Spinach Daal (Dal Palak)
A simple, healthy Indian spinach lentil curry rich in protein, iron and fibre — perfect for a balanced meal.
Ingredients
Equipment
Method
- Wash toor dal and masoor dal thoroughly, then soak them in water for 15–20 minutes.
- Wash spinach leaves, drain excess water and roughly chop them.
- In a pressure cooker, add the soaked dals, chopped spinach, 2.5 cups water, turmeric powder and a pinch of salt. Close lid and pressure cook for 3–4 whistles (or until lentils are soft).
- Meanwhile, heat ghee or oil in a small pan. Add cumin seeds and asafoetida. When seeds start to splutter, add chopped onion and green chilli. Sauté till onion turns light golden.
- Add chopped tomato to the sauté, cook for 2–3 minutes till it softens. Then pour this tempering into the cooked dal-spinach mixture.
- Stir well, add salt to taste and simmer the dal on low flame for 5 minutes to let flavors combine.
- Serve hot with rice or chapati. Optionally squeeze a little lemon juice just before serving for fresh flavour.
Notes
You can skip onions and garlic if you want a simpler or sattvic version. For vegan option, use oil instead of ghee. This dal stores well in fridge for 2–3 days. Reheat before serving.
Abhinav is the Founder of Diet Dekho, helping people manage weight and lifestyle health through simple, practical nutrition and personalized diet plans.