Punjabi Dal Palak
Nutritious yellow lentils tempered with fresh spinach and garlic.
About this dish
Dal Palak is the epitome of Punjabi home cooking—a nutritional powerhouse that combines the protein of lentils with the iron of spinach. In Punjab, it is usually made with 'Dhuli Moong' (yellow lentils) for a light, digestible meal, often served for lunch. The soul of this dish lies in the 'Double Tadka'—the tempering of garlic and dried red chillies that happens just before serving.
Ingredients
The Lentils and Greens
- 1 cup (200g) Moong Dal (split yellow lentils), washed
- 250g Fresh Spinach, finely chopped
- 3 cups Water
- 1/2 tsp Turmeric powder
- Salt to taste
The Primary Tadka
- 2 tbsp Ghee or Oil
- 1 large Onion, finely chopped
- 2 medium Tomatoes, finely chopped
- 1 inch Ginger, finely minced
- 1 tsp Cumin seeds
- 1/2 tsp Kashmiri Red Chili powder
The Final Garlic Tempering
- 1 tbsp Ghee
- 4-5 cloves Garlic, thinly sliced
- 2 Dried Red Chillies
- A pinch of Hing (Asafoetida)
Method
- 1
Boil the Dal
In a pressure cooker or heavy pot, combine the washed moong dal, 3 cups of water, turmeric, and salt. Pressure cook for 3-4 whistles (or simmer for 20 mins) until the dal is completely soft and can be easily mashed with the back of a spoon.
- 2
Whisk the Dal
Once the pressure releases, use a wire whisk or 'mathni' to lightly blend the dal into a smooth consistency. It should be thick but pourable; add half a cup of hot water if it looks too dry.
- 3
Prepare the Masala
Heat 2 tablespoons of ghee in a separate pan. Add cumin seeds and let them sizzle for 15 seconds, then add the onions and sauté on medium heat until they turn a deep golden brown.
- 4
Aromatic Infusion
Add the minced ginger and chopped tomatoes. Cook for 5-6 minutes, mashing the tomatoes with your spatula until they turn into a pulpy paste and the ghee begins to ooze from the sides.
- 5
Wilt the Spinach
Add the finely chopped spinach to the tomato-onion masala. Sauté for 3-4 minutes only; the spinach should wilt and release its moisture but should not lose its bright green color.
- 6
Merge Dal and Spinach
Pour the cooked dal into the pan with the spinach masala. Stir well to combine and let it simmer together on low heat for 5 minutes so the flavors marry perfectly.
- 7
The Garlic Tadka
In a small tempering pan (tadka pan), heat 1 tablespoon of ghee. Add the hing, dried red chillies, and sliced garlic; fry until the garlic turns a deep nutty brown—be careful not to burn it.
- 8
Final Tempering
Pour this sizzling garlic oil directly over the simmering dal. Cover the pot immediately with a lid to trap the smoky garlic aroma inside for at least 2 minutes.
- 9
Garnish and Serve
Give the dal a final stir, garnish with a squeeze of lemon juice if desired, and serve immediately while the garlic tempering is still fresh.
Notes & variations
- You can use a mix of Moong and Toor dal for a heartier texture.
- Ensure the spinach is washed multiple times to remove any hidden grit or sand.
- To make it vegan, replace ghee with coconut oil or any neutral vegetable oil.
- Dal Palak thickens as it sits; when reheating, always add a splash of boiling water to adjust the consistency.
Serve with
Steamed Jeera Rice or thick whole wheat Rotis with a side of mango pickle.
Cook's note
Browning the garlic in the final tempering until it's almost dark brown (but not black) gives the dal a smoky, restaurant-like depth.