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Palak Dal (Spinach Dal)

This cozy, iron-rich dal is a weekly staple in my kitchen — nourishing, quick, and perfect for the whole family.
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Prep Time 10 minutes
Cook Time 15 minutes
Pressure release 5 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: gluten free, Indian, vegan, Vegetarian
Calories: 210
Ingredients Equipment Method

Ingredients
  

  • 1 cup toor dal split pigeon peas
  • 1 medium tomato chopped
  • 1 bunch spinach palak, washed & chopped
  • 1 tsp turmeric
  • Salt to taste
  • Water enough to pressure cook the dal — ~3 cups
  • For Tadka Tempering:
  • 2 tbsp ghee / oil / coconut oil
  • 1 tbsp cumin seeds
  • 1 tsp hing asafoetida
  • 3 –4 dry red chillies
  • 4 –5 curry leaves optional
  • 1 onion finely chopped
  • 1 tsp garlic paste
  • 1 tsp ginger paste
  • 1 tsp green chilli paste adjust to taste
  • 2 tsp tamarind imli concentrate
  • 2 tsp jaggery gud, or to taste

Equipment

  • Instant Pot or pressure cooker
  • Cutting board & knife
  • Stirring spoon
  • Small pan for tadka (tempering)
  • Ladle or whisk (to mash dal)
  • Measuring spoons & cups
  • Serving bowl

Method
 

  1. Pressure Cook: In an Instant Pot or pressure cooker, add washed toor dal, chopped tomato, spinach, turmeric, salt, and enough water. Cook until soft (Instant Pot: 8 mins high pressure, natural release).
  2. Mash Dal: Once cooked, lightly mash the dal for a smooth texture.
  3. Prepare Tadka: In a pan, heat ghee/oil. Add cumin seeds, hing, dry red chillies, and curry leaves. Let them sizzle.
  4. Add chopped onion and sauté until golden. Then stir in garlic, ginger, and chilli paste. Cook until aromatic.
  5. Add tamarind concentrate and jaggery. Let it simmer for a minute.
  6. Mix: Pour tadka into the dal, mix well, and simmer for 2–3 minutes. Adjust salt or consistency if needed.
  7. Serve hot with rice or roti.
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