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Dal Palak (No Onion No Garlic) / Spinach Dal

By: Jigna
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!
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Servings: 4
Course: Main Course, Side Dish
Cuisine: Indian
Diet: Healthy, Vegetarian

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

  1. Lentils: Instead of taking three different dals, you can make Palak Dal with only Toor Dal or Moong Dal.
  2. Spices: Adjust the spice level of dal by adding less or more green chili and red chili powder.
  3. Spinach: I like this dal loaded with spinach, but you can add less if you prefer.
  4. Cooking the Lentils: Instead of a pressure cooker, boil the lentils in a big pan or pot with sufficient water until they are soft and mushy, stirring occasionally.
  5. Tempering: The last tempering is optional, but I recommend it for more flavors.
  6. Consistency: 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.
  7. Garam Masala: 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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