Dal Palak

Dal Palak/Spinach Dal is an Indian dish, which is essentially lentils cooked with spinach and tempered with Indian spices. Different lentils such as toor dal/pigeon pea, mung bean, chickpea, and mixed lentils could be used to make this dish.

In this recipe, I am using toor dal and baby spinach to make a healthy, protein-rich, delicious dal palak. This side dish is frequently prepared in Indian households and served with steamed white rice or different kinds of Indian flatbreads such as chapati, roti, or naan.

Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes
Servings: 3

ingredients:

For Pressure Cooking:

1 box baby spinach, rinsed (or 1 bunch of spinach, chopped & rinsed)
1 cup toor dal, soaked in water for 45 minutes
2.5 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 cumin seeds
1 red chilli, split into half
A pinch of Asafoetida
5-6 curry leaves

preparation:

Pressure Cooking:

  1. Heat vegetable oil in a pressure cooker on medium flame.
  2. Saute chopped onion, garlic, and tomatoes for 2 minutes on low heat. Then add turmeric powder, red chilli powder, toor dal and fry for 10-20 seconds.
  3. Add rinsed spinach along with 2.5 cups of water, tamarind extract, and salt to taste.
  4. Combine well and pressure cook on low-medium heat for 4 whistles or until toor dal is completely cooked. Turn off and let the cooker depressurize.
  5. After opening the lid, combine and mash the cooked contents in the pressure cooker. Add water, if necessary to adjust the consistency of dal palak.

Tempering/Tadka:

  1. Heat cooking oil in a small pan.
  2. Into the pan on low heat, add mustard seeds, and allow them to pop. Then add cumin seeds, curry leaves, dried red chilli, and a pinch of asafoetida (Don’t let it burn). Turn off the heat.
  3. Pour tadka into dal palak and give it a good mix.
  4. Enjoy hot dal palak with steamed rice and a dollop of ghee on top.
Dal Palak
note:
  • 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 could be stored in the refrigerator for up to 2 days.

If you tried this recipe, let me know how you liked it! 🙂

Rating: 1 out of 5.

You can also tag your food recreations of this recipe on my Instagram @swaadista and using #SwaadistaRecipes

Happy cooking and happy eating ❤

2 Comments Add yours

  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.

      Like

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