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Palak Dal /Spinach Lentil Curry

Palak Dal /Spinach Lentil Curry

Palak Dal/spinach Lentil Curry is a curry cooked with lentils - pigeon pea (tuvar/arhaar dal), split bengal gram (chana dal), split green gram (moong dal without skin) and loaded with healthy spinach leaves. The tempering made with fresh green chili, ginger garlic paste along with whole spices enhances the flavor of the dal. It can be served with roti, naan, plain rice or jeera rice.
Course dinner, Main Dish
Cuisine Indian
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 people
Calories 228kcal


  • 1/2 cup pigeon pea tuvar/arhaar dal
  • 1/2 cup split bengal gram chana dal
  • 1/4 cup split green gram moong dal without skin
  • 1 medium tomato chopped
  • 1 medium onion chopped
  • 250 g spinach washed and chopped
  • 4 cup water
  • 1 tbsp oil
  • 1 tbsp ghee
  • 2 green chili chopped
  • 1 tsp cumin seeds
  • 3 cloves
  • 1 cinnamon stick 1 inch
  • 1 bay leaf
  • 1 dry red chili
  • 1/4 tsp asafoetida
  • 1 tbsp ginger garlic paste if you want more spicy add green chili paste along with this.
  • 1/4 tsp turmeric powder do not add more. It will change the colour.
  • 1 tsp coriander cumin powder
  • 1 tbsp dry fenugreek leaves kasuri methi. crushed between palms
  • 1 tsp garam masala
  • 1 tbsp lemon juice
  • salt as per taste


  • Wash & soak the mixed lentils -pigeon peas (tuvar dal/arhaar dal), split bengal gram (chana dal), split green gram (moong dal without skin) for one hour.
    Palak Dal /Spinach Lentil Curry
  • In a pressure cooker, add the soaked and drained dal along with chopped onion, tomato and spinach. Add 3 cups of water and pressure cook for 4 high whistles and simmer for 2 more whistles.
    Palak Dal /Spinach Lentil Curry
  • Let the pressure cooker cool by itself. Remove the lid and now blend the mixture with hand blender or grind it in a mixture. Add 1 cup of water to the blended dal and keep aside.
    Palak Dal /Spinach Lentil Curry
  • In a big pan heat oil and ghee. Add the whole spices such as cloves, cinnamon and bay leaf. Add cumin seeds and let it crackle, add chopped green chili, dry red chili, and asafoetida. Add freshly grounded ginger and garlic paste.
    Palak Dal /Spinach Lentil Curry
  • Saute the paste till the raw smell goes away on medium heat. Add turmeric powder and coriander-cumin powder. MIx well and saute.
    Palak Dal /Spinach Lentil Curry
  • Add the blended dal mixture and let it boil for 3-4 minutes.
    Palak Dal /Spinach Lentil Curry
  • Add garam masala. Add kasuri methi (crushed in palms). Simmer for 3-4 minutes more till the flavors of garam masala and kasuri methi are absorbed.
    Palak Dal /Spinach Lentil Curry
  • Add lemon juice and mix well. The Hyderabadi Palak Dal is ready to serve.
    Palak Dal /Spinach Lentil Curry
  • Serve it hot with roti or rice of your choice.
    Palak Dal /Spinach Lentil Curry


Calories: 228kcal | Carbohydrates: 29g | Protein: 9g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Cholesterol: 5mg | Sodium: 239mg | Potassium: 718mg | Fiber: 9g | Sugar: 5g | Vitamin A: 6250IU | Vitamin C: 40.4mg | Calcium: 130mg | Iron: 5mg