How To Make Healthy Dal Palak Recipe, Dhaba Style
Dal Palak Recipe is a harmonious blend of two key components: dal (lentils) and palak (spinach). The lentils provide a hearty base with a creamy texture and earthy taste. They are a fantastic source of plant-based protein, making Dal Palak an excellent choice for vegetarians and vegans looking to up their protein intake.
The star of the show, palak (spinach), brings a burst of vibrant green color along with a wealth of nutrients to the dish. Spinach is a powerhouse of vitamins, particularly A, C, and K, as well as essential minerals like iron and magnesium. Its mild, slightly earthy flavor pairs impeccably with the lentils, creating a wholesome symphony of taste.
Cooking various lentils or dals with fresh seasonal greens is a regular practice in Indian households. This Dal Palak is one of the most popular and loved lentil dishes by almost everyone. The dal palak is the first dish on the menu card for order at a restaurant at every table.
This dal palak recipe combines the goodness of pigeon pea lentils (arhar or tuvar dal), the split Bengal gram with spinach, and very minimal spices. You can always add masoor dal, green moong dal, or yellow moong dal as per taste and preference. But trust me, arhar and the Bengal gram dal combination with the spinach enhances the taste of the dal compared to the other lentils.
This dal palak recipe also works perfectly fine without onions and garlic, with no compromise with the taste buds. The dal palak is served with jeera rice, roti, chapati, and paratha, making it a multipurpose curry or gravy dish because of the consistency and the combination of the da used in the recipe.
For how to make a dal palak recipe at home, watch the video, follow step-by-step instructions, and make a deliciously nutritious and wholesome dish with a harmony of flavors – dal palak recipe effortless at home. You can watch the video with the subtitles for the Dal Palak recipe in Hindi.
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Table of Contents
Recipe Video
Recipe Card
How To Make Healthy Dal Palak Recipe, Dhaba Style
Ingredients
- ¾ cup Split Pigeon Peas / Tuvar/ Arhar Dal
- ¼ cup Split Bengal Gram / Chana Dal
- 2 cups Water
- 2 tbsp Oil
- ½ tsp Mustard Seeds
- ½ tsp Cumin Seeds
- 1 Onion
- 3 Garlic Cloves
- 2 Green Chilies
- ½ inch Ginger
- 2 Tomato
- ¾ tbsp Coriander Powder
- ½ tsp Turmeric Powder
- ¼ tsp Red Chilli Powder
- ¼ tsp Asafoetida
- 200 grams or 3 cups Spinach
- Salt as per taste
- Fresh Coriander handful
- Half Lemon Juice
Tempering Ingredients
- 2 tbsp Ghee
- 2 Garlic Cloves
- ½ tsp Cumin Seeds
- 3-4 Dry Red Chili
- 2 Split Green Chili
- ¼ tsp Kashmiri Chilli Powder
- 1 tbsp Roasted Onion
Instructions
- Wash and soak ¾ cup of split pigeon peas (Tuvar / Arhar) dal and ¼ cup of split Bengal gram for 20 minutes.
- Transfer the lentils to the pressure cooker. Add 2 cups of water, ¼ tsp of turmeric powder, and mix it well.
- Cover with the lid and cook until four whistles. Once the pressure is released naturally, open the lid.
- Gently mash the lentils with the spatula.
- The Bengal gram is kept whole and not mashed completely. If you like, you can mash the lentils.
- Add one cup of water and mix all the ingredients well. If required, add water at a later stage and adjust the consistency.
- Add 2 tbsp of oil and let the oil heat up. Add ½ tsp of mustard seeds. Once the seeds begin to crackle, add ½ tsp of cumin seeds and saute.
- Add three cloves of garlic finely chopped, and saute till the garlic turns slightly golden.
- Add one chopped onion and saute till the onions turn translucent.
- Retain one tbsp of onion for later use.
- Add two chopped green chilies, ½ inch chopped garlic, ¼ tsp of asafoetida, and mix all the ingredients well.
- Add two chopped tomatoes and a pinch of salt. Mix all the ingredients well.
- Stir occasionally and cook until the tomatoes turn soft and mushy.
- Add ¼ tsp of turmeric powder, ¼ tsp of red chili powder, ¾ tbsp of coriander powder and mix all the ingredients well.
- Add 2 tbsp of water and saute it for a minute.
- Oil is released.
- Add 200 grams or 3 cups of spinach and a handful of coriander leaves, and saute it for a minute.
- Add the cooked dal and mix all the ingredients well.
- Add ½ cup of water and salt as per the taste.
- Adjust the consistency as required.
- Cover and simmer for 5 minutes.
- After 5 minutes, add fresh coriander and juice of half a lemon. Mix well.
