Connect with us

Indian Vegetarian Recipes

easy dal palak (creamy lentils with spinach)

https://www.vegrecipesofindia.com/palak-dal-spinach-dal/

Dal Palak is an easy and nutritious recipe of spinach with pigeon pea lentils.

It is also one of the popular Indian lentil recipes as it combines the goodness of the pigeon pea lentils (known as arhar dal or tuvar dal in Hindi) as well as spinach (called as palak in Hindi).

In this post, I am sharing 2 delicious variations of dal palak.

  • Dal Palak – No Onion No Garlic Version. Made in a stovetop pressure cooker.
  • Vegan Dal Palak – Made with onions and garlic in an Instant pot.

Both the recipes are shared with step by step photos and taste good. So you can make either of them depending upon the gadgets you have. My personal favorite is the no onion no garlic version.

About Dal Palak  (No Onion No Garlic Version)

There are many ways of making Palak ki dal. This delicious recipe is a very simple and easy one and won’t take much of your time.

Palak and dal go very well together. In India we do add veggies to dal and spinach dal is one of those recipes. I have adapted this dal palak recipe from a friend who would make sumptuous food.

Being a meditator, he would never add onion, garlic and chilies to his food. Whilst once at his home, he made this dal for us. I thought the dal would be very bland without onions and no garlic, but I was wrong.

The dal palak was so good. It had the subtle aroma of ghee tempered with cumin and a gingery taste plus creamy and soft. Onions and garlic have a strong flavor and taste. I am sure this dal would also taste great with onions and garlic added to it.

There are no heavy spices like garam masala added to this dal. It goes well with basmati rice and even soft roti or chapatis.

Our friend used to make this dal palak with basically 2 lentils:

  1. Tuvar dal (split pigeon peas or arhar dal) and
  2. Masoor dal (pink lentil).

You can use both these lentils or use only tuvar dal. I have also added some chopped green chilies and red chili powder to the dal. The chilies just enhance the flavor and taste of the dal without making it spicy or hot.

For tempering, you could use oil, but for better taste and flavor use ghee.

How to make dal palak (no onion no garlic)

1: Pick and rinse the dal. Pressure cook the lentils with turmeric for 5 to 6 whistles till the lentils become soft and mushy.

2: Wash 2 cups chopped spinach leaves. Chop them finely and keep aside.

3: In a pan or kadai, heat 2 or 3 tbsp ghee or oil. Fry 1 tsp cumin seeds. For a vegan spinach dal use oil. You can use any neutral tasting oil.

4: When the cumin seeds sizzle, add 1 inch chopped ginger. Fry for a few seconds until the raw aroma of ginger goes away.

5: Add 1 to 2 chopped green chilies and fry for few seconds.

6: Add 2 cups chopped spinach leaves. Apart from spinach, you can also add amaranth leaves or fenugreek leaves and even kale.

7: Now add ½ tsp red chili powder and ¼ tsp asafoetida (hing). Mix these with the spinach and saute the spinach for some minutes stirring in between till the spinach leaves wilt. Skip asafoetida if you don’t have.

8: Now add the mashed lentils. The green you see in the lentils is the spinach. I was using the same spoon for sauteing the spinach and mashing the lentils….. One spoon less for me to wash 🙂

9: When the spinach softens and becomes dry like shown in the pic below.

10: Then its time to add the mashed lentils.

11: Mix the cooked lentils with the spinach. If you want a very thick dal with roti, you will stop at this stage. If you want to stop here at this step then add salt as per your taste. Mix well and simmer the dal for 1-2 minutes. Keep stirring continuously.

However, if you want a creamy, smooth dal then continue to the further steps below and don’t add the salt now.

12: Add water to the dal. The quantity of water will depend on how much thick or thin you want the dal palak to be.

13: Add salt and mix. Simmer for 5 to 6 minutes.

14: Serve the dal palak hot with rice or roti and a side vegetable dish or salad or raita.

Few more dal recipes for you

This recipe post is from the archives (Feb 2012) and has been republished and updated on 6th June 2020.

Many of my recipes have detailed step by step photos and useful tips to help you make it easily and perfectly.

Easy Dal Palak

Dal palak is easy and simple to make recipe of spinach with pigeon pea lentils.

