Dal Palak

Dal Palak

Prep: 35 minutes

Cook: 20 minutes

Method: Easy

Course: Dal and Kadhi

Type: Indian

Green pieces of palak swimming in yellow dal is a sight to behold and a treat for any palate


  • Split pigeon peas (toor dal), soaked for 15 minutes and boiled 1 cup
  • Spinach, chopped 1 cup
  • Sunflower oil 1 tbsp
  • Cumin seeds 1 tsp
  • Garlic, finely chopped 1 tsp
  • Medium onion, finely chopped ¼
  • Red chilli powder ½ tsp
  • Turmeric powder ½ tsp
  • Coriander powder ½ tsp
  • Green chillies, finely chopped 1 tsp
  • Medium tomato, finely chopped 1
  • Salt to taste
  • Asafoetida (hing) ¼ tsp
  • Fresh coriander leaves, chopped 1 tbsp
  • Ginger strips a few to garnish
  • Medium tomato, cut into strips to garnish
  • Lemon juice 1 tsp


  • Heat oil in a non-stick wok, add cumin seeds, garlic and onion and saute till onion turns a light brown.
  • Add red chilli powder, turmeric powder, coriander powder and green chillies and mix well.
  • Add tomato and mix well. Add salt and saute till tomato becomes pulpy.
  • Add boiled pigeon peas, ½ cup water and spinach and mix well. Cook till spinach is cooked.
  • Add asafoetida, mix well and simmer for 2-3 minutes.
  • Transfer into a serving bowl, garnish with coriander leaves, ginger strips and tomato strips.
  • Sprinkle lemon juice on top and serve hot with steamed rice.