dal palak recipe | palak dal recipe | how to make easy dal palak

dal palak recipe with video and step by step photos – there are many ways of making palak dal. this delicious spinach dal recipe is a very simple and easy one and won’t take much of your time. also this dal palak recipe is made without onion and garlic. i have also shared another variation of spinach dal in which onions and garlic are added. both the versions of dal palak taste good.

dal palak recipe, palak dal

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 palak dal 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 palak dal would also taste great with onions and garlic added to it.

there are no heavy spices like garam masala added to this palak dal. it goes well with basmati rice and even soft phulkas or chapatis.

our friend used to make this palak dal basically with 2 lentils:

  1. tuvar dal (spilt pigeon peas or arhar dal) and
  2. 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.

preparation to make dal palak recipe

1: pick and rinse the dal. pressure cook the lentils with turmeric for 5 to 6 whistles till the lentils become soft and mushy.

dal for palak dal recipe

2: wash 2 cups chopped palak (spinach) leaves. chop them finely and keep aside.

wash palak leaves for palak dal recipe

making dal palak

3: in a pan or kadai, heat 2 or 3 tbsp ghee or oil. fry 1 tsp cumin seeds/jeera.

heat ghee for palak dal recipe

4: when the cumin seeds sizzle, add 1 inch chopped ginger. fry till the raw aroma of ginger goes away.

ginger for making dal palak recipe

5: add 1 to 2 chopped green chilies and fry for few seconds.

chilies for dal palak recipe

6: add 2 cups chopped palak (spinach).

add palak for dal palak recipe

7: now add ½ tsp red chili powder and ¼ tsp asafoetida. mix these with the palak and saute the palak for some minutes stirring in between till the palak leaves wilt.

add masala powder for dal palak recipe

8: now add the mashed dal. the green you see in the dal is the palak. i was using the same spoon for sauting the palak an mashing dal….. one spoon less for me to wash 🙂

mash - making dal palak recipe

9: when the palak softens and becomes dry like shown in the pic below.

soften palak for dal palak recipe

10: then its time to add the mashed dal.

add mashed dal for palak dal recipe

11: mix the cooked dal with the palak. if you want a very thick dal with chapatis, you will stop at this stage. at salt. mix well and simmer the dal for 1-2 minutes. keep stirring continuously. if you want a creamy, smooth palak dal then continue further.

mix palak and dal - making dal palak recipe

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.

add water to dal palak recipe

13: add salt and mix it with the dal palak. simmer for 5 to 6 minutes.

dal palak, palak dal recipe

14: serve the dal palak hot with rice or chapatis and a side vegetable dish or salad or raita.

dal palak, spinach dal recipe, palak dal recipe

few more dal recipes for you

Dal Palak

4.59 from 17 votes
dal palak is an easy and simple to make recipe of spinach with lentils.
dal palak recipe, palak dal recipe, spinach dal recipe
Author:Dassana Amit
Prep Time:10 mins
Cook Time:20 mins
Total Time:30 mins
Course:main course
Cuisine:indian
Servings (change the number to scale):4
(1 CUP = 250 ML)

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
  • 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 palak dal for 5 to 6 minutes.
  • serve dal palak hot with rice and a side vegetable dish or salad or raita.

RECIPE VIDEO

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dassana amit

Founder, Chef, Recipe Developer, Food Photographer >> MORE ABOUT US

namaste and welcome to vegrecipesofindia.com which i started in feb 2009 and is a pure vegetarian blog. i have been passionate about cooking from childhood and began to cook from the age of 10. later having enrolled in a home science degree greatly enhanced my cooking & baking skills and took it to a different level which i now share as foolproof recipes. i was formally trained both in mainstream indian as well as international cuisines.

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73 comments/reviews

  1. 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.5 stars

    • 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.

  2. 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 recipes5 stars

    • 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 🙂

  3. 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.5 stars

  4. 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.5 stars

    • 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.

  5. Thanks for the recipie. I tried this and came out really well. I will do this whenever I get palak.4 stars

  6. 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 …. ahaa4 stars

  7. Hi Dassana,

    Recipe looks delicious. How long should I cook lentils if I don’t have a pressure cooker? Many thanks :)x

  8. Hey Dassana, you are super, thanks for the lovely dal palak recipe, its given me wings to cook palak……..cheers5 stars

  9. 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!

  10. I made this dal on Friday and both my daughters & husband loved it!! Very simple & delicious definitely a keeper, thanks Dassana.

  11. 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
    Rupa3 stars

  12. 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

  13. 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.5 stars

  14. 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.

  15. 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.

  16. 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! 5/55 stars

  17. 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.

  18. 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

  19. 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.

  20. 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!!

    • 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.

  21. 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…5 stars