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# Dal Palak Recipe
| | |
| -------------- | ---------- |
| **Prep time** | 5 min |
| **Cook time** | 30 min |
| **Total time** | 35 min |
| **Serves** | 5 servings |
Per servings.
| Nutrient | Amount |
| ------------- | -------- |
| Calories | 252 kcal |
| Carbohydrates | 28 g |
| Protein | 8 g |
| Fat | 13 g |
| Saturated fat | 4 g |
| Cholesterol | 15 mg |
| Sodium | 738 mg |
| Potassium | 197 mg |
| Fiber | 8 g |
| Sugar | 3 g |
| Vitamin A | 690 IU |
| Vitamin C | 9 mg |
| Calcium | 74 mg |
| Iron | 2 mg |
## About
It is a simple dal curry, or lentil recipe, made with a combination of lentils, spinach, and spices. In other words, **palak dal**\*\*, or spinach dal,\*\* is not only tasty and delicious but also loaded with fibre and nutrients, making it a complete meal. It is typically prepared as a rice side dish, but because of its consistency, it can also be served as a side to roti and naan bread. There are different types of dal palak recipes across India. The majority of this is made with either toor dal or moong dal, along with fresh, green spinach leaves. However, the **hotel-style or dhaba-style palak dal** is made with a combination of lentils. In this case, 4 types of lentils are used, namely toor dal, moong dal, chana dal, and masoor dal. Combining these makes it special and perhaps one of the premium curry recipes.
Cooks across India create various styles of dal palak, reflecting local food preferences and traditional cooking methods. The most common recipes use toor dal and moong dal as the base, which chefs combine with fresh green spinach leaves. Chefs use their hotel cooking techniques to create this dish by combining different types of lentils. The method requires toor dal, moong dal, chana dal, and masoor dal to be cooked together in a single dish. The slow-cooking process results in more intense flavours and a deeper dal flavour. The version pairs perfectly with both jeera rice and fried rice, as well as any type of pulao rice. The hotel-style palak dal is a premium curry dish that offers multiple dining options.
**Fun Fact:**
In many Indian hotels, palak dal is cooked early in the morning in large batches because its flavour deepens as it rests, making it taste even better by lunchtime.
## Ingredients
### for pressure cooking:
* ½ cup chana dal
* ¼ cup moong dal
* ¼ cup toor dal
* ¼ cup masoor dal
* ¼ tsp turmeric
* 1 tsp salt
* 4 cup water
### for masala:
* 2 tbsp oil
* 1 tsp cumin
* pinch hing
* 5 cloves garlic *(crushed)*
* 1 onion *(sliced)*
* ¼ tsp turmeric
* 1 tsp chilli powder
* 1 tsp garam masala
* 1 tsp coriander-cumin powder
* 2 tomato *(chopped)*
* ½ tsp salt
* 1 bunch palak *(chopped)*
* 1 cup water
### for tempering:
* 2 tbsp ghee
* 1 tsp cumin
* pinch hing
* 1 tsp kasuri methi
* 2 dried red chilli
* 1 tsp chilli powder
## Instructions
1. Firstly, in a pressure cooker take ½ cup chana dal, ¼ cup moong dal, ¼ cup toor dal and ¼ cup masoor dal.
2. Add ¼ tsp turmeric, 1 tsp salt and 4 cup water.
3. Cover and pressure cook for 5 whistles.
4. Once the pressure is released, check the doneness of the dal.
5. In a large kadai heat 2 tbsp oil. add 1 tsp cumin, pinch hing, 5 cloves garlic and 1 onion.
6. Saute until the onion shrinks slightly and changes colour.
7. Keeping the flame on low, add ¼ tsp turmeric, 1 tsp chilli powder, 1 tsp garam masala, 1 tsp coriander-cumin powder.
8. Saute on low flame until the spices turn aromatic.
9. Further add 2 tomato, ½ tsp salt and cook until the tomatoes turn soft and mushy.
10. Now add 1 bunch palak and saute until the palak shrinks slightly.
11. Further, add in cooked dal, 1 cup water and mix well adjusting the consistency.
12. Cover and simmer for 5 minutes or until the flavours are absorbed well.
13. Now to prepare the tempering, heat 2 tbsp ghee. add 1 tsp cumin, pinch hing, 1 tsp kasuri methi, 2 dried red chilli and 1 tsp chilli powder.
