Easy Palak Dal Recipe | Hotel Style Spinach Dal - Tips & Tricks

Recipe Snapshot

  • Prep time: 5 minutes
  • Cook time: 30 minutes
  • Total time: 35 minutes
  • Yield: 5 Servings
  • Category: dal
  • Cuisine: north indian

Ingredients

for pressure cooking:

  • ½ cup chana dal
  • ¼ cup moong dal
  • ¼ cup toor dal
  • ¼ cup masoor dal
  • ¼ tsp turmeric
  • 1 tsp salt
  • 4 cup water

for masala:

  • 2 tbsp oil
  • 1 tsp cumin
  • pinch hing
  • 5 cloves garlic (crushed)
  • 1 onion (sliced)
  • ¼ tsp turmeric
  • 1 tsp chilli powder
  • 1 tsp garam masala
  • 1 tsp coriander-cumin powder
  • 2 tomato (chopped)
  • ½ tsp salt
  • 1 bunch palak (chopped)
  • 1 cup water

for tempering:

  • 2 tbsp ghee
  • 1 tsp cumin
  • pinch hing
  • 1 tsp kasuri methi
  • 2 dried red chilli
  • 1 tsp chilli powder

Method

  1. Firstly, in a pressure cooker take ½ cup chana dal, ¼ cup moong dal, ¼ cup toor dal and ¼ cup masoor dal.
  2. Add ¼ tsp turmeric, 1 tsp salt and 4 cup water.
  3. Cover and pressure cook for 5 whistles.
  4. Once the pressure is released, check the doneness of the dal.
  5. In a large kadai heat 2 tbsp oil. add 1 tsp cumin, pinch hing, 5 cloves garlic and 1 onion.
  6. Saute until the onion shrinks slightly and changes colour.
  7. Keeping the flame on low, add ¼ tsp turmeric, 1 tsp chilli powder, 1 tsp garam masala, 1 tsp coriander-cumin powder.
  8. Saute on low flame until the spices turn aromatic.
  9. Further add 2 tomato, ½ tsp salt and cook until the tomatoes turn soft and mushy.
  10. Now add 1 bunch palak and saute until the palak shrinks slightly.
  11. Further, add in cooked dal, 1 cup water and mix well adjusting the consistency.
  12. Cover and simmer for 5 minutes or until the flavours are absorbed well.
  13. Now to prepare the tempering, heat 2 tbsp ghee. add 1 tsp cumin, pinch hing, 1 tsp kasuri methi, 2 dried red chilli and 1 tsp chilli powder.
  14. Do not burn the tempering, immediately pour over the dal and mix well.
  15. Finally, enjoy Palak Dal Recipe with roti or rice.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.