Dal Palak (Spinach Dal) | Easy methods to make Palak Dal (Stovetop + Instantaneous Pot)


Dal Palak is a straightforward and nutritious recipe of spinach with pigeon pea lentils.

It is usually one of many fashionable Indian lentil recipes because it combines the goodness of the pigeon pea lentils (often known as arhar dal or tuvar dal in Hindi) in addition to spinach (referred to as as palak in Hindi).

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dal palak recipe, palak dal

On this publish, I’m sharing 2 scrumptious variations of dal palak.

  • Dal Palak – No Onion No Garlic Model. Made in a stovetop strain cooker.
  • Vegan Dal Palak – Made with onions and garlic in an Instantaneous pot.

Each the recipes are shared with step-by-step photographs and style good. So you can also make both of them relying upon the devices you could have. My private favourite is the no onion no garlic model.

About Dal Palak  (No Onion No Garlic Model)

There are numerous methods of constructing Palak ki dal. This scrumptious recipe is a quite simple and straightforward one and gained’t take a lot of your time.

Palak and dal go very effectively collectively. In India we do add veggies to dal and spinach dal is a kind of recipes. I’ve tailored this dal palak recipe from a pal who would make luxurious meals.

Being a meditator, he would by no means add onion, garlic and chilies to his meals. While as soon as at his dwelling, he made this dal for us. I assumed the dal could be very bland with out onions and no garlic, however I used to be incorrect.

The dal palak was so good. It had the delicate aroma of ghee tempered with cumin and a gingery style plus creamy and smooth. Onions and garlic have a robust taste and style. I’m certain this dal would additionally style nice with onions and garlic added to it.

There aren’t any heavy spices like garam masala added to this dal. It goes effectively with basmati rice and even smooth roti or chapatis.

Our pal used to make this dal palak with principally 2 lentils:

  1. Tuvar dal (break up pigeon peas or arhar dal) and
  2. Masoor dal (pink lentil).

You should utilize each these lentils or use solely tuvar dal. I’ve additionally added some chopped inexperienced chilies and purple chili powder to the dal. The chilies simply improve the flavour and style of the dal with out making it spicy or scorching.

For tempering, you would use oil, however for higher style and taste use ghee.

Easy methods to make dal palak (no onion no garlic)

1: Choose and rinse the dal. Stress cook dinner the lentils with turmeric for five to six whistles until the lentils turn into smooth and mushy.

dal for palak dal recipe

2: Wash 2 cups chopped spinach leaves. Chop them finely and preserve apart.

wash palak leaves for palak dal recipe

three: In a pan or kadai, warmth 2 or three tbsp ghee or oil. Fry 1 tsp cumin seeds. For a vegan spinach dal use oil. You should utilize any impartial tasting oil.

heat ghee for palak dal recipe

four: When the cumin seeds sizzle, add 1 inch chopped ginger. Fry for just a few seconds till the uncooked aroma of ginger goes away.

ginger for making dal palak recipe

5: Add 1 to 2 chopped inexperienced chilies and fry for few seconds.

chilies for dal palak recipe

6: Add 2 cups chopped spinach leaves. Other than spinach, you may also add amaranth leaves or fenugreek leaves and even kale.

add palak for dal palak recipe

7: Now add ½ tsp purple chili powder and ¼ tsp asafoetida (hing). Combine these with the spinach and saute the spinach for some minutes stirring in between until the spinach leaves wilt. Skip asafoetida should you don’t have.

add masala powder for dal palak recipe

eight: Now add the mashed lentils. The inexperienced you see within the lentils is the spinach. I used to be utilizing the identical spoon for sauteing the spinach and mashing the lentils….. One spoon much less for me to scrub 🙂

mash - making dal palak recipe

9: When the spinach softens and turns into dry like proven within the pic under.

soften palak for dal palak recipe

10: Then its time so as to add the mashed lentils.

add mashed dal for palak dal recipe

11: Combine the cooked lentils with the spinach. If you need a really thick dal with roti, you’ll cease at this stage. If you wish to cease right here at this step then add salt as per your style. Combine effectively and simmer the dal for 1-2 minutes. Maintain stirring constantly.

