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–+ servings
Bowl of dal saag
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5 from 4 votes

Dal Palak (Spinach Dal)

Dal saag is a delicious, silky, full-bodied dal with just the right amount of spice.
Prep Time5 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Main Course
Cuisine: Indian
Keyword: dal, dal palak, lentils, palak, spinach
Servings: 4
Calories: 232kcal
Author: Puja

Ingredients

  • ½ cup tuvar dal (toor dal, split pigeon peas)
  • ½ cup moong dal (mung dal, mug dal)
  • 3 ½ cups water
  • 2 Tbsp ghee (or vegetable oil), separated
  • 2 tsp cumin seeds (whole), separated
  • ½ tsp ground ginger
  • 1 cup frozen spinach (Half of a 16oz bag)
  • ½ tsp turmeric
  • ½ tsp chili powder
  • salt (to taste)

Instructions

  • Melt the ghee in an instant pot or pressure cooker, add the cumin seeds, and cook until they sizzle.
    Cook cumin
  • Add the Kashmiri chili powder. And immediately take out about half the mixture into a bowl and set it aside for the garnish.
    Add kashmiri chili powder
  • Add the dal, water, ginger, turmeric, and spinach to the pot
    Add dal, turmeric and spinach
  • Cook for 8 minutes in an instant pot, or 5 whistles in a pressure cooker. Let it natural pressure release for at least 15 minutes. When the dal is ready, mash with the back of a spoon about 5 to 8 times to break up some of the lentils and get a smoother texture.
    Pressure cook
  • Garnish the dal with the ghee, cumin, and chili mixture that was set aside earlier.
    Garnish

Video

Nutrition

Calories: 232kcal | Carbohydrates: 29g | Protein: 12g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 19mg | Sodium: 56mg | Potassium: 159mg | Fiber: 7g | Sugar: 1g | Vitamin A: 4698IU | Vitamin C: 2mg | Calcium: 73mg | Iron: 3mg