Palak Daal
Warm, comforting, and packed with nutrients, Palak Daal is a soul-soothing Indian dish that combines creamy toor dal (split pigeon peas) with the earthy goodness of fresh spinach. This wholesome lentil curry is infused with aromatic spices like cumin, mustard seeds, and garam masala, creating a perfect harmony of flavors. A tempering of golden garlic, ginger, and onions adds depth, while tomatoes and green chilies give it a lightly tangy and spicy kick. Ready in just 40 minutes, this gluten-free, protein-rich dish is ideal for busy weeknights and pairs beautifully with steamed rice or soft rotis. Garnished with fresh coriander leaves, Palak Daal effortlessly combines taste and health, making it a must-try vegetarian delight for your dinner table.
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Recipe Information
Ingredients
- 1 cup Toor dal (split pigeon peas)
- 2 cups Fresh spinach (finely chopped)
- 4 cups Water
- 0.5 teaspoons Turmeric powder
- 1 teaspoons Salt
- 2 tablespoons Ghee (or vegetable oil)
- 1 teaspoon Cumin seeds
- 0.5 teaspoons Mustard seeds
- 3 cloves Garlic (finely chopped or minced)
- 1 teaspoon Ginger (grated)
- 1 piece Green chili (slit lengthwise, optional)
- 1 medium Onion (finely chopped)
- 1 medium Tomato (chopped)
- 0.5 teaspoons Red chili powder
- 0.25 teaspoons Garam masala
- 2 tablespoons Coriander leaves (chopped, for garnish)
Instructions
Rinse the toor dal thoroughly under running water until the water runs clear. Soak the dal in water for 15 minutes while you prep the other ingredients.
In a pressure cooker or pot, add the soaked dal, 2 cups of water, turmeric powder, and a pinch of salt. Pressure cook for 4-5 whistles or until the dal becomes soft and mushy. If using a pot, cook covered for 25-30 minutes until soft. Mash lightly and set aside.
Heat ghee (or oil) in a pan on medium heat. Add cumin seeds and mustard seeds, and let them sizzle for a few seconds until aromatic.
Stir in the chopped garlic, grated ginger, and slit green chili. Sauté for 1-2 minutes until the garlic turns golden.
Add the chopped onion and cook for 3-4 minutes until it softens and turns slightly golden.
Add the chopped tomato and cook for another 3-4 minutes until the tomatoes break down and turn mushy.
Add the red chili powder and garam masala. Stir well to combine, letting the spices cook for 1 minute.
Add the chopped spinach to the pan and cook for 2-3 minutes until the spinach wilts and reduces in volume.
Pour the cooked dal into the pan along with 1 cup of water (adjust to desired consistency). Stir well and let it simmer for 5-7 minutes. Add salt to taste.
Turn off the heat and garnish with chopped coriander leaves.
Serve hot with steamed rice or roti, and enjoy!
Nutrition Facts
Calories |
261 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.3 g | 11% | |
| Saturated Fat | 4.5 g | 23% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 17 mg | 6% | |
| Sodium | 517 mg | 22% | |
| Total Carbohydrate | 36.2 g | 13% | |
| Dietary Fiber | 8.7 g | 31% | |
| Total Sugars | 3.0 g | ||
| Protein | 12.5 g | 25% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 88 mg | 7% | |
| Iron | 3.0 mg | 17% | |
| Potassium | 653 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
