Palak Toor Dal
A comforting, everyday dal where earthy toor lentils simmer with fresh spinach until thick and creamy. A gentle tempering of cumin, garlic, and dried red chili finishes the dish with a warm, aromatic glow. Nourishing, simple, and perfect with steamed rice.
For 4 servings
- prep
Wash the dal and prepare the spinach.
1.Wash ¾ cup toor dal in 2-3 changes of water until water runs clear.2.Roughly chop 200 g spinach leaves. Set aside. - pressure cook · ~20 min
Pressure cook the dal with turmeric.
1.Place washed dal, 2 cups water, and a pinch of turmeric powder in the pressure cooker.2.Close the lid and cook on medium-high heat for 4-5 whistles.3.Let the pressure release naturally, then open the lid.TIPNatural pressure release keeps the dal creamy. If you're short on time, let it rest at least 10 minutes before opening. - mix · ~5 min
Blend the dal and spinach.
1.Add the chopped spinach to the cooked dal in the pressure cooker.2.With an immersion blender or a large spoon, mash the dal and spinach together until creamy and well combined.3.Return the dal to medium-low heat and add salt. Stir and let it bubble gently for 5 minutes.TIPA hand blender gives the creamiest texture in seconds. If using a spoon, just mash until it looks like a rustic, thick soup. - temper · ~3 min
Make the tempering.
1.Heat 1 tsp ghee in a small pan over medium heat until shimmering.2.Add ½ tsp cumin seeds and let them sizzle for 30 seconds.3.Add 3 crushed garlic cloves and 2 dried red chilies. Sauté until the garlic is golden and fragrant (about 2 minutes).TIPWatch the garlic closely — it goes from golden to burnt in seconds. Pull the pan off the heat to stop it cooking. - mix · ~2 min
Finish the dal with tempering and lemon.
1.Pour the hot tempering directly over the simmering spinach dal. It will sizzle!2.Stir in 1 tsp lemon juice.3.Simmer for 2 more minutes, then turn off the heat.TIPAdd the lemon juice off the heat to keep its bright, fresh flavor from cooking off. - serve
Serve the Palak Toor Dal hot.
Ladle into katoris or small bowls. Serve with steamed rice, a drizzle of ghee, and a wedge of lemon on the side.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Use a heavy-bottomed pan for the tempering to control heat and prevent garlic from burning.
- 2For a smoother dal, blend the spinach first with a little water before adding to the cooked toor dal.
- 3Natural pressure release is key — it allows the dal to finish cooking gently and become creamy.
- 4If the dal thickens too much upon standing, thin it with a splash of hot water while reheating.
- 5Make ahead: The dal tastes even better the next day as flavors meld; store in the fridge for up to 3 days.
- 6Add lemon juice just before serving to preserve its bright acidity and fresh aroma.
Adapt it for your goals.
Vegan
Replace ghee with coconut oil or any neutral oil in the tempering — the dish stays fully plant-based while retaining its comforting character.
high proteinHigh-protein
Add 1 tablespoon of crushed peanuts or a handful of cooked chana dal (Bengal gram) along with the spinach for extra protein and texture.
low oilLow-oil
Dry-toast cumin seeds in a hot pan and skip the ghee entirely — finish with a squeeze of lemon for brightness instead of tempering oil.
jainJain
Omit garlic and use asafoetida (hing) in the tempering along with cumin and dried red chili to keep it Jain-friendly while still flavorful.
Why this is on our healthy list.
Rich in Plant Protein
Toor dal provides a solid dose of plant-based protein, helping to build and repair tissues when paired with grains like rice.
High in Iron & Folate
Spinach is packed with iron and folate, supporting healthy blood cells and energy levels, especially when combined with vitamin C from lemon juice.
Supports Digestion
The fiber in both toor dal and spinach promotes healthy digestion, while cumin and garlic aid gut comfort and reduce bloating.
Anti-Inflammatory Spices
Turmeric and cumin contain natural anti-inflammatory compounds that may help reduce oxidative stress in the body.
Frequently asked questions
Yes, thaw 200 g frozen spinach and squeeze out excess water before adding to the cooked dal — it blends in just as well.
