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Dal Palak

  • Prep Time: 2 minutes
  • Cook Time: 15 minutes
  • Total Time: 17 minutes
  • Yield: 4 1x




  • 1/2 cup Toor dal
  • 1/4 cup moong dal
  • 1 cup spinach
  • 1 to mato
  • 1 tsp turmeric powder
  • 1 tsp salt

To season:

  • 1 tbs oil
  • 1 tsp cumin seeds
  • 7 garlic cloves
  • 1 tbs ginger
  • 5 dry red chillies
  • 2 tsp chilli powder
  • 1/2 tsp asfoetida
  • 2 cups water



  1. Throughly wash the dals under running water and add the dal to a pressure cooker.
  2. Chop the spinach and add it to the dal in the pressure cooker
  3. Add 1 chopped tomato,Add turmeric powder and salt
  4. Add 2 cups of water and pressure cook for 3 to 4 whistles.
  5. Once the pressure has released,this is how the the spinach dal looks like.

To season:

  1. Heat up ghee/oil add cumin seeds, ginger and garlic, dry red chillies and curryleaves.
  2. Add chilli powder,Add hing, let it sizzle for a seconds.
  3. mash the dal and add in
  4. Add 1/2 to 1 cup of water
  5. Let it boil for 2 mins and serve


Tips to Make best Dal palak recipe:

Dals: Wash Your dals thoroughly under running water. I have used toor dal and moong dal for this recipe. You can use masoor dal/pink dal or use only toor dal.

Spinach/palak: Always prefer to Buy fresh spinach over the frozen/canned one to get all the flavours and nutrients.

Typically spinach cooks down when cooked. 1 cup of palak/spinach cooks down to less than 1/2 cup. 

Greens: You can use amaranthus or methi instead of spinach.

Ghee/oil- to get more flavours you can see with ghee.

  • Category: curry, gravy, gravy veg, Main Course
  • Cuisine: Indian, northindian