Dal Palak | How to make Palak Dal in Pressure Cooker

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.

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• Dal Chawal
• Ingredients to Make Dal Palak
• Step by Step instructions
• FAQ
• Recipe Card for Dal Palak
• Dal Palak | How to make Palak Dal in Pressure Cooker

Dal Chawal

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.

FAQ

Recipe Card for Dal Palak