Dal Palak

Dal Palak is a lentil based spinach preparation, quite common in India, made differently across states. Packed with nutrition, flavours and taste, it’s a winner of a dish. Whatever may be the preparation, it has many takers. It is one of the best ways to prepare spinach. It can be paired with rice or even had by itself as a soup, it’s so delicious.

Dal Palak

I make Dal Palak often otherwise and it breaks the monotony of simple dal, also a great way to include spinach in your meals. I learnt this from my cook who used to say that I should have this often, it’s good for my health. Since, we’re in a lockdown & she cannot make it for me, I decided to make it myself. Best part is that it only requires minimal ingredients yet is so flavourful.

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Dal Palak recipe| How to make Dal Palak


Red Lentil/Split Pigeon Pea- 1/2Cup
Spinach- a bunch
Onion- 1 (chopped)
Tomatoes- 1 (chopped)
Garlic cloves- 5-6(chopped)
Carom Seeds- 1/2tspn
Asafoetida- a pinch
Green Chilies-2 (slit lengthwise)
Turmeric Powder- 1/2tspn
Salt- to taste
Coriander leaves- few sprigs (chopped)
Oil- 1tblspn
Water- As required


  1. Wash the spinach carefully so that no dirt is left. Chop it finely.
  2. In a pressure cooker, add oil, once heated add Carom seeds.
  3. Once it splutters, add Asafoetida & green chilies. Add chopped onion, saute until it becomes translucent.
  4. Add chopped ginger & garlic, stir and then add chopped tomatoes.
  5. Once the tomatoes turn mushy, add turmeric powder, garam masala powder & salt and saute until the mixture leaves oil.
  6. Then add spinach and once if wilts add lentil and sufficient water and cook for 2-3 whistles or until the lentils are soft and mixed.
  7. Garnish with coriander leaves, adjust water & salt.
  8. Serve hot with Rice or Phulka.


Add little less salt than required, spinach has some inherent saltiness due to high sodium content, you can adjust the salt at last if required.

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