Let’s start off with a disclaimer: I do not really have a specific recipe for Dal Palak; and don’t really have a fixed set of ingredients that I use. Oh yes, I do use Dal and I do use spinach, or Palak as it is called in India, but those are the only two constants.
The truth is I normally make up the recipe for the dish as I go along depending on what provisions I have at home. When I made it last week the house was groaning under the weight of sweet corn tins – remember the husband’s Costco phase? So that is what you will find in this recipe.
My paternal grandmother made Dal Palak a lot – the conventional one that is and I used to groan every time it made an appearance in our lunch tiffin at school as I shared the son’s (and every other normal kid’s) allergy to all green substances. Well, thankfully I have grown out of this “allergy” and love all things green – although I have absolutely no knowledge of her conventional Dal Palak recipe since I prefer mine from the dark side.