Palak Dal

Tuvar dal cooked with spinach and served with a fragrant tempering of garlic and cumin seeds.

Time: 20 minutes (cooking time) 1 hour (soaking time)


Serves: 4

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  1. Ingredients for Dal:
  2. 3/4 cup tuvar dal (split pigeon peas)
  3. 1/4 cup red lentils (masoor dal)
  4. 2 cups shredded spinach
  5. 3 tomatoes, finely chopped
  6. 1 large onion, finely chopped
  7. 1 green chilli, roughly chopped
  8. 1 teaspoon finely chopped ginger
  9. 1/2 teaspoon turmeric powder
  10. 1/2 teaspoon red chilli powder
  11. Salt to taste
  12. Ingredients for Tempering/Tadka:
  13. 1 tablespoon oil
  14. 1 teaspoon finely chopped garlic
  15. 1 teaspoon cumin seeds
  16. 3-4 dried red chillies
  17. 1/4 teaspoon asafoetida


  1. Soak the dal in warm water for 1 hour.
  2. Drain the dal. Combine all the ingredients for dal and 2 cups of water in a pressure cooker. Pressure cook on high heat for 3 whistles and on low heat for 5 minutes. Let the steam escape before opening the lid of pressure cooker.
  3. Add shredded spinach immediately after opening the lid of pressure cooker and cook on high heat for 1 minute. Turn off the heat after 1 minute; the spinach will continue to cook in hot dal after turning off the heat. Don't be tempted to cook it for more than 1 minute as we just want the spinach to be wilted so that it doesn't lose its nutrients, taste and beautiful green colour.
  4. Heat oil in a small pan. Add cumin seeds and let them crackle. Add chopped garlic, dried red chillies and asafoetida. Saute for about a minute or till the garlic turns golden brown in colour.
  5. Pour this tempering into the dal.
  6. Serve hot.

Recipe Tip:

If you do not have time to soak the dal, pressure cook it for longer duration. When cooking on low heat, cook for 8-10 minutes instead of 5 minutes.

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