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Dal Palak

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  Chopped spinach 1 Bunch (100 gm)
  Toor dal 1 Cup (16 tbs)
  Tomato 1⁄2 Medium
  Tamarind juice 2 Teaspoon
  Seasoning To Taste
  Mustard seeds 1⁄4 Teaspoon
  Cumin seeds 1⁄2 Teaspoon (jeera)
  Dry red chillies 1
  Garlic pods 2 , crushed
  Methi 1 Tablespoon (Fenugreek)
  Turmeric powder 1⁄2 Teaspoon
  Chilly powder 1 Pinch
  Salt To Taste

Wash Toor Dal. Pressure cook Dal with 2 cups water with tomato, spinach, turmeric powder for up to 3 whistles. Keep aside.

Heat 3 tbs oil in a shallow pan. Add mustard seeds & allow them to splutter; Then add cumin seeds, dry red chilly, onion, garlic pods & saute until garlic turns light brown. Add a few methi leaves if you desire.

Add the above seasoning to Dal. Add salt, a pinch of chilly powder and tamarind juice.

If you feel the consistency of Dal is too thick/hard, you can add half cup of water & cook until required consistency is reached.

Serve Hot with Rice/Rotis.

Variation: Palak/Spinach can be substituted with Lauki/Bottle gourd, Ridge gourd, gherkin/tindora. Only make sure these veggies are boiled until they become tender. Rest of the procedure remains the same.

Recipe Summary

Difficulty Level: 
Main Dish
Preparation Time: 
5 Minutes
Cook Time: 
15 Minutes
Ready In: 
20 Minutes
Spinach Dal/ Spinach in Pulses

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Nutrition Rank

Nutrition Facts

Serving size

Calories 132 Calories from Fat 7

% Daily Value*

Total Fat 0.83 g1.3%

Saturated Fat 0.16 g0.78%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 87.1 mg3.6%

Total Carbohydrates 24 g8%

Dietary Fiber 6 g23.8%

Sugars 0.8 g

Protein 8 g16.7%

Vitamin A 35.7% Vitamin C 11.2%

Calcium 7% Iron 15.5%

*Based on a 2000 Calorie diet


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Dal Palak Recipe, Spinach Dal/ Spinach In Pulses