Go Back
–+ servings
dal palak in a bowl

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!
No ratings yet
Print Pin
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Cuisine Indian
Course Main Course, Side Dish
Diet Healthy, Vegetarian
Servings 4

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
Tried this recipe?Tag @vegehomecooking On Instagram