Servings (change the number to scale):4

(1 CUP = 250 ML)

pressure cooking dal

  • Pick and wash the lentils. Take the lentils in a pressure cooker with turmeric powder.
  • Add 2 to 2.5 cups of water and pressure cook for 5 to 6 whistles or till the dals become soft and mushy.
  • Mash the dals and keep aside.

making dal palak

  • In a pan, heat ghee. Fry the cumin and then add the chopped ginger and fry till the raw aroma of ginger goes away.
  • Now add the chopped chili and fry for half a minute. Fry for a minute.
  • Now add the chopped spinach. Add red chili powder and asafoetida (hing).
  • Saute for some minutes till the spinach becomes soft and stops releasing water on a medium flame.
  • Now add the mashed lentils now. Mix the lentils with the spinach.
  • Add water around ½ cup to 1 cup depending on how thick or thin you want the dal to be.
  • Finally, add salt and simmer the dal for 5 to 6 minutes.
  • Serve dal palak hot with rice and a side vegetable dish or salad or raita.

About Instant Pot Dal Palak

It is an easy and nutritious vegan recipe of spinach with pigeon pea lentils made in an Instant Pot.

Spinach has a high nutritional value and is extremely rich in antioxidants, iron, calcium, vitamin A, vitamin C, vitamin E and vitamin K.

Many people are not fond of greens like spinach, fenugreek leaves, amaranth leaves and that is especially true for kids. But when we mix the greens with dals or legumes then the dish not only becomes tasty but also nutritious.

In this recipe, you can substitute spinach (palak) with amaranth leaves (chaulai) or fenugreek leaves (methi) and even kale. I have made a kale dal too.

You can also use moong lentils or a combination of moong+pigeon pea lentils or red lentils (masoor dal)+pigeon pea lentils.

Serve Palak Dal with roti, paratha or steamed basmati rice. It will also go well with cumin rice or ghee rice.

How to make Instant Pot Dal Palak

1. Pick and then rinse ½ cup pigeon pea lentils (tuvar dal or arhar dal) a couple of times in water. Drain all the water. Keep aside. Also chop onions, tomatoes, crush ginger and garlic and slit green chillies.

2. Press the sauté switch on normal on the Instant Pot and set the timer to 10 or 12 minutes.

3. Add 2 tablespoons oil and let the oil become hot. Sprinkle ½ teaspoon cumin seeds. Fry them till splutter and become fragrant.

4. Add ⅓ cup chopped onions. You can also use ⅓ cup sliced shallots instead.

5. Stirring often sauté the onions till they turn translucent or light golden.

6. Now add 1 teaspoon crushed ginger or ginger paste, 2 medium crushed garlic (with or without their peels) and 1 to 2 green chillies (sliced or chopped). Sauté for 4 to 5 seconds till the raw aroma of ginger and garlic goes away. You can use the less mode while sautéing.

7. Next, add ⅓ cup chopped tomatoes. Mix very well.

8. Sauté till the tomatoes soften and become pulpy. Stir often when sautéing tomatoes.

9. Next add a pinch of asafoetida (hing), ¼ teaspoon turmeric powder, ¼ teaspoon red chili powder or cayenne pepper and ½ teaspoon coriander powder. For a spicy dal, you can increase the number of green chilies and red chili powder.

10. Mix very well.

11. Add the rinsed pigeon pea lentils.

12. Mix very well and deglaze removing any bits or pieces of ingredients stuck to the bottom of the pot.

13. Pour 1.5 cups of water. Mix very well and deglaze if required.

14. Use the pressure cooking mode and set the timer to 15 minutes on high pressure.

15. Meanwhile, when the lentils are getting pressure cooked,  rinse 75 to 100 grams spinach leaves in a colander. Chop them finely and keep aside. You will need 1.5 cups of chopped spinach. Use tender spinach leaves. You can use the stems if they are tender. If the spinach leaves are too large and the stems are fibrous and dense, then only use the leaves and do not add the stems.

16. When the pressure cooking is complete, allow a natural pressure release (NPR) for 10 to 12 minutes. If there is still pressure in the Instant Pot, then lift the valve for the steam to be released. Open the lid and check if the lentils have cooked and softened. They should be mushy.

