Spinach Lentil Curry

Name: Spinach Lentil Curry (Dhaba-Style Dal Palak)
Cuisine: Indian
Ingredients: 2 tablespoons ghee; 1 onion, finely chopped; 2-inch piece fresh ginger, finely chopped; 2 green chiles, finely chopped; 4 cloves garlic, finely chopped; 1 tomato, finely chopped; ¼ teaspoon turmeric powder; ½ teaspoon garam masala powder; 1 cup split toor dal (split pigeon peas), washed; 1 cup split toor dal (split pigeon peas), washed; Kosher salt; 2 dry red chiles, broken; 1 teaspoon cumin seeds; 2 cups spinach leaves (palak), finely chopped; 2 cups spinach leaves (palak), finely chopped; 1 lemon, juiced; 1 lemon, juiced

Dhaba-Style Dal Palak

Preparation info

Yield:
4
servings

Difficulty
Easy

Appears in

Everyday Indian from Archana’s Kitchen

By Archana Doshi

Published 2026

About

This Dhaba-Style Dal Palak blends wholesome lentils with fresh spinach in a vibrant, spiced gravy. A nourishing Punjabi favorite, it brings a burst of color and nutrition to your table and always reminds me of hearty home-cooked meals.

Ingredients

2 tablespoons ghee
1 onion, finely chopped
2-inch

Asia
India
Main course
Vegetarian

Method

Heat 1 tablespoon of the ghee in a pressure cooker; add the onion, ginger, green chiles, and garlic and sauté until the onion turns soft. Add the tomato, turmeric powder, and garam masala powder and sauté until the tomato softens.

Add the toor dal, salt, to taste, add 2½ cups of water, and cover the pressure cooker. Pressure-cook for 4 to 5 whistles, then turn off the heat. Allow