14. Do not burn the tempering, immediately pour over the dal and mix well.
15. Finally, enjoy Palak Dal Recipe with roti or rice.
## Step-by-step
Firstly, in a pressure cooker, take ½ cup chana dal, ¼ cup moong dal, ¼ cup toor dal and ¼ cup masoor dal.
Add ¼ tsp turmeric, 1 tsp salt and 4 cup water.
Cover and pressure cook for 5 whistles.
Once the pressure is released, check the doneness of the dal.
In a large kadai heat 2 tbsp oil. add 1 tsp cumin, pinch hing, 5 cloves garlic and 1 onion.
Saute until the onion shrinks slightly and changes colour.
Keeping the flame on low, add ¼ tsp turmeric, 1 tsp chilli powder, 1 tsp garam masala, 1 tsp coriander-cumin powder.
Sauté on low flame until the spices turn aromatic.
Further add 2 tomato, ½ tsp salt and cook until the tomatoes turn soft and mushy.
Now add 1 bunch of palak and saute until the palak shrinks slightly.
Further, add in cooked dal, 1 cup of water and mix well, adjusting the consistency.
Cover and simmer for 5 minutes or until the flavours are absorbed well.
Now, to prepare the tempering, heat 2 tbsp of ghee. Add 1 tsp cumin, a pinch of hing, 1 tsp kasuri methi, 2 dried red chillies, and 1 tsp chilli powder.
Do not burn the tempering, immediately pour over the dal and mix well.
Finally, enjoy **Palak Dal Recipe** with roti or rice.
## Video
## Tips
The Palak Dal Recipe combines lentils and fresh spinach to create a nourishing and flavourful curry. It works well as a comforting meal for both rice and Indian breads.
1. **Blanching –** Cook the spinach for a short time in hot water. This step keeps the colour bright and the flavour fresh.
2. **Lentil Cooking –** Pressure cook all lentils until soft. Even cooking helps achieve a smooth and creamy dal.
3. **Tempering –** Add the tempering to the hot dal. Fresh tempering releases aroma and enhances taste instantly. Add the tempering to the hot dal. Fresh tempering releases aroma and enhances taste instantly.
4. **Spice Balance –** Use spices in measured amounts. Proper balance allows spinach and lentils to shine.
5. **Simmering –** Let the dal simmer for a few minutes. Gentle simmering blends flavours and improves texture.
## FAQ
Use a mix of toor dal, moong dal, chana dal, and masoor dal. This combination gives depth, body, and a rich texture.
Blanch the spinach briefly, then blend it immediately. Adding it at the final simmer stage helps retain colour.
Yes, adjust the consistency slightly thicker. The dal pairs well with roti, naan, and even paratha.
Use fresh tempering with ghee, garlic, and cumin. Slow simmering after adding spinach improves flavour.
Store it in the refrigerator for up to two days. Reheat gently and add water if it thickens.
## Notes
* Firstly, I have used a combination of dal; you can just make any one variety of dal.
* Also, using ghee in tadka will enhance the flavour of dal.
* Additionally, do not overcook the palak, as it loses its nutritional value.
* Finally, **Palak Dal Recipe** tastes great when prepared with a combination of dal.
Original recipe by Hebbar's Kitchen: [https://hebbarskitchen.com/dal-palak-recipe-spinach-dal-recipe/](https://hebbarskitchen.com/dal-palak-recipe-spinach-dal-recipe/)
