Spinach dal (palak dal, palak soppina bele saaru)

4 servings
10 min
15 min
Very Easy


Number of serving: 4
Fresh Spinach Leaves - 1 bunch, washed & chopped

Tuar Dal (lentil) - 1/4 cup

Masur Dal - 1/4 cup

Garlic Cloves - 3-4, crushed

Green Chilli - 2-3, slit into half

Onion - 1 medium, sliced lengthwise

Fenugreek Seeds (methi seeds)- 1/4 teaspoon

Cumin Seeds - 1 teaspoon

Dry Red Chilli - 2, broken

Turmeric Powder - 1 teaspoon

Salt to Taste

Water as required

Pepper Powder - 1 teaspoon

Cumin Powder - 1 teaspoon

Asafoetida (Hing) - a pinch

Oil or Ghee - 1/2 tablespoon


  • Empty the thoroughly washed & chopped Palak leaves into the cooker.
  • Also add the washed lentils (dal). Add cloves, green chilli, onion, methi seeds, salt to taste and enough water for all the veggies to cook & for the gravy.
  • Let the whistles blow enough to cook the veggies well. Once it's done, keep the cooker aside & wait till the pressure is released.
  • Once it is done remove the lid of the cooker & churn the whole cooked preparation with the help of a whisk, lightly so as to mash the cooked lentil or the dal & the veggies.
  • Heat oil or ghee in a pan or wok, and add cumin seeds & allow it to splutter. Once done add the broken dry red chilli. Now add the cumin powder, the pepper powder, turmeric powder & Asafoetida (heeng).
  • After this add the cooked & whisked dal preparation. Mix it well & add water if the dal is very thick & salt too accordingly.


SPINACH DAL (Palak Dal, Palak Soppina Bele Saaru), photo 1SPINACH DAL (Palak Dal, Palak Soppina Bele Saaru), photo 2SPINACH DAL (Palak Dal, Palak Soppina Bele Saaru), photo 3SPINACH DAL (Palak Dal, Palak Soppina Bele Saaru), photo 4SPINACH DAL (Palak Dal, Palak Soppina Bele Saaru), photo 5


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amy, 02/09/2018

Not tried but reading it looking a yummy

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