Palak Toovar Dal
by Tarla Dalal
Added to 181 cookbooks
This recipe has been viewed 242965 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.
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.
Palak Toovar Dal recipe with step by step photos
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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.
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This is what toovar dal looks like.
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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.
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The toovar dal is now clean.
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Cover and soak for 3 hours.
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Drain the dal using a strainer and keep aside.
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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.
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Add 2 cups chopped spinach (palak).
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Add 1 tsp finely chopped green chillies.
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Add 1 tsp ginger (adrak) paste.
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Add 1/4 tsp turmeric powder (haldi).
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Add salt.
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Add 3 cups of water.
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Mix well.
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Pressure cook for 2 whistles
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Allow the steam to escape before opening the lid.
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Blend the dal to a coarse mixture using a hand-blender. Keep aside.
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Heat the ghee in a broad non-stick pan.
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Add the 3 bayleaves (tejpatta).
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Add 3 cloves (laung / lavang).
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Add 3 whole dry kashmiri red chillies.
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Add 1/2 tsp cumin seeds (jeera).
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Add a pinch of asafoetida (hing).
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Sauté on a medium flame for a few seconds.
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When the seeds crackle, pour the cooked dal over the tempering.
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This is how the dal looks.
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Add 1/2 tsp chilli powder.
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Add 2 tbsp finely chopped coriander (dhania).
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Mix well.
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Cook on medium flame for 4 to 5 minutes, while stirring occasionally.
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Serve hot.
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Accompaniments
Nutrient values (Abbrv) per serving
Energy | 72 cal |
Protein | 3.5 g |
Carbohydrates | 8.6 g |
Fiber | 1.9 g |
Fat | 2.6 g |
Cholesterol | 0 mg |
Sodium | 17.8 mg |
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6 FAVOURABLE REVIEWS
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Reviewed By
5 of 10 users found this review useful
See more reviews
No review of this type was found
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