Punjabi Palak Dal Spinach Lentil

Method

1. 1

   Cook the toor dal: Wash 1 cup toor dal. Pressure cook with 3 cups water and 1/2 tsp turmeric for 4 whistles until completely soft. Mash well and add enough water to make a flowing consistency. Keep aside.

2. 2

   Blanch the spinach: Bring a pot of water to a boil. Add the roughly chopped spinach. Boil for 2 minutes. Drain immediately. Run cold water over the spinach to stop cooking and preserve the colour. Squeeze out excess water. This blanching and shocking in cold water keeps the spinach bright green and removes any bitterness.

3. 3

   Blend the spinach: Place the blanched spinach in a mixer. Blend briefly — 10 to 15 seconds. The spinach should be coarsely chopped, not a completely smooth puree. Some texture adds character to the dal.

4. 4

   Heat ghee in a wide pan: Heat 2 tbsp ghee in a pan on medium-high heat.

5. 5

   Add sliced garlic: Add finely sliced garlic to the hot ghee. Fry stirring constantly for 30 to 40 seconds until the garlic turns light golden. Crispy golden garlic slices are the Punjabi signature in this dal.

6. 6

   Add dried red chilli and cumin: Add dried red chilli and cumin seeds. They will sizzle in the hot ghee. Stir 15 seconds.

7. 7

   Add onion: Add finely chopped onion. Cook on medium heat for 8 minutes until golden.

8. 8

   Add ginger and tomato: Add ginger paste — stir 1 minute. Add chopped tomatoes — cook 6 minutes until soft. Turn to low. Add red chilli powder — stir 1 minute.

9. 9

   Add spinach and dal: Add the blended spinach to the tempered pan. Stir and cook on medium heat for 2 minutes. Pour in the cooked toor dal. Mix well. Add salt. Simmer on medium-low heat for 5 minutes until all the flavours combine.

10. 10

    Serve: Taste and adjust salt. Scatter coriander leaves. Serve hot with chapati or rice. A small amount of raw ghee drizzled on top at serving enhances the flavour.

11. 11

    Note: Palak Dal combines the protein of toor dal with the iron, folate and vitamins of spinach in one simple preparation. It is the kind of everyday dal made across Punjab and neighbouring states — not for special occasions but for daily nutrition. The crispy sliced garlic in the ghee tadka is characteristic of Punjabi dal cooking and adds both flavour and texture.