Palak Dal

Pressure cook pigeon pea lentils (tuvar dal) with turmeric powder for 5 to 6 whistles or till dal becomes soft and mushy.

Heat ghee or oil in a pan or kadai. Add cumin seeds and fry.

When the cumin sizzles, add chopped ginger and fry till the raw aroma of ginger goes away.

Add chopped green chilies and fry for a few seconds.

Add chopped spinach leaves (palak), red chili powder and asafoetida (hing). Mix and sauté till the palak wilts.

Once the palak softens and becomes dry, add the cooked, mashed tuvar dal.

Mix the cooked dal with the palak. To know more, swipe up!

Add water to the dal. The quantity of water will depend on how thick or thin you want it to be.

Season palak dal with salt. Mix and simmer for 5 to 6 minutes.

Serve palak dal hot with steamed rice or roti. For more recipes, visit