Arhar Dal Palak | Simple Spinach Dal

Arhar Dal Palak Recipe

Arhar Dal Palak | Simple Spinach Dal is a simple and nutritious dal mainly made with arhar dal/tovar dal/split pigeon peas lentils and spinach. Though there are many variations of this dal. But this recipe will give you a simple, tasty, light everyday dal. And is also completely vegan and easy to make. It can be prepared within half an hour of time. Pair this with some steamed rice or roti and enjoy a hearty, comforting meal.

Arhar Dal Palak Recipe | Simple Spinach Dal is a wholesome and nutritious dal made with arhar dal/tovar dal/split pigeon peas lentils and spinach.

This arhar dal palak starts with pressure cooking the dal and palak together, then followed by a tadka/tempering. Here the dal has to be slightly thick. Hence it is important to make sure you don’t add too much water while cooking. No ghee/clarified butter has been added here. I love to keep this light. But if you want you can add. Here the addition of dry red chili is optional. Adjust heat as per your taste buds.

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For more pumpkin side dish you can check these

Arhar Dal Palak | Simple Spinach Dal

Arhar Dal Palak | Simple Spinach Dal is a simple and nutritious dal mainly made with arhar dal/Tovar dal/split pigeon peas lentils and spinach.
Prep Time10 mins
Cook Time20 mins
Total Time40 mins
Course Lunch, Sides
Cuisine Indian
Keyword Arhar dal palak, Simple spinach dal
Servings4 -6 people
Author Geetanjali

INGREDIENTS ( 1 CUP = 250 ML )

For cooking the dal

  • 1 cup arhar dal/toor dal/split pigeon peas lentils
  • 250 grams palak/spinach
  • 2.5 cups water
  • 1/2 tsp turmeric powder
  • 1 tsp salt
  • 1 tsp oil

For tadka/tempering

  • 4 tbsp oil
  • 1 tsp cumin seeds
  • 1 chopped onion medium size
  • 6-7 chopped garlics
  • 1 chopped green chili deseeded
  • 1 chopped tomato medium size
  • 1 dry red chili optional
  • 1/4 tsp salt
  • 1/4 tsp asafoetida/hing
  • 1 tsp red chili powder

INSTRUCTIONS

Preparing the dal

  • Wash arhar dal properly and soak it in water for half an hour.
  • Wash and trim the palak leaves properly. Drain excess water and chopped them roughly and set aside.
  • Drain water from the dal and pressure cook for 3 whistles over a medium flame by adding with chopped spinach, salt, turmeric powder, 1 tsp oil, and water.
  • Once done turn off the flame and let the cooker releases its pressure. 

Making Tadka/tempering for Arhar Dal Palak

  • Heat oil in a pan. Add cumin seeds. 
  • Once cumin seeds start spluttering add chopped garlic and saute for few seconds. 
  • Add chopped onion and chopped green chili.
  • Stir continuously until the onions turn slightly golden. 
  • Add chopped tomatoes, salt, asafoetida, and dry red chili. Saute for some seconds. Then cover and cook for a minute until tomatoes soften.
  • Once done fry for a minute more. Then add red chili powder. Stir to mix and immediately add pressure cooked dal and palak. 
  • Stir to mix and adjust seasoning. 
  • Turn off the flame. Arhar dal palak is ready to serve. Serve hot with piping hot rice, roti or paratha.

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Arhar Dal Palak Recipe | Simple Spinach Dal is a wholesome and nutritious dal made with arhar dal/tovar dal/split pigeon peas lentils and spinach.

14 Replies to “Arhar Dal Palak | Simple Spinach Dal

  1. I am all about trying the flavours of the world. This sounds wonderful. I can imagine the aroma as this cooks. What a great dinner any night of the week.

  2. I am pretty sure the flavors pop in this soup. Anything with split pigeon peas has the best flavor. I am Puerto Rican and we use them for rice and the flavor is like none other.

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