17. Mash the lentils with a spoon.

18. Add the chopped spinach, ¼ teaspoon garam masala powder, ½ teaspoon kasuri methi (dried fenugreek leaves) and salt as per taste to the cooked lentils. Both garam masala and kasuri methi are optional and you can skip these.

19. Stir and mix again.

20. Press the sauté button on normal and set the time to 6 or 7 minutes.

21. Begin to simmer the lentils. Simmer till the spinach leaves wilt. This takes about 6 to 7 minutes. Stir often.

22. Once the spinach leaves have wilted, the dal is ready to be served. Check the consistency. Add ¼ to ½ cup hot water if the dal becomes thick. If you prefer a thicker dal, simmer for a few more minutes. For a thin dal, you can add some hot water. This recipe yields a palak dal having a medium consistency. At this step, you can even drizzle  ½ to 1 teaspoon lemon juice in the dal.

23. Serve Palak Dal with roti or lachha paratha or basmati rice or cumin rice.

This recipe post is from the archives and has been recently updated. 

More Instant Pot Recipes:

Many of my recipes have detailed step by step photos and useful tips to help you make it easily and perfectly.

Instant Pot Dal Palak

Instant Pot Palak Dal is an easy to prepare delicious and healthy pigeon pea lentils (tuvar dal) with spinach (palak), onions, tomatoes and spices.

Servings (change the number to scale):4

(1 CUP = 250 ML)

  • Pick and rinse pigeon pea lentils (tuvar dal or arhar dal) a couple of times in water. Drain all the water. Keep aside.
  • Press the sauté switch on normal on the Instant Pot and set the timer to 10 or 12 minutes.
 Add oil and let it become hot. You can also use ghee or butter instead of oil.
  • Add cumin seeds and fry them till splutter and become fragrant.
  • Add chopped onions or sliced shallots and stirring often sauté till translucent or light brown.
  • Now add crushed ginger or ginger paste, crushed garlic and green chilies (sliced or chopped).
  • Saute for 4 to 5 seconds till the raw aroma of ginger and garlic goes away. You can also use the less mode of the IP while sautéing.
  • Next, add ⅓ cup chopped tomatoes and sauté till they soften and become pulpy. Stir often when sauteing tomatoes.
  • Then add a pinch of asafoetida, turmeric powder, red chilli powder and coriander powder. For a spicy dal, you can increase the quantity of green chillies and red chilli powder.
  • Mix very well.
  • Add the rinsed pigeon pea lentils and mix them very well. Deglaze removing any bits or pieces of ingredients stuck to the bottom of the pot.
  • Pour 1.5 cups water. Mix very well. Deglaze if required.
  • Use the pressure cooking mode and set the timer to 15 minutes on high pressure.
  • Meanwhile, when the lentils are getting pressure cooked, rinse the spinach leaves in a colander. Drain all the water. Chop them finely and keep aside.
  • When the pressure cooking is complete, allow a natural pressure release for 10 to 12 minutes. If there is still pressure in the Instant Pot, then lift the valve for the steam to be released. Open the lid and check if the lentils have cooked and softened. They should be mushy.
  • Mash the lentils with a spoon.
  • Add the chopped spinach, garam masala powder, kasuri methi (dry fenugreek leaves) and salt as per taste to the cooked lentils. Kasuri methi is optional and you can skip it.
  • Stir and mix again.
  • Press the sauté button on normal and set the timer to 6 or 7 minutes.
  • Begin to simmer the lentils till the spinach leaves wilt. This takes about 6 to 7 minutes. Stir often.
  • Once the spinach leaves have wilted, the dal is ready to be served. Check the consistency. Add ¼ to ½ cup hot water if the dal becomes thick. If you prefer a thicker dal, simmer for a few more minutes. For a thin dal, you can add some hot water. This recipe yields a palak dal having a medium consistency. At this step, you can even drizzle ½ to 1 teaspoon lemon juice in the dal.
  • Serve Dal Palak with steamed rice, cumin rice, roti or bread.
  1. On Spinach: You can use the stems if they are tender. If the spinach leaves are too large and the stems are fibrous and dense, then only use the leaves and do not add the stems.
  2. Frozen Spinach: When fresh spinach is not available, replace with frozen spinach.
  3. Cooking Lentils: When cooking lentils, always use lentils which are fresh and in their shelf period. Aged or old lentils will take more time too cook. In this case, if the lentils are undercooked, then add some more water and continue to pressure cook in the Instant Pot for 10 or 15 minutes more.
  4. Different Lentils: The same recipe can be made wholly or in a half-half ratio with lentils like – mung lentils, red lentils and split chickpeas. For split chickpeas, soak them in water for 30 minutes before pressure cooking.
  5. Consistency: You can make the dal thin or thick by adding less or more water once the dal is cooked. When pressure cooking the dal, add the 1.5 cups water as mentioned in the recipe.
  6. Taste & Flavor: Increase the green chillies, garam masala powder and red chilli powder for a spicy dal. For a less spicy version you can decrease these spices. A bit if lemon juice added to the dal gives a nice tang.

