Dal Palak is a healthy sumptuous dish made from Lentils (Dal) & Spinach (Palak). The dish is made in a base of traditional Indian Masala made of onions, tomatoes and spices and has a strong hint of Garlic.
Dal Palak is a really easy dish to make and is quite healthy as it combines the health benefits of lentils and spinach. The dish is also generally liked by kids and is a great way to include green leafy vegetables in your diet.
You can make this dish with a variety of Dals, but Green Moong Dal tends to have the best taste. You can also use Yellow Moong Dal, Masoor Dal or Arhar Dal. Also you can substitute the Spinach leaves with other green leafs like Bathua (Chenopodium) or Methi (Fenugreek) although the taste will vary slightly.
You can serve this Dal in lunch or dinner with Roti or rice for a simple wholesome meal. You can also serve it on the side of some dry curry like Bhindi along with Pickle, Raita and Lachha Paratha for a fancier meal.
To make Dal Palak at home take a look at the video or follow the detailed step by step recipe with photos posted below.
Category: Main Course
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Ingredients For Dal Palak Recipe
- 1 Bunch (approx 250g) of Palak/ Spinach Leaves
- 1 cup Sabut Hari Moong Dal (Whole Green Lentils)
- 1 Large Onion, finely chopped
- 2 Medium Tomatoes, finely chopped
- 1-2 Green Chillies, finely chopped
- 3-4 Cloves of Garlic
- ~1 Inch Piece of Ginger
- 1 Teaspoon Cumin Seeds (Jeera)
- 2 Teaspoon Salt, or to taste
- 1 Teaspoon Haldi/ Turmeric Powder
- 1 Teaspoon Red Chilli Powder
- 1 Teaspoon Garam Masala
- 1.5 Teaspoon Coriander Powder (Dhania Powder)
- A Pinch of Heeng/ Asafoetida
- 2 Tablespoon Cooking Oil
Step By Step Instructions With Photos for Dal Palak Recipe
Wash the spinach leaves thoroughly and drain the water in a colander. Chop them finely along with the stems.
Wash the moong dal and put it in a pressure cooker along with 2 cups of water. Also add the chopped spinach. As it gets hot the spinach will also start releasing some water.
Add 1 teaspoon salt & 1/2 teaspoon turmeric powder and stir the mixture. This will allow the Salt to get absorbed in the lentils while cooking.
Close the cooker and pressure cook the mixture for around 15 minutes. Let the steam release on its own. In the meantime, you can prepare the tempering.
Heat 2 tablespoons oil in a pan. Add Cumin Seeds (Jeera) in the hot oil and let them splutter. Add grated garlic, ginger and green chillies and fry them for a few seconds till they are lightly brown.
Add finely chopped onions to the pan. Cook the onions for 3-4 minutes till they are cooked and turn golden brown or translucent.
Then add finely chopped tomatoes and sauté for a few minutes till the raw smell of tomatoes has gone away.
Add Coriander Powder (Dhania Powder), Red Chilli Powder, Turmeric Powder (Haldi), Garam Masala and Salt to the tempering. Cook for a couple of minutes.
Add the cooked Lentils and Spinach mixture with the tempering and add some water to adjust the consistency. It should neither be too thick nor too thin.
Dal Palak is ready. Serve it hot with Roti or Lachha Parantha.