Spinach Dal (Palak Dal)
Palak dal or spinach Dal
This bowl of palak dal is my kind of comfort food — warm, soothing, and deeply nourishing. I love eating it on its own, but it’s especially good with a bowl of steamed basmati rice.
Palak Dal Ingredients
This bowl of palak dal is my kind of comfort food - warm, soothing, and deeply nourishing. I love eating it on its own, but it’s especially good with a bowl of steamed basmati rice.
This was actually the first real meal I had after giving birth. I couldn’t bring myself to eat the colourless, questionable hospital food, so my mum made this dal for me three to four times a week. I would gulp it down every time. It’s incredibly healing for a new mom, but I make it all year long because we all love it at home.
It’s also one of my go-to weeknight dals, right alongside this dal. On lazier evenings, I eat it with rice; when I’m a little more organized, I have it with fresh phulka or rotis.
I recommend cooking the dal on the stovetop - if you manage to pre-soak your moong dal, it cooks much faster than the usual 40 minutes. If you’re using a pressure cooker, give it just one whistle; anything more and the dal turns gloopy.
For the tadka, I suggest using ghee. It adds so much flavour and rounds out the entire dish. I make mine at home, but a good store-bought ghee works just as well. If you’re looking for a vegan option, try Aneela’s Emerald Dal - very different but also delicious.
Palak Dal served with Rice
Spinach Dal (Palak Dal)
This Spinach Dal (Palak Dal) is warm, garlicky, and incredibly comforting - the kind of simple dal that tastes best with a bowl of steamed rice. Made with split mung beans, fresh spinach, ginger, and a fragrant ghee tadka, it’s nourishing, easy, and perfect for weeknight dinner.
Ingredients
- 1 cup mung beans / moong dal (split mung preferred)
- 1 bunch spinach, finely chopped
- 4 - 5 garlic cloves, finely chopped
- 1-inch piece ginger, grated
- 3 green chillies, finely chopped
- ½ teaspoon cumin seeds
- 1 teaspoon mustard seeds
- ¼ teaspoon turmeric powder
- Pinch of asafoetida (hing)
- 1 tablespoon ghee
- Salt, to taste
- Chopped cilantro, for garnish
- Juice of ½ lime, for serving
Instructions
- Rinse the moong dal well. Add it to a large pot with turmeric and 4-5 cups of water. Bring to a boil, then lower the heat and simmer until the dal is soft - about 35-45 minutes.
- When the dal is nearly cooked, prepare the tadka.
- Heat ghee in a skillet over medium heat. Add mustard seeds and let them splutter. Add cumin seeds and hing.
- Add green chillies, garlic, and ginger. Cook 30 seconds until fragrant.
- Add the chopped spinach and cook 1-2 minutes, just until wilted.
- Pour the tadka into the cooked dal. Add salt and bring the dal to a gentle boil for 2 minutes. Adjust consistency with hot water if needed.
- Turn off the heat. Taste and adjust seasoning.
- Garnish with cilantro and a squeeze of lime juice.
- Serve with warm rice or fresh rotis.
Notes
- Split mung dal cooks faster than whole; adjust simmering time if using whole beans.
- For a smoother texture, lightly mash the dal once it’s cooked.
- If you like a spicier dal, keep the seeds in your green chillies or add a pinch of red chilli powder to the tadka.
- A drizzle of ghee on top before serving makes it extra comforting.
