Dal Palak Recipe | Hotel Style Spinach Dal Tadka – Tips & Tricks with detailed photo and video recipe. An easy, simple, and healthy lentil curry recipe made with spinach leaves, mixed lentils, and spices. It is a perfect semi-gravy curry recipe that can be served with roti and rice recipes too. There are many ways to prepare this lentil curry, with either a combination of lentils or just one lentil for a creamy, rich curry.
Dal Palak Recipe | Hotel Style Spinach Dal Tadka – Tips & Tricks with step-by-step photos and video recipe. Dal recipes are one of the staple foods of North India, if not across India. There are many types and variants of this simple curry, which differ by the type of lentil used or the additional seasonings.
As I explained earlier, there are different types of dal recipes prepared and served across India. As a matter of fact, I have posted more than 20 dal recipes so far. I have tried to cover both popular and regional recipes across India. But there are certain recipes that are made as a multipurpose curry. These are special kinds of dal and can be served with both rice and bread recipes. This is mainly due to the consistency of the dal, seasonings, toppings, and the combination of dal used. Palak dal is one such classical example, with spinach leaves as an additional topping. Additionally, I used 4 types of lentils, which makes them thick and creamy. Therefore, this spinach dal can also be treated as a sabzi for any type of roti, chapati, or naan bread.
Furthermore, some additional tips, suggestions, and variants to the palak dal recipe. Firstly, the lentil combination used in this recipe is purely optional. The same recipe can be made with just one of the preferred lentils. However, this would not yield the same thick consistency and hence cannot be treated as a multipurpose curry. Secondly, use fresh and tender spinach leaves for this recipe. Tender leaves are not only healthy but also easy to handle and cook with lentils. Lastly, once the dal is prepared, the optional additional spice tempering can be added. Also, the consistency may thicken after resting. You may need to add water and reheat it before serving.
Finally, do visit my other related Dal Recipes Collection with this post on dal palak recipes. It mainly includes my other recipes like Dal Tadka Recipe – Punjabi Dhaba Style, Dal Makhani Recipe – Restaurant Style in Pressure Cooker, Butter Dal Fry Recipe, instant dal premix, panchmel dal, maa ki dal, langar dal, keerai kootu, tomato pappu, pesara pappu charu. Further to these, I would also like to add some more related recipe categories like,
About Dal Palak
It is a simple dal curry, or lentil recipe, made with a combination of lentils, spinach, and spices. In other words, palak dal, or spinach dal, is not only tasty and delicious but also loaded with fibre and nutrients, making it a complete meal. It is typically prepared as a rice side dish, but because of its consistency, it can also be served as a side to roti and naan bread. There are different types of dal palak recipes across India. The majority of this is made with either toor dal or moong dal, along with fresh, green spinach leaves. However, the hotel-style or dhaba-style palak dal is made with a combination of lentils. In this case, 4 types of lentils are used, namely toor dal, moong dal, chana dal, and masoor dal. Combining these makes it special and perhaps one of the premium curry recipes.
Cooks across India create various styles of dal palak, reflecting local food preferences and traditional cooking methods. The most common recipes use toor dal and moong dal as the base, which chefs combine with fresh green spinach leaves. Chefs use their hotel cooking techniques to create this dish by combining different types of lentils. The method requires toor dal, moong dal, chana dal, and masoor dal to be cooked together in a single dish. The slow-cooking process results in more intense flavours and a deeper dal flavour. The version pairs perfectly with both jeera rice and fried rice, as well as any type of pulao rice. The hotel-style palak dal is a premium curry dish that offers multiple dining options.
Fun Fact:
In many Indian hotels, palak dal is cooked early in the morning in large batches because its flavour deepens as it rests, making it taste even better by lunchtime.
Pro Tips for Dal Palak
The Palak Dal Recipe combines lentils and fresh spinach to create a nourishing and flavourful curry. It works well as a comforting meal for both rice and Indian breads.
- Blanching – Cook the spinach for a short time in hot water. This step keeps the colour bright and the flavour fresh.
- Lentil Cooking – Pressure cook all lentils until soft. Even cooking helps achieve a smooth and creamy dal.
- Tempering – Add the tempering to the hot dal. Fresh tempering releases aroma and enhances taste instantly. Add the tempering to the hot dal. Fresh tempering releases aroma and enhances taste instantly.
- Spice Balance – Use spices in measured amounts. Proper balance allows spinach and lentils to shine.
- Simmering – Let the dal simmer for a few minutes. Gentle simmering blends flavours and improves texture.
FAQS
- Which lentils work best for hotel-style palak dal?
Use a mix of toor dal, moong dal, chana dal, and masoor dal. This combination gives depth, body, and a rich texture. - How do I keep palak dal bright green?
