Dal palak recipe – How to make dal palak (spinach dal) recipes – vegetarian recipes

Dal palak is a simple and easy dal recipe made with spinach leaves and lentils and tempered with mild spices.  This dal goes well with steamed rice and rotis.  Ghee when used for tempering gives a nice flavor and aroma to the dish. Dal palak is quick to make as it needs only basic ingredients easily available at home.  Spinach leaves and moong dal when added makes the dal nutritious as it is packed with vitamins and minerals.

Prep Time : 15 mins

Cook Time : 15 mins

Servings :  4 persons

North Indian cuisine


Palak/spinach leaves – 2 cups

Moong dal – 1/2 cup

Onion – 1

Tomato – 1

Green chillies – 2

Garlic cloves – 2

Ginger – 1/2 inch small piece

Ghee or oil – 2 tablespoons

Cumin seeds – 1/2 teaspoon

Turmeric powder -1/4 teaspoon

Garam masala – 1/2 teaspoon

Salt to taste


Remove the stem of the palak leaves.  Wash the palak leaves thoroughly to remove the impurities and mud if any. Heat a pan on medium flame.  Add the palak leaves, garlic cloves, ginger and green chillies.  Cook till the palak leaves shrink in size.

Once cooled down, grind the mixture to a smooth paste.  Keep it aside.  Add enough water and 1/4 turmeric powder to the moong dal and pressure cook upto  3 whistles.  Set aside.

Heat 2 tablespoons of oil or ghee in a pan on medium flame.  Add cumin seeds and fry till light brown in colour.  Add chopped onions and saute till they become transparent.  Then add chopped tomatoes and salt.  Mix well.

Cook till the tomatoes become little soft.  Add the ground palak mixture and combine together.

Add the mashed dal and  garam masala and mix again.

Add little water and adjust to dal consistency.  Check for salt and add if required.  Simmer the dal for 4-5 minutes on a low flame.  Switch off the flame.  Tasty dal is ready to be served.


You can also use masoor dal instead of moong dal for this recipe.

Squeeze a teaspoon of lemon juice before serving the dal.

Add green chillies according to the spiciness required by you.

Soak the moong dal for half an hour.  This helps to cook the dal faster.


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