Nevertheless, if you need a creamy, easy dal then proceed to the additional steps under and don’t add the salt now.

mix palak and dal - making dal palak recipe

12: Add water to the dal. The amount of water will depend upon how a lot thick or skinny you need the dal palak to be.

add water to dal palak recipe

13: Add salt and blend. Simmer for five to six minutes.

dal palak, palak dal recipe

14: Serve the dal palak scorching with rice or roti and a aspect vegetable dish or salad or raita.

dal palak, spinach dal recipe, palak dal recipe

Few extra dal recipes for you

This recipe publish is from the archives (Feb 2012) and has been republished and up to date on sixth June 2020.

A lot of my recipes have detailed step-by-step photographs and helpful suggestions that will help you make it simply and completely.

Simple Dal Palak

Dal palak is straightforward and easy to make recipe of spinach with pigeon pea lentils.

dal palak recipe, palak dal recipe, spinach dal recipe
Servings (change the quantity to scale):four

(1 CUP = 250 ML)

strain cooking dal

  • Choose and wash the lentils. Take the lentils in a strain cooker with turmeric powder. 

  • Add 2 to 2.5 cups of water and strain cook dinner for five to six whistles or until the dals turn into smooth and mushy. 

  • Mash the dals and preserve apart.

making dal palak

  • In a pan, warmth ghee. Fry the cumin after which add the chopped ginger and fry until the uncooked aroma of ginger goes away. 

  • Now add the chopped chili and fry for half a minute. Fry for a minute.

  • Now add the chopped spinach. Add purple chili powder and asafoetida (hing).

  • Saute for some minutes until the spinach turns into smooth and stops releasing water on a medium flame.

  • Now add the mashed lentils now. Combine the lentils with the spinach.

  • Add water round ½ cup to 1 cup relying on how thick or skinny you need the dal to be.

  • Lastly, add salt and simmer the dal for five to six minutes.

  • Serve dal palak scorching with rice and a aspect vegetable dish or salad or raita.

All our content material & photographs are copyright protected. Please don’t copy. As a blogger, if you wish to adapt this recipe or make a youtube video, then please write the recipe in your individual phrases and provides a clickable hyperlink again to the recipe on this url.
Then do comply with and SUBSCRIBE to us on youtube to get the most recent Recipe Video updates.

About Instantaneous Pot Dal Palak

It’s a straightforward and nutritious vegan recipe of spinach with pigeon pea lentils made in an Instantaneous Pot.

Spinach has a excessive dietary worth and is extraordinarily wealthy in antioxidants, iron, calcium, vitamin A, vitamin C, vitamin E and vitamin Ok.

instant pot dal palak in a light aqua green bowl placed on a white crocheted napkin on a brown-beige wooden board

Many individuals should not keen on greens like spinach, fenugreek leaves, amaranth leaves and that’s very true for youths. However once we combine the greens with dals or legumes then the dish not solely turns into tasty but in addition nutritious.

On this recipe, you possibly can substitute spinach (palak) with amaranth leaves (chaulai) or fenugreek leaves (methi) and even kale. I’ve made a kale dal too.

You may as well use moong lentils or a mixture of moong+pigeon pea lentils or purple lentils (masoor dal)+pigeon pea lentils.

Serve Palak Dal with roti, paratha or steamed basmati rice. It’ll additionally go effectively with cumin rice or ghee rice.

instant pot palak dal in a light aqua green bowl placed on a white crocheted napkin on a brown-beige wooden board

Easy methods to make Instantaneous Pot Dal Palak

1. Choose after which rinse ½ cup pigeon pea lentils (tuvar dal or arhar dal) a few occasions in water. Drain all of the water. Maintain apart. Additionally chop onions, tomatoes, crush ginger and garlic and slit inexperienced chillies.

rinsing pigeon pea lentils

2. Press the sauté change on regular on the Instantaneous Pot and set the timer to 10 or 12 minutes.

pressing the sauté button in IP


three. Add 2 tablespoons oil and let the oil turn into scorching. Sprinkle ½ teaspoon cumin seeds. Fry them until splutter and turn into aromatic.

cumin seeds spluttering

four. Add ⅓ cup chopped onions. You may as well use ⅓ cup sliced shallots as an alternative.

adding chopped onions

5. Stirring usually sauté the onions until they flip translucent or gentle golden.

sautéed onions

6. Now add 1 teaspoon crushed ginger or ginger paste, 2 medium crushed garlic (with or with out their peels) and 1 to 2 inexperienced chillies (sliced or chopped). Sauté for four to five seconds until the uncooked aroma of ginger and garlic goes away. You should utilize the much less mode whereas sautéing.

