palak toovar dal recipe | dal palak | healthy palak tuvar dal | pressure cooked dal palak |


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Palak Toovar Dal

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palak toovar dal recipe | dal palak | healthy palak tuvar dal | pressure cooked dal palak | with 30 amazing images.

palak toovar dal recipe | dal palak | healthy palak tuvar dal | pressure cooked dal palak is a simple dal brimming with nutrients. Learn how to make dal palak.

To make palak toovar dal, 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.

Toovar dal has a knack of combining well with greens, providing the right mushiness without becoming gooey. In dal palak, spinach 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 pressure cooked dal palak. This dal, though not very recognized on the restaurant menu, will surely turn out to be your favourite and you will surely add it to your menu. Try it out!

Iron, fibre, folic acid and vitamin A are nutrients you can gather from spinach, while protein and B vitamins are lended by the toovar dal. With 72 calories and 1.9 g of fibre, this healthy palak tuvar dal definitely qualifies as a nourishing accompaniment for diabetic, heart patients and weight-watchers.

Tips for palak toovar dal. 1. Toovar dal has to be soaked for 3 hours. So plan for it in advance. 2. For those who have difficulty in digesting toovar dal, can replace it with green moong dal. 3. Spinach can be replaced with chopped chawli bhaji.

Enjoy palak toovar dal recipe | dal palak | healthy palak tuvar dal | pressure cooked dal palak | with step by step photos.

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Palak Toovar Dal recipe - How to make Palak Toovar Dal

Soaking time:  3 hours   Preparation Time:    Cooking Time:    Total Time:     6Makes 6 servings (6 serving )
Show me for servings

Method

For palak toovar dal

    For palak toovar dal
  1. To make, palak toovar dal 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 the palak toovar dal hot.

Palak Toovar Dal recipe with step by step photos

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What is palak toovar dal | dal palak | made off?

  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.

How to soak, drain toovar dal?

  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.

Pressure cooking palak toovar dal | dal palak |

  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.

Tempering for palak toovar dal | dal palak |

  1. Heat the ghee in a broad non-stick pan.
  2. Add the bayleaves (tejpatta).
  3. Add cloves (laung / lavang).
  4. Add 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.

Final cooking of dal palak

  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.

Tips for palak toovar dal

  1. Toovar dal has to be soaked for 3 hours. So plan for it in advance. 
  2. For those who have difficulty in digesting toovar dal, can replace it with green moong dal. 
  3. Spinach can be replaced with chopped chawli bhaji.

Health Benefits of palak toovar dal

  1. Palak Toovar Dal -  for diabetes, healthy heart and weight loss.
  2. The protein and fibre in the dal aids in weight loss. 
  3. The fibre along with low GI dal helps to manage blood sugar levels. 
  4. The fibre also helps to keep blood cholesterol undr control and thus this dal can be enjoyed by heart patients.
  5. Spinach lends iron and folic acid, which helps to kee anaemia at bay. 
  6. This dal is also a source of B vitamins, magnesium, phosphorus and small amounts of vitamin A and vitamin C.
     
Accompaniments

Bajra Khichdi ( Rajasthani) 
Gatte ka Pulao, Rajasthani Gatte Ka Pulao 
Khoba Roti, Rajasthani Khoba Roti 
Missi Roti, Rajasthani Missi Roti 

Nutrient values (Abbrv) per serving
Energy72 cal
Protein3.5 g
Carbohydrates8.6 g
Fiber1.9 g
Fat2.6 g
Cholesterol0 mg
Sodium17.8 mg

RECIPE SOURCE : Rajasthani CookbookBuy this cookbook
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Reviews

Palak Toovar Dal
5
 on 31 Mar 21 05:30 PM


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Tarla Dalal    Thanks for the feedback !!! Keep reviewing recipes and articles you loved.
Reply
01 Apr 21 02:54 PM
Palak Toovar Dal
4
 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..!