Ravishing Regional Delights

Dal Palak

  • 15m

    prep time

  • 25m

    Cook Time

  • 17



  • 21/4s cups Palak/spinach, washed and chopped
  • 4-Jan cups Moong dal or tur dal or a mix of both
  • 4-Jan teaspoon Turmeric powder
  • 4-Mar teaspoon Chilli powder
  • 1 Tomato
  • 45s cloves Garlic
  • 1 Inches piece Ginger
  • 1 Green chilli
  • Salt, as per taste
  • 1 1/2 . tablespoon Oil
  • 1 teaspoon Mustard
  • 1 teaspoon Jeera seeds
  • 1 Red chilli
  • a pinch Hing

Nutrition information

Nutrition information coming soon.


  • Pressure cook dal with a pinch of turmeric powder for 3 whistles. Mash well and keep aside.

  • Chop spinach finely.

  • Chop onions, tomato, ginger, garlic and chillies finely.

  • Pressure cook spinach for 1 whistle. After the pressure subsides, open and mash it well.

  • Heat oil in a pan or kadai, add the oil,mustard,jeera seeds,red chilli and a pinch of hing in the same order and fry till urad dal turns golden brown.

  • Add onions, ginger, green chilli and sauté till onions become light brown.

  • Add finely chopped tomatoes, turmeric powder, chilli powder and cook till tomatoes become mushy.

  • Add the cooked palak, cooked dal, salt to taste, mix well and bring everything to boil.

  • Remove from fire and add a tsp of ghee.