Nutrition Facts

Instant Pot Dal Palak

Amount Per Serving

Calories 167 Calories from Fat 72

% Daily Value*

Fat 8g12%

Saturated Fat 1g6%

Sodium 347mg15%

Potassium 341mg10%

Carbohydrates 19g6%

Fiber 8g33%

Sugar 2g2%

Protein 7g14%

Vitamin A 1195IU24%

Vitamin B1 (Thiamine) 1mg67%

Vitamin B2 (Riboflavin) 1mg59%

Vitamin B3 (Niacin) 1mg5%

Vitamin B6 1mg50%

Vitamin C 9mg11%

Vitamin E 3mg20%

Vitamin K 57µg54%

Calcium 33mg3%

Vitamin B9 (Folate) 141µg35%

Iron 2mg11%

Magnesium 41mg10%

Phosphorus 121mg12%

Zinc 1mg7%

* Percent Daily Values are based on a 2000 calorie diet.

Continue Reading
Advertisement

Indian Vegetarian Recipes

Coconut poli recipe- with wheat flour

Coconut poli recipe – with wheat flour – Kayi holige, Coconut puran poli thengai poli, Coconut obattu recipe – Sweet flatbreads stuffed with coconut and jaggery-based filling. Thengai poli with full video and step-by-step pictures.

First I want to share very happy news with you all. It’s Jeyashri’s kitchen’s 12th anniversary. The journey started on August 19 2009 and with all your constant support, we are now stepping into the 13 th year of blogging. Jeyashri’s kitchen has over 1300 plus vegetarian recipes which I learnt from my grandmother, mom, mother-in-law, relatives, friends, friend’s mom and many more people.

The quench to learn new recipes and share them in Jeyashri’s kitchen is the major key that keeps me going in this journey. I extend my thanks and heartfelt gratitude to all my readers for supporting me and looking forward to the same in the coming up years as well.

Coconut poli recipe I have already posted in Jeyashri’s Kitchen many years back. I always wanted to try it out with wheat flour. Though I have posted Maharastrian style puran poli, it is more like a sweet poornam stuffed paratha. I want to make coconut poli with wheat flour using the traditional method of patting the polis with fingers.

My mom is an expert in making polis and she always makes poli in bulk. The softness of her poli, I haven’t seen that anywhere. She inherited that from my grandmother who also does poli extremely well. I have posted my amma’s version of Paruppu poli in Jeyashris kitchen a long time back. But that is using maida flour.

When I decided to make a sweet post for Jeyashri’s Kitchen anniversary, my mind wanted to post this recipe only. As avani avittam and Varalakshmi nombu are coming up, I thought this is the perfect time to share this coconut poli recipe with wheat flour. I called up my mom and asked her the tips and followed the same.

The poli turned out extremely well and I felt so happy that I recreated the closest texture of her polis.

Also, check out

Coconut poli recipe with wheat flour

Coconut poli

Print

Coconut poli with wheat flour

Soft polis made using whole wheat flour and stuffed with coconut and jaggery poornam
Course Sweet, Traditional sweet
Cuisine Indian
Keyword Festival recipes, South Indian festival, sweets
Prep Time 40 minutes
Cook Time 20 minutes
Resting time 30 minutes
Total Time 1 hour 30 minutes
Servings 4 polis
Author Jeyashri suresh

Ingredients

  • ½ cup whole wheat flour
  • ¼ tsp salt
  • ½ tsp turmeric powder
  • 7 tsp sesame oil
  • Water to make the dough
  • Ghee as needed to make the poli

For the poornam

Instructions

  • In a bowl add the wheat flour, salt and turmeric powder.
  • Mix well and add water little by little to knead a soft pliable dough.
  • Add 4 tsp of sesame to this and knead well.
  • Smear 3 tsp of oil on the top and keep it covered for 30 minutes – 1 hour.
  • Always use sesame oil for making polis.

