Dal palak, a simple dal made with fresh palak leaves and moong dal. A quick and easy recipe made in pressure cooker. A no onion, no garlic, sattvic palak dal recipe.
No Onion No Garlic Dal recipe | Sattvic Dal recipe | Palak Dal Recipe | How to make Palak in pressure cooker | Quick and easy pressure cooker recipe | Easy lunch ideas | Vegan Dal recipe | Step by Step instructions to make Palak Dal in Pressure cooker
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Dal-chawal is staple food of India. We enjoy pizza, pasta, wraps and rolls, but home for us is simple dal-chawal. A plate of hot rice and dal, served with a dollop of ghee, fills our hearts and melts away all worries in that moment.
The simplicity and versatility of the dal makes it one of the easiest and quickest dish to make. Pressure cook it with simple spices like chilies and cumin and add a luscious tadka of mustard, curry leaves and garlic if you prefer. Serve it with steaming hot rice with a ghee or along with soft phulkas.
Every state in India and every region in that state has a dal recipe of its own. For a south-indian, dal is kootu, a thick stew made of vegetables and dal with spice powder. Whereas when you travel North, the recipe changes where they use different spices with or without vegetables.
We love this simple lachko dal and this rich dal lucknowi. Both my boys love this delish sindhi specialty sayi dal and tridali dal. My personal favorite this chana dal, which has an amazing aroma of its own.
Ingredients to Make Dal Palak
- Palak : The main hero of our dal recipe. Buy fresh palak leaves, for best tasting dal.
- Dal : I have used a mix of dhuli moong and tuvar dal for this creamy palak dal. You can use just moong dal or a combination of moong, masoor and chana dal too.
- Spices : Our palak dal uses just chilies and tomatoes. If you like garlic in your cooking you can add a clove or two of crushed garlic too.
- Tempering : Usual Indian tempering ingredients like mustard seeds, cumin , curry leaves and hing/asafoetida are used in this pressure cooker palak recipe.
- Garnish : I always prefer to add another tadka before serving, just with cumin seeds, 1 or 2 red chilies and curry leaves for an extra oomph to the palak recipe.
Step by Step instructions
Please check recipe card below for exact measurements of each ingredient used and also for the detailed instructions
- Wash and chop the palak leaves. I usually cut the lower end of the palak bunch and roughly chop the rest of the palak, wash in water and drain them completely. Keep aside until use.
- Measure the dals in another container, wash and soak for 15 minutes.
- Heat oil in a pressure cooker, add a tempering of mustard seeds, chilies and curry leaves. Add chopped tomatoes to this and saute for a minute.
- To this now add the palak leaves, and drained dal. Mix well. Add turmeric powder, salt and enough water.
- I have also added fresh coconut, which is optional, but adds great flavor to the dal.
- Close the lid and pressure cook for 4 whistles. Let the pressure come down on its own. Open the lid, mix well with a ladle. Add a tadka of cumin seeds and curry leaves.
- Serve this simple yet flavorsome palak dal with hot rice and ghee on top.
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Yes, you can make this creamy dal palak in instant pot. Pressure cook for 5 minutes and let in release pressure naturally for 10 minutes, then do a Quick pressure release.
You can use just Moong dal, the skinned variety, will give you a yellow color dal. You can use a combination of moong and masoor dal or a combination of moong, masoor and tuvar dal too.
This luscious dal can be served along with steaming hot rice with a generous drizzle of ghee. They go pretty well with roti's too. This dal makes a great lunch box recipe.
Recipe Card for Dal Palak
Dal Palak | How to make Palak Dal in Pressure Cooker
- 1 bunch Palak leaves / Palak Keerai approximately 4-5 cups of chopped palak
- ½ cup Dhuli Moong / Split green gram with skin
- ¼ cup Tuvar dal/Split Pigeon Peas/Thuvaram Paruppu
- 1 no medium size tomato chopped
- 3 nos green chilies cut into 2
- ¼ cup fresh coconut
- ¼ teaspoon turmeric powder
- ¼ teaspoon hing/asafoetida
- sprig of curry leaf
- 3 teaspoon oil i use cold pressed groundnut oil
- ½ teaspoon mustard seeds/kadugu
- ½ teaspoon cumin seeds
- 2 nos red chilies broken
- sprig of curry leaf
- Measure both the dals in a bowl, wash them twice or thrice with water. Soak in water for 15 minutes.
- Chop the palak leaves roughly. I usually cut off the bottom portion of the palak bunch and roughly chop the leaves. Take it in a colander and wash it in running water and leave it to drain completely.
Let us make the Dal
- Heat half the oil given under tempering in a pressure cooker. Once hot, splutter mustard seeds, add chopped green chilies and tomatoes to this.
- Sauté the tomatoes until it becomes little soft. Add turmeric powder and hing to this and mix well.
- Into this now dump the chopped and washed palak leaves and mix well. Drain the excess water from the soaked dals. Add the dal to the pressure cooker and mix well.
- Add 3 cups of water to this. If you prefer a thick dal, make it 2-2.5 cups. Add fresh coconut and salt to this, mix well.
- Close the pressure cooker and let this cook for 4-5 whistles. Let the pressure fall on its own.
- Once done, open the lid of the pressure cooker, carefully. Mix the dal well with a ladle.
- Now heat the remaining oil in a tadka pan, once hot , add cumin seeds and curry leaves and pour the sizzling tadka on the dal. If you prefer you can 1 or 2 red chilies and crushed garlic cloves here.
- Serve this luscious dal with rice or roti. If serving with rice, add a generous serving of ghee and enjoy warm.
- You can make this creamy dal palak in instant pot too. just pressure cook for 5 minutes, let it release pressure normally for 10 minutes, then do a QPR.
- I have used dhuli moong or moong dal with skin, so my final dish color is green. If you use the normal moong dal skinned ones, you will get a yellow color dal.
I m not a Doctor or a Nutritionist The Nutrition information provided above comes from the plugin and is only an estimate.