Shreya Singh
Ingredients
Main
- ½ cup toor dal
- ½ cup moong dal
- 2 cups spinach (palak), finely chopped
- 3 cups water
- Salt to taste
- 1 tbsp oil or ghee
- 1 tsp cumin seeds
- 1 tsp garlic, finely chopped
- 1 green chilli, chopped
- ½ tsp turmeric powder
- ½ tsp red chilli powder
- ½ tsp garam masala
- 1 tbsp lemon juice
Instructions
- Wash Dal: Wash toor dal and moong dal thoroughly and soak for 15 minutes.
- Cook Dal: Pressure cook dals with water and turmeric until soft.
- Add Spinach: Add chopped spinach to cooked dal and simmer for 5 minutes.
- Prepare Tempering: Heat oil in a pan and add cumin seeds.
- Add Aromatics: Add garlic and green chilli. Sauté lightly.
- Combine: Pour tempering over dal palak and mix gently.
- Season: Add red chilli powder, garam masala, salt, and lemon juice.
- Serve: Serve hot with roti or rice.
Why You’ll Love This Recipe
- High in iron and protein
- Light and easy to digest
- Quick everyday recipe
- Minimal oil used
- Perfect comfort food
Expert Tips:
- Use fresh spinach for best taste
- Do not overcook spinach
- Add lemon juice at the end
- Adjust water for desired consistency
- Use ghee for better aroma if preferred
Common Mistakes
- Overcooking spinach
- Adding lemon juice early
- Using too much oil
- Skipping soaking dal
Variations
Protein Boost: Add cooked chickpeas.
No Garlic: Skip garlic for satvik version.
Spicy: Add crushed pepper or extra chilli.
Personal Note
Dal palak is one of my favourite dishes when I want something light yet nourishing. It’s simple, wholesome, and perfect for everyday meals. I often enjoy it with hot phulkas and a spoon of ghee.
FAQ
- Is dal palak healthy?
- Yes, it is rich in iron, protein, and fibre.
- Can I use only one type of dal?
- Yes, you can use only toor dal or moong dal.
- Does spinach lose nutrients when cooked?
- Minimal cooking helps retain nutrients.
- What goes best with dal palak?
- Roti, phulka, or plain rice.
