Palak, Spinacia oleracea, is a leafy herbaceous annual plant in the family Amaranthaceae grown for its leaves which are used as a vegetable. … The leaves grow in a rosette and can appear crinkled or flat. The plant produces small yellow-green flowers which are 3–4 mm (0.1 in) in diameter. 



Palak contains vitamin K, fiber, phosphorus, and thiamine. Most of the calories in spinach come from protein and carbohydrates. 



Spinach contains an antioxidant known as alpha-lipoic acid, which has been shown to lower glucose levels, increase insulin sensitivity, and prevent oxidative, stress-induced changes in patients with diabetes. Studies on alpha-lipoic acid have also shown decreases in peripheral neuropathy and autonomic neuropathy in diabetics. 



Store fresh spinach in a clean container wrapped with paper towels. Place it in the refrigerator in the crisp drawer to save the greens for up to ten days. Containers will protect the greens from being moved around or crushed like they would in bags. Paper towels absorb the moisture, and keep your spinach fresh. 



  • 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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