My dal turned out watery — how do I thicken it?

Simmer it uncovered for 5-10 more minutes, stirring occasionally, until it reaches your desired creamy consistency.

Can I make Palak Toor Dal without a pressure cooker?

Absolutely — cook the washed dal with 3 cups water in a pot, covered, for 25-30 minutes until soft, then add spinach and mash.

What is the best substitute for ghee in the tempering?

Use any neutral oil like sunflower or coconut oil for a dairy-free version, or butter if you want a similar richness.

Why does the recipe call for natural pressure release?

Natural release allows the lentils to continue cooking gently and absorb any remaining steam, resulting in a creamier, not mushy, texture.

Can I add other vegetables to this dal?

Yes — finely chopped tomatoes (add before tempering) or a handful of fenugreek leaves (methi) pair beautifully with the spinach.

Home / Recipes / indian / Palak Toor Dal

indianEasyvegetariangluten freenut freesoy free

Palak Toor Dal

RATING

0.0/5

TASTE SCORE

8/10

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.

PREP

10m

COOK

25m

SERVES

1 KATORI

155 cal

SERVINGS

METHOD · 6 STEPS

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.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Use a heavy-bottomed pan for the tempering to control heat and prevent garlic from burning.
2
For a smoother dal, blend the spinach first with a little water before adding to the cooked toor dal.
3
Natural pressure release is key — it allows the dal to finish cooking gently and become creamy.
4
If the dal thickens too much upon standing, thin it with a splash of hot water while reheating.
5
Make ahead: The dal tastes even better the next day as flavors meld; store in the fridge for up to 3 days.
6
Add lemon juice just before serving to preserve its bright acidity and fresh aroma.

RECIPE VARIATIONS