Palak dal | How to make Palak dal

By Divya Sharma  |  19th Nov 2015  |  
4.0 from 3 reviews Rate It!
  • Palak dal, How to make Palak dal
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About Palak dal Recipe

This is a popular dal in north India

Palak dal is one dish which makes its accompaniments tastier. With the right mix of flavours, Palak dal has always been everyone's favourite. This recipe by Divya Sharma is the perfect one to try at home for your family. The Palak dal recipe is very simple and can be made in restaurant style using these ingredients. The time taken while preparing Palak dal is few minutes and the time taken for cooking is 30 minutes. This is recipe of Palak dal is perfect to serve 3 people. Palak dal is just the appropriate option to prepare when you have a get together or party at home. Be it kids or grownups, everyone just absolutely love Palak dal. So do try it next time and share your experience of cooking Palak dal by commenting on this page below!

Palak dal

Ingredients to make Palak dal

  • 1 katori arhar (toor) daal
  • 2 katori spinach
  • 2 tomatoes
  • 2 green chillies
  • 1 tablespoon cumin seeds
  • 2 tablespoons desi ghee
  • 1 and half table spoon ginger garlic paste
  • 1 teaspoon haldi powder
  • salt to taste
  • Half teaspoon garam masala
  • 1 tablespoon dhania powder
  • Half lemon

How to make Palak dal

  1. Soak the daal for atleast 1 hour.
  2. Chop spinach leaves in thin strips, dice tomatoes.
  3. Pressure cook daal with spinach,water,salt and haldi on medium flame until 4 whistles.
  4. Let the daal stand until the steam is released completely.
  5. Heat another pan and add ghee to it.
  6. Once the ghee melts or heats up, add cumin seeds. Cook for 30 seconds and add chopped green chillies and ginger garlic paste.
  7. Cook for a minute on medium flame and add diced tomatoes.
  8. Saute until tomatoes become soft.mash lightly using the ladle.
  9. Add dhania powder, garam masala and saute until the mixture starts leaving sides of the pan.
  10. Add the cooked daal to this pan and mix thoroughly. Add half of the lemon juice to it. Add extra water to decrease the consistency if required and bring daal to a boil before switching off the gas.
  11. Daal is ready and can be served with rice or chapati.

My Tip:

Pinch of Asafoetida can be added while pressure cooking daal for extra flavor

Reviews for Palak dal (3)

pooja yadava year ago

Wwaaaooo ice and easy

sandeep mehrotra2 years ago


Veenu Batra2 years ago


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