Palak Dal (Spinach Dal)
This cozy, iron-rich dal is a weekly staple in my kitchen — nourishing, quick, and perfect for the whole family.
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
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
Instructions
- 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).
- Mash Dal: Once cooked, lightly mash the dal for a smooth texture.
- Prepare Tadka: In a pan, heat ghee/oil. Add cumin seeds, hing, dry red chillies, and curry leaves. Let them sizzle.
- Add chopped onion and sauté until golden. Then stir in garlic, ginger, and chilli paste. Cook until aromatic.
- Add tamarind concentrate and jaggery. Let it simmer for a minute.
- Mix: Pour tadka into the dal, mix well, and simmer for 2–3 minutes. Adjust salt or consistency if needed.
- Serve hot with rice or roti.
Nutrition
Calories: 210kcal
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