Posted on: February 14, 2020 Posted by: Deepsikha Comments: 0
Dhaba Style Dal Palak

Dal is an Indian staple and is enjoyed all over the country in every season throughout the year. Every state, every region has its own speciality of Dal and all the varieties are equally delectable and healthy. While in the eastern part of India people enjoy their Dal mostly with rice, the people of North India relishes their Dal with roti/phulka/naan. Every veg and non-veg kitchen across India has Dal in common. We can easily say that Dal binds us all.

Talking about Indian food there is and always should be a special mention of street food and Dhaba. Everywhere you go you will find Dhabas that typically serve the food of the region, but, with a twist. Indian Dhabas are known for their innovation and they have actually created a new genre of food which is “Dhaba Style”. Dhaba Style foods are everyone favourite and I am no exception. I already have Dhaba Style Mutton on my blog and today I am going to present another gem of Indian Dhabas Dhaba Style Dal Palak.

Loaded with the goodness of spinach, Dal Palak or Spinach Dal is super healthy and utterly delicious. People have their own way of preparing this dal. Bengalis mostly use moong dal (yellow lentil) or masoor dal (red lentil) for this dal. While Maa use masoor dal, I prefer to mix masoor dal along with chana dal (split chickpeas) to prepare this dal. Here’s the recipe for you all.


  • 2 cup palak, choped
  • 3/4 cup chana dal
  • 1/2 cup masoor dal
  • 1 large onion, finely chopped
  • 1 tomato, chopped
  • 2 green chilli, chopped
  • 1 table-spoon ginger-garlic paste
  • 1/2 tea-spoon cumin seed
  • 1 bay leaf
  • 2 pinch hing (asafoetida)
  • 2 dry red chilli
  • 1/2 tea-spoon turmeric powder
  • 1 tea-spoon cumin powder
  • 1 tea-spoon coriander powder
  • 1/2 tea-spoon red chilli powder
  • 3 table-spoon mustard oil
  • warm water, as required
  • salt, according to taste

For Tadka:

  • 2 table-spoon ghee
  • 2 dry red chilli
  • 1/2 tea-spoon cumin seed


  • Soak chana dal overnight. Next day, drain the water and wash with masoor dal. Pressure cook by adding 1 tea-spoon salt and required water for 4 whistle and let the pressure cool down naturally. Take out the boiled dal in a vessel, whisk and make mushy and keep aside.
  • Boil water in a separate vessel and soak the spinach for 10 minutes. Remove and keep aside.
  • Now, heat oil in a wok and add cumin seed, dry red chilli and bay leaf. Allow then to splutter.
  • Add chopped onion and sauté until it becomes translucent.
  • Now, add ginger-garlic paste, chopped green chilli, turmeric powder, cumin powder and coriander powder. Sprinkle little water and stir for 3 minutes over low flame.
  • Add chopped tomato and stir until it becomes mushy.
  • Add chopped palak and a little bit salt. Mix well and cover the lid. Cook for around 10 minutes over low to medium flame.
  • Open the lid and add boiled dal. Add salt if required and mix well.
  • Now, add warm water according to the consistency you want. This dal is preferred as thick. Add water accordingly.
  • Over a low flame, bring it to a boil. Turn the flame off.
  • In a separate pan, heat ghee and temper with ingredients mentioned in For Tadka section.
  • Turn off the flame immediately and pour the tadka over dal.
  • Your Dhaba Style Dal Palak is ready to be served now.

This Dal is best served with roti/phulka. But, being a Bengali, I prefer this with piping hot rice. It taste amazing with rice as well. Enjoy!

Do drop me a comment giving your feedback about this recipe. You can also tag me on Instagram using the handle @when_a_bong_cooks.

Happy Eating!


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