Arhar ki Dal with Spinach
by Tarla Dalal
Added to 40 cookbooks
This recipe has been viewed 32692 times
A spectacular preparation where a simple tovar dal combined with spinach that enhances the appearance and flavour of the dish. This mildly spiced recipe is a storehouse of nutrients since the dal is rich in proteins where as the spinach is a rich source of calcium. Palak di dal should be eaten hot with roti or rice
- Clean, wash and soak the toovar dal for 1 hour.
- Drain, add the turmeric powder, green chillies, salt and ¾ cup of water in a pressure cooker, mix well and pressure cook for 3 whistles.
- Allow the steam to escape before opening the lid.
- Mash the dal lightly and keep aside.
- Heat the oil in a deep kadhai and add the cumin seeds.
- When the seeds crackle, add the cloves, bayleaves, asafoetida and sauté on a medium flame for a few seconds.
- Add the spinach, mix well and sauté on a medium flame for 1 minute.
- Add the prepared dal, ¼ cup of water, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.
- Serve hot with roti or rice.
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