Dal Palak

Dal Palak, one of the easiest and quickest dal variety, which goes well for Roti / Chapati and also we can mix the dal palak with hot steaming rice along with a spoon of ghee. I have used Pasalai keerai(Palak), but we can substitute with any type of spinach. 

Dal Palak
Dal Palak

Preparation Time15 mins
Cooking Time 30 mins

Dal Palak
Dal Palak


Palak (Any Spinach)1 bunch
Thur dal1/2 Cup*
Turmerica pinch
SaltTo Taste
Chopped Ginger1 teaspoon
Chopped Garlic1 teaspoon
Oil1 tablespoon
Cumin Seeds1 teaspoon
Red Chilli Powder1 teaspoon
Coriander Powder1 teaspoon

* 1 Cup Capacity = 250ml

For Seasoning:
Cooking Oil1 teaspoon
Mustard Seeds1 teaspoon
Red Chilli1
Split Urid dal1 teaspoon

Dal Palak
Dal Palak

  1. Chop the edges of the spinach stem and wash it nicely in water. I have filled in a broader vessel with water and soaked the spinach for sometime. The sand particles will settle down at the bottom of the vessel. Do not rinse the water, just take care to remove the spinach without disturbing the sand. Then chop the spinach and keep it aside

  2. Finely chop the onions, tomatoes, ginger and garlic. Pressure cook the thur dal and when cooked, mash it well

  3. Heat a pan and add a spoon of oil and add the chopped spinach leaves along with pinch of salt and turmeric. Within few minutes, the leaves would be cooked completely. Take the cooked palak aside and now we start preparing our masala

  4. Heat a pan and add oil. When the oil is hot, add cumin seeds. When the cumin seeds starts to sputter, chopped ginger and garlic and saute them for 30 seconds

  5. Then add chopped onions along with a pinch of salt and saute them till they turn transparent. Then, add chopped tomatoes and saute till the tomatoes are cooked completely and becomes mushy

  6. Then add the cooked palak and the mashed dal and give a nice stir. Add red chilli powder, coriander powder and salt and allow the dal palak to cook for 5 minutes in low flame and then switch off the flame

  7. Finally in another pan, add oil and add mustard seeds when the oil is hot. When the mustard seeds starts to sputter, add split urid dal, red chilli an saute it till the dal turns golden brown colour. Remove the tadka and add it to the Dal Palak

  8. The yummy Dal Palak is now ready to serve with Roti / Chapati or with hot rice
  9. Dal Palak
    Dal Palak

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