During my childhood days, we stayed right next to a National Highway. Dhaba food was gaining a lot of popularity back in those days. Food served in these dhabas, was generally wholesome and full of rustic flavors. Roti, curry, dal tadka & masala rice, used to be our regular order. One day, one of my friends ordered dal palak instead of the regular dhabha style dal fry, and this is how I got introduced to this wonderful dal palak recipe. My mother usually makes soppina saaru or palak soppina sambar at home & uses sambar powder, instead of garam masala. You can also replace spinach with kale, methi leaves, or any greens based on your choice. Whenever I feel bored of eating regular rasam or sambhar, I prefer to cook dal palak along with Onion pakoda for dinner. If you like spinach, check out more Indian spinach recipes like spinach paratha, palak paneer, and spinach raita.
What is Spinach Dal?
Spinach dal, is a classic dish in Indian cuisine, made with lentils and spinach. It is frequently served with flatbreads such as rotis, chapatis, or with basmati rice. In different regions of India, this dal is known by various names and prepared with slight variations. In North India, it’s known as “dal palak,” or “palak dal”, in the Andhra region it’s called “Palakura Pappu”, In Tamil Nadu, it’s called “Paruppu Keerai Masiyal”, In Karnataka it’s called “Palak Soppina Tovve”.
Ingredients
Dal: I used toor dal (yellow split pigeon peas) in this recipe. You may also substitute toor dal, with moong dal (yellow lentils) or masoor dal (red lentils). I sometimes like to use a combination of toor, and moong dal. Spinach: I used fresh baby spinach, but you can also use frozen spinach (thawed with excess liquid removed). Oil (or Ghee): I used oil. But dal palak fry tastes best with ghee tadka (tempering). Skip ghee if you are a vegan. Ginger and garlic: I have minced fresh ginger and garlic for this recipe. You can also use store-bought ginger garlic paste. You can skip garlic for no garlic recipe variation. Green chilies: I used 2 Thai green chilies. However, you can skip reducing the heat. Tomato: Use fresh ripened Roma tomatoes. You can also use canned diced tomatoes. For a variation, skip the tomato and add extra lemon juice at the end for tanginess. Spices: I used cumin seeds, turmeric powder, red chili powder, garam masala, and asafoetida (hing). Lemon Juice: Use freshly squeezed lemon/lime juice.
How to Make Spinach Dal (Stovetop Method)
Rinse the dal 2-3 times until the water runs clear. Then, pressure cook ½ cup of rinsed toor dal with 2 cups of water in the Instant Pot or traditional stovetop pressure cooker. Instant Pot: Pressure cook on Manual (High Pressure) for 8 minutes with natural pressure release. Stovetop Pressure Cooker: Pressure cook on high heat for 2-3 whistles and wait for natural pressure release. Then mash the dal using a whisker or potato masher. Heat 2 tablespoons oil (or ghee) in a kadai (or Dutch oven), add cumin seeds, and let them crackle. Next, add minced ginger, garlic, and green chili. Saute for a few seconds until the raw aroma goes away. Then add finely chopped (or pureed) tomatoes, red chili powder, turmeric powder, and salt. Cook for 2-3 minutes until the tomatoes are soft and mushy. Then add finely chopped spinach and cook for 1-2 minutes or until the spinach wilts. Then, add the cooked and mashed toor dal, mix until well combined. Adjust the consistency of the dal by adding ½ to 1 cup of water according to your preference. Simmer the dal palak for 2-3 minutes on medium-low flame. Finally, add some garam masala and lemon juice, then mix well. Turn off the heat, taste, and adjust with more salt if required. Serve this palak dal hot with basmati rice, pickle, papad or roti, naan.
How to make Dal Palak in Instant Pot?
Firstly, wash and rinse the dal, and keep it aside. On the Instant Pot, Press SAUTE mode. Heat oil, and when it’s hot, add cumin seeds. Allow them to crackle. Add minced garlic, ginger, and green chilies, and saute till the raw aroma of ginger and garlic goes away. Add chopped tomatoes, turmeric, red chili powder, and salt. Cook for 2-3 minutes until the tomatoes are soft and mushy. Next, add the rinsed dal, water, and give a stir. Close the Instant Pot with a pressure valve to Sealing. Cook on High Pressure for 8 minutes. Once the pot beeps, let the pressure release naturally (NPR) for 10 minutes. Add chopped baby spinach, garam masala, and lemon juice. Stir well and simmer for 1-2 minutes until the spinach wilts to your preference. You can adjust the consistency of the palak dal at this point. Pressure Cooker Spinach dal is ready.
How to Serve?
Spinach Dal Fry pairs well with steamed basmati rice, jeera rice, roti/chapati, or naan. You can serve it with quinoa, brown rice, or eaten as a soup.
Storage Suggestions
Refrigerate: You can store the leftover spinach dal in an airtight container in the fridge for up to 2-3 days. Freeze: Store the dal palak in a freezer-safe airtight container for up to 2-3 months in the freezer. Reheat: You can reheat the dal either on the stovetop or microwave oven. The dal will thicken on standing, so thin it out with a little water and reheat. If frozen, Defrost for a few hours on the kitchen top before reheating.
Tips to Make the Best Dal Palak
Type of Dal (Lentils): Dal Palak is typically made from toor dal/arhar dal (split pigeon peas). You can replace toor dal, with moong dal (yellow lentils) or masoor dal (red lentils) or use a combination of toor, and moong dal. Soaking Lentils: You don’t need to soak the dal for this recipe. To speed up the process, you can soak the toor dal in water for 30 mins, and Pressure Cook on High just for 6 minutes. Dal Consistency: The preferred consistency of Dal Palak should be medium thick. If it’s too thick, add a little water to adjust the consistency. If your dal is watery, you can turn on the saute mode and boil for another 2-3 minutes in the end. Spices: Increase or decrease the spices according to your preference.
Variations
Don’t have garam masala? No worries, replace it with half a teaspoon each of cumin powder and coriander powder. Other Greens: You can also replace spinach with kale or any greens. Gluten-free: Skip asafoetida (hing) or use gluten-free asafoetida to make gluten-free dal fry.
If you like this recipe, then you may like other Dal Recipes
Methi Dal Moringa Dal Yellow Moong Dal Tadka Chana Dal Fry Masoor Dal Raw Mango Dal
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