This dish is an inseparable part of me. A childhood memory!
Grandma’s yard, she on the angeethi (stove made with clay, the food is slowly cooked on this as it uses coals as fuel). This “dal-palak” (green mung beans and spinach) was no ordinary lentil dish. She would toil for hours to get the perfect creaminess. The lentil and spinach were tempered with clarified butter, herbs and spices and simmered for hours and hours over the coals.

She served this beautiful buttery delight with crisp rotis (indian bread) which were made in the Tandoor (clay oven). My grandma was a very passionate cook.

I do not have a yard, earthen ovens, or the patience to spend hours over a dish. However grandma would still be proud of this dish I hope.

Green mung beans simmered until cooked. Tempered with clarified butter, ginger, ground coriander, turmeric and green chillies. I leave the spinach to be added last to retain the vibrant green colour. Lastly add a touch of garam masala and a squeeze of lime.
I have paired this lentil dish with steamed rice although it would taste equally delicious with hot Rotis.

Do tag me on Instagram @supaintsonplates #supaintsonplates if you make this Dal. I would love to hear from you.



DAL PALAKSurabhi Sehgal
Prep Time 20 mins
Cook Time 40 mins
Total Time 1 hr
Course Curry, Main Course
Cuisine Indian Cuisine


  • 1 Cup Mung Beans
  • 4 Cups Water
  • 1 tbsp Garlic Cloves finely chopped
  • 1 tbsp Ginger finely chopped
  • 1/4 tsp Asafoetida
  • 1 tsp Turmeric Powder
  • 1 tsp Red Chilly Powder
  • 1.5 tbsp Mustard Oil
  • 1 Cup Spinach finely chopped
  • Salt to taste
  • 5-6 Garlic Cloves
  • 2-3 Green Chillies slit
  • 1 Lime
  • 1/4 tsp Garam Masala


  • Add 1 tablespoon oil to a pressure cooker.
  • Once hot, add asafotida and cumin
  • Once brown add ginger and garlic and brown. 
  • Add chili powder, turmeric and coriander powder. 
  • Wash the lentils and add to this. Mix well
  • Add water and salt and pressure cook for 3-4 whistles. 
  • Once cooked boil to the consistency you want and add the chopped spinach. Transfer to a bowl.
  • For the tempering, add the remaining oil to a pan.  Once hot add few small cloves of garlic and green chillies.
  • Once brown, a pinch of salt..cover and cook for a couple minutes. 
  • Top the lentils with this tempering, squeeze the lime and add the Garam Masala. Mix well and simmer the lentil for 3-4 minutes. Serve with hot Rice or Rotis
Keyword Dal Palak, Palak Dal, Spinach Dal

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