Palak Toovar Dal

1. Like palak toovar dal | dal palak | healthy palak tuvar dal | pressure cooked dal palak | see our collection of dal recipes and some recipes we love. 
   • masoor dal with spinach recipe | protein rich dal| dal palak | with 18 amazing images.
   • chana dal fry recipe | North Indian chana dal tadka | easy chana dal masala | how to make Punjabi masala chana dal | with 32 amazing images.
   • toor dal fry recipe | restaurant style toor dal fry | toor dal fry with rice | toor dal tadka | with 32 amazing images. 

1. What is palak toovar dal | dal palak | made off? dal palak is made from 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), 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), ghee and salt.

1. This is what toovar dal looks like.
   
2. Put the toovar dal in a bowl of water to wash the dirt off. You can see the dirt in the water. It will require you to change the water 2 to 3 times.
   
3. The toovar dal is now clean. 
   
4. Cover and soak for 3 hours.
   
5. Drain the dal using a strainer and keep aside.
   

1. In a pressure cooker put 1/2 cup toovar (arhar) dal , soaked for 3 hours and drained. See above how we have saoked and drained the arhar dal.
   
2. Add 2 cups chopped spinach (palak).
   
3. Add 1 tsp finely chopped green chillies.
   
4. Add 1 tsp ginger (adrak) paste.
   
5. Add 1/4 tsp turmeric powder (haldi).
   
6. Add salt.
   
7. Add 3 cups of water.
   
8. Mix well.
   
9. Pressure cook for 2 whistles
   
10. Allow the steam to escape before opening the lid.
    
11. Blend the dal to a coarse mixture using a hand-blender. Keep aside.
    

1. Heat the ghee in a broad non-stick pan.
   
2. Add the 3 bayleaves (tejpatta).
   
3. Add 3 cloves (laung / lavang).
   
4. Add 3 whole dry kashmiri red chillies.
   
5. Add 1/2 tsp cumin seeds (jeera).
   
6. Add a pinch of asafoetida (hing).
   
7. Sauté on a medium flame for a few seconds.
   

1. When the seeds crackle, pour the cooked dal over the tempering.
   
2. This is how the dal looks.
   
3. Add 1/2 tsp chilli powder.
   
4. Add 2 tbsp finely chopped coriander (dhania).
   
5. Mix well.
   
6. Cook on medium flame for 4 to 5 minutes, while stirring occasionally.
   
7. Serve hot.