Blanch the spinach briefly, then blend it immediately. Adding it at the final simmer stage helps retain colour. - Can I serve palak dal with roti or naan?
Yes, adjust the consistency slightly thicker. The dal pairs well with roti, naan, and even paratha. - How do I make palak dal taste as it does in hotels?
Use fresh tempering with ghee, garlic, and cumin. Slow simmering after adding spinach improves flavour. - Can I store palak dal for meal prep?
Store it in the refrigerator for up to two days. Reheat gently and add water if it thickens.
Video Recipe
Recipe Card for Dal Palak
Dal Palak Recipe | Hotel Style Spinach Dal - Tips & Tricks
Ingredients
for pressure cooking:
- ½ cup chana dal
- ¼ cup moong dal
- ¼ cup toor dal
- ¼ cup masoor dal
- ¼ tsp turmeric
- 1 tsp salt
- 4 cup water
for masala:
- 2 tbsp oil
- 1 tsp cumin
- pinch hing
- 5 cloves garlic, crushed
- 1 onion, sliced
- ¼ tsp turmeric
- 1 tsp chilli powder
- 1 tsp garam masala
- 1 tsp coriander-cumin powder
- 2 tomato, chopped
- ½ tsp salt
- 1 bunch palak, chopped
- 1 cup water
for tempering:
- 2 tbsp ghee
- 1 tsp cumin
- pinch hing
- 1 tsp kasuri methi
- 2 dried red chilli
- 1 tsp chilli powder
Instructions
- Firstly, in a pressure cooker take ½ cup chana dal, ¼ cup moong dal, ¼ cup toor dal and ¼ cup masoor dal.
- Add ¼ tsp turmeric, 1 tsp salt and 4 cup water.
- Cover and pressure cook for 5 whistles.
- Once the pressure is released, check the doneness of the dal.
- In a large kadai heat 2 tbsp oil. add 1 tsp cumin, pinch hing, 5 cloves garlic and 1 onion.
- Saute until the onion shrinks slightly and changes colour.
- Keeping the flame on low, add ¼ tsp turmeric, 1 tsp chilli powder, 1 tsp garam masala, 1 tsp coriander-cumin powder.
- Saute on low flame until the spices turn aromatic.
- Further add 2 tomato, ½ tsp salt and cook until the tomatoes turn soft and mushy.
- Now add 1 bunch palak and saute until the palak shrinks slightly.
- Further, add in cooked dal, 1 cup water and mix well adjusting the consistency.
- Cover and simmer for 5 minutes or until the flavours are absorbed well.
- Now to prepare the tempering, heat 2 tbsp ghee. add 1 tsp cumin, pinch hing, 1 tsp kasuri methi, 2 dried red chilli and 1 tsp chilli powder.
- Do not burn the tempering, immediately pour over the dal and mix well.
- Finally, enjoy Palak Dal Recipe with roti or rice.
Nutrition
How to Make Spinach Dal with Step-by-step Photos
- Firstly, in a pressure cooker, take ½ cup chana dal, ¼ cup moong dal, ¼ cup toor dal and ¼ cup masoor dal.
- Add ¼ tsp turmeric, 1 tsp salt and 4 cup water.
- Cover and pressure cook for 5 whistles.
- Once the pressure is released, check the doneness of the dal.
- In a large kadai heat 2 tbsp oil. add 1 tsp cumin, pinch hing, 5 cloves garlic and 1 onion.
- Saute until the onion shrinks slightly and changes colour.
- Keeping the flame on low, add ¼ tsp turmeric, 1 tsp chilli powder, 1 tsp garam masala, 1 tsp coriander-cumin powder.
- Sauté on low flame until the spices turn aromatic.
- Further add 2 tomato, ½ tsp salt and cook until the tomatoes turn soft and mushy.
- Now add 1 bunch of palak and saute until the palak shrinks slightly.
- Further, add in cooked dal, 1 cup of water and mix well, adjusting the consistency.
- Cover and simmer for 5 minutes or until the flavours are absorbed well.
- Now, to prepare the tempering, heat 2 tbsp of ghee. Add 1 tsp cumin, a pinch of hing, 1 tsp kasuri methi, 2 dried red chillies, and 1 tsp chilli powder.
- Do not burn the tempering, immediately pour over the dal and mix well.
- Finally, enjoy Palak Dal Recipe with roti or rice.
Notes
- Firstly, I have used a combination of dal; you can just make any one variety of dal.
- Also, using ghee in tadka will enhance the flavour of dal.
- Additionally, do not overcook the palak, as it loses its nutritional value.
- Finally, Palak Dal Recipe tastes great when prepared with a combination of dal.