Dal Palak is an easy and nutritious recipe of spinach with pigeon pea lentils.
It is also one of the popular Indian lentil recipes as it combines the goodness of the pigeon pea lentils (known as arhar dal or tuvar dal in Hindi) as well as spinach (called as palak in Hindi).
In this post, I am sharing 2 delicious variations of dal palak.
- Dal Palak – No Onion No Garlic Version. Made in a stovetop pressure cooker.
- Vegan Dal Palak – Made with onions and garlic in an Instant pot.
Both the recipes are shared with step by step photos and taste good. So you can make either of them depending upon the gadgets you have. My personal favorite is the no onion no garlic version.
About Dal Palak (No Onion No Garlic Version)
There are many ways of making Palak ki dal. This delicious recipe is a very simple and easy one and won’t take much of your time.
Palak and dal go very well together. In India we do add veggies to dal and spinach dal is one of those recipes. I have adapted this dal palak recipe from a friend who would make sumptuous food.
Being a meditator, he would never add onion, garlic and chilies to his food. Whilst once at his home, he made this dal for us. I thought the dal would be very bland without onions and no garlic, but I was wrong.
The dal palak was so good. It had the subtle aroma of ghee tempered with cumin and a gingery taste plus creamy and soft. Onions and garlic have a strong flavor and taste. I am sure this dal would also taste great with onions and garlic added to it.
There are no heavy spices like garam masala added to this dal. It goes well with basmati rice and even soft roti or chapatis.
Our friend used to make this dal palak with basically 2 lentils:
- Tuvar dal (split pigeon peas or arhar dal) and
- Masoor dal (pink lentil).
You can use both these lentils or use only tuvar dal. I have also added some chopped green chilies and red chili powder to the dal. The chilies just enhance the flavor and taste of the dal without making it spicy or hot.
For tempering, you could use oil, but for better taste and flavor use ghee.
How to make dal palak (no onion no garlic)
1: Pick and rinse the dal. Pressure cook the lentils with turmeric for 5 to 6 whistles till the lentils become soft and mushy.
2: Wash 2 cups chopped spinach leaves. Chop them finely and keep aside.
3: In a pan or kadai, heat 2 or 3 tbsp ghee or oil. Fry 1 tsp cumin seeds. For a vegan spinach dal use oil. You can use any neutral tasting oil.
4: When the cumin seeds sizzle, add 1 inch chopped ginger. Fry for a few seconds until the raw aroma of ginger goes away.
5: Add 1 to 2 chopped green chilies and fry for few seconds.
6: Add 2 cups chopped spinach leaves. Apart from spinach, you can also add amaranth leaves or fenugreek leaves and even kale.
7: Now add ½ tsp red chili powder and ¼ tsp asafoetida (hing). Mix these with the spinach and saute the spinach for some minutes stirring in between till the spinach leaves wilt. Skip asafoetida if you don’t have.
8: Now add the mashed lentils. The green you see in the lentils is the spinach. I was using the same spoon for sauteing the spinach and mashing the lentils….. One spoon less for me to wash 🙂
9: When the spinach softens and becomes dry like shown in the pic below.
10: Then its time to add the mashed lentils.
11: Mix the cooked lentils with the spinach. If you want a very thick dal with roti, you will stop at this stage. If you want to stop here at this step then add salt as per your taste. Mix well and simmer the dal for 1-2 minutes. Keep stirring continuously.
However, if you want a creamy, smooth dal then continue to the further steps below and don’t add the salt now.
12: Add water to the dal. The quantity of water will depend on how much thick or thin you want the dal palak to be.
13: Add salt and mix. Simmer for 5 to 6 minutes.
14: Serve the dal palak hot with rice or roti and a side vegetable dish or salad or raita.
Few more dal recipes for you
This recipe post is from the archives (Feb 2012) and has been republished and updated on 6th June 2020.
Please be sure to rate this recipe in the recipe card below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter.
