Palak Dal
Yellow moong-toor mix dal with spinach — protein and iron together.
For 3 servings
Pressure cook the lentils and spinach.
- Rinse moong and toor dal thoroughly until water runs clear.
- Combine dals, chopped spinach, turmeric, and ginger in the pressure cooker.
- Add water and cook for 3 whistles until the lentils are completely soft.
TIPSoaking the lentils for 15 minutes before cooking improves texture and reduces cooking time.Prepare the cumin tempering.
Heat ghee in a small pan over medium heat. Add the cumin seeds and wait for them to sizzle and turn a deep golden brown. Pour this aromatic tempering immediately over the cooked dal and stir gently to combine.
TIPAdd a pinch of hing to the tempering to enhance the earthy aroma and aid digestion.
What to keep in mind.
3 tips from the recipe — small details that make a real difference to the final dish.
- 1Whisk the dal slightly after pressure cooking for a creamier, more uniform consistency.
- 2Use fresh spinach leaves rather than frozen for a more vibrant green color and better flavor.
- 3Add a squeeze of fresh lemon juice just before serving to enhance iron absorption from the spinach.
Adapt it for your goals.
Vegan
Replace ghee with mustard oil or avocado oil to keep the dish dairy-free.
low sodiumLow sodium
Reduce salt and increase the amount of fresh ginger and lemon juice to maintain a bold flavor profile.
spicierSpicier
Add two slit green chilies or a half-teaspoon of red chili powder to the ghee tempering.
Why this is on our healthy list.
Rich in Plant Protein
The combination of moong and toor dal provides a complete range of amino acids.
High Iron Content
Spinach provides non-heme iron, which is essential for healthy blood oxygen levels.
Supports Healthy Digestion
High dietary fiber from lentils and spinach promotes regular bowel movements.
Frequently asked questions
Yes, it is a nutrient-dense dish providing high-quality plant-based protein, iron, and essential fiber.
