Dal Palak Recipe | Easy Spinach Dal
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4
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Calories
135 kcal
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Course
Main Course
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Cuisine
Indian
Dal Palak Recipe | Easy Spinach Dal
Description
The Dal Palak recipe uses a blend of toor dal and masoor dal pressure-cooked with turmeric until soft and mushy. Separately, ghee heats cumin seeds, followed by ginger and green chilies, then chopped spinach is sautéed until wilted and water has evaporated. This sautéed spinach mixture is combined with the cooked lentils, flavored with Kashmiri red chili powder and asafoetida, then simmered with added water and salt to desired consistency.
The flavor is gently spiced, with the earthy lentils complemented by bright spinach and aromatic tempering of cumin and ginger. The texture is creamy lentils with tender spinach leaves. This dish serves well hot with Indian flatbreads like roti or plain rice.
Options include using only one type of dal or substituting chana dal with adjusted cooking times and water. Fresh tender spinach is recommended, and the recipe can be scaled for different serving sizes. Green chilies can be replaced with dry red chilies for a different heat profile.
Ingredients
For cooking lentils
- ¼ cup toor dal hulled and split pigeon pea lentils or arhar dal
- ¼ cup masoor dal (hulled and split red lentils)
- ¼ teaspoon turmeric powder (ground turmeric)
- 1.5 cups water - for pressure cooking lentils
More ingredients
- 2 tablespoons ghee or oil
- 1 teaspoon cumin seeds
- 1 teaspoon ginger - finely chopped or 1 inch peeled ginger
- ½ to 1 teaspoon green chilies - chopped or 1 green chilli
- 2 cups spinach - finely chopped
- ¼ teaspoon Kashmiri red chili powder or paprika
- ¼ teaspoon asafoetida (hing)
- ½ to 1 cup water or add as needed
- salt as required
Instructions
Pressure cooking lentils
- Pick and rinse the lentils a few times in water. Take the lentils in a 2 litre stovetop pressure cooker. Also add turmeric powder and 1.5 cups of water.
- Pressure cook on medium heat for 10 to 11 minutes or 7 to 8 whistles or until the lentils become soft and mushy.
- Open the lid only when the pressure drops naturally in the cooker. Check the lentils.
- They should be cooked well and softened. Mash the lentils lightly with a spoon and set aside.
Making dal palak
- In a pan, heat ghee. Keep the heat to a low and fry the cumin seeds first.
- When they crackle, add the finely chopped ginger and green chillies. Fry for a few seconds or until the raw aroma of ginger goes away.
- Now add the finely chopped spinach. Mix the spinach with the rest of the fried spices.
- Sauté spinach for some minutes until the leaves becomes soft and stops releasing water on a low to medium-low heat.
- When the spinach leaves are softened, add the kashmiri red chili powder and asafoetida.
- Mix well and sauté for half a minute on low heat.
- Add the mashed lentils and salt according to taste. Mix the lentils with the sautéed and softened spinach.
- Add water around ½ to 1 cup depending on how thick or thin you want the dal to be.
- Stir to combine and simmer the dal for 5 to 6 minutes. Turn off the heat.
- Serve Dal Palak hot with rice and a side vegetable dish or salad or raita.
Notes
- Dal Palak can be made with only toor dal, masoor dal, or chana dal with adjusted cooking times.
- Use tender, fresh spinach; avoid fibrous stems if possible.
- Dry red chili can replace green chilies by frying after cumin seeds for a different flavor.
- Add water to adjust dal consistency from thick to soupy as preferred.
- The recipe serves about four but can be scaled as needed.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 135 kcal
% Daily Value*
| Calories | 135kcal | 7% |
| Carbohydrates | 13g | 4% |
| Protein | 4g | 8% |
| Fat | 8g | 12% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Cholesterol | 19mg | 6% |
| Sodium | 720mg | 30% |
| Potassium | 255mg | 5% |
| Fiber | 6g | 24% |
| Sugar | 1g | 2% |
| Vitamin A | 1492IU | 30% |
| Vitamin B1 (Thiamine) | 1mg | |
| Vitamin B2 (Riboflavin) | 1mg | |
| Vitamin B3 (Niacin) | 1mg | |
| Vitamin B6 | 1mg | |
| Vitamin C | 9mg | 10% |
| Vitamin E | 1mg | |
| Vitamin K | 73µg | |
| Calcium | 37mg | 4% |
| Vitamin B9 (Folate) | 95µg | |
| Iron | 2mg | 11% |
| Magnesium | 35mg | 9% |
| Phosphorus | 75mg | |
| Zinc | 1mg |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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