Comforting Punjabi Dal Palak Recipe for Cozy Nights

The smell of Punjabi Dal Palak wafting through the house is like a warm hug from your grandma. Imagine tender lentils swimming in a luscious pool of vibrant green spinach, seasoned with spices that dance on your taste buds. It’s creamy, hearty, and just the kind of comfort food you crave after a long day.

Now, let’s talk about why this dish holds a special place in my heart. Picture this: a chilly winter evening, the family gathered around the table, waiting impatiently for dinner. As I served up this delightful dish, the aroma filled the air, drawing everyone closer. Trust me; nothing beats seeing faces light up when they taste something so comforting and delicious.

I remember the first time I made this dish; my friends were convinced I had turned into a culinary wizard! Their reactions were priceless as they devoured every last bite.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Black Gram Lentils (Urad Dal): These are essential for that creamy texture; soak them overnight for best results.

• Fresh Spinach: Choose vibrant green leaves; frozen spinach works too if you’re in a pinch.

• Onion: Use finely chopped onions to create a sweet base that caramelizes beautifully.

• Garlic and Ginger Paste: Fresh is best here; it adds depth and warmth to the dish.

• Spices (Cumin, Turmeric, Garam Masala): These will turn your dal into a flavor fiesta; don’t skip them!

• Cilantro: Chopped fresh cilantro on top adds color and brightness to the final dish.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it Together

Follow these steps to create your own bowl of Punjabi Dal Palak:

Prepare Your Lentils: Rinse the black gram lentils under cold water until the water runs clear. Soak them for at least four hours or overnight for optimal cooking.

Sauté Aromatics: In a large pot over medium heat, add some oil and sauté chopped onions until they become golden brown and fragrant. This usually takes about 5-7 minutes.

Add Garlic and Ginger: Stir in the garlic and ginger paste next. Continue cooking until everything becomes aromatic—about 2 minutes should do it!

Add Spinach & Spices: Toss in washed spinach along with cumin seeds, turmeric powder, and garam masala. Stir well until the spinach wilts down—this takes about 3-4 minutes.

Cook Lentils & Simmer: Add soaked lentils to the pot along with water—enough to cover everything by an inch. Bring it all to a boil before lowering the heat to simmer for 30 minutes or until lentils are tender.

Finishing Touches: Once cooked, mash slightly with a spoon for creaminess. Adjust salt and garnish with freshly chopped cilantro before serving hot with rice or naan.

Enjoy your homemade Punjabi Dal Palak! You just created something delicious that will have everyone asking for seconds (and maybe thirds).

Perfecting the Cooking Process

Start by sautéing the spices before adding the dal and spinach. This method enhances their flavors, ensuring every bite is packed with delicious goodness.

Add Your Touch

Feel free to swap spinach for kale or add a splash of cream for richness. Customize the spice level based on your taste buds’ bravery.

Storing & Reheating

Store in an airtight container in the fridge for up to three days. Reheat on low heat, adding a splash of water if needed to keep it moist.

Sharing this Punjabi Dal Palak with friends became a cherished tradition, especially when they raved about its heartiness and flavor—a true comfort food moment.

FAQ

What is the best type of dal for this recipe?

Toor dal or moong dal works best for making Punjabi Dal Palak.

Can I make this recipe vegan?

Yes, simply omit any dairy and use vegetable stock instead.

How can I make this dish spicier?

Add more green chilies or a pinch of red chili powder to ramp up the heat.

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Punjabi Dal Palak

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• Author: Mark Taylor
• Total Time: 40 minutes
• Yield: Serves 4

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Description

Punjabi Dal Palak is a comforting dish that marries creamy black gram lentils with vibrant spinach, creating a deliciously hearty meal. Infused with aromatic spices and garnished with fresh cilantro, this recipe is perfect for chilly evenings or when you’re craving something warm and satisfying. Ready in just 30 minutes, it pairs beautifully with rice or naan, making it a versatile addition to any table.

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Ingredients

Scale 1x2x3x

• 1 cup Black Gram Lentils (Urad Dal), soaked overnight
• 4 cups Fresh Spinach, chopped
• 1 medium Onion, finely chopped
• 2 teaspoons Garlic Paste
• 2 teaspoons Ginger Paste
• 1 teaspoon Cumin Seeds
• 1/2 teaspoon Turmeric Powder
• 1 teaspoon Garam Masala
• Salt to taste
• 2 tablespoons Cilantro, chopped (for garnish)
• 2 tablespoons Vegetable Oil
• 4 cups Water

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Instructions

1. Rinse the soaked lentils under cold water until clear.
2. In a large pot, heat oil over medium heat and sauté the chopped onions until golden brown (5-7 minutes).
3. Add garlic and ginger paste; cook until fragrant (about 2 minutes).
4. Stir in chopped spinach, cumin seeds, turmeric powder, and garam masala; cook until spinach wilts (3-4 minutes).
5. Add lentils and water; bring to a boil, then simmer on low heat for about 30 minutes or until lentils are tender.
6. Mash slightly for creaminess, adjust salt if needed, and garnish with cilantro before serving hot.

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Category: Main
• Method: Cooking
• Cuisine: Indian

Nutrition

• Serving Size: 1 cup (240g)
• Calories: 210
• Sugar: 3g
• Sodium: 280mg
• Fat: 8g
• Saturated Fat: 1g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 32g
• Fiber: 10g
• Protein: 9g
• Cholesterol: 0mg

Keywords: For added richness, consider stirring in a splash of cream. Swap out spinach for kale for a different twist. Adjust spice levels by adding green chilies or red chili powder as desired.