Spinach Dal Recipe

posted 2023 Jul by

Warm and filling dal palak cooked with yellow moong dal, spinach, and some spices. This spinach dal is high in protein and fibre.

🔸️¾ cup yellow moong dal
🔸️1 ½ cups Water for pressure cooking
🔸️2 tablespoons Oil
🔸️1 teaspoon Cumin seeds
🔸️2 teaspoons Ginger paste
🔸️2 teaspoons Garlic paste
🔸️2 Green chilies chopped
🔸️½ cup red onion chopped
🔸️¼ teaspoon Turmeric powder
🔸️½ teaspoon red chili powder
🔸️1 ½ cups Spinach (palak) chopped
🔸️1 cup Water to make dal consistency
🔸️2 teaspoons Lemon juice
🔸️Salt to taste

🔸️ Place the moong dal in a strainer and wash it under cold running water until the water runs clear. Alternatively, rinse the dal in a vessel 2-3 times till the water is no longer turbid.
🔸️ In a pressure cooker, combine cleaned dal and water and cook for 2 whistles on medium heat. Allow the pressure to naturally decrease before opening the lid.
🔸️ While the dal is under pressure, heat the oil in a kadai or pan on another stove over medium heat. When the oil is hot, add the cumin seeds and allow them to sizzle for a few seconds.
🔸️ Then stir in the ginger, garlic, and green chilli. Cook for 30-40 seconds, or until the raw ginger garlic smell fades away.
🔸️ To expedite the cooking process, add the onion and a pinch of salt. Cook until the onions are tender, pink, and transparent.
🔸️ Mix in the turmeric and red chilli powders. Cook for 20-30 seconds, stirring often.
🔸️ Add the spinach leaves, chopped. Cook for 1-2 minutes, or until the spinach is softened.
🔸️ Add Cooked dal, remaining salt, and enough water to get dal consistency. Allow to simmer for 4-5 minutes after thoroughly mixing. Stir occasionally to prevent the dal from sticking to the pan.
🔸️ Finally, stir with some fresh lemon or lime juice.
🔸️ Serve immediately or cover if serving later to keep the dal palak warm.


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