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Palakwali Sookhi Urad

An easy to make and delicious dal that can be eaten as a snack of part of an ensemble meal. Make sookhi urad with spinach!
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: dinner, lunch, Snack
Cuisine: Indian, north indian
Keyword: Dal, Palak, Palakwali Dal, sookhi dal, urad, urad dal
Author: Kanika Samra


  • Wok or pan with lid.


  • 1/2 cup Urad dal split, husked
  • 1/2 to 1 cup Spinach washed and chopped
  • 1/2 to 1 Tomato finely chopped
  • 1 Tbsp Oil
  • Pinch Asafetida or Heeng optional
  • 1 tsp Cumin/Jeera
  • 4-5 Curry leaves optional
  • 1 tsp Garlic paste optional, can use fresh garlic instead
  • 1 tsp Ginger paste optional, can use fresh ginger instead
  • 1/2 tsp Turmeric/Haldi
  • 1/2 tsp Red chilli powder/laal mirch adjust to taste
  • 1/2 to 1 tsp Coriander/dhania powder
  • Salt to taste adjust later, spinach is salty
  • Water, only if needed see note
  • Juice of 1 lime
  • Fresh coriander for garnish chopped


  • Wash and clean the lentils, soak while prepping other ingredients.
  • Heat pan and add oil to it. Followed by asafoetida and cumin seeds.
  • Once seeds are spluttering add curry leaves. Next add tomatoes, cook until soft.
  • Add dry spice powders and cook until aromatic.
  • Add spinach and sauté.
  • Finally add lentils and water, bring to a boil uncovered.
  • After first boil, reduce heat to medium and cook covered for 10-15 minutes.
  • Check the water level - should be almost dry at the end of this time. If not continue cooking uncovered. Fluff with a fork and serve garnished with coriander and lime juice.


  1. If you do not like asafoetida, use chopped garlic and a small of ginger instead.
  2. Skip curry leaves if not available or not a taste you prefer.
  3. Do not add extra water other than the soaking liquid. Pour only enough of the soaking water to be level with the dal in your kadhai or pan. Too much water will make a mushy dal. That is the error I made!