Dal Palak

Dal palak is a north indian cuisine and a healthy dish made of spinach leaves and lentils.  This dish tastes great with rice as well as rotis.


  • Spinach leaves - 15 leaves (finely chopped)
  • Tur dal - 3/4 cup
  • Onion - 1 (finely chopped)
  • Tomato - 1 (finely chopped)
  • Green chillies - 2
  • Red chilli powder - 1/2 teaspoon
  • Turmeric powder - 1/4 teaspoon
  • Garlic cloves - 5 (finely chopped)
  • Ginger - 1 inch (peeled and finely chopped)
  • Ghee - 1 tablespoon
  • Mustard seeds - 1/2 teaspoon
  • Cumin seeds - 1/2 teaspoon
  • Lemon juice - 1 teaspoon
  • Salt to taste


Step 1

Wash and soak tur dal for half an hour. Pressure cook the dal till 3 whistles or cook separately with enough water with turmeric powder added to it. Cook till the dal turns soft. Mash the dal and keep aside.

Step 2

Discard the stems of palak leaves. Wash and chop the leaves.

Step 3

Heat ghee in a kadai. Add mustard seeds. Once the seeds crackle, add cumin seeds and fry for half a minute.

Step 4

Add chopped garlic, chopped ginger, onions and saute for some time till the onions turn light brown.

Step 5

Add tomatoes, palak leaves and salt and cook for a minute. Do not overcook the palak leaves since spinach tends to lose its bright green colour.

Step 6

Add red chilli powder and mix well.

Step 7

Add mashed dal and little water and bring to a medium or thick consistency as desired.

Step 8

Simmer the dal for 2 minutes. Remove from heat.

Step 9

Sprinkle lemon juice and mix well.

Step 10

Serve hot with rice or rotis.

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