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Palak (Spinach) Dal Recipe

Shwetha Bhat is passionate about food and cooking. She loves to experiment in the kitchen and share her recipes.

Palak (spinach) dal

Palak (spinach) dal

Easy, Healthy and Tasty Dal

Palak, or spinach, is a healthy leafy vegetable that is rich in vitamins, minerals, antioxidants, fibre and water. It is considered to be a super food that can help reduce high blood pressure and high blood sugar.

Toor dal, or pigeon pea lentils, is a very rich source of protein and dietary fibre. It also contains iron, folic acid, calcium, vitamin B and potassium. This food can help improve digestion.

Palak dal is an easy, healthy and tasty side dish that pairs well with rice, chapati, phulka or dosas.

Cook Time

Prep timeCook timeReady inYields

10 min

20 min

30 min

3 servings

Ingredients

  • 1/2 cup toor dal (pigeon pea lentils)
  • 1 1/2 tablespoons oil
  • 2 cups water, or as needed
  • 1/2 teaspoon mustard seeds
  • 5-6 garlic cloves, crushed
  • 1/4 teaspoon hing (asafoetida)
  • 1 cup onion, chopped
  • 1-2 green chilies, or to taste
  • 1 cup tomato, chopped
  • 1/2 teaspoon turmeric powder
  • 250 grams palak, chopped, use leaves and tender stems
  • salt to taste
  • 1/2 teaspoon garam masala powder
  • 1/2 cup coriander leaves, chopped
  • 1/2 lemon, juiced
  • 1 tablespoon ghee
  • 1 teaspoon cumin seeds
  • 1 teaspoon red chili powder

Instructions

  1. Soak toor dal (pigeon pea lentils) for 30 minutes.
  2. Chop the onion. Wash and chop the tomatoes and palak leaves and tender stems. Peel and crush the garlic.
  3. Transfer the soaked toor dal to a cooker (along with soaking water). Add oil, close the lid and take 3 whistles or till dal is cooked well. Let the pressure of the cooker subsides on its own.
  4. After the pressure of the cooker releases, open the lid and whisk the dal till smooth. Set aside.
  5. In a vessel, heat oil and splutter mustard seeds. Add crushed garlic cloves and hing. Saute over low flame till garlic turns golden brown.
  6. Add chopped onion and green chilies. Fry till onion turns translucent.
  7. Add chopped tomato and turmeric powder. Saute till tomato shrinks.
  8. Add chopped palak leaves and stems. Mix and saute till palak shrinks (about 5 minutes over medium flame). Add cooked dal and water and mix well. Add more water if required to adjust the consistency. Add salt to taste. Close the lid and cook for 10 minutes or till palak is cooked well.
  9. After the palak is cooked well, add garam masala powder and chopped coriander leaves. Mix and switch off the flame.
  10. Add lemon juice and mix well.
  11. In a frying pan, heat ghee and splutter cumin seeds. Add red chili powder, mix and switch off the flame.
  12. Add seasoning to the prepared dal. Mix well and close the lid for 5 minutes before serving.
  13. Easy and healthy palak dal is ready to serve. Serve hot with rice, chapati, phulka or dosa. Enjoy.

Step-by-Step Photos

Soak 1/2 cup toor dal (pigeon pea lentils) for 30 minutes.

Soak 1/2 cup toor dal (pigeon pea lentils) for 30 minutes.

Transfer soaked toor dal to a cooker (along with soaking water), add 1/2 tablespoon oil, close the lid and take 3 whistles or till dal is cooked well. Let the pressure of the cooker subsides on its own.

Transfer soaked toor dal to a cooker (along with soaking water), add 1/2 tablespoon oil, close the lid and take 3 whistles or till dal is cooked well. Let the pressure of the cooker subsides on its own.

After pressure of the cooker releases, open the lid and whisk the dal till smooth. Set aside.

After pressure of the cooker releases, open the lid and whisk the dal till smooth. Set aside.

Scroll to Continue

Read More From Delishably

In a vessel, heat 1 tablespoon oil and splutter 1/2 teaspoon mustard seeds. Add 5-6 crushed garlic cloves and 1/4 teaspoon hing. Saute over low flame till garlic turns golden brown.

In a vessel, heat 1 tablespoon oil and splutter 1/2 teaspoon mustard seeds. Add 5-6 crushed garlic cloves and 1/4 teaspoon hing. Saute over low flame till garlic turns golden brown.

Add 1 cup chopped onion and 1-2 green chilies. Fry till onion turns translucent.

Add 1 cup chopped onion and 1-2 green chilies. Fry till onion turns translucent.

Add 1 cup chopped tomato and 1/2 teaspoon turmeric powder. Saute till tomato shrinks.

Add 1 cup chopped tomato and 1/2 teaspoon turmeric powder. Saute till tomato shrinks.

Add 250 grams washed and chopped palak leaves and tender stems.

Add 250 grams washed and chopped palak leaves and tender stems.

Mix and saute till palak shrinks (about 5 minutes over medium flame).

Mix and saute till palak shrinks (about 5 minutes over medium flame).

Add cooked dal and 1/2 cup water. Mix well. Add more water if required to adjust the consistency. Add salt to taste. Close the lid and cook for 10 minutes or till palak is cooked well.

Add cooked dal and 1/2 cup water. Mix well. Add more water if required to adjust the consistency. Add salt to taste. Close the lid and cook for 10 minutes or till palak is cooked well.

After palak is cooked well, add 1/2 teaspoon garam masala powder.

After palak is cooked well, add 1/2 teaspoon garam masala powder.

Add 1/2 cup chopped coriander leaves, mix and switch off the flame.

Add 1/2 cup chopped coriander leaves, mix and switch off the flame.

Squeeze half lemon into the dal and mix well.

Squeeze half lemon into the dal and mix well.

In a frying pan, heat 1 tablespoon ghee and splutter 1 teaspoon cumin seeds. Add 1 teaspoon red chili powder, mix and switch off the flame.

In a frying pan, heat 1 tablespoon ghee and splutter 1 teaspoon cumin seeds. Add 1 teaspoon red chili powder, mix and switch off the flame.

Add seasoning to the prepared dal. Mix well and close the lid for 5 minutes before serving.

Add seasoning to the prepared dal. Mix well and close the lid for 5 minutes before serving.

Easy and healthy palak dal is ready to serve. Serve hot with rice, chapati, phulka or dosa and enjoy.

Easy and healthy palak dal is ready to serve. Serve hot with rice, chapati, phulka or dosa and enjoy.

Cooking Notes

  • Instead of pigeon pea lentils (toor dal), you may substitute moong dal (split green gram).
  • Increase the quantity of green chilies, red chili powder and garam masala powder for a spicier dal.
  • If you are preparing this dish with rice, I recommend making the dal a little watery. Make this dal thick if serving with chapati, dosa or phulka.
  • You can skip adding garlic cloves for the tempering, if you prefer.
  • Soaking the toor dal is optional, but it reduces the cook time.

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