- For tempering – Add 2 tbsp of ghee in a pan. Once the ghee is hot, add two chopped garlic cloves, 1 tbsp of onion kept aside, ½ tsp of cumin seeds, 3 to 4 dry red chili, two split green chilies, and ¼ tsp of Kashmiri chili powder. Saute it for a few seconds.
- Spread the tempering over the prepared dal.
- Serve hot with rice, chapati, or paratha.
How to Make Dal Palak Recipe at Home Step-by-Step Photos
- Wash and soak ¾ cup of split pigeon peas (Tuvar / Arhar) dal and ¼ cup of split Bengal gram for 20 minutes.
- Transfer the lentils to the pressure cooker. Add 2 cups of water, ¼ tsp of turmeric powder, and mix it well.
- Cover with the lid and cook until four whistles. Once the pressure is released naturally, open the lid.
- Gently mash the lentils with the spatula.
- The Bengal gram is kept whole and not mashed completely. If you like, you can mash the lentils.
- Add one cup of water and mix all the ingredients well. If required, add water at a later stage and adjust the consistency.
- Add 2 tbsp of oil and let the oil heat up. Add ½ tsp of mustard seeds. Once the seeds begin to crackle, add ½ tsp of cumin seeds and saute.
- Add three cloves of garlic finely chopped, and saute till the garlic turns slightly golden.
- Add one chopped onion and saute till the onions turn translucent.
- Retain one tbsp of onion for later use.
- Add two chopped green chilies, ½ inch chopped garlic, ¼ tsp of asafoetida, and mix all the ingredients well.
- Add two chopped tomatoes and a pinch of salt. Mix all the ingredients well.
- Stir occasionally and cook until the tomatoes turn soft and mushy.
- Add ¼ tsp of turmeric powder, ¼ tsp of red chili powder, ¾ tbsp of coriander powder and mix all the ingredients well.
- Add 2 tbsp of water and saute it for a minute.
- Oil is released.
- Add 200 grams or 3 cups of spinach and a handful of coriander leaves, and saute it for a minute.
- Add the cooked dal and mix all the ingredients well.
- Add ½ cup of water and salt as per the taste.
- Adjust the consistency as required.
- Cover and simmer for 5 minutes.
- After 5 minutes, add fresh coriander and juice of half a lemon. Mix well.
- For tempering – Add 2 tbsp of ghee in a pan. Once the ghee is hot, add two chopped garlic cloves, 1 tbsp of onion kept aside, ½ tsp of cumin seeds, 3 to 4 dry red chili, two split green chilies, and ¼ tsp of Kashmiri chili powder. Saute it for a few seconds.
- Spread the tempering over the prepared dal.
- Serve hot with rice, chapati, or paratha.
FAQs
Which dal is used for dal palak?
The dal palak recipe combines the goodness of pigeon pea lentils (arhar or tuvar dal), the split Bengal gram with spinach, and very minimal spices. You can always add masoor dal, green moong dal, or yellow moong dal as per taste and preference. But trust me, arhar and the Bengal gram dal combination with the spinach enhances the taste of the dal compared to the other lentils.
What are palak dal benefits?
Dal Palak is a harmonious blend of two key components: dal (lentils) and palak (spinach). The lentils provide a hearty base with a creamy texture and earthy taste. They are a fantastic source of plant-based protein, making Dal Palak an excellent choice for vegetarians and vegans looking to up their protein intake. The star of the show, palak (spinach), brings a burst of vibrant green color along with a wealth of nutrients to the dish. Spinach is a powerhouse of vitamins, particularly A, C, and K, as well as essential minerals like iron and magnesium.
Can we eat palak at night?
Yes, you can eat palak at night. Spinach is a wealth of nutrients, a powerhouse of vitamins, particularly A, C, and K, and essential minerals like iron and magnesium.
Is dal palak healthy?
Dal Palak is a harmonious blend of two key components: dal (lentils) and palak (spinach). The lentils provide a hearty base with a creamy texture and earthy taste. They are a fantastic source of plant-based protein, making Dal Palak an excellent choice for vegetarians and vegans looking to up their protein intake. The star of the show, palak (spinach), brings a burst of vibrant green color along with a wealth of nutrients to the dish. Spinach is a powerhouse of vitamins, particularly A, C, and K, as well as essential minerals like iron and magnesium.
Conclusion
In this dal palak recipe, we have shared how to make a healthy, delicious, flavorful dal palak at home. This dal palak recipe combines the goodness of pigeon pea lentils (arhar or tuvar dal), the split Bengal gram with spinach, and very minimal spices.Dhaba style but a simple dish, full of nutrition and health benefits for the entire family to enjoy at brunch, lunch, or dinner. A perfect multipurpose gravy main course dish can be served with rice, roti, chapati, and paratha. If you like this recipe, please comment and rank us for this recipe. Your suggestions and comments are always welcome and are like a treasure to improve every time.