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palak dal recipe
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5 from 5 votes

Sindhi dal palak recipe

Sindhi dal bhaji recipe is spinach cooked with lentils is a powerhouse of Iron & proteins.
Prep Time30 mins
Cook Time45 mins
Total Time1 hr 15 mins
Course: Curries and Lentils, Indian Cuisine, Sindhi
Cuisine: Indian
Keyword: dal palak, dal saag, palak dal recipe, palak moong dal, palakura pappu, sindhi sai bhaji
Servings: 4
Author: Gaurav


  • pressure cooker/ instant pot
  • potato masher


  • ½ cup yellow mung dal/channa dal dal soaked in water for 30 minutes.
  • 250 grams Spinach chopped after removing stalks or baby spinach (around 5-6 cups of chopped spinach)
  • 2 medium Tomatoes chopped
  • 1 medium Onion finely chopped
  • 1 capsicum finely chopped
  • 1 medium size Carrot finely chopped
  • 2 tablespoon ghee or oil if vegan


  • 1 teaspoon cumin seeds
  • 1 tablespoon grated ginger
  • 1 teaspoon chillies finely chopped
  • ½ teaspoon turmeric
  • 2 teaspoon coriander powder
  • 1 teaspoon red chilly powder or as per taste
  • Salt to taste
  • 1 teaspoon kasuri methi optional
  • 1 cup water


  • Wash the lentils and soak in water for 30 mins,drain the excess water later.
  • Remove the stalks of spinach.Chop it into smaller pieces, keep it aside.
  • In a pressure cooker, heat the oil .Add cumin seeds and let it splutter.
  • Add chilli, ginger.Saute them for 10 secs.
  • Now add onions and salt, until the onions turn pinkish in color.
  • Add the tomatoes and cook for 5 -10 mins.
  • Once they soften,add the spices and carrots.
  • Add the spinach followed by lentils and water.
  • Pressure cook for 3-4 whistles on medium flame.
  • Open the lid, mash it well with the whisker.Adjust its consistency to a semi-dry.
  • Serve hot with plain white rice or Bhuggal Chawal.


Note:You may also use channa dal or Bengal gram for the same.
Depending on your taste,add little quantity of khatta bhaji, fenugreek leaves and dill leaves along with spinach.
Accordingly adjust the quantity of spinach in the recipe.
Reduce the quantity of tomatoes if using Khatta chukka or khatta bhaji.
Spinach shrinks and leaves water when hot.
Add more water will make the recipe more liquid.
You can also blanch spinach and use it.


Serving: 4g