Palak Dal Recipe, Spinach Dal Recipe

Palak dal made with toor dal and spinach.
5 from 1 vote
Print Pin
Course: Dals
Cuisine: Indian
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 5 -6
Calories: 150kcal
Author: Asiya


  • 2 cups - toor dal/toovar dal/pigeon peas
  • 3 - 4 green chillies
  • 2 - 3 tamarind strands
  • 1/2 tsp turmeric powder
  • 1/2 tsp red chilli powder
  • 1 large bowl - spinach leaves
  • 1 tsp oil
  • 2 cups - water
  • salt to taste

For tempering of dal/tadka:

  • 1 tbsp full oil
  • 1 tsp cumin seeds
  • 1 tsp mustard seeds
  • 4 - 5 dried red chillies
  • 6 - 7 curry leaves


For tenderising the dal:

  • Firstly, in a pressure cooker, add the toor dal.
  • Add green chilles, add tamarind strands.
  • Add turmeric powder and red chilli powder.
  • Add the spinach/palak leaves.
  • Add about a teaspoon of oil.
  • Add about two cups of water.
  • Give the mixture a mix.
  • Pressure cook the dal for about 3-4 whistles or until the dal gets tender.
  • Reduce the steam, add salt as per taste and mash the dal finely.
  • Place the cooking pot with mashed dal on gas stove on sim flame for a slight boil.
  • Meanwhile get ready with the tadka.

For the tadka/tempering:

  • In a tadka pan/sauce pan, add oil, heat it.
  • Add cumin seeds, mustard seeds and let them splutter.
  • Add dried red chillies and stir well.
  • Add curry leaves and when they give out a crackling sound, take the tadka pan and transfer the tadka into the cooked dal.
  • Switch off the flame.
  • Serve the dal with rice or roti.


1. Dal can be soaked for few hours before making palak dal. However, it can also be made directly,
2. Soaking the dal tenderizes the dal quickly.
3. Tomatoes can be added as an optional ingredient while pressure cooking the dal .
4. Additional ingredients can be added in the tadka such as garlic and black lentils for enhanced flavor.
5.Adding oil while pressure cooking the dal speeds up the process of tenderizing the dal.


Calories: 150kcal