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.
Rich in nutrients
Dal Palak is rich in proteins & iron 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.
Which dal to use for dal palak?
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.
Dal Palak is a really easy dish to make. You can serve this Dal in lunch or dinner with Roti or rice for a simple wholesome 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.
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Dal Palak Recipe | Spinach & Lentil Stew
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Ingredients For Dal Palak Recipe | Spinach & Lentil Stew
- 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 for Dal Palak Recipe | Spinach & Lentil Stew
- Wash the spinach leaves thoroughly and drain the water in a colander.1 Bunch (approx 250g) of Palak/ Spinach Leaves
- Chop them finely along leaving out the bottom part of the stems.
- Wash the moong dal and put it in a pressure cooker along with 2 cups of water.1 cup Sabut Hari Moong Dal (Whole Green Lentils)
- Also add the chopped spinach. As it gets hot the spinach will also start releasing some water.
- Add salt & turmeric powder and stir the mixture. This will allow the salt to get absorbed in the lentils while cooking.2 Teaspoon Salt, or to taste, 1 Teaspoon Haldi/ Turmeric Powder
- 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 some oil in a pan and add some jeera (cumin seeds) along with heeng (asafoetida). Roast till the cumin seeds start to splutter.1 Teaspoon Cumin Seeds (Jeera), A Pinch of Heeng/ Asafoetida
- Add grated garlic, ginger and green chillies and fry them for a few seconds till they are lightly brown.3-4 Cloves of Garlic, ~1 Inch Piece of Ginger, 1-2 Green Chillies, finely chopped
- Add finely chopped onions to the pan. Cook the onions for 3-4 minutes till they are cooked and turn golden brown or translucent.1 Large Onion, finely chopped
- Then add finely chopped tomatoes and sauté for a few minutes till the raw smell of tomatoes has gone away.2 Medium Tomatoes, finely chopped
- Add coriander powder (dhania powder), red chilli powder, turmeric powder (haldi), garam masala and salt to the tempering. Cook for a couple of minutes.1 Teaspoon Haldi/ Turmeric Powder, 1 Teaspoon Red Chilli Powder, 1 Teaspoon Garam Masala, 1.5 Teaspoon Coriander Powder (Dhania Powder), 2 Teaspoon Salt, or to taste
- Add the cooked lentils and spinach mixture with the tempering.
- 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 paratha.
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