Cooking Food General Indian Cooking Recipes

Heavenly, Healthy Hyderabadi Palak Dal (Spinach Lentils)

I made some absolutely delicious truffles today, and I was all set to write a post about it. Then I looked at my blog home page and realized that my last post was also about truffles. (In fact, a LOT of my posts are about truffles.) Also, Easter was just the other day, so it occurred to me that some of you are probably feeling a little stuffed, maybe even a little ill from all the chocolate eating. In thinking about how guilty and sick you might be feeling, I began to feel somewhat stuffed myself. I’ve been eating loads of homemade, delicious but cheese covered pizza and of course, tonnes of chocolate. It was time, I decided, to eat something yummy but healthy. And so, I made myself the healthiest dinner that I am capable of eating. I have difficulty eating leafy vegetables you see, they literally make me feel unhappy and hopeless. But this particular magical recipe for spinach lentils that I am about to share with you is as spicy and flavourful, as it is good for you. I am no doctor or nutritionist, but I think you’ll all agree with me when you see the ingredient list.

Hyderabadi Palak Dal (Spinach Lentils) with RiceOh and as you can see from the title, this is a Hyderabadi recipe. Hyderabad is the capital of a southern State in India: Andhra Pradesh. It was the seat of the Nizams, who ruled Hyderabad for about 2 centuries. The word Nizam or Nizam-ul-mulk means ‘administrator of the realm’ or ‘governor of the nation’ in Urdu. This is because the first Nizam was originally appointed by the Mughal emperor to oversee and govern Southern India on his behalf. As the Mughal empire began to crumble (for a brief overview of Mughal history go here), Asaf Jha who was a Mughal noble and a Nizam, declared independence from the Mughals and founded his own dynasty, the Asaf Jha dynasty, also known as the Nizams.

The history of the Nizams is of course more complex than this little paragraph intimates. It is full of battles, intrigue and all the other stuff that good history is made of. But this post is about food, also I am not a historian. I just wanted to give you this brief little background so you can understand Hyderabadi cuisine better. I would recommend reading more about the Nizams though, about their food, jewellery and architecture in particular.

Because the Nizams were essentially nobles from the Mughal court, their food was strongly influenced by Mughlai cuisine. But South Indian food, more precisely Andhra food, i.e. the food the locals ate (and continue to eat today) before the Nizams came to Hyderabad, is also delicious and distinctive. Typical Andhra foods include: spicy peppery Rasam; Chappala Pulusu (fish curry); and Erra Avakaya. So it isn’t surprising that Hyderabadi food blends Andhra and Mughlai styles. Andhra food itself can be broken down into several different types based on different regions of the State. There are also hints of Arab, Turkish, Parsi and other influences in Hyderabadi food. So you see, it is bastardized, pluralistic, and historically rich.

It is also amongst the most delicious cuisines on earth. I kid you not. It’s as spicy as South Indian Andhra food, its magnificence equals Mughlai food (like dal Makhani), and it’s as rich and flavourful as Italian food can be.

(And while I am not appointing myself final arbiter of the best food known to man, I think a woman who has a blog (mostly) about food, a woman who goes into raptures about food, a woman whose very mental stability depends on the availability of a delicious meal, in short a food-crazed woman, should be taken very seriously.)

Anyway, now that you’re sold on its deliciousness, here it is, a spicy palak dal- Hyderabadi style:


1 cup of moong dal (a type of lentil, native to India)

1/2 teaspoon haldi/pasupu/turmeric powder

1/2 teaspoon grated ginger

1/2 teaspoon crushed garlic

About a medium sized bunch of spinach

1/2 tablespoon dried mango powder (Amchur)

5-6 green chilies cut in half lengthwise

2-3 sprigs of coriander/cilantro

Salt to taste

(The following are the ingredients for the tadka baghar or popu)

1 teaspoon cumin seeds

1/2 teaspoon mustard seeds

5 dried red chilies

5-6 fresh curry leaves or about 10 dried ones

4 peeled whole garlic cloves

2-3 tablespoons of ghee (you can get ghee at an Indian store; if you want to make south Indian ghee, you can read my recipe here)


The first thing to do is to prepare the dal (lentils). I use moong dal for this recipe. You should be able to get these lentils at an Indian store, if you don’t live in India. I normally soak lentils for about 20 minutes before I cook them. If you don’t have the time to do this, you can skip this step. This is how the lentils look soaked:

Moong dal (lentils native to the Indian subcontinent)The easiest way to cook dal is to cook it in a pressure cooker. If you don’t have one, just boil the dal in water until its cooked. Add half a teaspoon of turmeric and some salt to the dal before you cook it. Once it’s cooked it should look like this: Cooked moong dalNext, heat one tablespoon of oil in a saucepan. When it’s hot add the ginger and garlic. Fry the ginger and garlic until cooked (slightly browned, but not burnt). Add the spinach to the ginger-garlic and let it cook, stirring occasionally. Once the spinach is tender, add the lentils.

Hyderabadi Palak Dal (Spinach Lentils)

Let this cook for about 10 minutes. Then add half a tablespoon of dried Mango powder (Amchur), the green chillies and the coriander sprigs to the pot and again, let the dal cook. After about 5 minutes we’re ready to add the tadka or baghar (tempering of spices in oil).

The baghar:

Heat a tablespoon or two of ghee in a little saucepan like this:

Hot ghee

Let the ghee get hot. To test if it’s hot enough, throw a single cumin seed into the pan. If it begins to sizzle, add the rest of the cumin along with the mustard seeds and stir them about until they start to pop. When they start to pop, add the curry leaves, garlic cloves and red chilies.

BagharOnce the red chillies darken like this:

Baghar, tadka or popu

Add the baghar to the lentils.

Making Hyderabadi Palak Dal (Spinach Lentils)

and immediately cover the pot.

The dal is now ready! Serve it with some hot rice, yoghurt and a papad.


By Megha Jandhyala

Megha Jandhyala has a Doctorate in law, with her academic work focusing on the intersections between law, culture, and development. She now spends her time tasting and writing about food and wine. She is passionate about wines from all over the world, but she is especially interested in emerging wine regions like Valle de Guadalupe and Coahuila in Mexico and Nashik in India. She explores the relationship between wine and food in her writing, with a focus on cuisine from the Indian subcontinent. She hopes to highlight the ways in which wine and different expressions of South Asian regional cuisine can enhance one another, sparking new conversations in the process.

10 replies on “Heavenly, Healthy Hyderabadi Palak Dal (Spinach Lentils)”

Well, maybe not tonight, but you could make this fairly easily in general. You should be able to get most of the fresh ingredients at any grocery store. So if you make a trip to an Indian store once, and buy the lentils and spices, you should be able to make this dal quite easily 🙂

Thank you for your compliments 🙂 Yeah, I visited your blog after seeing that you ‘liked’ mine and I enjoyed your posts too. I visited that gelateria in Casco Viejo by the way, it was pretty darned good!

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