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Palak Dal

A hearty, rich in protein and fiber lentil soup with spinach.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Main Course
Cuisine Indian
Servings 6

Equipment

  • Pressure Cooker/Instant pot

Ingredients
  

Dals (Lentils)

  • 1/2 cup channa dal washed
  • 1/2 cup tuvar dal washed
  • 1/2 cup pink masoor dal washed
  • 1/2 tsp turmeric
  • 1/2 tsp salt
  • 3 cups water

Spinach

  • 4 cups loosely pack baby spinach
  • 1/2 tsp salt
  • water for blanching

Masala

  • 3 tbsp ghee
  • 1 tsp cumin seeds
  • 1/2 tsp asafetida
  • 2 cups chopped onions
  • 1 tbsp chopped ginger
  • 2 tbsp minced garlic 6 to 8 cloves
  • 2 tsp minced green chilies
  • 1 cup chopped tomatoes
  • 1/2 tsp turmeric powder
  • 2 tbsp cumin coriander powder
  • 1 tsp red chili powder
  • 1 tsp amchur powder
  • 1 tsp garam masala
  • 1 tbsp sugar
  • salt as per taste
  • chopped cilantro for garnish

Tadka (optional)

  • 1 tbsp ghee
  • 1 tsp kashmiri chilli powder
  • 2 tbsp fried onions

Instructions
 

Dals

  • In a pressure cooker/instant pot add all the lentils along with salt, turmeric and water, pressure cook on medium flame for 3-4 whistles or 15 minutes in instant pot. Let it depressurize naturally.

Spinach

  • Coarsely chop the spinach leaves. Have a bowl of ice water ready on side.
  • Add them to a boiling water (salt added) and blanch them for a minute. Immediately transfer them in ice cold water.

Masala

  • In a medium pot on a medium heat, heat the ghee.
  • Add cumin seeds and asafetida, let the seeds sputter.
  • Next add onions and sauté them for 5 minutes. Stir in ginger, garlic and green chilies and cook for another minute.
  • Add tomatoes along with pinch of salt and cook covered until the tomatoes are softened.
  • Add turmeric, red chili and cumin coriander powder and give it a big stir.
  • Drain and add blanched spinach and mix throughly.
  • Use a whisk to roughly mash the cooked dals and add to the spinach mix along with 1 cup of water and salt as per taste.
  • Bring the dal to boil, stir occasionally.
  • Add amchur (or lemon juice), garam masala and sugar. Adjust the salt level as per your liking.
  • Dal is ready to serve at this point. Below tadka is optional, it gives a spicy kick to the dal.

Tadka

  • Heat ghee in a pan, chilli powder and fried onions, mix and pour it over hot dal before serving.