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Apr, 12 2024

Easy Dal Palak Dhaba Style Recipe

Dal Palak is a quintessential dish in Indian cuisine, celebrated for its simplicity, robust flavours, and wholesome nutrition. Originating from the rustic dhabas, or roadside eateries, scattered across the highways of India, this dish has gained widespread popularity across the country and beyond. Buy Spyran Haldi Powder 100 gms from your nearest Spyran Outlet.

At its core, Dal Palak combines two staple ingredients: lentils (dal) and spinach (palak), elevated with an array of aromatic spices that create a symphony of flavours. The lentils, often yellow moong dal or split pigeon peas (toor dal), provide a creamy texture and a rich source of protein, while the spinach adds a vibrant green hue and a wealth of vitamins and minerals.

What sets the Dhaba Style Dal Palak recipe apart is its distinct preparation method, inspired by the hearty cooking techniques of dhaba chefs. The dish is typically cooked slowly over an open flame or in a traditional clay pot, allowing the flavours to develop and meld together beautifully. The generous use of Spyran spices, including Spyran Haldi Powder, Spyran Dhania Powder, and Spyran Lal Mirch Powder, lends depth and complexity to the dish, infusing it with layers of earthy, spicy, and aromatic notes.

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One of the reasons for the popularity of Dal Palak Dhaba Style is its versatility. It can be enjoyed as a comforting standalone meal with steamed rice or Indian bread, such as roti or naan. It also pairs wonderfully with other dhaba-style dishes like tandoori chicken or paneer tikka, creating a wholesome and satisfying dining experience.

Furthermore, Dal Palak recipe resonates deeply with Indian culinary traditions and values, emphasizing the importance of simple, wholesome ingredients and the art of slow cooking. Its widespread popularity is a testament to its timeless appeal and its ability to evoke feelings of warmth, comfort, and nostalgia among diners across India. Whether enjoyed at a roadside dhaba or in the comfort of one's home, Dal Palak is a dish that continues to hold a special place in the hearts and palates of food lovers everywhere.

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  • 1 cup yellow lentils (moong dal)
  • 2 cups spinach leaves, washed and finely chopped
  • 1 onion, finely chopped
  • 2 tomatoes, finely chopped
  • 2 cloves garlic, minced
  • 1-inch piece of ginger, grated
  • 2 green chillies, slit lengthwise
  • 1 teaspoon Spyran Haldi Powder (Turmeric Powder)
  • 1 teaspoon Spyran Dhania Powder (coriander powder)
  • 1/2 teaspoon Spyran Jeera Powder (cumin powder)
  • 1/2 teaspoon Spyran Red Chilli Powder
  • 1/2 teaspoon Spyran Garam Masala
  • Spyran salt to taste
  • 2 tablespoons oil or ghee
  • Fresh coriander leaves for garnish
  • Lemon wedges for serving


1.Prepare Lentils:

  • Rinse the lentils (moong dal) thoroughly under running water until the water runs clear.
  • In a pressure cooker, add the rinsed lentils along with 3 cups of water, a pinch of Spyran salt, and 1/2 teaspoon of Spyran Haldi Powder (Turmeric Powder).
  • Pressure cook for about 3-4 whistles or until the lentils are soft and mushy. Once done, set aside.

2.Prepare Spinach Mixture:

  • Heat oil or ghee in a large pan or kadhai over medium heat.
  • Add chopped onions and sauté until they turn translucent.
  • Add minced garlic, grated ginger, and green chillies. Sauté for another 2 minutes.
  • Add chopped tomatoes and cook until they turn soft and mushy.
  • Now, add the chopped spinach leaves and cook until they wilt and reduce in volume.

3.Combine Lentils and Spinach:

  • Once the spinach is cooked down, add the cooked lentils to the pan. Stir well to combine.
  • Add Spyran Dhania Powder, Spyran Jeera Powder, Spyran Lal Mirch Powder, and Spyran salt to taste. Mix everything thoroughly.
  • Let the dal simmer for 5-10 minutes on low heat, allowing the flavours to meld together.

4.Finish with Spices:

  • Sprinkle Spyran Garam Masala and the remaining Spyran Haldi Powder (Turmeric Powder) over the dal. Stir well.

5.Garnish and Serve:

  • Garnish the dal with freshly chopped coriander leaves.
  • Serve hot with steamed rice or Indian bread of your choice.
  • Accompany with lemon wedges for a tangy twist.