Restaurant Style Palak Dal at Home | Easy Spinach Dal Recipe | Secret Sambar Powder Twist

Описание: Looking for a healthy, comforting, and flavorful dal recipe? This Restaurant Style Palak Dal is packed with protein, iron, and rich Indian flavors. Made with toor dal, moong dal, fresh spinach, and finished with a special ghee tadka and a secret sambar powder twist, this dal tastes just like your favorite restaurant — but made easily at home.

In this video, I show you step-by-step how to make palak dal that is smooth, aromatic, and perfectly balanced.

This recipe pairs beautifully with steamed rice, roti, or jeera rice and is perfect for everyday meals, lunch boxes, or comforting dinners.
If you’re bored of regular dal and want to upgrade your home cooking, this palak dal recipe is a must-try.

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Palak Dal Recipe (Spinach Dal with Special Tadka)

Ingredients

For pressure-cooking the dal
• Toor dal – ½ cup
• Moong dal – ½ cup
• Water – 3 to 3½ cups
• Salt – to taste
• Turmeric powder – ½ tsp
• Red chilli powder – ½ tsp
• Cumin seeds – ½ tsp
• Garlic cloves – 4 to 5, lightly crushed
For masala base
• Oil – 2 tbsp
• Cumin seeds – ½ tsp
• Mustard seeds – ½ tsp
• Dried red chillies – 2
• Onion – 1 medium, thinly sliced
• Tomato – 1 medium, sliced
• Ginger-garlic paste – 1 tsp
• Salt – to taste
• Turmeric powder – ¼ tsp
• Red chilli powder – ½ tsp
• Coriander powder – 1 tsp
• Cumin powder – ½ tsp
• Garam masala – ½ tsp
• Water – as needed (to prevent burning)

For the dal

• Palak (spinach) – 2 cups, finely chopped
• Sambar powder – 1 tsp (secret ingredient)
• Water – as needed (to adjust consistency)

For special ghee tadka
• Ghee – 1½ tbsp
• Cumin seeds – ½ tsp
• Dried red chilli – 1 to 2
• Garlic – 6 to 8 cloves, finely chopped
• Hing (asafoetida) – a pinch
• Sambar powder – ½ tsp

For garnish
• Fresh coriander leaves – finely chopped

Method
• Prepare the dal
• Wash toor dal and moong dal thoroughly and soak for 5–10 minutes.
• Add the soaked dal to a pressure cooker along with water, salt, turmeric powder, red chilli powder, cumin seeds, and garlic cloves.
• Pressure cook until the dal is soft and fully cooked. Mash lightly and keep aside.
• Prepare the masala
• Heat oil in a pan. Add cumin seeds, mustard seeds, and dried red chillies. Let them crackle.
• Add sliced onions and sauté until golden brown.
• Add sliced tomatoes and cook until soft and mushy.
• Add ginger-garlic paste and sauté until the raw smell disappears.
• Add salt, turmeric powder, red chilli powder, coriander powder, cumin powder, and garam masala.
• Add a little water and cook the masala until oil separates and it is fully cooked.
• Add palak and dal
• Add chopped palak to the masala and cook until wilted and soft.
• Add the cooked dal and mix well.
• Adjust consistency with water as needed.
• Add 1 tsp sambar powder and let the dal simmer for 5–7 minutes on low flame.
• Prepare the special ghee tadka
• Heat ghee in a small pan.
• Add cumin seeds and dried red chillies.
• Add chopped garlic and sauté until golden and aromatic.
• Add hing and ½ tsp sambar powder. Let it sizzle briefly.
• Immediately pour the tadka over the dal.
• Finish
• Garnish with fresh coriander leaves.
• Mix gently and turn off the heat.

Serving Suggestions
Serve hot with steamed rice, ghee, papad, or roti. This palak dal pairs especially well with plain rice and a simple vegetable side.

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