Palak Dal (Spinach Lentils Gravy)

dal palak

Call it palak dal or dal palak, or even spinach dal, this healthy, flavorful, and rich gravy is going to be a hit in your family. This is my mom's recipe, though I have never tried it. Since these days I am with mom, I have learned the dal palak recipe from her.

Simple, sumptuous, yet filling, palak dal Punjabi style is a bowl full of health. I have enjoyed this blend of spinach and lentils during childhood, but never had the curiosity to learn. But those days are long gone; now I am eager to learn and unlearn things that add value to my life and profile.

Yes, I want to learn healthiest ways of cooking food, for I am a health freak.

This dal palak recipe was made on demand - mom made it one day and then next time, I was curious enough to learn how to make this simple yet scrumptious blend of lentils and spinach.

Let's see how mom makes it:

Palak Chana Dal Ingredients
1/4 cup- chana dal
1/4 moong dal (yellow lentils)
1 bunch of palak (spinach)
1 tbsp or more - ginger
8-10 garlic cloves
2 onions
1 tbsp ghee
1 green chilly or more
salt, turmeric

Palak Moong Dal Procedure

palak dal

1. Wash spinach thoroughly and keep it aside.
2. Next wash both dals and soak them for half an hour.
3. Mix spinach, dals, salt, haldi, garlic, ginger and add enough water to soak everything. We do not want dal palak to be too runny. It will be a thick gravy.
4. Pressure cook for 5-6 whistles. Let the mixture cool down.
5. Blend everything in a processor.
6. Take oil/ghee in a pan.
7. Add green chilly and chopped onions and keep stirring until they turn little brownish.
8. Add dal palak and mix.
9. Check for salt. Let it cook on low flame for 3-4 minutes.
10. Enjoy with fulka/roti/Indian flat bread.