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Panchmel Palak Dal combines the goodness of five lentils (toor, chana, moong, masoor, and urad dal) with iron-rich spinach. Traditionally prepared in Rajasthan as panchmel dal (without palak), this variation adds spinach for extra flavour, nutrition, and a hint of freshness.
The slow-cooked dal is spiced with garlic, ginger, green chillies, and a ghee-based tadka that enhances the flavour. It’s light on the stomach yet filling, making it a perfect everyday dish. Pair it with steamed rice, jeera rice, or bajra/jowar rotis for a soulful meal.
Wash & soak dals
Wash all dals together and soak for 30 minutes.
Pressure cook dal
In a pressure cooker, add soaked dals, turmeric, salt, and 3–4 cups water.
Cook for 3–4 whistles until soft.
Mash lightly with a ladle.
Add spinach
Add chopped spinach to the cooked dal and simmer for 5–6 minutes until soft and blended.
Prepare tempering
Heat ghee in a pan. Add cumin seeds and hing.
Add garlic and sauté till golden.
Add ginger, green chillies, coriander powder, red chilli powder, and garam masala. Mix well.
Combine
Pour this tadka over the simmering dal. Stir well.
Adjust salt and consistency (add hot water if needed).
Serve
Garnish with fresh coriander and serve hot with roti, bajra roti, or jeera rice.
Smoky flavour – Do a dhungar (smoke infusion) with a piece of hot coal and ghee for an authentic Rajasthani touch.
Extra nutrition – Add a handful of methi leaves along with spinach.
Consistency control – Keep it thick for rotis, thin it out slightly for rice.
Yes, even 2–3 dals + spinach will work, but the flavour of 5 dals is unique.
Yes, replace ghee with oil. Mustard oil works very well.
Best with bajra roti in winters or jeera rice for a comforting combo.
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