sautéing ginger, garlic and green chillies

7. Subsequent, add ⅓ cup chopped tomatoes. Combine very effectively.

mixing tomatoes

eight. Sauté until the tomatoes soften and turn into pulpy. Stir usually when sautéing tomatoes.

sautéed tomatoes


9. Subsequent add a pinch of asafoetida (hing), ¼ teaspoon turmeric powder, ¼ teaspoon purple chili powder or cayenne pepper and ½ teaspoon coriander powder. For a spicy dal, you possibly can improve the variety of inexperienced chilies and purple chili powder.

adding ground spice powders

10. Combine very effectively.

mixing spice powders

11. Add the rinsed pigeon pea lentils.

adding rinsed pigeon pea lentils (tuvar dal)

12. Combine very effectively and deglaze eradicating any bits or items of elements caught to the underside of the pot.

mixing and delgazing

13. Pour 1.5 cups of water. Combine very effectively and deglaze if required.

adding water

14. Use the strain cooking mode and set the timer to 15 minutes on excessive strain.

setting pressure cook mode and timer to 15 minutes

15. In the meantime, when the lentils are getting strain cooked,  rinse 75 to 100 grams spinach leaves in a colander. Chop them finely and preserve apart. You’ll need 1.5 cups of chopped spinach. Use tender spinach leaves. You should utilize the stems if they’re tender. If the spinach leaves are too giant and the stems are fibrous and dense, then solely use the leaves and don’t add the stems.

chopped spinach

16. When the strain cooking is full, permit a pure strain launch (NPR) for 10 to 12 minutes. If there’s nonetheless strain within the Instantaneous Pot, then elevate the valve for the steam to be launched. Open the lid and test if the lentils have cooked and softened. They need to be mushy.

cooked mushy lentils

17. Mash the lentils with a spoon.

lentils have been mashed

18. Add the chopped spinach, ¼ teaspoon garam masala powder, ½ teaspoon kasuri methi (dried fenugreek leaves) and salt as per style to the cooked lentils. Each garam masala and kasuri methi are non-compulsory and you’ll skip these.

adding chopped spinach, dry fenugreek leaves, garam masala and salt to mashed lentils

19. Stir and blend once more.

mixing everything

20. Press the sauté button on regular and set the time to six or 7 minutes.

Pressing the sauté button in IP and setting time for 6 minutes

21. Start to simmer the lentils. Simmer until the spinach leaves wilt. This takes about 6 to 7 minutes. Stir usually.

simmering till spinach wilts

22. As soon as the spinach leaves have wilted, the dal is able to be served. Verify the consistency. Add ¼ to ½ cup scorching water if the dal turns into thick. When you choose a thicker dal, simmer for just a few extra minutes. For a skinny dal, you possibly can add some scorching water. This recipe yields a palak dal having a medium consistency. At this step, you possibly can even drizzle  ½ to 1 teaspoon lemon juice within the dal.

instant pot dal palak is ready to be served

23. Serve Palak Dal with roti or lachha paratha or basmati rice or cumin rice.

instant pot spinach dal in a light aqua green bowl placed on a white crocheted napkin on a brown-beige wooden board

This recipe publish is from the archives and has been just lately up to date. 

Extra Instantaneous Pot Recipes:

A lot of my recipes have detailed step-by-step photographs and helpful suggestions that will help you make it simply and completely.

Instantaneous Pot Dal Palak

Instantaneous Pot Palak Dal is a straightforward to organize scrumptious and wholesome pigeon pea lentils (tuvar dal) with spinach (palak), onions, tomatoes and spices.

instant pot dal palak
Servings (change the quantity to scale):four

(1 CUP = 250 ML)

  • Choose and rinse pigeon pea lentils (tuvar dal or arhar dal) a few occasions in water. Drain all of the water. Maintain apart.


  • Press the sauté change on regular on the Instantaneous Pot and set the timer to 10 or 12 minutes.
 Add oil and let it turn into scorching. You may as well use ghee or butter as an alternative of oil.

  • Add cumin seeds and fry them until splutter and turn into aromatic.

  • Add chopped onions or sliced shallots and stirring usually sauté until translucent or gentle brown.

  • Now add crushed ginger or ginger paste, crushed garlic and inexperienced chilies (sliced or chopped).

  • Saute for four to five seconds until the uncooked aroma of ginger and garlic goes away. You may as well use the much less mode of the IP whereas sautéing.

