Palak or Spinach Dal
This Palak Dal is a rustic, home-style recipe that blends the earthy flavors of fresh spinach with the creamy texture of protein-rich lentils. Infused with a smoky tempering of red chillies and cumin and a hint of turmeric, it offers a nourishing, soul-satisfying meal. Perfect for anyone seeking a wholesome, balanced dish that celebrates simple, seasonal ingredients. A blend of Toor Dal (pigeon peas), Moong Dal and Red lentils, it is pressure-cooked until buttery smooth, providing a protein-packed foundation. Finely chopped fresh spinach (palak) is blanched and directly into the hot dal, preserving its bright color and essential nutrients. A fragrant "tadka" of cumin seeds, and dried red chilies in ghee or oil infuses the dish with a warm, smoky aroma. A final pinch of garam masala brightens the earthy flavors of the spinach and lentils.
Equipment
- 1 pressure cooker for cooking the dal
- 2 vessels for blanching the palak
- 1 Kadai
- 1 pan for making the tempering
- 1 colander for draining the blanched palak
Ingredients
- 250-300 gms palak or spinach
- 1/3 cup moong dal
- 1/3 cup toor dal
- 1/3 cup masoor dal
- 1 tbsp oil or ghee
- 1 tsp jeera or cumin seeds
- 2-3 split green chillies
- 1 large onion finely chopped
- 1 large tomato finely chopped
- 1 tsp ginger garlic paste
- 1 tsp Kashmiri lal mirch or chilli powder
- 1/4 tsp haldi or turmeric powder
- 1 tsp dhania or coriander powder
- 1/2 tsp garam masala powder
For the tempering
- 1 tbsp ghee or oil
- 1 tsp jeera or cumin seeds
- 2 broken red chillies
- 1/2 tsp Kashmiri lal mirch powder
For blanching the palak
- 2 cups boiled water
- 1 vessel full ice cold water
Instructions
- Cook the dals for 5-6 whistles in a pressure cooker until very soft and keep aside. Water should be 1/2 an inch above the dal. First soak the dals for 1/2 an hour before cooking.
- Wash and chop the palak and keep aside. We will be blanching the palak.
- Keep one vessel full water in the fridge at least 2 hours before hand for chilling.
- Boil two cups of water. Once the water comes to a boil switch off the flame and immerse the chopped palak in the hot water. Cover the vessel and leave it for 2 mins.
- After 2 mins drain the palak from the hot water using a colander. Preserve the water. We will be using it in the dal preparation.
- Now transfer the palak into the vessel of ice cold water. This is done to give a temperature shock to the palak in order to preserve its bright green color and prevent it from becoming black.
- Squeeze excess water from the palak and keep it aside in a plate.
- Now we will begin preparing the dal.
- In a kadai put 1 tbsp oil or ghee and let it become hot. Once hot put in the jeera and saute1 min. Do not burn the jeera. Also put in the split green chillies and saute1 min.
- Now put in the chopped onions and sauté 2 mins until translucent.
- Add in 1 tsp ginger garlic paste and saute for 2 mins until the raw smell goes away.
- Now add in the chopped tomatoes and saute. Immediately add in the salt to taste and mix. The salt will help the tomatoes to cook down fast.
- Now cover the lid and let the onions and tomatoes cook with the lid on for 2 mins until soft.
- After 2 mins add in the sukha masalas – kashmiri lal mirch, haldi and dhania powder. Mix and saute for 2 mins. If the masala is too dry add a splash of water to incorporate moisture. Cover the lid and let the masala cook for 2-3 mins until the oil seperates.
- Now add in the cooked and mashed dal and mix. Add in the preserved water from blanching the palak . Add in the palak and mix. Sprinkle 1/2 tsp garam masala powder and mix. Adjust salt again if required and let it all cook together for 2 mins.
- In the meanwhile prepare the tempering. In a pan heat 1 tsp oil or ghee. When it becomes hot put in 1 tsp jeera and 2 broken red chillies and switch off the flame. Now add in 1/2 tsp kashmiri lal mirch and mix.
- Immediately pour the tempering over the dal and switch off the flame. At once cover the kadai and let it remain covered for 2-3 mins for the flavour of the tempering to get infused into the dal.
- After 2-3 mins open the vessel and mix the dal . Garnish with chopped coriander.
Notes
Serve this flavorful dal with hot rice or rotis.