Dal Palak

Dal Palak or Spinach Dal is a very simple yet delicious Indian dish made with lentils, spinach, and seasoned with spices. Dal chawal or Dal Roti is considered a comfort meal in most Indian homes. And Dal Palak combines the goodness of the dal (pigeon pea lentil) as well as spinach (Palak in Hindi).

In these cold winter evenings, I crave for something that’s simple, delicious and hearty. And nothing is more perfect than a bowlful of warm dal. It is soul food. It is simply amazing what a few spices can do to lift the flavour of the humble dal.

The toor dal and spinach add a unique texture, grit and earthy flavor to the dal, but feel free to use any lentils you like. This is often my go-to weeknight dal. When I am lazy I have it with steamed rice and when I am more organized I have it with phulka or rotis that I make at home.

Would you believe me if I said I NEVER ate Palak/ Spinach until I got married? It is true!!! My mom never makes Palak. She cooks very specific veggies every day. If you go on a Monday it is always cauliflower and she never changes her cooking itinerary. Palak/ Spinach never found a place in her cooking timetable. So naturally, Palak Paneer was not an option when we ate in restaurants. Even today, she doesn’t cooks Spinach.

I was only introduced to Spinach by my mother-in law. She being an excellent cook herself, would make various curries using Spinach. And over the years Palak has found a place in my kitchen and in my heart too.

Love Dal ?

You have to try our favourite Panchmel Dal. Panchmel Dal is a classic and creamy, rich and textured dal from the Rajasthani cuisine. It is often paired with Baati and Churma in a Rajasthani Thali. Need one pot meal? Try our Dal ki Dulhan recipe.

Dal Palak

Recipe by Samrudhi MaheshCourse: MainCuisine: IndianDifficulty: Easy

Servings

2-3

servings

Prep time

10

minutes

Cooking time

35

minutes

Make comforting dal with the goodness of Spinach.

Ingredients

• 1/2 cup lentils of choice, I’ve used toor dal

• 3 cups loosely packed chopped spinach

• 2 tablespoon + 1/2 tablespoon oil

• 1 teaspoon cumin seeds

• 1/2 tablespoon minced ginger

• 1 cup finely chopped onion

• 1 medium tomato, finely chopped

• 2 to 3 green chillies, slit lengthwise

• 1/2 teaspoon turmeric powder

• 1/2 teaspoon red chilli powder

• Pinch of hing (asafoetida)

• Garam Masala – 1/2 teaspoon

• Salt – to taste

• Water – As required

• Dash of lemon juice

• For the second tempering
  

• 1/2 tablespoon oil/ghee

• 1/2 teaspoon cumin seeds

• 2 dried red chillies

• 2-3 chopped Garlic

• 1/2 teaspoon Kashmiri red chilli powder

Directions

• Rinse the toor dal well under running water until the water runs clear.
• Transfer the drained dal to a pressure cooker. Add 1/2 tablespoon of oil and about 1/2 teaspoon salt, hing (asafoetida) Pressure cook the dal with the required amount of water (Around 2 cups should be sufficient) for 2 whistles on high heat. Once the cooker depressurizes, open the lid and mash the dal with the back of a spoon for a smooth consistency. You may leave it as it is if you prefer it that way.
• Heat oil in a heavy bottomed pot, add cumin seeds. Once it crackles add minced ginger and slit green chillies.
• Add chopped onions, sauté until it turns translucent.
• Next, add chopped tomatoes, sauté until it turns mushy and you see oil oozing from the sides of the pot.
• Add chopped spinach, stir-fry until it wilts, about a minute.
• Add turmeric and red chilli powder, sauté for another 30 seconds.
• Now, add the cooked dal, garam masala and give everything a good mix.
• Add about 1 cup of water or as per desired consistency, bring to a boil. Check for seasonings and adjust accordingly. Simmer for another 5 minutes. Drizzle some lemon juice and mix well.
• Prepare the second tempering by heating oil in a small pan, add cumin seeds, when it crackles, add red chillies and chopped garlic. Sauté till the raw garlic smells goes and the garlic is golden in colour. Switch off the heat, add red chilli powder, mix well with the oil and pour it over the dal immediately. Mix it well with the dal, and serve hot with rice or any other flatbread.

Notes

• I’ve used toor/tuvar/arhar dal, but you can use any kind of lentil for this recipe. Chana dal, split moong dal, masoor dal to make palak masoor dal recipe, etc. They all work great. You can also mix and match a combination of lentils.
• I have used baby spinach in this recipe, you could use regular spinach as well.
• Adjust the spice levels by reducing or increasing the green chillies and red chilli powder.
• You can add more or less spinach.

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SUGGESTED SERVINGS:

Dal Palak pairs beautifully with Jeera Rice and Papad. You can have it with Naan, chapati.

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