Palak Daal ~ Spinach Lentil Gravy

13. PD1


Galloping towards the fag end of the precious month… and not feeling good at all! 🙁 Alhamdulillah, we are having a lovely time with my parents and InShaAllah, tonight my sister and her boy will join us, so we are all excited about the few weeks that are coming up. Time with family is always welcome and especially, when you have festivities coming around… Even the hot summers don’t seem to affect the spirit, isn’t it? 🙂


I totally love lentils. For me, it is a totally comfort meal. Normally, in Malabar cooking, the use of lentil is very minimal, like using it in masala vada or in this aubergine curry. Umma doesn’t like much of daal, so she used to hardly make them at home but once I was in charge of the kitchen, I started cooking it at least a week – yeah, I know my Northy friends would feel, “seriously?” 🙂 I am slowly trying to convert the folks into loving daal, so that it would make my life easier as well. 😉 This is one of the recent lentil dishes I have fallen in love with – thankfully nobody minds the green floating since the taste is nicely masked and the heavy tempering just adds to the dish so well! Before going off to this recipe, some lentil curries on the blog, in case you are interested… 🙂

Masoor Dal Curry

Punjabi Dal Fry

Microwave Dal Fry

Carrot Dal ~ No Onion/ No Garlic

Kerala Style Parippu Curry

Dal Coconut Milk Curry

No oil Mixed Daal Curry



13. Palak Daal


5.0 from 1 reviews
Palak Daal
Prep time
Cook time
Total time
Recipe type: Curries
Cuisine: Indian
Serves: 3
  • ¾ cup masoor lentil
  • ¼ tsp turmeric powder
  • Salt to taste
  • 1 tbsp coconut oil
  • 1 tsp cumin seeds
  • ½ tsp mustard seeds
  • 2 green chilies, minced
  • 1 tsp ginger garlic paste
  • 1 onion, minced
  • 1 bunch spinach, chopped thinly
  • ¼ tsp turmeric powder
  • ½ tsp red chilli powder
  • ½ tsp garam masala powder
  • 1 tsp kasuri methi
  1. Pressure cook the lentil in sufficient water with turmeric and salt.
  2. In a saucepan, heat oil. Crackle the cumin and mustard seeds.
  3. Add the green chillies and ginger garlic paste and saute till a nice aroma comes.
  4. Add the onions and saute till wilted. Sprinkle little salt.
  5. Add in the spinach and masala powders and saute till the spinach looks wilted.
  6. Add the cooked lentil into the sauteed masala and keep on simmer for five minutes on closed lid.
  7. Add the kasuri methi and give a final mix. Adjust seasoning.
  8. Serve warm with rice or rotis.
You can use any daal of your choice instead of masoor - my preference would be chana dal and moong daal. 🙂



  1. says

    My fav too. Just that it is not well received by F though he eats it with a long face! 😛 How long we waited for Ramadan and look how soon it is passing off. MashaAllah! it is great to be with family and loved ones at least during the festivals. I will miss them and hopefully catchup for the next Eid. I am looking at the big plate you have used, that looks really gorgeous!

    • Rafeeda AR says

      Alhamdulillah ala kulli haal… that plate belongs to my grandmother, an old Malay plate… 🙂 Thanks a lot Fami…

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