Dal Palak

A delicious lentil-based dish that brings out the flavours of spinach and lentils with a punch of fried garlic. This Indian dish is loaded with the goodness of protein and iron. This is quick and easy to make for perfect weekday meals!


  • 1/2 Cup Split Pigeon Peas/Toor Daal, Soaked in Water For 20 Minutes
  • 1 Cup Spinach, Chopped
  • 1 Tsp Cumin Seeds
  • 1 Tsp Ginger, Finely Chopped
  • 1 Tsp Garlic, Finely Chopped
  • 2 Green Chilies, Slit
  • 1 Tomato, Chopped
  • 2.5 Cups Water
  • 1/2 Tsp Turmeric Powder
  • 1 Tsp Red Chili Powder
  • 1 Tsp Garam Masala Powder
  • Salt, To Taste
  • 1 Tbsp Oil
  • For the Seasoning
  • 1.5 Tsp Ghee
  • 4-5 Curry Leaves
  • 2-3 Dried Red Chilies
  • 4-5 Garlic Cloves, Finely Chopped


Prep: 10 minutes
Cooking: 20 minutes

  1. Heat oil in a cooker on medium flame. Add cumin seeds, ginger, garlic, green chilies to it. Let the seeds crackle.
  2. Add tomato and cook until mushy.
  3. Now add the soaked lentils/daal and salt along with 2.5 cups of water. Pressure cook the lentils on medium flame for 3 whistles.
  4. Once the pressure is released, add the chopped spinach, turmeric powder, red chili powder and garam masala powder. Give it a good stir on low flame until 1-2 boils.
  5. Adjust the consistency with water if required.
  6. For seasoning, heat ghee in a ladle. Add chopped garlic, curry leaves and dried red chilies. Once it starts crackling, pour it on top of the daal prepared.
  7. Serve hot with rice!