This original Tarla Dalal recipe can be viewed for free

Palak di Dal


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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. Dry whole red chillies used during tempering add a lovely red colour to the dal. Palak di dal should be eaten hot with roti or rice

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Serves 4.
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Ingredients

Method
  1. Clean, wash and soak the toovar dal for 15 to 20 minutes.
  2. Drain, add the ginger, green chillies, turmeric powder, salt and 1½ cups of water and pressure cook for 15 to 20 minutes, over medium flame, till the dal is cooked.
  3. Allow the steam to escape before opening the lid.
  4. Whisk so as to mash the dal well. Keep aside.
  5. For the tempering, heat the oil in a pan and add the bayleaves, cloves, red chillies, cumin seeds and asafoetida.
  6. When the cumin seeds crackle, add the spinach and sauté for 2 minutes.
  7. Add it to the dal and simmer for 5 minutes.
  8. Serve hot.
RECIPE SOURCE : Punjabi KhanaBuy this cookbook
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