Palak Dal Recipe – Authentic Spinach & Toor Dal Sambar Recipe

Last Updated on 2 months by Neha Deshmukh

Palak Dal Recipe – Authentic Spinach & Toor Dal Sambar Recipe

Introduction

Oh, Palak Dal! This is one of those recipes that just feels like home. It’s a comforting, flavorful lentil stew packed with goodness, and honestly, it’s a lifesaver on busy weeknights. I first made this when I was craving something warm and nourishing, and it quickly became a family favorite. It’s a beautiful blend of spinach, toor dal, and a wonderfully fragrant spice blend – a true taste of South Indian cuisine. Let’s get cooking!

Why You’ll Love This Recipe

This Palak Dal isn’t just delicious; it’s also incredibly good for you! Spinach is a nutritional powerhouse, and combined with protein-rich toor dal, it’s a complete meal. Plus, the sambar powder and unique tempering give it a depth of flavor that’s just irresistible. It’s easy to make, comes together quickly, and is perfect with a steaming bowl of rice.

Ingredients

Here’s what you’ll need to make this vibrant Palak Dal:

• 1 cup Palak / Spinach / Pasalai Keerai
• 1/3 cup Toor dal
• Big gooseberry size Tamarind
• 1-1.5 tsp Sambar powder
• 1/4 tsp Turmeric powder
• 1 / 15 nos Big onion / small onions
• 2 tsp Ghee
• 1/2 tsp Mustard seeds
• 1/8 tsp Fenugreek seeds / methi seeds
• 1 no Red chilli
• 1/4 tsp Asafetida / Hing

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

• Toor Dal: Also known as arhar dal, it’s the star of many South Indian dishes. You can find it at most Indian grocery stores. Soaking the dal for about 30 minutes helps it cook faster and become creamier.
• Palak (Spinach): I prefer using Indian spinach (Pasalai Keerai) if I can find it, but regular spinach works beautifully too! It’s packed with iron and vitamins. Don’t worry if it wilts down a lot – that’s perfectly normal.
• Sambar Powder: This is where the magic happens! You can use store-bought sambar powder, but homemade is always best if you have the time. Spice levels vary, so adjust to your preference.
• Tamarind: I like to use tamarind pulp for convenience, but you can also use whole tamarind. If using whole, soak it in warm water for at least 15 minutes to extract the juice. The amount of tamarind determines the sourness, so start with less and add more to taste.
• Unique Spice Blend: The combination of mustard seeds, methi (fenugreek), and hing (asafoetida) is what gives this dal its distinctive flavor. Don’t skip these – they’re essential! Hing, in particular, adds a lovely savory depth.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, soak the tamarind in 1 cup of warm water for about 15 minutes. Then, squeeze out the pulp and set the tamarind extract aside.
2. In a pressure cooker, combine the toor dal with 2 cups of water and ¼ teaspoon of turmeric powder. Add a teaspoon of oil. Pressure cook for 1 whistle. Once cooled, gently mash the dal and set it aside.
3. Now, let’s make the tempering! Heat 2 tablespoons of oil in a pan. Add the mustard seeds and let them splutter. Then, add the methi seeds, red chilli (broken into pieces), and curry leaves. Sauté for a few seconds until fragrant.
4. Add the chopped onions and sauté until they turn translucent. Next, add the chopped palak and cook until it wilts down.
5. Pour in the tamarind extract, add the sambar powder, turmeric powder, salt, and hing. Bring to a boil and simmer for about a minute.
6. Finally, add the cooked dal to the pan and mix well. Simmer for 2-3 minutes, allowing the flavors to meld together. If the dal is too thick, add a little water to adjust the consistency.

Expert Tips

A few little secrets to make your Palak Dal perfect:

• Achieving the Right Consistency: You want the dal to be thick enough to coat the back of a spoon, but not so thick that it’s pasty. Add water gradually until you reach your desired consistency.
• Balancing Flavors: The key to a great Palak Dal is balancing the sweet, sour, and spicy flavors. Adjust the amount of sambar powder and tamarind to your liking.
• Preventing Dal from Sticking to the Bottom of the Pot: Stir the dal frequently, especially during the simmering stage. A non-stick pan also helps!

Variations

Want to switch things up? Here are a few ideas:

• Vegan Palak Dal: Simply substitute the ghee with vegetable oil.
• Gluten-Free Palak Dal: This recipe is naturally gluten-free! Just double-check the ingredients in your sambar powder to ensure it doesn’t contain any gluten.
• Spice Level Adjustment: For a milder dal, use less sambar powder and omit the red chilli. For a spicier kick, add an extra chilli or a pinch of cayenne pepper.
• Festival Adaptation: My aunt always makes this during Pongal/Makar Sankranti – it’s considered very auspicious! She adds a little coconut milk for extra richness.

Serving Suggestions

Palak Dal is best served hot with a generous scoop of rice. A dollop of ghee on top adds a lovely richness. It also pairs well with roti or naan. A side of papadums or a simple vegetable stir-fry completes the meal.

Storage Instructions

Leftover Palak Dal can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. The flavors actually develop even more overnight!

FAQs

Let’s answer some common questions:

• What is the best way to soak tamarind for Palak Dal? Warm water works best! It helps to extract the pulp more easily. About 15-20 minutes is usually sufficient.
• Can I use a different type of dal instead of Toor Dal? While toor dal is traditional, you can experiment with moong dal or masoor dal. The flavor will be slightly different, but still delicious.
• How can I adjust the sourness of the Palak Dal? Add more or less tamarind extract. Start with a smaller amount and taste as you go.
• What is the purpose of adding hing (asafoetida) to this recipe? Hing adds a unique savory flavor and aids in digestion. It’s a key ingredient in many Indian dishes.
• Can I make Palak Dal ahead of time? How does it hold up? Yes, absolutely! It actually tastes even better the next day. Store it in an airtight container in the refrigerator for up to 3 days.