Meanwhile, let’s make the poornam.

  • In a pan add the jaggery and add 2 tbsp of water.
  • Once the water starts boiling add the grated coconut.
  • If you want to filter the jaggery water, go ahead and do it and then add the coconut.
  • Cook for 2 minutes, it will come to whole mass.
  • Let the water evaporates but the poornam should not solidify.
  • Else we can’t pat the polis. The poornam should be soft.
  • Add 1 tsp ghee and ½ tsp cardamom powder to this.
  • Mix well and switch off the flame.
  • Allow this to cool completely.
  • Make the dough into lemon sized balls.
  • Also, make the poornam also into lemon sized balls.
  • You can either use a banana leaf or butter paper.
  • I used a butter paper, grease the paper.
  • Place a dough ball in the center.
  • Grease your hands with ghee and pat this gently and make a small disc.
  • Place the poornam in the center.
  • Gently close the edges.
  • Now start patting the polis using your fingers.
  • Do not use rolling pin.
  • Gently push the inside filling to all the sides of the poli.
  • Let the edges be thin.
  • Patiently do this process.
  • Heat a pan and gently take out the poli from the paper.
  • Place it on the tawa.
  • Cook on both sides.
  • Smear ghee on both sides.
  • Once it is cooked on both sides, take out from the pan.
  • Repeat this for the rest of the polis.
  • I was left with one extra dough ball.
  • The poornam came for 4 polis only.
  • This whole wheat poli stays soft for 6-7 hours.

Video

Notes

  1. You can store this in the refrigerator and reheat and serve this the next day.
  2.  The same coconut poli poornam can be used for making kozhakattai too.
  • In a bowl add the wheat flour, salt and turmeric powder.
  • Mix well and add water little by little to knead a soft pliable dough.
wheat flour poli
  • Add 4 tsp of sesame to this and knead well.
  • Smear 3 tsp of oil on the top and keep it covered for 30 minutes – 1 hour.
  • Always use sesame oil for making polis.
wheat flour coconut poli
  • Meanwhile, let’s make the poornam.
  • In a pan add the jaggery and add 2 tbsp of water.
  • Once the water starts boiling add the grated coconut.
  • If you want to filter the jaggery water, go ahead and do it and then add the coconut.
  • Cook for 2 minutes, it will come to whole mass.
thengai poli
  • Let the water evaporates but the poornam should not solidify.
  • Else we can’t pat the polis. The poornam should be soft.
  • Add 1 tsp ghee and ½ tsp cardamom powder to this.
  • Mix well and switch off the flame.
coconut poli
  • Allow this to cool completely.
  • Also, make the poornam also into lemon sized balls.
  • Make the dough into lemon sized balls.
  • You can either use a banana leaf or butter paper.
  • I used a butter paper, grease the paper.
  • Place a dough ball in the center.
  • Grease your hands with ghee and pat this gently and make a small disc.
  • Place the poornam in the center.
  • Gently close the edges.
  • Now start patting the polis using your fingers.
  • Do not use rolling pin.
thengai poli
  • Gently push the inside filling to all the sides of the poli.
  • Let the edges be thin.
  • Patiently do this process.
Thengai poli
  • Heat a pan and gently take out the poli from the paper.
  • Place it on the tawa.
  • Cook on both sides.
Obbatu recipe
  • Smear ghee on both sides.
  • Once it is cooked on both sides, take out from the pan.
  • Repeat this for the rest of the polis.
  • I was left with one extra dough ball.
  • The poornam came for 4 polis only.
  • This whole wheat poli stays soft for 6-7 hours.
Thengai poli recipe

Notes:

  • You can store this in the refrigerator and reheat and serve this the next day.
  • The same coconut poli poornam cane be used for making kozhakattai too.

The post Coconut poli recipe- with wheat flour appeared first on Jeyashri’s Kitchen.

Continue Reading

Trending