There’s no disputing that it is every mom’s dilemma – how do I increase the intake of greens in my child’s diet. Trust me it can be challenge to feed picky kids and toddlers. And that’s why I absolutely love this recipe. Not only it is a good way to hide the greens, it is absolutely delicious and good source of proteins and iron.  Until last year, I would puree the cooked dal using a hand blender; so kids don’t see the leaves.  They loved this dal for its colour and deliciousness. (Tricks we mom’s have to do to ensure that our munchkins get their share of healthy dose, right?) And now that their taste buds are developed, I skip the pureeing and I am happy to say they still love it with the greens.

I am sure this will be one of your favourite versions too. Simple, delicious, hearty and requires one pot to cook it 🙂

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2 cups Spinach, finely chopped

3/4 cup Split green gram or yellow moong dal

1teaspoon Turmeric powder, divided

Asafoetida a pinch

2 tbsp Oil

1 tsp Cumin seeds

6 cloves Garlic, finely chopped

1 inch piece Ginger, finely chopped or grated

2 Green chillies, slit in the middle

1 medium Onion, diced

1 medium tomato, diced

1 dry red chilly

Coriander leaves for garnish

Salt to taste

Lemon juice 1 teaspoon


  1. Wash and drain the split green gram.
  2. In a cooker or pan, add it with half the turmeric powder and asafoetida.
  3. Add the chopped onion, tomato, and spinach leaves.
  4. Add 1.5 cups water and cook until soft. You can either pressure cook or boil until lentils are soft. I pressure cook this until 3 whistles and let it cool down completely in the cooker itself.
  5. Once cooled, use a whisk or wooden spoon mix everything so it mushes up the lentils. If you wish you could use a hand blender and give it a whiz.
  6. Bring it back on heat and add 1 cup of water. If you want a thicker consistency, add less water.
  7. Season with salt.
  8. Heat oil in a pan for tempering.
  9. Add asafoetida and the remaining turmeric powder,
  10. Add in cumin seeds, garlic, ginger, green chillies and sauté for one minute.
  11. Lastly add the dry red chilly and fry until it changes colour.
  12. Add it to the lentil mixture/dal and mix well.
  13. Continue to simmer for 5 minutes or till it reaches the desired consistency.
  14. Add lemon juice just before serving and stir.
  15. Garnish with coriander leaves and serve hot with rice or rotis. Tastes good just as a soup as well.

Do give this a try and let me know how it turns out. If you send me a snapshot of your creation; I shall include it in the Reader’s testimonial Album on my facebook page.

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Love & Hugs,


20 thoughts on “SPINACH DAL / DAL PALAK”

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