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Dal Palak, step by step on video
See how the spinach is cooked down with onion and tomato before the moong dal goes in.
7:29 · Recipe video · Cooking with Siddhi
Dal palak is a simple and easy spinach dal recipe. Try this delicious and creamy dal with rice or roti.
Onion, ginger garlic paste and tomato are cooked with cumin and asafoetida, then chopped spinach goes in until the water evaporates. The spices and boiled moong dal follow, and the dal simmers to the consistency you like.
Every recipe on Cooking with Siddhi is cooked in my own kitchen before it goes live.
Why you will love this dal palak
- Dhaba style: made at home.
- With spinach: 250 g chopped palak.
- Creamy: boiled moong dal simmered in.
- Your consistency: add lukewarm water as you like.
Ingredient notes
- Spinach: 250 g, finely chopped, cooked until the water evaporates.
- Moong dal: 1/2 cup split moong, boiled.
- Onions: 2 medium, cooked with ginger garlic paste until light golden.
- Water: add lukewarm water for the consistency you like.
Dal Palak Recipe
Dhaba style dal palak: boiled moong dal simmered with chopped spinach, onion, tomato and spices.
Ingredients
- 250 g spinach, finely chopped
- 1/2 cup split moong dal, boiled
- 2 medium onions, finely chopped
- 1 big tomato, finely chopped
- 3 tbsp cooking oil
- 1/2 tsp cumin seeds
- 1 tbsp ginger garlic paste
- 1 tbsp coriander, finely chopped
- 1/2 tbsp red chilli powder
- 1/4 tsp turmeric powder
- Asafoetida
- 1 tsp coriander powder
- 1/2 tsp garam masala
- Salt to taste
Instructions
- Temper. Heat a pan and add the oil. Once hot, sprinkle in the cumin seeds and roast for 15 to 20 seconds, then add the asafoetida.
- Cook the onion. Add the onion and ginger garlic paste, sprinkle salt and cook until light golden.
- Add tomato and spinach. Add the tomatoes and cook until they soften. Add the chopped spinach, sprinkle salt and cook, stirring continuously, for 2 minutes or until the water evaporates.
- Add the spices and dal. On a low flame, add the turmeric powder, red chilli powder, coriander powder, garam masala and lastly the boiled moong dal.
- Simmer. Cook on medium heat, adding lukewarm water for the consistency you like. Bring it to a boil on medium-full heat, stirring occasionally.
- Finish. Add the chopped coriander leaves. The dal palak is ready to serve.
Nutrition Facts
Nutrition for the whole recipe
Serving sizeWhole recipe
| Nutrient | % Daily Value* |
|---|---|
| Total Fat 46 g | 59% |
| Saturated Fat 4 g | 20% |
| Sodium 320 mg | 14% |
| Total Carbohydrate 102 g | 37% |
| Dietary Fibre 23 g | 82% |
| Total Sugars 16 g | |
| Protein 38 g | |
| Vitamin A 25958 IU | |
| Vitamin C 114 mg | 127% |
| Calcium 399 mg | 31% |
| Iron 14 mg | 78% |
| Potassium 2166 mg | 46% |
* The % Daily Value tells you how much a nutrient contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Values are approximate and calculated from the ingredients listed. The actual amounts depend on the brands you use.
Recipe by Siddhi Panchal.
Tips for dal palak
- Cook the onion and ginger garlic paste until light golden.
- Cook the spinach until the water evaporates.
- Add the spices on a low flame.
- Add lukewarm water for the consistency you like.
What to serve with Dal Palak
Serve dal palak with rice or roti. For more dals, try my Dal Tadka and Gujarati Dal.
Dal Palak FAQs
What do I serve dal palak with?
Rice or roti.
Which dal do I use?
1/2 cup split moong dal, boiled.
How long do I cook the spinach?
About 2 minutes, stirring continuously, or until the water evaporates.
How do I adjust the consistency?
Add lukewarm water while it simmers.
How many calories are in this dal palak?
About 943 kcal for the whole recipe.
More recipes
Find more dal recipes in our Dal and Legumes collection, or browse every recipe.