Palak Dal

Recipe by
Total Time:
30-45 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Boil Recipe
Difficulty: Medium

Take a look at more Side-Dish Recipes. You may also want to try Khatta Meetha Kaddu (Pumpkin), Turkey with Mushrooms, Spleen Pepper Fry (Manneeral Fry) , Narthangai Pachadi

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  • 1 cup - toor dal
  • 2-3 bunches - palak
  • 2 - ripe red tomatoes
  • 8 cloves - garlic
  • A pinch of turmeric
  • Salt to taste
  • For the bagar (tadka):
  • 1-2 tsp - oil or ghee
  • Mustard seeds (variation, use zeera seeds)
  • 2 - red chillies dry, broken into two
  • 6-8 cloves - garlic

How to Make Palak Dal

  • Clean the palak well, chop off the roots and run palak in water till all the mud is cleared out.
  • Pressure cook the dal with 1.5 times the quantity of water.
  • Add a pinch of turmeric, garlic and the tomatoes to the dal while it is cooking.
  • Once the dal is done. Open the cooker, mash the dal along with the palak, garlic and tomatoes (all the contents in the cooker).
  • In another vessel, put in the oil/ghee, allow the jeera/mustard seeds to splutter, add a pinch of hing, the garlic cloves and the red chillies.
  • Once the garlic pods turn reddish, add the dal contents to the bagar, add salt and mix.