Easy Dal Palak
Ingredients
- ¼ cup tuvar dal (pigeon pea lentils or arhar dal)
- ¼ cup masoor dal (pink lentils)
- 2 cups chopped spinach
- 1 or 2 green chilies , chopped
- 1 inch ginger , chopped
- 1 teaspoon cumin seeds
- ¼ teaspoon asafoetida (hing)
- ½ teaspoon turmeric powder
- ½ teaspoon red chili powder
- 2 to 2.5 cups water, for pressure cooking the dals
- ½ to 1 cup water, to be added to the dal in the last step
- 2 to 3 tablespoons ghee or oil
- salt as required
Instructions
pressure cooking dal
- Pick and wash the lentils. Take the lentils in a pressure cooker with turmeric powder.
- Add 2 to 2.5 cups of water and pressure cook for 5 to 6 whistles or till the dals become soft and mushy.
- Mash the dals and keep aside.
making dal palak
- In a pan, heat ghee. Fry the cumin and then add the chopped ginger and fry till the raw aroma of ginger goes away.
- Now add the chopped chili and fry for half a minute. Fry for a minute.
- Now add the chopped spinach. Add red chili powder and asafoetida (hing).
- Saute for some minutes till the spinach becomes soft and stops releasing water on a medium flame.
- Now add the mashed lentils now. Mix the lentils with the spinach.
- Add water around ½ cup to 1 cup depending on how thick or thin you want the dal to be.
- Finally, add salt and simmer the dal for 5 to 6 minutes.
- Serve dal palak hot with rice and a side vegetable dish or salad or raita.
Video
Nutrition Info (Approximate values)
About Instant Pot Dal Palak
It is an easy and nutritious vegan recipe of spinach with pigeon pea lentils made in an Instant Pot.
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 especially true for kids. But when we mix the greens with dals or legumes then the dish not only becomes tasty but also nutritious.
In this recipe, you can substitute spinach (palak) with amaranth leaves (chaulai) or fenugreek leaves (methi) and even kale. I have made a kale dal too.
You can also use moong lentils or a combination of moong+pigeon pea lentils or red lentils (masoor dal)+pigeon pea lentils.
Serve Palak Dal with roti, paratha or steamed basmati rice. It will also go well with cumin rice or ghee rice.
How to make Instant Pot Dal Palak
1. Pick and then rinse ½ cup pigeon pea lentils (tuvar dal or arhar dal) a couple of times in water. Drain all the water. Keep aside. Also chop onions, tomatoes, crush ginger and garlic and slit green chillies.
2. Press the sauté switch on normal on the Instant Pot and set the timer to 10 or 12 minutes.
3. Add 2 tablespoons oil and let the oil become hot. Sprinkle ½ teaspoon cumin seeds. Fry them till splutter and become fragrant.
4. Add ⅓ cup chopped onions. You can also use ⅓ cup sliced shallots instead.
5. Stirring often sauté the onions till they turn translucent or light golden.
6. Now add 1 teaspoon crushed ginger or ginger paste, 2 medium crushed garlic (with or without their peels) and 1 to 2 green chillies (sliced or chopped). Sauté for 4 to 5 seconds till the raw aroma of ginger and garlic goes away. You can use the less mode while sautéing.
7. Next, add ⅓ cup chopped tomatoes. Mix very well.
8. Sauté till the tomatoes soften and become pulpy. Stir often when sautéing tomatoes.
9. Next add a pinch of asafoetida (hing), ¼ teaspoon turmeric powder, ¼ teaspoon red chili powder or cayenne pepper and ½ teaspoon coriander powder. For a spicy dal, you can increase the number of green chilies and red chili powder.
10. Mix very well.
11. Add the rinsed pigeon pea lentils.
12. Mix very well and deglaze removing any bits or pieces of ingredients stuck to the bottom of the pot.
13. Pour 1.5 cups of water. Mix very well and deglaze if required.
14. Use the pressure cooking mode and set the timer to 15 minutes on high pressure.
15. Meanwhile, when the lentils are getting pressure cooked, rinse 75 to 100 grams spinach leaves in a colander. Chop them finely and keep aside. You will need 1.5 cups of chopped spinach. Use tender spinach leaves. You can use the stems if they are tender. If the spinach leaves are too large and the stems are fibrous and dense, then only use the leaves and do not add the stems.
