Palak Dal

Palak Dal
Palak Dal  ||  Avilable on Week 3 Wednesday Order Now

The gravy-loaded super delicious creamy dal palak recipe is a lentils curry mixed with a scoop of spinach leaves served with a warm piece of roti, lifting the food spirit sailing to heavens. It can be prepared into a vegan variant or into a creamy, buttery wonderfulness. 

Home-cooked dal palak recipe is often made into a thick, creamy, saucy green-lentil curry where the consistency can be adjusted to personal taste. 

Basic information 

Dal palak recipe is a nutritious smooth bowl, a heat-and-eat plate, best suitable to a family TV dinner or lunch party.

Taste, texture, nutrients and other details 

  • It can be made into plant-powered green- vegetarian and vegan variant. 
  • It is a flavorful, satisfying meal, often made into a no gluten, no dairy, no soy version with "sustainably sourced" ingredients. 
  • It offers a balanced low-carb and gluten-free family plan meal.
  • It is a delicious dish and an excellent source of nutrients.
  • It is made from 100% pure herbs and spices.
  • It is prepared without any artificial colour, flavour or preservatives.
  • The key ingredients used in the preparation are dry lentils and spinach - available All Year Long. 
  • It is an outstandingly everyday dish served in vegetarian Indian Tiffin Service. One can online order dal palak recipe.

About Palak Dal

The bowl of Punjabi slow-cooked mustard leaves soup prepared in spices and butter called the Sarson ka saag, is always served with Makki di roti or the unleavened flatbread made with cornmeal, in the Indian villages. 

Palak Dal is occasionally made with spinach leaves by blanching spinach leaves to preserve its nutrients. Blanching refers to simmering boiled leaves in ice water to preserve the fresh green colour. The process helps to remove some of the leaves' oxalates. 

The boiled leaves are added to boiled lentils. The lentils used in the preparation can be full or split beans (chickpeas (Chana Dal), pigeon peas(Toor Dal) or other variants). There are amazing regional variations of dal palak recipe often combined with a unique cooking technique using different spices. 

Most leafy curries prepared in rural India are made in mustard oil to get a strong tangy flavour, or the fusion of lentils and greens is simmered in smooth, creamy, buttery gravy, and then, herbs are added as tadka. In north Indian cuisine, the fundamental tadka is made by heating oil or ghee over medium-low heat, and then cumin seeds, raw – cut garlic and red chillies are added to taste.

Restaurant based Palak Dal

Local Indian restaurants prepare Palak Dal into a fragrant golden-green alternative with all the spices like curry paste, garam masala, curry powder, turmeric, cayenne, garlic, ginger, cooked and simmered with tomato puree, to al dente.

Homemade Palak Dal

Home-cooked dal palak recipe is an uncomplicatedly prepared with imminent pantry ingredients mixed with onion and tomato puree. A simple tadka can be prepared with essential herbs to enjoy the nutritious combination of plant proteins and vegetable.

How to serve?

Dal palak recipe can be served over rice and garnished with cilantro. Or you can have it with roti, pickle and papad.

Food allergy
If you suffer from a food allergy or intolerance, please let us know immediately. Ingredients can occasionally be substituted or changed so please review the allergy details available for you. Every care is taken to avoid any cross contamination when processing an order. Food served may contain some of the 14 Allergens listed: Peanuts, Nuts, Sesame, Cereals containing Gluten, Milk, Soy/Soya, Molluscs, Sulphur Dioxide (Sulphites), Mustard, Celery, Lupin (EU common), Eggs., Crustaceans & Fish.


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