Dal Palak

Spinach Dal or Dal palak is essentially lentils cooked with spinach and tempered with Indian spices. The type of lentil that is usually used is toor dal/ pigeon pea. Besides these, one can make use of other lentils such as Mung bean, Chick pea or mixed lentils.

In this recipe I am using toor dal and baby spinach to make a healthy, protein rich, delicious dal palak that is often prepared in Indian households and served with white rice or any kind of Indian flatbread. Continue reading if you want to know how to make this delicious dish.

Prep time: 45 minutes
Cook time: 15 minutes
Total time: 60 minutes
Servings: 3


For Pressure Cooking:
1 box baby spinach, rinsed (1 bunch spinach, chopped & rinsed)
1 cup toor dal, soaked for 45 minutes and drained
1.5 cups water
1 onion, roughly chopped
1 tomato, sliced
4 garlic cloves, Crushed
1/2 teaspoon turmeric powder
1 teaspoon red chilli powder
2 tablespoons tamarind extract
1 tablespoon vegetable oil
Salt to taste

For Tempering/ Tadka:
2 tablespoons vegetable oil
1/2 teaspoon mustard seeds
1/2 teaspoon jeera seeds
1 red chilli, split into half
A pinch of Asafoetida
5-6 curry leaves


Pressure Cooking:

  1. Heat vegetable oil in a pressure cooker on medium flame. Fry onion, garlic and tomatoes for a minute. Simmer and add turmeric powder, red chilli powder, toor dal and fry for 10-20 seconds. Add rinsed spinach along with 1.5 cups of water and salt. Add tamarind extract, combine well and pressure cook on low-medium heat for 4 whistles or until dal is completely cooked. Turn off and let it depressurize.
  2. Mash cooked dal. If required add water to adjust consistency of dal palak.


  1. Heat cooking oil in a small pan on medium flame. Crackle mustard seeds. Simmer and add jeera seeds, curry leaves, dried red chilli and a pinch of asafoetida (Don’t let it get burnt). Turn off heat.
  2. Pour tadka into spinach dal and give it a good stir.
  3. Serve hot spinach dal with white rice and a tbsp of ghee on top.
  • You can tweak the quantity of each ingredient as per your taste and preference.
  • You can also include other green leafy vegetables such as dill along with spinach.
  • Dal palak can be stored in refrigerator for 2 days.

Let me know if you tried this recipe by tagging pictures of your recreation on my Instagram @swaadista and using #SwaadistaRecipes

Did you try this recipe? Let me know how you liked it! 🙂

Rating: 1 out of 5.

Happy cooking and happy eating ❤


  1. AATT says:

    This is one of my absolute favourites! So comforting 🙂

    Liked by 1 person

    1. Swaadista says:

      Thank you 🙂 It’s one of my favourites too.


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