Dal Palak


dal palak

A comforting combination of hearty lentils, vibrant spinach, and aromatic spices - a cozy winter delight!



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45 Mins

10 Ingredients


for tadka: 2 tsps oil or ghee, 1 tsp jeera seeds, pinch of hing (asafoetida), 1 tsp garam masala powder (optional), 1 wedge lemon

2 cups finely chopped palak (spinach)

1.5 cups masoor dal

1 onion, finely chopped

2 green chillies, coarsely chopped (optional)

1 tsp grated ginger

2 pods garlic, crushed

salt to taste

1 tomato, finely chopped

1/2 tsp haldi powder


Wash & soak the dal for 30 minutes.

Drain the water.

Add the dal to the bottom of the pressure cooker and layer the palak on top.

Add the onion, tomato & green chillies.

Add the turmeric powder and 1 tsp salt.

Pour enough water to just submerge the vegetables and dal.

Pressure cook on medium heat for 10-12 minutes or two whistles.

When the pressure has been released, open and gently stir the dal to ensure the consistency is right. If the dal is too thick, add more water at this time and bring it to a boil.

Heat oil or ghee for the tadka in a kadai and add the jeera seeds.

When they splutter, add the hing and saute for another 10 seconds.

Add ginger & garlic & saute for a few more seconds.

Pour the dal into this tadka in the kadai.

Adjust salt to taste.

Top up with the garam masala and mix again.

Squeeze a little lemon juice to enhance the flavor!

Serve hot with rotis or phulkas.

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