16. When the pressure cooking is complete, allow a natural pressure release (NPR) for 10 to 12 minutes. If there is still pressure in the Instant Pot, then lift the valve for the steam to be released. Open the lid and check if the lentils have cooked and softened. They should be mushy.
17. Mash the lentils with a spoon.
18. Add the chopped spinach, ¼ teaspoon garam masala powder, ½ teaspoon kasuri methi (dried fenugreek leaves) and salt as per taste to the cooked lentils. Both garam masala and kasuri methi are optional and you can skip these.
19. Stir and mix again.
20. Press the sauté button on normal and set the time to 6 or 7 minutes.
21. Begin to simmer the lentils. Simmer till the spinach leaves wilt. This takes about 6 to 7 minutes. Stir often.
22. Once the spinach leaves have wilted, the dal is ready to be served. Check the consistency. Add ¼ to ½ cup hot water if the dal becomes thick. If you prefer a thicker dal, simmer for a few more minutes. For a thin dal, you can add some hot water. This recipe yields a palak dal having a medium consistency. At this step, you can even drizzle ½ to 1 teaspoon lemon juice in the dal.
23. Serve Palak Dal with roti or lachha paratha or basmati rice or cumin rice.
This recipe post is from the archives and has been recently updated.
More Instant Pot Recipes:
Instant Pot Dal Palak
Ingredients
- 2 tablespoons oil - can also use ghee (clarified butter)
- ½ teaspoon cumin seeds
- ⅓ cup chopped onions or sliced shallots or 1 medium onion, chopped
- 1 inch ginger - crushed or 1 teaspoon crushed ginger
- 2 to 3 medium garlic cloves - crushed with or without peels
- 1 to 2 green chillies or 1 to 2 serrano peppers, sliced or chopped
- ¼ teaspoon turmeric powder
- ¼ teaspoon red chilli powder or cayenne pepper or paprika
- ½ teaspoon Coriander Powder
- 1 pinch asafoetida (hing) - optional
- ⅓ cup chopped tomatoes
- ½ cup pigeon pea lentils (tuvar dal or arhar dal ), 120 grams
- 1.5 cups water
- 1.5 cups finely chopped spinach or 75 to 100 grams spinach
- ½ teaspoon kasuri methi (dried fenugreek leaves) - optional
- ¼ teaspoon Garam Masala - optional
- salt as required
- a few drops of lemon juice - optional
Instructions
- Pick and rinse pigeon pea lentils (tuvar dal or arhar dal) a couple of times in water. Drain all the water. Keep aside.
- Press the sauté switch on normal on the Instant Pot and set the timer to 10 or 12 minutes. Add oil and let it become hot. You can also use ghee or butter instead of oil.
- Add cumin seeds and fry them till splutter and become fragrant.
- Add chopped onions or sliced shallots and stirring often sauté till translucent or light brown.
- Now add crushed ginger or ginger paste, crushed garlic and green chilies (sliced or chopped).
- Saute for 4 to 5 seconds till the raw aroma of ginger and garlic goes away. You can also use the less mode of the IP while sautéing.
- Next, add ⅓ cup chopped tomatoes and sauté till they soften and become pulpy. Stir often when sauteing tomatoes.
- Then add a pinch of asafoetida, turmeric powder, red chilli powder and coriander powder. For a spicy dal, you can increase the quantity of green chillies and red chilli powder.
- Mix very well.
- Add the rinsed pigeon pea lentils and mix them very well. Deglaze removing any bits or pieces of ingredients stuck to the bottom of the pot.
- Pour 1.5 cups water. Mix very well. Deglaze if required.
- Use the pressure cooking mode and set the timer to 15 minutes on high pressure.
- Meanwhile, when the lentils are getting pressure cooked, rinse the spinach leaves in a colander. Drain all the water. Chop them finely and keep aside.
- When the pressure cooking is complete, allow a natural pressure release for 10 to 12 minutes. If there is still pressure in the Instant Pot, then lift the valve for the steam to be released. Open the lid and check if the lentils have cooked and softened. They should be mushy.
- Mash the lentils with a spoon.
