Palak Toovar Dal

by Tarla Dalal

add to my cookbook add to shopping list

5/5 stars 100% LIKED IT 1 REVIEW ALL GOOD

Added to 181 cookbooks This recipe has been viewed 223669 times

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.

Add your private note

Palak Toovar Dal recipe - How to make Palak Toovar Dal

Tags

Soaking time: 3 hours Preparation Time: 15 mins Cooking Time: 16 mins Total Time: 2113 hours 31 minutes Makes 6 servings (6 serving )
Show me for servings

Ingredients

2 cups chopped spinach (palak)
1/2 cup toovar (arhar) dal , soaked for 3 hours and drained
1 tsp finely chopped green chillies
1 tsp ginger (adrak) paste
1/4 tsp turmeric powder (haldi)
salt to taste
1 tbsp ghee
3 bayleaves (tejpatta)
3 cloves (laung / lavang)
3 whole dry kashmiri red chillies
1/2 tsp cumin seeds (jeera)
a pinch of asafoetida (hing)
1/2 tsp chilli powder
2 tbsp finely chopped coriander (dhania)

Method

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.
Allow the steam to escape before opening the lid.
Blend the dal to a coarse mixture using a hand-blender. Keep aside.
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.
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.
Serve hot.