Healthy Dal Palak
Dal Palak — a comforting and nutritious Indian dish made with lentils (dal) and fresh spinach (palak), simmered with aromatic spices. This wholesome recipe combines protein and greens in one bowl — perfect with steamed rice or roti for a hearty meal.
2 weeks ago
Ingredients
Main Ingredients
For Pressure Cooking
For Tempering (Tadka)
Nutrition Facts (per serving)
- Calories180
- Total Fat6 g
- Carbohydrates22 g
- Protein8 g
- Fiber4 g
Instructions
- 1Rinse dal thoroughly and soak for 20–30 minutes (optional, helps faster cooking).
- 2In a pressure cooker, add soaked dal, chopped spinach, onion, tomato, turmeric, salt, and 1½ cups of water.
- 3Pressure cook for 3–4 whistles or until the dal turns soft and mushy. Let the pressure release naturally.
- 4Open the lid, mash lightly with the back of a spoon, and adjust consistency by adding water if needed.
- 5In a small pan, heat ghee or oil. Add mustard seeds and let them splutter, then add cumin, garlic, red chilli, and asafoetida. Sauté till golden and aromatic.
- 6Pour this tempering over the cooked dal palak and mix well.
- 7Simmer for 2–3 minutes on low flame for flavors to blend.
- 8Serve hot with steamed rice, jeera rice, or chapati.
Storage Tips
- 1Store leftover dal palak in an airtight container in the refrigerator for up to 2 days.
- 2Reheat on the stovetop with a splash of water before serving. Avoid freezing as spinach texture changes.
- 3Do not leave it out at room temperature for long periods, as dal with greens spoils quickly.
Pro Tips
- 1Use fresh, tender spinach for the best flavor and bright green color.
- 2Add 1 tsp lemon juice at the end to enhance taste and preserve green color.
- 3You can also use a mix of dals (toor + moong) for extra creaminess and nutrition.
- 4For a spicy version, add a slit green chilli or extra red chilli powder while tempering.
