palak dal

palak dal recipe with step by step photos – easy and nutritious spinach dal recipe. this is one of the popular dal recipe as it combines the goodness of the arhar lentils (pigeon pea lentils) as well as palak (spinach) leaves.

spinach has a high nutritional value and is extremely rich in antioxidants, iron, calcium, vitamin A, vitamin C, vitamin E and vitamin K.

many people are not fond of greens like spinach, fenugreek leaves, amaranth leaves and that is specially true for kids. but when we mix the greens with dals or legumes then the dish not only becomes tasty but also nutritious. few such healthy and tasty recipes on the blog are:

in this palak dal fry recipe, you can substitute palak (spinach) with chaulai (amaranth leaves) or methi (fenugreek leaves) and even kale. i have made a kale dal too. you can also use moong dal or a combination of moong+arhar or masoor+arhar dal. i have also shared one more variation of making dal palak without onion and garlic.

serve the dal palak with roti, parathas or plain steamed basmati rice. it will also go well with jeera rice or ghee rice.

if you are looking for more dal recipes then do check:

spinach dal or palak dal recipe below:

palak dal recipe
4.72 from 7 votes
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spinach dal recipe | palak dal recipe

palak dal recipe - easy to prepare creamy arhar dal (pigeon pea lentils) with spinach, onions, tomatoes and spices.
course main course
cuisine indian
prep time 20 minutes
cook time 25 minutes
total time 45 minutes
servings 2 to 3
author dassana amit

ingredients (1 cup = 250 ml)

for pressure cooking dal:

  • ½ cup arhar dal (tuvar dal or pigeon pea lentils) or 115 grams dal
  • 1.5 cups water
  • ¼ teaspoon turmeric powder (haldi)

for tempering palak dal:

  • 1.5 tablespoon oil or ghee or butter
  • ½ teaspoon cumin seeds (jeera)
  • cup chopped onions or sliced shallots or 1 medium onion, chopped
  • cup chopped tomatoes
  • ½ inch ginger (adrak), crushed or 1 teaspoon crushed ginger
  • 3 to 4 garlic (lahsun), crushed with peels
  • 1 green chili sliced or chopped
  • 1.5 cups chopped spinach or 75 to 100 grams spinach
  • 1 pinch asafoetida (hing)
  • ¼ teaspoon red chilli powder (lal mirch powder)
  • ½ teaspoon coriander powder (dhania powder)
  • ½ teaspoon kasuri methi (dry fenugreek leaves), optional

other ingredients for palak dal:

  • ½ cup water
  • ¼ teaspoon garam masala optional
  • a few drops of lemon juice optional
  • salt as required

how to make recipe?

cooking dal (lentils):

  1. pick and then rinse 1/2 cup arhar dal (pigeon pea lentils) a couple of times in water.
  2. drain very well and add the lentils in a pressure cooker along with turmeric powder and 1.5 cups water. stir well and pressure cook the lentils for 8 to 9 whistles or for 14 to 15 minutes on a medium flame.
  3. when the pressure settles down on its own, check the lentils to see if they are cooked well. mash them with a spoon and keep aside.

tempering and making palak dal fry:

  1. in another pan, heat oil or ghee or butter. add the cumin and saute them till fragrant and brown.
  2. add the sliced shallots and saute till translucent. you can also use chopped onions instead of sliced shallots.
  3. next add the crushed ginger and garlic along with 1 to 2 green chilies (sliced or chopped).
  4. saute till the raw aroma of ginger and garlic disappears, about 20 to 30 seconds.
  5. now add asafoetida, red chili powder, coriander powder and stir well.
  6. then add chopped tomatoes.
  7. next add 1/2 tsp kasuri methi. kasuri methi is optional and you can skip it.
  8. mix everything very well.
  9. saute till the tomatoes soften and you see oil releasing from the sides of the mixture.
  10. add the spinach and mix very well again. saute till the spinach wilts.
  11. add the cooked and mashed dal. stir well.
  12. then add 1/2 cup water or as required. for a thicker dal, you can even skip the water or add less. for a thinner dal, add some more water.
  13. mix and stir well.
  14. season with salt and mix again.
  15. continue to simmer for 5 to 6 minutes or till the palak dal reaches the desired consistency. lastly sprinkle garam masala powder, lemon juice and stir. you can even skip the garam masala and lemon juice.
  16. serve palak dal hot with rotis, parathas or steamed rice.


step by step spinach dal or palak dal recipe:

1. pick and then rinse ½ cup arhar dal (pigeon pea lentils) a couple of times in water.

dal for palak dal recipe

2. drain very well and add the lentils in a pressure cooker along with ¼ tsp turmeric powder and 1.5 cups water. stir well and pressure cook the lentils for 8 to 9 whistles or for 14 to 15 minutes on a medium flame.

dal for palak dal recipe

3. when the pressure settles down on its own, check the lentils to see if they are cooked well. mash them with a spoon and keep aside.

