About the Dish
Palak Ki Daal (Spinach Lentil Curry) is a traditional and comforting dish in Indian cuisine, beloved for its simple yet nutritious profile. The dish has its roots in Indian homes across the country, particularly in the northern and central regions, where lentils are a staple food. It is a perfect example of how Indian cooking combines healthy ingredients like spinach (palak) and lentils (dal), bringing together flavors that are both satisfying and nourishing.
The taste of Palak Ki Daal is a delicate balance of earthy, savory, and slightly tangy flavors. The spinach imparts a mild, fresh, and slightly bitter note, while the lentils provide a rich and creamy texture. The tempering (tadka) of garlic, onions, cumin, and other spices adds a layer of depth and warmth to the dish, making it not just tasty but aromatic as well. The dish is often mildly spiced, though you can adjust the heat according to your preference.
The simplicity of the ingredients and the ease of preparation make it a go-to meal in many households. Paired with roti, paratha, or rice, it’s a wholesome and fulfilling meal that is both light on the stomach and packed with essential nutrients. It’s a dish that is not only loved for its flavors but also cherished for its ability to provide comfort and nourishment, making it a true comfort food for all Indians.
Recipe
Ingredients
Directions to make
For the Daal
- 1 cup toor dal (yellow pigeon peas) or moong dal (yellow split lentils)
- 3 cups fresh spinach (palak), washed and chopped
- 1 onion, finely chopped
- 2 tomatoes, finely chopped or pureed
- 2-3 green chilies, slit (optional, for heat)
- 1 tablespoon ginger-garlic paste
- 1/2 teaspoon turmeric powder
- 1 teaspoon coriander powder
- 1 teaspoon cumin powder
- Salt to taste
- 4 cups water (or as needed to adjust consistency)
- 1 tablespoon oil or ghee (clarified butter)
For the Tadka (Tempering)
- 1 tablespoon oil or ghee
- 1 teaspoon cumin seeds
- 1/2 teaspoon mustard seeds (optional)
- 1 dried red chili (optional)
- 1/4 teaspoon asafoetida (hing) (optional)
- 1 tablespoon garlic, finely chopped
- 1/2 teaspoon red chili powder
- Fresh coriander leaves for garnishing
Step 1 : Prepare the Dal
- Rinse the dal thoroughly under cold water.
- In a pressure cooker or pot, add the rinsed dal, 4 cups of water, turmeric powder, and a pinch of salt. If using a pressure cooker, cook for about 3-4 whistles or until the dal is soft and cooked through. If using a regular pot, cook for 20-25 minutes until the dal is soft and mushy.
- Once the dal is cooked, mash it lightly with the back of a spoon to get a smooth consistency, but leave it a little textured for a more hearty feel. Set aside.
- Heat 1 tablespoon of oil or ghee in a large pan over medium heat.
- Add the chopped onion and sauté for 3-4 minutes until it turns golden brown.
- Add the ginger-garlic paste and sauté for another 1-2 minutes until fragrant.
- Add the chopped tomatoes and cook until they soften and blend into the mixture (about 5 minutes). If using tomato puree, cook for 2-3 minutes.
- Add the green chilies (optional) and cook for another minute.
- Now, add the chopped spinach to the pan. Cook the spinach for 5-7 minutes until it wilts down and blends with the spices.
- Once the spinach is cooked, add the cooked and mashed dal to the spinach mixture. Stir well to combine.
- Add the coriander powder, cumin powder, and salt (to taste). Adjust the consistency by adding water if you like a thinner dal, or keep it thicker as per your preference.
- Let the dal simmer on low heat for 5-7 minutes to allow the flavors to meld together.
- In a small pan, heat 1 tablespoon of oil or ghee over medium heat.
- Add the cumin seeds and mustard seeds (optional) and let them splutter for a few seconds.
- Add the dried red chili (optional) and sauté for another 30 seconds.
- Add the finely chopped garlic and sauté until golden brown, being careful not to burn it.
- Stir in the asafoetida (hing) (optional) and red chili powder, and quickly remove from heat.
- Pour the tadka (tempering) over the simmering palak daal and give it a good stir.
- Let it simmer for an additional 2-3 minutes for the flavors to infuse.
- Garnish the Palak Ki Daal with freshly chopped coriander leaves.
- Serve hot with roti, paratha, or rice. It pairs beautifully with jeera rice or plain steamed rice.
