Dal Palak
Submitted by sillypill
Punjabi dal palak with spinach, fenugreek leaves, and dill simmered in turmeric and cumin. Finished with a generous pour of ghee for authentic, earthy richness.
YIELD
6 servingsPREP
10 minCOOK
30 minREADY
3 hrsDal Palak is a Punjabi classic that brings together lentils and leafy greens in one deeply nourishing pot. This version layers spinach with fenugreek leaves and fresh dill for an herbal complexity you won’t find in simpler dals.
Ginger, garlic, and onion form the aromatic base, while turmeric and cumin add that warm golden backbone every good dal needs.
The generous finishing pour of ghee isn’t optional. It’s what ties all those earthy greens together and gives the dish its soul. Serve alongside roti or steamed basmati rice.
Chef Tips
- Soaking the dal for a couple of hours cuts the cooking time significantly and gives a creamier result.
- Fresh fenugreek (methi) leaves have a slight bitterness that balances the spinach beautifully. If you can’t find them fresh, use 1 tablespoon of dried kasuri methi.
- Cook the dal until it’s thick and nearly dry. This isn’t a soupy dish; you want it to hold its own on the plate.
Ingredients
Directions
Wash and soak dal in water for a couple of hours.
Heat 1 tblsp. ghee and fry onoin, ginger and garlic until soft.
Put in the rest of the ingredients along with the dal and a little water.
Cover tightly and cook over a low fire until the dal is tender and quite dry.
Mix thoroughly with a spoon.
Remove from fire and pour 5 tblsps. of ghee over top before serving.
Comments