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A steaming bowl of freshly prepared Dal Palak, showcasing the vibrant green spinach.

Proven way to grow perfect Dal Palak dish

This recipe guides you through creating a perfect Dal Palak dish, combining nutritious lentils and spinach into a flavorful and satisfying meal. It's a hearty and healthy option suitable for any occasion.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 people
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 cup Toor Dal
  • 2 cups Spinach chopped
  • 1 medium Onion finely chopped
  • 1 medium Tomato finely chopped
  • 1 tbsp Ginger-Garlic Paste
  • 2 Green Chillies slit
  • 2 tbsp Ghee or Oil
  • 1 tsp Cumin Seeds
  • 0.5 tsp Turmeric Powder
  • 1 tsp Red Chilli Powder
  • 1 tsp Coriander Powder
  • 0.5 tsp Garam Masala
  • Salt to taste
  • 2 tbsp Fresh Coriander chopped, for garnish

Equipment

  • Pressure Cooker
  • Pan
  • Chopping Board
  • Knife
  • Spatula

Method
 

Instructions
  1. Wash and soak toor dal for 30 minutes, then pressure cook it with turmeric and salt until mushy.
  2. Heat ghee or oil in a pan, add cumin seeds, and once they splutter, add chopped onions and sauté until golden.
  3. Add ginger-garlic paste and green chillies, cooking until the raw smell disappears.
  4. Stir in chopped tomatoes and cook until they soften and the oil separates.
  5. Add red chilli powder, coriander powder, and garam masala, stirring well for a minute.
  6. Add the chopped spinach to the pan and cook until it wilts completely.
  7. Pour in the cooked dal, mix thoroughly, add water if needed to adjust consistency, and simmer for 5-7 minutes.
  8. Garnish with fresh coriander and serve hot with rice or roti.

Notes

For a richer flavor, you can add a pinch of asafoetida (hing) to the tempering. Adjust green chillies according to your spice preference. If fresh spinach is unavailable, you can use frozen spinach, ensuring it's thawed and drained properly. Soaking the dal is crucial for even cooking and better digestion. Ensure the dal is cooked until it's completely mushy for the best texture.