dal for palak dal recipe

4. in another pan, heat 1.5 tbsp oil. add ½ tsp cumin seeds and saute them till fragrant and brown. you can also use ghee or butter instead of oil.

cumin for palak dal recipe

5. add ⅓ cup sliced shallots. you can also use ⅓ cup chopped onions instead of sliced shallots.

onions for palak dal recipe

6. saute till translucent or light brown.

ginger for palak dal recipe

7. next add the crushed ginger, crushed garlic with their peels and 1 to 2 green chilies (sliced or chopped).

garlic for palak dal recipe

8. saute till the raw aroma of ginger and garlic goes away.

making palak dal recipe

9. now add a pinch of asafoetida, ¼ tsp red chili powder and ½ tsp coriander powder. for a spicy dal, you can increase the quantity of green chilies and red chili powder.

making palak dal recipe

10. stir well.

making palak dal recipe

11. then add ⅓ cup chopped tomatoes.

tomatoes for palak dal recipe

12. next add ½ tsp kasuri methi (dry fenugreek leaves). kasuri methi is optional and you can skip it.

making palak dal recipe

13. mix everything very well.

making palak dal recipe

14. saute till the tomatoes soften and you see oil releasing from the sides of the mixture.

making palak dal recipe

15. add 1.5 cups chopped spinach.

spinach for spinach dal recipe

16. mix very well again.

making spinach dal recipe

17. saute till the spinach wilts.

making spinach dal recipe

18. add the cooked and mashed dal.

dal for spinach dal recipe

19. stir well.

making spinach dal recipe

20. then add ½ cup water or as required. for a thicker dal, you can even skip the water or add less. for a thinner dal, add some more water.

making palak dal recipe

21. mix and stir well.

making palak dal recipe

22. season with salt and mix again.

making palak dal recipe

23. continue to simmer for 5 to 6 minutes or till the palak dal reaches the desired consistency. lastly sprinkle ¼ tsp garam masala powder, lemon juice and stir. you can even skip the garam masala and lemon juice.

making palak dal recipe
24. serve palak dal fry hot with rotis, parathas or steamed rice or saffron rice or garam masala rice or kuska biryani or butter rice or jeera rice.

palak dal recipe




28 thoughts on “palak dal recipe, how to make palak dal fry recipe | spinach dal”

  1. Tried this recipe without adding onions and all the spice powders…Just turmeric..It tasted good that way too. Thanks for the recipe.

  2. I have referred to other recipes of ‘palak dal’ in the past. But this turned out to be the best recipe to date! Definitely the yummiest palak dal I’ve ever tasted! Keep up the good work….

  3. i love your site and have just downloaded the app. ur efforts in writing and maintaining the same standard are clearly visible. both printable version and photographs are available..
    and it has definitely made me a cook if not as good as anyone else.. but i am very happy about it. it gives me the courage to try new things.

    1. pleased to know this aakanksha 🙂 thankyou so much for your kind, positive and encouraging words. glad we could help you in boosting your cooking skills and wish you all the best.

  4. Thank you for all the wonderful recipes Dassana. I have become a fan of my own cooking after following your recipes. Will make palak dal today and am sure this will taste yumm just like your rajma or palak paneer.
    Thanks again

    Ipsita

  5. Loved it dasana….dal was superrrrr….I tried so many recipe’s all of them came out very tasty….thank you so much
    Don’t have words to express…awesome blog.

  6. Dear Dassana,
    I never write comments for any one. But this recipe is really good. I never use to like dal palak but this one is really good. Thanks for sharing such a wonderful recipe. I have started trying ur most recipes, they are all good.

  7. Dear Dassana , another winner of a recipe. Instead of making the lemon juice optional (and in fact anytime you make spinach greens solo as in palak paneer or in combination with dal) , you should always add 1 tbsp lemon juice since not only does it impart a nice tang , but more importantly, it aids in absorption of iron from iron-rich foods. I think this holds true for dal as well. Else these will just pass harmlessly through the system without leaving the benefits! I’m sure you are aware of this , just thought i’d share
    Regards

    1. thanks anusha. i am aware of this. i learnt in my nutrition class. i kept it optional as some people do not like lemon juice to be added. i have a few family members too. even when i tell them to add lemon juice in palak paneer or any palak based dish giving the reasons, they just don’t agree. so as it is with my family, i though there will be people who do not like lemon or lime juice. hence i added it optional.

  8. Hi Dassana

    I am an ardent fan of all ur recipes and have tried many of them…my husband who never liked Palak paneer started loving the dish after I followed ur style of preparation..I am writing this post in the middle of preparing the Palak dal and am very sure it will turn out yummy…

    I would like to take this opportunity to thank you for sharing ur wonderful recipes n tips. .I have recommended ur blog to my cousin who is a beginner ..she’s a student in the US n her friends are loving all the dishes that she has been preparing following ur advice

    thank u once again ☺☺

    Regards
    sharada
    Dubai,Uae

  9. Dassana, thanks again for posting this recipe. Your recipes are the most (from any blog) that I have tried and they never fail to impress me.

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