Dal Palak

Dal Palak or Spinach Dal is a simple, delicious Indian dish made with lentils, spinach and seasoned with aromatic spices.

Dal Palak is made throughout India with slight differences in different regions. The recipe I have shared today is the North Indian style of making it.

Dal Palak or Spinach Dal is famous in most of the birthday parties I have gone. If I had to explain about this in simple words- dal palak keeps your both tummy and soul full!! Even kids will eat it without any problem.

Though dal palak can be made with toor dal or moong dal, I like to use moong dal as it enriches the taste to the recipe. You can always take half of both. I have soaked moong dal in water for 20 minutes.

This recipe is very delicious and aromatic that everyone in your family will ask to make it again and again. I have shown the way to make it more aromatic. I learnt it from my friend.

Red chilli powder and a pinch of turmeric powder added to the tadka gives good color to the gravy. This dal palak goes well with rice, chapathi and roti.

Let us check the recipe of this simple yet nutritious, restaurant-style and delicious dal palak❤


1 cup= 200 ml.

  • Moong Dal – 1/2 cup
  • Small onion- 10 to 12 ( if using big onion, 1 is fine), finely chopped
  • Tomato- 1 medium ( finely chopped)
  • Spinach- 3 cups ( finely chopped)
  • Green Chilli- 1 or 2 ( finely chopped)
  • Ginger- 1/2 tbsp ( finely chopped)
  • Garlic- 1 tbsp ( finely chopped)
  • Cumin seeds- 1 tsp
  • Red chilli powder- 1 tsp
  • Asafoedita powder- 1/4th tsp
  • Turmeric powder- 1/4th tsp plus a pinch
  • Red chilli- 2
  • Lemon juice- 1/2 lemon
  • Salt- as needed.


Clean the moong dal well and soak it in water for 20 minutes.

Take it in a pressure cooker. Add enough water to it. It can be cooked in a normal vessel too by covering with a lid.
Add 1/4th tsp of asafoedita powder, 1/4th tsp of turmeric powder and salt. Pressure cook it for 2 whistles.
Moong dal is cooked well.
Clean the spinach well many times. This helps to get rid of pesticides and any bug if there. Chop the spinach.
Heat 1 tbsp of oil in a pan and saute it to three-fourth.
Cooked to three-fourth.
As the boiled dal was very thick, I diluted it with little water. Remember,dal palak is always thick. So add little water if needed.
Boil the finely chopped tomato and spinach along with dal.
Meanwhile heat 2 to 3 tbsp oil/ghee in a pan. Saute cumin seeds, green chilli, ginger and garlic.
Add the red chillies and finely chopped onions.
Once the onions are translucent, add 1 tsp of red chilli powder and a pinch of turmeric powder. Turn the flame to low.
Saute everything together. Do not burn.
Add the sauted spices to the dal now. Tomato and spinach will be cooked by this time.
Do not stir it together.
Cover it with lid and cook it in low flame for 1 minute.
Once opening, you will smell the rich aroma of spices along with dal. Switch off the flame. Squeeze the juice from half lemon before serving.


  • Use ghee for good taste. Sesame oil too can be used.