked slowly with cream and butter.
- Instant Pot Dal is prepared quickly using an Instant Pot. It includes lentils, garam masala, and turmeric.
- Saag Aloo Variations
- Classic Saag Aloo is made with potatoes and spinach. It includes cumin, coriander, turmeric, and ginger.
- Mixed Greens Saag Aloo uses mustard greens, fenugreek leaves, or kale. It offers a complex flavor profile.
- Creamy Saag Aloo includes cream or yogurt. It is common in restaurant-style preparations.
- Spicy Saag Aloo incorporates chili peppers or spicy curry powders. It is popular in Rajasthan.
- Chana-Saag-Aloo-Dal combines chickpeas, spinach, potatoes, and lentils. It is hearty and protein-rich.