This hearty and comforting Dal Palak is one such simple recipe that tastes delicious and flavorful. It makes a light and satisfying meal in no time!
Dal Palak or Spinach Dal is a comforting and satisfying meal packed with nutrients. This simple but delicious dish consists of lentils cooked with spinach and spices.
Making Spinach Dal is easy and makes a wholesome dinner for a whole family. Enjoy this lentil dish with Roti, Paratha, or Rice!
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About Dal Palak
Whenever I plan to make an easy, quick and comforting meal, the first thing that comes to my mind is to make Dal. Various types of Dal dishes are prepared in Indian homes, and my home is no exception.
I love this Dal Palak, as it contains my favorite spinach, and it is effortless to prepare. Serve it with Roti, Paratha, or rice; it is delicious and satisfying either way.
This recipe of Dal Palak is North Indian Style and without onion and garlic. It is a simple dish with a few ingredients but very flavorful.
Why You Will Love This Dal
- Easy and Straightforward Recipe
- Light, Comforting, and Satisfying
- Simple, Delicious, and Flavorful
- Healthy, Vegetarian, and Vegan
- Loaded with Spinach
- Protein-Packed and Nutrient-Dense
Lentils For Dal Palak
I like to use mixed dal to make this lentil dish. And I have used lentils which do not require more extended soaking in water. However, you can use only Toor Dal or Moong Dal to make this spinach dal if you like.
- Toor Dal/Arhar Dal (Split Pigeon Peas): This dal is very popular in India, and almost every household has this dal as a staple food. It is high in folic acid and very light on the stomach, helping in the digestion process. As a Gujarati, this dal is essential in my house, and we make our famous Gujarati Dal using Toor dal.
- Masoor Dal (Red Lentils): This dal is power-packed with many health and nutritional benefits. It has constituted an essential part of Indian cuisine. It is high in protein and dietary fiber.
- Yellow Moong Dal (Split Yellow Lentils): Yellow Moong Dal is high in protein and low in carbohydrates. It is also known to have anti-inflammatory and antimicrobial properties.
Step by Step Directions
Cooking Dal
- Take all the dals into the bowl and rinse the dals thoroughly with water until water runs clear.
- Then soak the dals with three to four cups of water for at least 15-20 minutes.
- After soaking, drain all the water from the dals and transfer them to the pressure cooker.
- Add 2 cups of water, salt, and turmeric powder.
- Pressure cook the dals for 2-3 whistles on medium flame or until they are cooked.
- Switch off the heat and set the cooker aside. Once the cooker depressurizes naturally, open the lid.
- If you want to make the dal with a smooth consistency, mash the dals with the back of a spoon. Or you may leave the dals as it is as I have done.
Making Dal Palak
- Heat ghee or oil in a pan and add cumin seeds.
- Allow cumin seeds to sizzle.
- Then add asafoetida, ginger, and chili paste.
- Saute for a few seconds.
- Now add finely chopped tomatoes.
- Mix well and add turmeric powder, coriander powder, red chili powder, and garam masala powder.
- Mix well and continue cooking the tomato mixture until tomatoes are soft and the fat separates from the sides.
- Add finely chopped spinach and mix well.
- Cook for 1-2 minutes or until spinach wilts and separates the water.
- Add cooked dals and mix everything well.
- Then add half a cup of water or, as required to adjust the consistency and salt.
- Mix well, bring the dal to boil, and then simmer for 4-5 minutes.
- Squeeze some lemon juice, taste it, and adjust the seasonings if needed. Turn off the heat.
Tempering The Dal (Optional)
- Heat ½ tablespoon of ghee or oil in a small pan.
- Add dried red chilis and saute for a few seconds.
- Turn off the heat and add red Kashmiri chili powder.
- Give a quick stir and immediately pour this tempering over the Dal Palak.
- Mix well and serve hot Dal Palak as you prefer.
Serving Suggestions
- Serve Dal Palak with your choice of Indian flatbread. We like to have this dal with Paratha.
- Serve the dal with plain rice or Jeera Rice for a comforting and light meal.
- If you want to have this lentil preparation as a soup, add more water to thin out the consistency. And adjust the seasonings accordingly.
- Also, you can have this Dal as a side dish with vegetable curry or Paneer Curry of your choice for a larger meal.
Suitable For Special Diets
- No Onion No Garlic: As you know now, all of my recipes are without onion and garlic; hence, this dal has no onion and garlic. But it is full of flavors and very delicious. So whether you consume onion and garlic or not, this dal is a must-try recipe.
- Vegan Recipe: This Spinach Dal is power-packed with plant-based protein and other nutrients. Use oil in the recipe instead of Ghee to make it vegan.
- Jain Recipe: This dal is no onion, no garlic recipe and is perfect for the Jain diet. I have used fresh ginger in the recipe, but you can skip the ginger to make it strict Jain food. And if you wish, you can use a pinch of dried ginger powder instead.
Helpful Tips
- Instead of taking three different lentils, you can make Palak Dal with only Toor Dal or Moong Dal.
- Adjust the spice level of dal by adding less or more green chili and red chili powder.
- I like to have this dal loaded with spinach. But you can add less spinach if you prefer.
