Dal Palak

Dal Palak recipe (Spinach Dal) – A FUSION OF INDIAN DELIGHT

A straightforward Indian dish of split pigeon peas and spinach leaves is called dal palak or spinach dal. This cuisine is basically a hearty lentil and spinach stew seasoned with common spices.

Dal and palak are the words for lentils and spinach, respectively. both gluten-free and vegan.

Dal Palak is one of such forms of Indian dals that is super healthy and tastes super delicious that even kids would love and like to eat, Its nice green color is as tempting as it can get and the combination of chopped and crushed spinach gives it a taste and texture like no other

This spinach dal is among the most popular palak recipes in Indian homes since it’s simple to prepare, filling, healthy, and nutritious.

This palak dal is made in 20 minutes with basic cupboard staples and tastes well with rice and roti. Here is a step-by-step recipe for delicious lentil curry.

Dal Palak

Ingredients for dal palak recipe

  • 1/4 cup Toor Dal (pigeon pea)
  • 1/4 cup Yellow Moong Dal
  • 1/4 cup Chana Dal (Bengal gram)
  • 2 onions finely chopped
  • 2 tomatoes finely chopped
  • 2 cups chopped Fresh Spinach (palak)
  • 2 teaspoons Ginger-Garlic Paste
  • 2 Green Chillies, finely chopped
  • 1/2 teaspoon Cumin Seeds
  • 2 tbsp oil
  • 1/2 tablespoon Ghee
  • 1 cube of butter for garnishing
  • A pinch of Asafoetida (hing)

Instruction for dal palak recipe

  1. All the dals should be washed in water two or three times and then soaked for 15 to 20 minutes. Depending on what’s available, you can use just one variety of dal or a combination of two to three different types.
  2. Dals should be drained of excess water before being pressure-cooked for three whistles in a pressure cooker with a capacity of 3-5 liters of water and salt.
  3. Turn off the flame and wait for around 10 minutes for the pressure to return to its normal level. With the lid off, gently mash the dal.
  4. Heat two or three tbsp of ghee or oil in a pan or Kadai.
  5. Fry 1 teaspoon of cumin seeds. Use oil to make vegan spinach dal. Any oil with a neutral flavor will work.
  6. Add 1 inch of chopped ginger when the cumin seeds start to sizzle.
  7. Fry for a few seconds to get rid of the raw ginger smell.
  8. Add one or two chopped green chilies and cook for a short while.
  9. Put 2 cups of spinach leaves, chopped. In addition to spinach, you may also use kale, fenugreek, or amaranth leaves.
  10. Add 1/2 teaspoon red chili powder and 1/4 teaspoon asafoetida now (hing). Combine these with the spinach, and cook it for a few minutes, stirring occasionally, until the spinach leaves wilt. If you do not have asafoetida, do without.
  11. The mashed lentils are now added. Spinach is what gives the lentils their green colour.
  12. I mashed the lentils and sauteed the spinach with the same spoon. One less spoon for me to clean.
  13. when the spinach dries out and softens, as in the picture below. The mashed lentils should then be added.
  14. Mix the spinach and the cooked lentils. At this point, you will stop cooking the dal if you want a really thick dal with roti.
  15. Salt should be added to taste if you choose to stop at this step.
  16. Stir well, then let the dal simmer for one to two minutes. Continue to stir constantly.
  17. the dal with water – Depending on how thick or thin you want the dal palak to be, the amount of water needed may vary.
  18. Add salt, then stir. For 5 to 6 minutes, simmer. With rice or roti and a side vegetable dish, salad, or raita, serve the dal palak hot.

Serving Suggestions

Serve dal palak with jeera rice or any stuffed paratha as a healthy and protein-rich food for lunch or dinner.

Serve Dal Palak with roti, paratha or steamed basmati rice. It will also go well with cumin rice or ghee rice.

The spinach dal is best served with plain boiled white rice. You can also serve it with quinoa, couscous, or any grain of choice. You can also serve it along with roti and a sabzi of choice like aloo gobi, aloo matar, etc.

Tips and Variations

  • For tempering, you could use oil, but for better taste and flavor use ghee.
  • Skip asafoetida if you don’t have one.
  •  The quantity of water will depend on how much thick or thin you want the dal palak to be.
  • Leftovers can be refrigerated and it is best to consume within 2 to 3 days.
  • If you are preparing this healthy dal for kids then do not add green chillies.


Calories 218kcal
Fat 4g
Sodium 506mg
Potassium 619mg
Carbohydrates 32g
Protein 13g
Vitamin A 2135IU
Vitamin C 11mg
Calcium 67mg

Dal Palak


Also read: Fish fry recipe (step by step)

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