Daal Palak

Daal or pulses are a staple on the Indian table at mealtimes. For vegetarians they are one of the main sources of proteins.

However, this recipe is one that is packed with not just protein but also iron as it incorporates spinach. It is a great way to feed greens to the children too. And, it also makes for a tasty dish to serve at parties.

DAAL PALAK (pulses and spinach)


1 cup yellow moong daal (dhule moong)

1 tsp turmeric powder

1 inch piece of ginger (slivered)

1 tsp cumin seeds

2 tsp red chilli powder

¼ tsp heeng (asafoetida powder)

2 tbsp ghee/ clarified butter

1 dried red chilli

5-6 cloves of garlic (chopped)

2 green chillies slit

Juice of one lime

¾ tsp garam masala

1 tsp cumin powder

15-20 large spinach leaves (stalks removed and cut into half inch strips width wise). If you are using baby spinach then just remove the stalks and use it without chopping

3-4 cloves

Salt as per taste

Chopped coriander leaves for garnish


Cooking the daal

  1. Soak the moon daal for about 45 minutes in water till they puff up
  2. After they have puffed up, cook them in the pressure cooker. To cook – give them one whistle on high in the pressure cooker. Add three cups of water, 1 tsp turmeric powder, ginger and the cloves.
  3. Once done, remove from the cooker and keep aside till you make the tadka


Making the tadka

  1. In a wok or fry pan, add the ghee. Once that becomes hot add the heeng and cumin seeds.
  2. Let the cumin splutter before you add the green chillies, ginger and dried red chilli and garlic.
  3. Sauté the garlic for about 30 seconds and then add the salt, cumin powder, and red chilli powder. Mix well and tip in the cooked daal mixture.
  4. Bring the daal to a bubble (add more water if needed)
  5. Once the daal is bubbling, add the chopped spinach a little at a time.
  6. Once all the spinach is added, switch off the heat.
  7. Add the lime juice and garam masala and garnish with coriander leaves.
  8. Serve hot with rice or chappati.

Note – if you would like to add a second tadka then simply heat 1 tsp ghee in a small pan. Once that is hot, add ½ tsp cumin seeds and let them splutter. Add ½ tsp red chilli powder, mix well and take off the heat. Pour this over the prepared daal.



About Sonal Singh

I believe that life is a repertoire of anecdotes. The various situations that we encounter, the many incidents of every day, the people we meet, our conversations with them; all make life a melange of tales. And, that is what I attempt to capture through my writing. My cooking is no different! It reflects my love for travel and my love for innovation. The kitchen is my happy place. So, even though by vocation I am a recruiter (www.rianplacements.com), by passion I am a writer, home chef and a hodophile.

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  1. Daal is such a wonderful staple and your recipe looks so easy with the touch of Palak. I am going to try it out…thanks for sharing.

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