Palak Milakootal

Pigeon peas and black gram cooked with fresh indian spices into a dal. This is a Sanjeev Kapoor exclusive recipe.

New Update
Main Ingredients Split pigeon pea, Spinach
Cuisine Kerala
Course Dals and Kadhis
Prep Time 16-20 minutes
Cook time 26-30 minutes
Serve 4
Taste Spicy
Level of Cooking Moderate
Others Veg

Ingredients list for Palak Milakootal

  • 1 1/2 cups Split pigeon pea
  • 1 bunch Spinach
  • 1/2 Coconut scraped
  • 1 teaspoon Cumin seeds
  • 5 Red chillies
  • 1 teaspoon Split black gram skinless (dhuli urad dal)
  • to taste Salt
  • 1/2 teaspoon Turmeric powder
  • 2 tablespoons Oil
  • 1 teaspoon Mustard seeds
  • 8 Curry leaves
  • 1/4 teaspoon Asafoetida
  • 10 small Onions peeled
  • to cook Water


  1. Wash and finely chop the spinach. Keep aside. Wet grind the coconut, red chillies, cummin seeds and black gram to a fine paste. Keep aside. Pressure-cook the dal with salt and turmeric. When cool blend in a liquidizer. Keep aside.
  2. Heat the oil and season with mustard seeds, curry leaves and asafoetida. When the mustard starts to crackle add the coconut paste and fry for 3-4 minutes. Add the onions and spinach and stir-fry till the spinach is cooked.
  3. Add the dal. Mix well and simmer on low heat for another 10 minutes. Serve hot.

Nutrition Info

Calories 2072
Carbohydrates 243.1
Protein 83.6
Fat 85.1