- Boil the dals in a big pan or pot with sufficient water instead of a pressure cooker. And cook them until they are soft and mushy, stirring occasionally.
- The last tempering is optional, but I recommend it for more flavors.
- Keep the Palak Dal thick and add less water to serve it with flatbread. But if serving with rice, keep it on the thinner side by adding a little more water.
- To keep the dal simple, skip adding garam masala.
More Dal Recipes
You May Like More Curry Recipes
- Palak Corn (No Onion No Garlic) / Spinach and Corn Curry
- Baby Potato Curry / Baby Potatoes In Yogurt Tomato Sauce
- Paneer Korma (No Onion No Garlic)
Recipe Card
Dal Palak (No Onion No Garlic) / Spinach Dal
This hearty and comforting Dal Palak is one such simple recipe that tastes delicious and flavorful. It makes a light and satisfying meal in no time!
Equipment
- Pressure Cooker
- Frying Pan
Video
Ingredients
For Cooking Dal
- ¼ cup split Pigeon peas (Toor Dal / Arhar Dal)
- ¼ cup red lentils (Masoor Dal)
- ¼ cup split yellow lentils (Yellow Moong Dal)
- 2 cups water
- Salt to taste
- ¼ teaspoon turmeric powder
For Dal Palak
- 2 tablespoon ghee (or oil for vegan diet)
- 1 teaspoon cumin seeds
- ¼ teaspoon asafoetida / Hing (optional)
- 1 teaspoon grated ginger
- ½ teaspoon green chili paste
- 1 large tomato finely chopped
- 200 g spinach finely chopped (about 3-4 cups)
- ¼ teaspoon turmeric powder
- ½ teaspoon red chili powder (or to taste)
- 1 teaspoon coriander powder
- ½ teaspoon garam masala
- cooked dal
- ½ cup water (or as required)
- Salt to taste
- Lemon juice to taste
For Tempering
- ½ tablespoon ghee or oil
- 2 dried red chilis
- ½ teaspoon red Kashmiri chili powder
Instructions
Cooking Dal
- Take all the dals into the bowl and rinse the dals thoroughly with water until water runs clear.
- Then soak the dals with three to four cups of water for at least 15-20 minutes.
- After soaking, drain all the water from the dals and transfer them to the pressure cooker.
- Add 2 cups of water, salt, and turmeric powder.
- Pressure cook the dals for 2-3 whistles on medium flame or until they are cooked.
- Switch off the heat and set the cooker aside. Once the cooker depressurizes naturally, open the lid.
- If you want to make the dal with a smooth consistency, mash the dals with the back of a spoon. Or you may leave the dals as it is as I have done.
Making Dal Palak
- Heat ghee or oil in a pan and add cumin seeds. Allow cumin seeds to sizzle, and then add asafoetida, ginger, and chili paste.
- Saute for a few seconds and add finely chopped tomatoes. Mix well and add turmeric powder, coriander powder, red chili powder, and garam masala powder.
- Mix well and continue cooking the tomato mixture until tomatoes are soft and the fat separates from the sides.
- Add finely chopped spinach and mix well. Cook for 1-2 minutes or until spinach wilts and separates the water.
- Add cooked dals and mix everything well. Then add half a cup of water or, as required to adjust the consistency and salt.
- Mix well, bring the dal to boil, and then simmer for 4-5 minutes.
- Squeeze some lemon juice, taste it, and adjust the seasonings if needed. Turn off the heat.
Tempering The Dal (Optional)
- Heat ½ tablespoon of ghee or oil in a small pan. Add dried red chilis and saute for a few seconds.
- Turn off the heat and add red Kashmiri chili powder. Give a quick stir and immediately pour this tempering over the Dal Palak.
- Mix well and serve hot Dal Palak as you prefer.
Serving Suggestions
- Serve Dal Palak with your choice of Indian flatbread. We like to have this dal with Paratha.
- Serve the dal with plain rice or Jeera rice for a comforting and light meal.
- If you want to have this lentil preparation as a soup, add more water to thin out the consistency. And adjust the seasonings accordingly.
- Also, you can have this Dal as a side dish with vegetable curry or Paneer Curry of your choice for a larger meal.
Notes
- Instead of taking three different dals, you can make Palak Dal with only Toor Dal or Moong Dal.
- Adjust the spice level of dal by adding less or more green chili and red chili powder.
- I like to have this dal loaded with spinach. But you can add less spinach if you prefer.
- Boil the dals into a big pan or pot with sufficient water instead of a pressure cooker. And cook them until they are soft and mushy, stirring occasionally.
- The last tempering is optional, but I recommend it for more flavors.
- Keep the Palak Dal thick and add less water to serve it with flatbread. But if serving with rice, keep it on the thinner side by adding a little more water.
- To keep the dal simple, skip adding garam masala.
Nutrition (Approximate Values)
Calories : 218kcalCarbohydrates : 23gProtein : 10gFat : 10gSaturated Fat : 6gPolyunsaturated Fat : 1gMonounsaturated Fat : 3gCholesterol : 24mgSodium : 64mgPotassium : 450mgFiber : 8gSugar : 1gVitamin A : 4928IUVitamin C : 17mgCalcium : 81mgIron : 4mg
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