Dhaba-Style Dal Palak – 45-Minute Recipe
A comforting, dhaba‑style dal palak that blends tender lentils, fresh spinach, and a fragrant spice blend into a soul‑warming bowl. The dish is aromatic, mildly spicy, and perfect for a quick family dinner.
Recipe by Aarti Madan· Structured by ReelsMeals
From: Facebook(view original)
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Prep Time
Cook Time
Servings
Ingredients
- 8 4/5 oz spinach
- 4 cups water
- 3/4 cup moong dal chilka
- 1/4 cup chana dal
- 1/4 tsp turmeric powder
- salt, to taste
- 3 cups palak water
- 2 1/3 tbsp clarified butter/ghee
- 2 tsp cumin seeds
- 4 tsp garlic
- 1 tsp ginger
- 1 green chilli
- a pinch asafetida
- 5 curry leaves
- 2 medium onion
- 2 medium tomato
- 1 1/2 tsp kashmiri red chilli powder
- 1/2 tsp cumin powder
- 1 tbsp coriander powder
- 1 tsp amchoor powder
- 1/4 tsp garam masala
- 2 tbsp fresh coriander
- 1 dried red chilli
Instructions
- 1Bring the water to a boil in a large pot and add the spinach, moong dal chilka, and chana dal; simmer until the lentils are tender and the spinach is cooked, about 20 minutes.
- 2In a separate pan, heat the ghee over medium heat; add the cumin seeds, asafetida, curry leaves, garlic, ginger, and green chilli, sautéing until fragrant.
- 3Add the chopped onions and tomatoes to the pan and cook until the onions are translucent and the tomatoes soften.
- 4Stir in the turmeric powder, kashmiri red chilli powder, cumin powder, coriander powder, amchoor powder, and garam masala; cook for 2 minutes to bloom the spices.
- 5Pour the cooked dal and spinach mixture into the spice base, mixing well; add the fresh coriander and adjust salt to taste.
- 6Simmer the combined mixture for an additional 5 minutes, allowing the flavors to meld.
- 7Serve hot, optionally garnished with extra fresh coriander or a drizzle of ghee.
- 8Enjoy this hearty, comforting dal palak straight from the dhaba kitchen.
Helpful tips while cooking
AI-assisted notes grounded in this recipe's ingredients, timings, and method—not additional creator instructions.
Pre‑cook lentils and spinach together
Boil the water, add spinach, moong dal chilka, and chana dal, then simmer for about 20 minutes before moving to the spice base.
Bloom spices briefly
After adding turmeric, kashmiri red chilli, cumin, coriander, amchoor, and garam masala, cook for 2 minutes to release their aromas.
Final simmer to meld flavors
Once the cooked dal‑spinach mix is combined with the spice base, simmer the mixture for an additional 5 minutes.
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Cooking context
45 min estimated total time for 4 servings.
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Frequently asked questions
- How long does it take to make Dhaba-Style Dal Palak?
- About 45 minutes in total: 15 minutes of prep and 30 minutes of cooking.
- How many servings does this Dhaba-Style Dal Palak recipe make?
- This recipe makes 4 servings as written; ingredient quantities on this page can be scaled.
- Where does this Dhaba-Style Dal Palak recipe come from?
- It was shared by Aarti Madan on facebook.com. ReelsMeals structured the original post into this step-by-step card; the original is linked above.