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dal palak recipe, palak dal recipe, spinach dal recipe

dal palak is an easy and simple to make recipe of spinach with lentils.

4.14 from 22 votes
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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 palak 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. other delicious spinach recipes on blog which you can check are:

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.

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

dal palak recipe, palak dal recipe, spinach dal recipe
4.14 from 22 votes

dal palak

dal palak is an easy and simple to make recipe of spinach with lentils.
course main course
cuisine indian
prep time 10 minutes
cook time 20 minutes
total time 30 minutes
servings 4
author dassana

ingredients (1 cup = 250 ml)

  • ¼ cup tuvar dal (pigeon pea lentils)
  • ¼ cup masoor dal (pink lentils)
  • 2 cups chopped spinach (palak)
  • 1 or 2 green chilies (hari mirch), chopped
  • 1 inch ginger (adrak), chopped
  • 1 teaspoon cumin seeds (sabut jeera)
  • ¼ teaspoon asafoetida (hing)
  • ½ teaspoon turmeric powder (haldi)
  • ½ teaspoon red chili powder (lal mirch 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

how to make dal palak

pressure cooking dal

  1. pick and wash the lentils. take the lentils in a pressure cooker with turmeric powder. 

  2. add 2 to 2.5 cups of water and pressure cook for 5 to 6 whistles or till the dals become soft and mushy. 

  3. mash the dals and keep aside.

making dal palak

  1. in a pan, heat ghee. fry the cumin and then add the chopped ginger and fry till the raw aroma of ginger goes away. 

  2. now add the chopped chili and fry for half a minute. fry for a minute.
  3. now add the chopped spinach. add red chili powder and asafoetida
  4. saute for some minutes till the spinach becomes soft and stops releasing water on a medium flame.

  5. now add the mashed lentils now. mix the lentils with the spinach.

  6. add water around ½ cup to 1 cup depending on how thick or thin you want the dal to be.

  7. finally add salt and simmer the palak dal for 5 to 6 minutes.

  8. serve dal palak hot with rice and a side vegetable dish or salad or raita.

recipe video


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

Founder, Designer, Recipe Developer, Food Photographer ||

i started vegrecipesofindia.com in feb 2009. it is a pure vegetarian blog and shares recipes with step by step photos that will help you to make delicious and tasty vegetarian food easily.

i am passionate about cooking from childhood and learnt cooking from my elders. having 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 trained both in mainstream indian as well as international cuisines.


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73 comments/reviews

  1. 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.

  2. 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.

  3. 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.

  4. 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 🙂

  5. Heyyy,I forgot,its made with ‘bathua’.

  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 …. 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.

        • thankyou poornima 🙂

  7. 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.

  8. Amazing and such an easy dal palak recipe….

    • thankyou riti 🙂

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

    • thanks prashant

  10. This is an amazing recipe. You won’t miss the onions at all!

    • thanks michelle for sharing positive feedback.

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