Dal Palak


Blanch Spinach
  • 250g spinach/palak
  • 4 cups water
Boil Dal
  • ¾ cup moong dal chilka
  • ¼ cup chana dal
  • ¼ teaspoon turmeric powder
  • salt to taste
  • 3 cups palak water
  • 1 teaspoon clarified butter/ghee
First Tadka
  • 3 teaspoons clarified butter/ghee
  • 1 teaspoon cumin seeds/jeera
  • 2 teaspoons garlic, finely chopped
  • 1 teaspoon ginger, finely chopped
  • 1 green chilli, finely chopped
  • 1 pinch asafetida/hing
  • 5-6 curry leaves
  • 2 medium onions, finely chopped
  • 2 medium tomatoes, finely chopped
  • salt to taste
  • ¼ teaspoon turmeric powder
  • 1 teaspoon kashmiri red chilli powder
  • ½ teaspoon cumin powder
  • 1 tablespoon coriander powder
  • 1 teaspoon amchoor powder
  • ¼ teaspoon garam masala
  • 2 tablespoons fresh coriander
Second Tadka
  • 1 tablespoon ghee/clarified butter
  • 1 teaspoon cumin seeds
  • 2 teaspoons garlic, finely chopped
  • 1 dried red chilli
  • ½ teaspoon kashmiri red chilli powder

Note– Please read recipe notes in the end.

Main Equipment Used

Steps In Making

Blanch Spinach
  1. In a pan add water and bring it to a boil.
  2. Now add clean and thinly sliced spinach and let it simmer on medium heat for 2 minutes.
  3. Once done, cover it with a lid and let it rest for 5 minutes.
  4. With the help of a sieve, strain the excess water. Do not throw the water, we will use it to make dal.
Boil Dal
  1. Soak moong dal chilka and chana dal in water for 30 minutes.
  2. To boil the dal, in a pressure cooker add soaked chana dal and moong dal chilka.
  3. Now add turmeric powder, salt, 3 cups of palak water and ghee. Mix well.
  4. Cover it with a lid and let it pressure cooker until 3 whistles or till the dal becomes soft.
First Tadka
  1. To prepare the first tadka, in a pan heat ghee.
  2. Now add cumin seeds, chopped garlic, ginger, green chillies, asafetida, curry leaves. Sauté for a minute.
  3. Now add finely chopped onions and cook for 2-3 minutes or till they turn light golden brown in colour.
  4. Further add chopped tomatoes and salt and cook for another 3-4 minutes or till the tomatoes turn soft and mushy.
  5. Now add turmeric powder, red chilli powder, coriander powder, cumin powder, amchoor powder and mix well.
  6. Now add the blanched spinach and cook for 2 minutes.
  7. Further add boiled dal and mix well. You can add some water depending on how thick or thin you want your dal to be. Let it simmer on medium heat for 3-4 minutes.
  8. Lastly add garam masala and fresh coriander and mix well. The dal is ready.
Second Tadka
  1. Heat ghee in a pan.
  2. Then add cumin seeds, chopped garlic and dried red chilli. Sauté for few seconds.
  3. Lastly add red chilli powder and mix well.
  4. Immediately pour the second tadka in the dal and mix again.
  5. Dal palak is ready, serve hot with rice, roti or paratha.

Recipe Notes

  • You can use moong dal or only chana dal also for this dal palak recipe
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