Palak Toovar Dal

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Toovar dal has a knack of combining well with greens, providing the right mushiness without becoming gooey. Here, palak and toovar dal come together, smartly pressure-cooked and hand-blended to the right consistency. A couple of whole spices added as a tempering impart a fresh aroma and irresistible flavour to the Palak Toovar Dal.

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Soaking time:  3 hours   Preparation Time:    Cooking Time:     Makes 6 servings
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  1. Combine the toovar dal, spinach, green chillies, ginger paste, turmeric powder, salt and 3 cups of water in a pressure cooker, mix well and pressure cook for 2 whistles.
  2. Allow the steam to escape before opening the lid.
  3. Blend the dal to a coarse mixture using a hand-blender. Keep aside.
  4. Heat the ghee in a broad non-stick pan, add the bayleaves, cloves, red chillies, cumin seeds and asafoetida and sauté on a medium flame for a few seconds.
  5. When the seeds crackle, pour the tempering over the cooked dal, add the chilli powder and coriander, mix well and cook on medium flame for 4 to 5 minutes, while stirring occasionally.
  6. Serve hot.

RECIPE SOURCE : Rajasthani CookbookBuy this cookbook
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 on 16 Oct 14 04:27 PM

A tasty and healthy combination of toovar dal and spinach.. It is not so spicy nor bland.. Its just perfect! I am always looking out for new dal recipes.. i cam across this and it tastes awesome..!