Palak Toovar Dal


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A spicy spinach and lentil preparation that you will enjoy with steamed rice or khoba rotis. Do not overcook this dal as the spinach tends to discolour quickly.

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Serves 4.
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  1. Clean, wash and soak the toovar dal for 2 hours. Drain and keep aside.
  2. Combine the soaked toovar dal, spinach, ginger, green chillies, turmeric powder, salt and 3 cups of water and pressure cook for 2 whistles.
  3. For the tempering, heat the ghee in a pan. Add the bay leaves, cloves, red chillies, cumin seeds and asafoetida.
  4. When the seeds crackle, pour the tempering over the cooked dal. Add the chilli powder and chopped coriander, mix well and simmer for 4 to 5 minutes.
  5. Serve hot.
RECIPE SOURCE : Rajasthani CookbookBuy this cookbook
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