PALAK TOOVAR DAL

A spicy spinach and lentil preparation that you will enjoy with steamed rice or khoba rotis.Do not overcook this dal as the spinach tends to discolour quickly.

Cooking Time : 20 mins.

Preparation Time : 20 mins.

Serves 4.

Ingredients

2 cups spinach (palak), chopped
1/2 cup toovar (arhar) dal
1 teaspoon ginger, finely chopped
1 teaspoon green chillies, finely chopped
1/4 teaspoon turmeric powder (haldi)
1/2 teaspoon chilli powder
2 tablespoons chopped coriander
salt to taste

For the tempering

3 bay leaves (Tamal Patra)
3 cloves
3 whole red chillies
1/2 teaspoon cumin seeds (jeera)
a pinch asafoetida (hing)
1 tablespoon ghee

Method

1. Clean, wash and soak the toovar dal for 2 hours. Drain and keep aside.
2. Combine the soaked toovar dal, spinach, ginger, green chillies, turmeric powder, salt and 3 cups of water and pressure cook for 2 whistles.
3. For the tempering, heat the ghee in a pan. Add the bay leaves, cloves, red chillies, cumin seeds and asafoetida.
4. When the seeds crackle, pour the tempering over the cooked dal. Add the chilli powder and chopped coriander, mix well and simmer for 4 to 5 minutes.
5. Serve hot.