Palak Dal with a Simple Garlic Tadka
Toor dal simmered with fresh spinach and finished with a cumin and garlic tadka. Home-style dal for 4 in about 45 minutes.
- Prep
- 15 min
- Cook
- 30 min
- Total
- 45 min
- Servings
- 4
Palak dal is everyday comfort food: soft toor dal cooked with plenty of fresh spinach, then finished with a quick tadka of cumin and garlic fried in a little oil.
Wash the spinach thoroughly in several changes of water, because grit tends to hide in the stems.
Allergens
No common allergens listed for the ingredients as written. Always check product labels.
No major allergens if made with oil. Ghee is a milk product. Asafoetida (hing) is optional. Many commercial brands are blended with wheat flour, so check the label if you avoid gluten.
Ingredients
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For the dal
For the tadka
To finish
Serving size: 1 bowl (about 250 g)
Method
Step 1
Rinse the toor dal 3 times in fresh water and drain.
Step 2
Pressure cooker: put the dal, 600 ml water, turmeric, tomato and green chilli in a 3-litre cooker. Cook over a medium heat for 3 to 4 whistles (about 15 minutes), then let the pressure release naturally. Pan: simmer covered for 35 to 45 minutes, stirring now and then and adding hot water as needed, until the dal falls apart.
Step 3
Meanwhile, wash the spinach in a large bowl of water, lift it out, change the water and repeat until no grit remains. Drain and chop.
Step 4
Whisk or mash the cooked dal until smooth. Set it over a medium heat, add the spinach and salt and simmer for 4 to 5 minutes, until the spinach wilts and turns tender. Add 150 to 250 ml hot water to reach a pourable consistency.
Step 5
For the tadka, heat the oil or ghee in a small pan over a medium heat. Add the cumin seeds and, when they sizzle (about 10 seconds), add the garlic.
Step 6
Fry the garlic, stirring, for about 1 minute until light golden. Watch closely: burnt garlic tastes bitter.
Step 7
Take the pan off the heat, stir in the chilli powder and asafoetida (if using) and immediately pour the tadka over the dal. Stir in the lemon juice (if using) and serve hot.
Swaps, storage and serving
Substitutions
- Dal: split yellow moong dal cooks faster (2 to 3 whistles) and gives a lighter dal. Masoor dal also works.
- Spinach: 150 g frozen chopped spinach can replace fresh. Add it straight from frozen and simmer a minute longer.
- Vegan: use oil for the tadka rather than ghee.
Asafoetida (hing) is optional. Many commercial brands are blended with wheat flour, so check the label if you avoid gluten.
Storage
Cool leftovers and put them in the fridge (0–5°C) within one to two hours of cooking, then eat them within 48 hours, as the Food Standards Agency recommends. Reheat once only, until steaming hot all the way through. For longer storage, freeze in portions, defrost in the fridge and reheat until steaming hot. Dal thickens as it cools, so loosen it with hot water when reheating.
Serving suggestions
Serve with rice or roti and a simple salad. Leftovers make an easy weekday lunch box.
Nutrition per serving (estimate)
Nutrition information is not yet available for this recipe.
Food-safety sources
- How to chill, freeze and defrost food safely — Food Standards Agency (GOV.UK). Accessed October 23, 2026. (opens external site)
This article is general information, not medical advice. Talk to a qualified health professional about your own situation, especially if you have a health condition, are pregnant or take medication. Medical disclaimer