- Add the chopped spinach, garam masala powder, kasuri methi (dry fenugreek leaves) and salt as per taste to the cooked lentils. Kasuri methi is optional and you can skip it.
- Stir and mix again.
- Press the sauté button on normal and set the timer to 6 or 7 minutes.
- Begin to simmer the lentils till the spinach leaves wilt. This takes about 6 to 7 minutes. Stir often.
- Once the spinach leaves have wilted, the dal is ready to be served. Check the consistency. Add ¼ to ½ cup hot water if the dal becomes thick. If you prefer a thicker dal, simmer for a few more minutes. For a thin dal, you can add some hot water. This recipe yields a palak dal having a medium consistency. At this step, you can even drizzle ½ to 1 teaspoon lemon juice in the dal.
- Serve Dal Palak with steamed rice, cumin rice, roti or bread.
Notes
- On Spinach: You can use the stems if they are tender. If the spinach leaves are too large and the stems are fibrous and dense, then only use the leaves and do not add the stems.
- Frozen Spinach: When fresh spinach is not available, replace with frozen spinach.
- Cooking Lentils: When cooking lentils, always use lentils which are fresh and in their shelf period. Aged or old lentils will take more time too cook. In this case, if the lentils are undercooked, then add some more water and continue to pressure cook in the Instant Pot for 10 or 15 minutes more.
- Different Lentils: The same recipe can be made wholly or in a half-half ratio with lentils like - mung lentils, red lentils and split chickpeas. For split chickpeas, soak them in water for 30 minutes before pressure cooking.
- Consistency: You can make the dal thin or thick by adding less or more water once the dal is cooked. When pressure cooking the dal, add the 1.5 cups water as mentioned in the recipe.
- Taste & Flavor: Increase the green chillies, garam masala powder and red chilli powder for a spicy dal. For a less spicy version you can decrease these spices. A bit if lemon juice added to the dal gives a nice tang.
Thank you for this recipe and your website.
Made dal palak for the first time today and it turned out perfectly.
Your recipes with visual aids (photos and /or video) make it so easy to understand for me.
Thank you again.
thanks raghav for this feedback. nice to know and happy cooking.
Nice Recipe Mam. I have tried also. Its really tasty.
Thanks Ruma
Can I know the recipe of side dish that u served with dal
it is capsicum potatoes sabzi. recipe is here – https://www.vegrecipesofindia.com/aloo-capsicum-indian-recipe-made-with-capsicum-potatoes/
I am looking for carrot chilly pickle receipe
Rupa, I will try to add.
I’ve never made dal palak before and tried this recipe last week but I couldn’t find any hing so I just left it out. I doubled up the quantities and made it with masoor dal. I didn’t have any ginger so I used some frozen ginger garlic instead. Your instructions were very easy to follow and dal palk turned out lovely and delicious, even my husband enjoyed eating the dal and he normally hates eating dal. He’s asked me to make it again, this week. It’s been a big hit with the family. Thanks for a brilliant recipe.
Welcome Naz. Glad to know that everyone liked palak dal recipe. You have a left a very positive comment. Thanks for that. do try some more recipes.
Can you use frozen spinach in this recipe?
you can try with frozen spinach.
Hi dassana.. To be very honest all the time I take recipes but never got the time to comment on it.. but this time I took out time and made sure that I will comment on ur recipes.. the website is a blessing as whatever I’ve made turns out good and have suggested to others as well.. with ur website cooking is become easy ????.. thanks so much for all lovely recipes
thanks a ton reshma. thats sweet of you. if you get time, then you can comment. as long as the recipe turn out good with the readers, i am fine even if they do not comment ????
I dont normally comment on recipes. Just usually read through to get some tips and make the recipie and who has time to make comments but i gollwed this recipe almost to a T, used garlic ginger paste instead of fresh garlick Nd also subsituted ghee with adams butter and some sunflower oil and the daal came out great . tastes full of goodness. As a accomplished curry maker for a few years now,i can finally make a hralthish curry without staving awaybat the cooker stiring and cooking onions. This will b a firm favourite for me. Quick n tasty for the days i dont want to cut onions or cook them. PS I think its easier on the stomach as well.
