Sanjha Rasoi

Palak Daal

Palak Daal

Pigeon Peas Lentils and Spinach

About Dish

Palak Dal is India's traditional lentils (Pigeon Peas) cooked with spinach and tempered with Indian spices. It is made in all regions of India with slight variations. Spinach is a great source of Vitamin K, folic acid and Iron. And, lentils are a great source of protein and Vitamin B. It's a health and deliciousness together in a bowl. This dish is served with plain rice, chapati/roti or different kinds of flatbreads.

How To Prepare?

2 - 3 Serving


Pigeon Peas Lentils

300 grams

Spinach (Chopped)

100-150 grams

Garlic (Sliced)

3-4 Cloves

Onions (Medium size)

2  (Finely Chopped)

Fresh Ginger

1 inch (approx)

Kastoori Methi (Dried Fenugreek Leaves)

5 grams

Tomatoes (Medium size)

2 (Sliced)

Mustard Seeds

5-6 grams

Curry Leaves (Dried or Fresh)

8-9 leaves


As per taste

Mixed Spices (Garam Masala)

5 grams

Coriander Powder

5 grams

Turmeric Powder

5 grams

Green Chilies (Medium size)

1 (Finely Chopped) (NOTE: Adjust based on Spice level)



Sunflower Oil


Red Chili Powder

Coriander Leaves


Lentils Boiling Instructions:

  • Soak Pigeon Peas for 3-4 hours in water and add a small amount of salt to it.

  • After 4 hours, boil the lentils for 30-45 mins until it softens.

Spinach Cutting Instructions:

  • Rinse the Spinach to remove soil particles

  • Remove Spinach stems and then chop it

Palak Daal Preparation:

  • Take a pan on an adjustable flame and add oil.
  • Once the pan is heated, add mustard seeds and let it sizzle for few seconds
  • Add curry leaves followed by chopped chilli, garlic and ginger
  • As it starts turning brown, you can add the chopped onions
  • Cook it for 5 to 7 minutes on a medium-low flame
  • Add chopped tomatoes along with crushed fenugreek leaves
  • Mix well, cover the pan with a lid and cook for 12 to 15 minutes
  • Now, it's time to bring the taste to the dish: Add the salt and remaining spices
  • Cover the pan with a lid and cook for 10 minutes on the medium-low flame
  • Add Spinach and saute for 5-10 minutes and then add boiled lentils with its water to the pan and cook for another 10-15 minutes on the medium-low flame.
  • Finally, add fresh slit coriander leaves and cook for another 5-10 mins on med flame.

Complimentary Tips

Palak Daal and plain boiled rice is a pre-blended combination to bring the best out of this dish!