Lahsuni Dal Palak (Spinach And Lentils Tempered With Garlic)

Lehsuni Dal Palak ..Palak wali dal. A healthy recipe for cozy winters. When I tried first time My husband named the dish hotel jaisi dal.

Recipe adapted …spoon fork and food

Thick arhar dal tuvar dal when cooked with chopped spinach gives an amazing flavor and texture to the regular dal fry we have. Spinach being rich in Iron is a good source of nutritional supplement to our body. The lentils and the spinach both together fulfill our protein and iron requirement of our body. The lahsuni dal palak can be enjoyed with makka ki roti or even plain rice. It’s a complete filling dish that definitely makes you crave for more.

Preparation Time : 6-7 mins
Cooking Time : 25 mins
Servings : 4


Tuvar Dal / Arhar Dal – 1 cup
Palak / Spinach – 500 gms (chopped)
Ginger paste – 1 tsp
Garlic paste – 1 tsp
Tomatoes – 4 (chopped)
Turmeric powder – 1 tsp
Salt – as needed

For tempering:

Ghee or Refined Oil – 2 tbsp
Garlic – 5 pods (chopped)
Mustard seeds – 1 tsp
Hing / Asafoetida – 1 pinch
Red chili powder – 1/2 tsp


  1. Wash and strain the dal nicely before use. In a pressure cooker, add dal, chopped spinach, chopped tomatoes, ginger garlic paste, turmeric powder, salt and enough water to cook dal. Pressure cook till the dal gets cooked properly. This may take 5-6 whistles or 10 – 15 mins approx.314
  2. Once the dal is done, stir it well with a ladle so that the dal gets dissolved nicely. Transfer it into a bowl and keep aside.315
  3. For the tempering, take a pan and heat ghee or oil whatever you prefer. Add hing. mustard seeds and allow it to splutter.316
  4. Now add finely chopped garlic generously with little red chili powder. The chili powder will give a nice red color to the oil. Fry everything till the garlic turns golden in color.
  5. Pour the tempering in the center of the dal and close the lid immediately so that the flavor gets infused well inside.317
  6. If you want you can garnish it more with some chopped coriander, it’s personal choice. I didn’t do that because i didn’t wanted the coriander flavor to over powder the flavor of spinach.

Serve hot with tandoori rotis, makka ki rotis, with ghee and jeera rice!


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