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This one fits in my easy and healthy category. It may take some time but if you have pressure cooker, it will be ready in few minutes. I hate over-cooking spinach as it does not taste good after too much cooking and neither vitamins are preserved. Spinach daal(palak dal) is regular in my kitchen because of its simplicity. It is flavoured by cumin, ginger and garlic. Hope you guys try it out and enjoy!

Spinach daal(lentils)- Palak daal

Serves 2 persons


1 cup pigeon pea(tuvar daal)

11/2 cup spinach(shredded or chopped)

1/2 tsp turmeric powder

7 cloves of garlic

1 tbsp finely chopped ginger

1 tsp cumin seeds

3 green chillies



For tempering

11/2 tsp sunflower oil or ghee(clarified butter)

1 tsp mustard seeds

1 tsp cumin seeds

1 tsp fennel seeds

5-7 curry leaves

1 dry red chilly

1/2  tsp red chilly powder

pinch of asafoetida

2 garlic (sliced)

Spinach daal(lentils)- Palak daal


  • Wash and soak pigeon pea(tuvar daal) for atleast 30 minutes. Pressure daal in 2 cups of water, chopped ginger, garlic cumin ,turmeric powder and whole green chillies till they are soft.  (Do not cut green chillies, you are going to remove it later)
  • After cooking, remove green chillies and mash everything(ginger and garlic) with daal with spatula. Add salt.
  • Put daal back on fire and bring it to boiling point. Add chopped spinach and simmer for 3-4 minutes. (Add water if required)
  • For tempering, heat oil in small pan. Add sliced garlic and mustard seeds. Allow garlic to turn brown and mustard seeds to splutter. Add cumin seeds, asafoetida, curry leaves, fennel seeds, red chilly. Mix well and pour it over daal. Stir daal before serving.
Spinach daal(lentils)- Palak daal

Serve it with steamed rice or jeera rice or rotis(indian flat bread with lemon and papads (papadoms) on the side.

Spinach daal(lentils)- Palak daal