Thanks Imran for this positive feedback. good to read your variation and nice to know that you liked the recipe.
Hi Dassana
I have been following your recipes for quite some time now and find them excellent. The step by step guides are so helpful and I have learned to make so many wonderful dishes because of your great explanatory recipes.
I am planning to try the palak dal at the weekend. I was wondering whether I can use a combination of split red lentils and chana dal. These are the only ones I have in my cupboard at the moment 🙂
Thank you.
thank you ruby. nice to know. you can use combination of any lentils. chana dal will taste good and even split red lentils.
Hi Dassana,
Can i use moong dal instead of masoor dal.does it affect the taste?
you can use moong dal. with moong dal the taste will be different than what it tastes with tuvar or masoor dal. though overall the palak dal will taste good.
Thanks for the recipie. I tried this and came out really well. I will do this whenever I get palak.
sure subha glad you liked the palak dal and thankyou 🙂
Heyyy,I forgot,its made with ‘bathua’.
In Uttar Pradesh,it’s called ‘sak paita’ and is typically made with urad chilka / a lighter version with moong chilka.A mix of the two renders it a supremely blissful texture.
Another thing that is added is ‘kali khatai’ read ‘cully’,dried mango slivers / ‘thukra’ dried raw mango seed marinated in a mix of imli & sth sth.This addition gives the dal a divine tang.
Last but not the least,temper it with ‘chaunk’ like they do in TN,Karnataka ; add ‘laal mirch ki chaunk’ for PARMANAND.
Be in a pyaar mode all through &&&&&& serve enlightenment …. ahaa
that such a unique recipe poornima. thanks for sharing. the ‘kali khatai’ mixture appears to be be good. was wondering what is ‘sth sth’.
I guess some heeng ,probably lots,one of the salts – konjo rock + white , I’ll ask my maa & get back.
It’s made like the curd chillies here down south.
Love
thankyou poornima 🙂
Hi Dassana,
Recipe looks delicious. How long should I cook lentils if I don’t have a pressure cooker? Many thanks :)x
it might take 30 to 45 minutes.
Amazing and such an easy dal palak recipe….
thankyou riti 🙂
Hey Dassana, you are super, thanks for the lovely dal palak recipe, its given me wings to cook palak……..cheers
thanks prashant
This is an amazing recipe. You won’t miss the onions at all!
thanks michelle for sharing positive feedback.
Lovely dish
today i will go and try this recipe
This is the second recipe I have made from your website and again it is delicious. There are really great recipes here, and I also really like the presentation and layout of the site. Thank you!
welcome paquin. thanks for sharing your positive review.
I made this dal on Friday and both my daughters & husband loved it!! Very simple & delicious definitely a keeper, thanks Dassana.
welcome suparna. glad to know this.
I’m fond of your recipes. You’re so caring & detailing about hidden tips that anyone can prepare the food. I was thinking to cook spinach with lentil without onion and garlic and I’ve got it from your list. I’ve tried your Awadhi Dingri too, it’s easy& prompt to cook. Waiting for your new recipe.
Thank you
Rupa
welcome rupa. thanks for sharing your positive feedback on recipes and for your kind words.
Hi Dassana,
I just found your website today and tried this recipe. I used split chickpea dal instead and it was wonderful. I’ve been cooking Indian food for years but I’ve never happened upon a website like yours. Thank you for the care you put into breaking down your recipes in a manner that is so easy to follow. I will be returning often!!
Regards,
Beatrice
welcome beatrice. so nice of you to write such a beautiful comment. do visit again and try some recipes.
I tried this recipe today and it was YUMMY!!! Couldn’t believe it can taste so good without out Onion, Garlic and Tomatoes. Thank you for sharing it, Dassana.
Welcome Fats. Glad to know this.
Hi Dassana,
I have to share this with you. My husband will never eat anything not having onion, garlic and tomatoes. But after I read your recipe, I just wanted to make it as is. I did not tell anything to him, just made the dal and served with rice. He LOVED it. He did not even realize the missing ingredients. He loved it so much, he ate is just like that and licked the vessel clean. I got a very small serving in the end 🙂
Thanks!
