Dal Palak | Spinach Dal | Indian Spinach Lentil Curry Recipe
Today I will be sharing with you an easy, simple, and Quick Dal Palak recipe. It is a famous North Indian Recipe.
Dal Palak recipe is one of the popular Dal recipes as it combines the goodness of Arhar/Chana Dal (Pigeon pea lentils) and Palak (Spinach Leaves). It requires simple kitchen ingredients. It has a creamy consistency, tasty, aromatic, and flavourful.
In the Dal Palak recipe, In a pressure cooker, first do a tempering in oil/ghee of chopped chili, onion, ginger, and tomato till cooked. Then I add dry masala followed by pre-soaked dal and chopped Palak leaves. Add water, salt, and pressure and cook it for 3-4 whistles. Add water to adjust consistency and prepare a tadka of ghee, dry spices, cumin seeds, and garlic paste and pour in dal (Tadka gives you a Dhaba style taste). Mix well and serve.
I know each house has its recipe to make Dal palak. Similarly, this is my version of making it. In Andhra Pradesh, a South Indian Palak Dal recipe is famous. It is known as Palakura Pappu or Spinach Dal. It is tangy in taste as it uses tamarind in the recipe.
Spinach is high in nutritional value. It is extremely rich in antioxidants, iron, calcium, vitamin A, C, E, and K. This Dal is perfect for people who do not like to eat Spinach as it blends very well with Dal. Some famous Palak recipes are Palak Paneer, Aloo Palak, Palak Rice, Palak Puri/Paratha, Palak Fritters, Palak Muthiya Dhokla, Palak stir fry, and Palak Soup. We also use palak leaves in our sandwiches and Lasagna.
We Indians Love Dal/Lentils. It is very versatile and comforting Indian food. Here the word Dal means dry legumes or lentils. They are a good source of protein. Some commonly Dal used in India is Toor Dal, Urad Dal, Chana Dal, Mung Dal, and Masoor Dal. Some of the famous Savoury Dal recipes are Dal Tadka, Dal Fry, Varan, Sambar, Dal Makhni, Dal Maharani, and Panchratna Dal.
Spinach Dal recipe is a wholesome, filling, and comforting meal dish. This recipe is popular across roadside Dhabas (restaurants).
- You can add more or fewer spinach leaves as per your liking.
- Adjust the spice levels, dry spices, onion, and garlic quantity as per your liking.
- For a vegan variation, use oil instead of ghee.
- For a Gluten-free version, skip adding Hing (Asafoetida).
- For Jain Dal Palak, skip adding Onion, Garlic, and Ginger.
- Do not overcook this dal as the spinach tends to discolor quickly.
- You can relish the Dal palak recipe with plain steam rice. Do not skip to add a tsp of Desi Ghee to enhance flavor and nutritional value. I usually use Homemade Ghee.
- You can eat Dal palak with Khoba Roti, Plain Roti, Chapati, Phulka, Paratha, Bhakhri, Jeera Rice, or Matar Pulao.
- You can also add water to make thin consistency, and enjoy it as soup.
- Squeeze a dash of lemon juice while serving.
- Serve Papad, Salad, Stir-fry Sabzi, Sambharo, or Pickle on the side.
Here is the video recipe of the Dal Palak Recipe :
Do try this Simple Dal Palak Recipe and let me know how it turned out in the comments section. If you like this recipe, then make, eat, and share it with your family and friends. Rate the recipe card.
Here is the recipe card of the Dal Palak Recipe :
- Palak / Spinach Chopped - 1 bunch ( approx 3 cups )
- Chana dal / Tur Dal - ¾ cup ( I prefer chana dal or both dal )
- Onion - 1, chopped
- Tomato - 2, chopped
- Ginger - 1 inch, chopped / minced
- Green chili - 1, chopped
- Turmeric powder - ¼ tsp
- Red chili powder - 1 tsp, as per taste
- Coriander powder - 1 tsp
- Garam masala - ¼ tsp, as per tatse
- Salt as per taste
- Hing - a pinch
- Oil - 2 tbsp
- Ghee - 1 tsp
- Bayleaf / tejpatta - 1
- Cloves - 2
- Cinnamon - 1 piece
- Dry Red chili - 1
- Cumin seeds - ½ tsp
- Hing - a pinch
- Garlic - 5- 6 cloves, minced
- Ghee - 1 tbsp
- Wash dal and soak in enough water for 30 min. Drain water and keep it aside.
- Wash the palak, drain excess water, and chop it.
- Heat oil and ghee in the pressure cooker.
- Add chopped chili.
- Add onion and saute until oil separates.
- Add ginger and saute until the raw aroma goes away.
- Add chopped tomatoes.
- Cover and cook until oil separates and tomatoes are cooked completely.
- Add all dry masala.
- Cook for 1- 2 min.
- Add dal and chopped palak.
- Cook for 4 -5 minutes.
- Add 2 - 3 cups of water.
- Pressure cook for 3 - 4 whistles.
- Keep on simmer for 5 min. Then turn off the flame.
- When pressure is released, open the cooker.
- Add more water if required. Mix well.
- This tadka is optional. You can add all these ingredients while preparing dal palak too.
- To prepare tadka, add ghee in a tadka pan.
- Add all dry spices, cumin seeds, and garlic paste.
- When tadka is ready, add hing and a pinch of red chili.
- Pour it on Dal and serve with steamed rice or paratha.