Spinach Rice & Dal Recipe – Authentic Indian Palak Pulao

Last Updated on 2 months by Neha Deshmukh

Spinach Rice & Dal Recipe – Authentic Indian Palak Pulao

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – a vibrant and flavorful Spinach Rice & Dal, or as we often call it, Palak Pulao. It’s a one-pot wonder packed with goodness, and honestly, it’s one of those dishes I turn to when I want something comforting and healthy without a lot of fuss. I first made this when I was trying to sneak more greens into my family’s diet, and it was a huge hit!

Why You’ll Love This Recipe

This Palak Pulao isn’t just delicious; it’s incredibly versatile. It’s a complete meal in itself, with rice and dal providing a good dose of protein and carbs, and spinach adding a wealth of vitamins and minerals. Plus, the aromatic spices make it incredibly fragrant and satisfying. It’s perfect for a quick weeknight dinner or a light lunch.

Ingredients

Here’s what you’ll need to make this delightful Palak Pulao:

• 1 cup rice
• 1 cup moong dal
• 1 tsp turmeric powder
• 3 cups water
• 1 tbsp ghee (or oil)
• 1 tsp cumin seeds
• 2 cardamom pods
• 1 inch cinnamon stick
• 1 bay leaf
• 1 dried red chilli
• 1 medium onion, chopped
• 1 tsp ginger garlic paste
• 1 green chilli, slit
• 1 medium tomato, chopped
• A handful of palak (spinach) leaves
• 1 tsp salt

Ingredient Notes

Let’s talk ingredients for a moment! A few things make this recipe truly special.

• Moong Dal: I love using moong dal in this pulao because it cooks quickly and adds a lovely creamy texture. It’s also easily digestible, making it a great choice for everyone.
• Fresh Palak: Seriously, fresh spinach is the way to go here. It has a brighter flavor and cooks down beautifully. If you absolutely must, frozen can work (see FAQs!), but fresh is best.
• Aromatic Spices: Don’t skimp on the spices! Cumin, cardamom, and cinnamon create a warm, inviting aroma that’s quintessential Indian cooking. They really elevate the whole dish.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s get the rice and dal started. In a pressure cooker, combine the rice, moong dal, turmeric powder, and 3 cups of water. Close the lid and cook for 5 whistles. Once done, let the pressure release naturally and set aside.
2. Now, for the magic! Heat the ghee in a kadai (or a deep pan) over medium heat. Add the cumin seeds, cardamom pods, cinnamon stick, bay leaf, and dried red chilli. Sauté for a few seconds until they become fragrant – you’ll know it when you smell that amazing aroma!
3. Add the chopped onions and sauté until they turn golden brown. This takes a little patience, but it’s worth it for that lovely sweetness. Stir in the ginger garlic paste and slit green chilli, and sauté for another minute until fragrant.
4. Next, add the chopped tomatoes and cook until they become soft and mushy. Now, take your handful of palak leaves and blend them into a smooth puree. Add this vibrant green puree to the kadai and cook for about 5 minutes, stirring occasionally.
5. It’s time to bring everything together! Add the cooked rice and dal to the kadai. Pour in 1 cup of water and add the salt. Gently mix everything together and simmer for about 5 minutes, allowing the flavors to meld beautifully.
6. Finally, serve hot! A drizzle of ghee on top adds a lovely richness.

Expert Tips

• Don’t overcook the rice and dal. You want them to be cooked through but still retain a little texture.
• Adjust the amount of green chilli according to your spice preference.
• If the pulao seems too dry, add a little more water, a tablespoon at a time.

Variations

• Vegetable Boost: Feel free to add other vegetables like peas, carrots, or beans along with the tomatoes. My kids love it when I add some chopped carrots!
• Nutty Crunch: A sprinkle of roasted cashews or almonds adds a delightful crunch.
• Lemon Zing: A squeeze of lemon juice just before serving brightens up the flavors.

Vegan Adaptation

This recipe is easily made vegan! Simply substitute the ghee with any plant-based oil like coconut oil or sunflower oil.

Gluten-Free Adaptation

This recipe is naturally gluten-free! Just double-check that your spices are sourced from a gluten-free facility if you have severe allergies.

Spice Level Adjustment

• Mild: Reduce or omit the green chilli and use only one dried red chilli.
• Medium: Use one green chilli and one dried red chilli as per the recipe.
• Spicy: Add an extra green chilli and two dried red chillies.

Festival Adaptations

During Navratri or Ekadashi, you can adapt this recipe by omitting the onion and garlic, and using rock salt (sendha namak) instead of regular salt.

Serving Suggestions

Palak Pulao is delicious on its own, but it also pairs well with:

• Raita (yogurt dip)
• A simple salad
• Pickle

Storage Instructions

Leftover Palak Pulao can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

FAQs

What type of rice is best for Palak Pulao?

Basmati rice works beautifully! It’s long-grained, fragrant, and cooks up fluffy.

Can I use frozen spinach instead of fresh palak leaves?

Yes, you can! Just thaw the frozen spinach and squeeze out any excess water before blending it into a puree. It won’t have quite the same fresh flavor, but it’s a good substitute in a pinch.

How can I adjust the spice level of this dish?

Easily! Adjust the amount of green chilli and dried red chilli as mentioned in the Spice Level Adjustment section.

What is the best way to prevent the rice from sticking to the bottom of the kadai?

Use a heavy-bottomed kadai and stir frequently, especially during the simmering stage. Adding a little extra ghee can also help.

Can this Palak Pulao be made in an Instant Pot?

Absolutely! You can use the sauté function to prepare the spices and vegetables, then add the rice, dal, water, and spinach, and cook on high pressure for about 3-4 minutes, followed by a natural pressure release.

Enjoy making this Palak Pulao! I hope it brings as much joy to your table as it does to mine. Let me know in the comments how it turns out!