Bhanu
welcome bhanu. good to know this. without onion garlic also, many recipes taste good and this dal palak is one of those recipes. thanks for sharing your experience.
Palak Dal is yummmm. I have tried Baby corn sabji, veg Manchurian, paneer rice, Gobi rice from your recipes.
And everything came out just brilliant!
Everytime I cooked from your recipes , compliments were showered on me. 🙂
Best one was from mom , now I don’t need to teach you anything. I am fan of your recipes. I will try all your recipes , easy and taste yummm. Thanx , thanx alot.
thanks poonam for the feedback on all the recipes. nice to know about your experience with the recipes and especially what your mom said. in fact i would suggest you to buy some cheap indian cooking books to explore cooking more. there is a lot to learn and try, both in indian as well as international cuisine. both tarla dalal and nita mehta have nice easy recipes in their small books. but when using spices etc, you have to use your discretion.
Excellent & very easy to cook. Thanks
welcome shishir.
I try to make it tonight
Excelent recipe had all the ingrediants at home,everyone loved it,thanks
welcome jackie
I was out of onions and needed to cook something quick. Made this recipe recently and really enjoyed it. I will definitely make it again. I really enjoy your recipes; they’ve helped me improve my cooking a lot. Thanks! 5/5
welcome mel. thanks for the rating !!!
Hello Dasanna,namaskara,thanks for sending us your new recipes,please keep sending your vegetarian dishes to us,yeasterday i tried palak dal,really it turned out very tasty,thanks once again,please send me recipe for aloo ki sabji (puri bhaji)dry,with puri or chapati.waiting for your mail,namaskara.
thanks. poori bhaji dry version is on this link: https://www.vegrecipesofindia.com/poori-bhaji/
Hello!
Before all, I love your blog! The recipes are so easy to follow, even for a beginner like me to Indian cuisine 🙂
I just made this last night it turned out great! It does not have a a lot of spices, so its a good introduction dish!
Thank you!
Svetlana
Thanks Svetlana
you can adjust the spices as per your own requirements whenever you make any indian dish.
Hmmmm… so yummy and easy…
I will try this 2nite
Dassana…. your way to presenting the receipe is too good… every receipe you share i feel like cooking…
My special thanks to you… I want to share something….I dont know to cook… nor i have tried anything in my kitchen.. all cooked by my mom inlaw.. as i falied many times… salt use to be more or chilli… Now that i am part of this website.. i have imporved and they love my food and ask me to repeat the dish…
Thanks a ton 🙂
dear janet…. thanks for your encouraging comments.
even i fail sometimes. there are mishaps and disasters in the kitchen at times, especially when baking and preparing desserts. its all about more practice and learning. with this blog i am also learning.
about the salt and chili powder…. its always a best practice to add less salt and chili powder first. then you can taste the food and add more of the salt or chili powder if required.
Hey Dassana I want this right now 😉 …. great dal
Hey Dassana, finally onto manual mode 🙂 congrats and lemme say real good job, the clicks are really worth prasing with no extra lights and right kind of props and also the brightness….I loved the rice pic too!!
thanks anamika…. plan to be more better with photography…..
i love greens in daal.. you get your protein and all teh nutrients from the greens! and spinach is an always fave!
Dassana, bread flour is a kind of all purpose flour plus high gluten flour plus a little whole grain(wheat or barley). you can use AP flour instead of bread flour. Bread flour just helps make the bread a bit chewy. hope this helps!
love the pictures by the way.. i am still learning a new control every month.. i am too impatient to read the manual for each and everything all together.:)
thanks richa for the info about bread flour. i too learnt one control at a time…. and now am able to understand all the controls….. am also continuing to explore other facets of photography, image editing and photography elements.
I think I am going to have to make this dal tomorrow! I love eating dals like these by itself like soup 🙂
This is the second time I have made this from ur recipe and again it is delicious…superb…I really like the presentation of the site…ur way of expaining the recipe with photograph is really good…
thanks smita for sharing feedback on both the recipe as well as the presentation of recipes. glad 🙂