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.