Palak dal


palak dal

This is a comforting spinach and lentil dish that goes very well with rice and rotis. Spinach is rich in antioxidants, calcium, vitamins and iron. When combined with the goodness of lentils it makes this dish nutritious as well as tasty.


  • 2 cups spinach tightly packed
  • 1/2 cup moong dal
  • 1 onion chopped finely
  • 1 tomato pureed or finely chopped
  • 2-3 garlic pods chopped finely
  • a small piece of ginger chopped finely
  • 1 tsp garam masala powder
  • 1/4 tsp turmeric powder
  • 1 tsp coriander powder
  • 1 tsp cumin seeds
  • a pinch of asafoetida
  • 1-2 dried red chilly
  • 1 tbsp oil/ghee
  • salt as required
  • a pinch of sugar
  • 1 tbsp finely chopped coriander


Wash the spinach thoroughly and blanch them in hot water for a couple of minutes. Alternatively, you can saute them in a tsp of oil for a 2-3 minutes. (do not over cook the spinach). When done, cool the spinach and make a puree.

Pressure cook moong dal with some salt and turmeric powder until they are soft and fully cooked (say 4-5 whistles).

In a pan, add some ghee/oil and add the cumin seeds, red chilly and asafoetida. Then add the finely chopped onions, ginger and garlic and saute until the onions become soft and translucent and the raw smell of the ginger and garlic is gone.

Add the chopped tomatoes, coriander powder and saute until the tomatoes are cooked well.Then add sugar, garam masala and saute for a minute. Add the spinach puree and let it cook for a minute or more.

Then add the cooked dal, chopped coriander and mix well. Let it boil for 2-3 minutes. Adjust salt as needed.(Remember that we have already cooked the dal with some salt.)

Serve hot with rice or rotis.

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