About Palak

Palak, Spinacia oleracea, is a leafy herbaceous annual plant in the Amaranthaceae family grown for its edible leaves. The leaves form a rosette and may be crinkled or flat. The plant produces small yellow-green flowers with diameters of 3–4 mm (0.1 in).

Nutritional Facts of Palak

Vitamin K, fiber, phosphorus, and thiamine are all found in palak. Protein and carbohydrates account for the majority of the calories in spinach.

Benefits of Palak

Spinach contains alpha-lipoic acid, an antioxidant that has been shown to lower glucose levels, increase insulin sensitivity, and prevent oxidative, stress-induced changes in diabetics. In diabetics, alpha-lipoic acid has also been shown to reduce peripheral neuropathy and autonomic neuropathy.

Storage & Uses of Palak

Fresh spinach should be stored in a clean container that has been wrapped in paper towels. Place it in the crisp drawer of the refrigerator to keep the greens fresh for up to ten days. Containers will keep the greens from being shifted or crushed, as they would in bags. Paper towels absorb moisture, preserving the freshness of your spinach.

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  • 1/2 cup moong dal
  • 5 cups water
  • 1/4 teaspoon turmeric powder


  • 5 teaspoon Indian sesame oil/gingelly oil
  • 1/4 teaspoon mustard seeds
  • 1/4 teaspoon cumin seeds
  • 3 dried red chillies
  • 2 sprigs curry leaves
  • 1/4 teaspoon asafoetida (hing)
  • 1 onion, finely chopped (half a cup)
  • 6 cloves garlic, finely chopped
  • 2 green chillies, chopped
  • 2 tomatoes, chopped (half a cup)
  • 1 teaspoon salt
  • 1 teaspoon sambar powder
  • 1 teaspoon coriander powder
  • 3 cups Palak, chopped
  • 1 teaspoon ghee


  1. Boil the dal with water and a little turmeric for 4 whistles in a pressure cooker. Wait for the pressure to release naturally. Set aside.
  2. Heat oil in a pan and add in the mustard seeds, cumin seeds, dry red chillies, curry leaves and asafoetida (hing). Let the mustard seeds crackle.
  3. Add in the finely chopped green chillies, onion and garlic. Saute till the onions are soft and slightly brown and the garlic is browned as well.
  4. Once the onions are slightly brown, add in the chopped tomatoes. Add in the salt at this stage. Cook for 3-4 minutes. Saute till the tomatoes are cooked and mushy. Add in the sambar powder and the coriander powder. saute for a minute.
  5. Add in the chopped palak and saute for 2-3 minutes until the palak is wilted and cooked well.
  6. Add in the cooked dal and simmer for a couple of minutes. If the curry is very thick, dilute with little hot water.
  7. Add in the ghee and mix well. The dal is ready.
  8. Serve hot with rice and ghee.



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