  • Subsequent, add ⅓ cup chopped tomatoes and sauté until they soften and turn into pulpy. Stir usually when sauteing tomatoes.

  • Then add a pinch of asafoetida, turmeric powder, purple chilli powder and coriander powder. For a spicy dal, you possibly can improve the amount of inexperienced chillies and purple chilli powder.

  • Combine very effectively.

  • Add the rinsed pigeon pea lentils and blend them very effectively. Deglaze eradicating any bits or items of elements caught to the underside of the pot.

  • Pour 1.5 cups water. Combine very effectively. Deglaze if required.

  • Use the strain cooking mode and set the timer to 15 minutes on excessive strain.

  • In the meantime, when the lentils are getting strain cooked, rinse the spinach leaves in a colander. Drain all of the water. Chop them finely and preserve apart.

  • When the strain cooking is full, permit a pure strain launch for 10 to 12 minutes. If there’s nonetheless strain within the Instantaneous Pot, then elevate the valve for the steam to be launched. Open the lid and test if the lentils have cooked and softened. They need to be mushy.

  • Mash the lentils with a spoon.

  • Add the chopped spinach, garam masala powder, kasuri methi (dry fenugreek leaves) and salt as per style to the cooked lentils. Kasuri methi is non-compulsory and you’ll skip it.

  • Stir and blend once more.

  • Press the sauté button on regular and set the timer to six or 7 minutes.

  • Start to simmer the lentils until the spinach leaves wilt. This takes about 6 to 7 minutes. Stir usually.

  • As soon as the spinach leaves have wilted, the dal is able to be served. Verify the consistency. Add ¼ to ½ cup scorching water if the dal turns into thick. When you choose a thicker dal, simmer for just a few extra minutes. For a skinny dal, you possibly can add some scorching water. This recipe yields a palak dal having a medium consistency. At this step, you possibly can even drizzle ½ to 1 teaspoon lemon juice within the dal.

  • Serve Dal Palak with steamed rice, cumin rice, roti or bread.

  1. On Spinach: You should utilize the stems if they’re tender. If the spinach leaves are too giant and the stems are fibrous and dense, then solely use the leaves and don’t add the stems.
  2. Frozen Spinach: When recent spinach shouldn’t be accessible, exchange with frozen spinach.
  3. Cooking Lentils: When cooking lentils, all the time use lentils that are recent and of their shelf interval. Aged or outdated lentils will take extra time too cook dinner. On this case, if the lentils are undercooked, then add some extra water and proceed to strain cook dinner within the Instantaneous Pot for 10 or 15 minutes extra.
  4. Totally different Lentils: The identical recipe might be made wholly or in a half-half ratio with lentils like – mung lentils, purple lentils and break up chickpeas. For break up chickpeas, soak them in water for 30 minutes earlier than strain cooking. 
  5. Consistency: You may make the dal skinny or thick by including much less or extra water as soon as the dal is cooked. When strain cooking the dal, add the 1.5 cups water as talked about within the recipe. 
  6. Style & Taste: Enhance the inexperienced chillies, garam masala powder and purple chilli powder for a spicy dal. For a much less spicy model you possibly can lower these spices. A bit if lemon juice added to the dal provides a pleasant tang. 

Vitamin Details

Instantaneous Pot Dal Palak

Quantity Per Serving

Energy 167 Energy from Fats 72

% Every day Worth*

Fats 8g12%

Saturated Fats 1g6%

Sodium 347mg15%

Potassium 341mg10%

Carbohydrates 19g6%

Fiber 8g33%

Sugar 2g2%

Protein 7g14%

Vitamin A 1195IU24%

Vitamin B1 (Thiamine) 1mg67%

Vitamin B2 (Riboflavin) 1mg59%

Vitamin B3 (Niacin) 1mg5%

Vitamin B6 1mg50%

Vitamin C 9mg11%

Vitamin E 3mg20%

Vitamin Ok 57µg54%

Calcium 33mgthree%

Vitamin B9 (Folate) 141µg35%

Iron 2mg11%

Magnesium 41mg10%

Phosphorus 121mg12%

Zinc 1mg7%

* % Every day Values are based mostly on a 2000 calorie food regimen.

All our content material & photographs are copyright protected. Please don’t copy. As a blogger, if you wish to adapt this recipe or make a youtube video, then please write the recipe in your individual phrases and provides a clickable hyperlink again to the recipe on this url.
Then do comply with and SUBSCRIBE to us on youtube to get the most recent Recipe Video updates.



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