Palak Toor Dal

Palak Toor Dal

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INGREDIENTS

2 cups chopped spinach (palak)
1/2 cup toor (arhar) dal
1 tsp finely chopped ginger (adrak)
1 tsp finely chopped green chillies
1/4 tsp turmeric powder (haldi)
1/2 tsp chilli powder
2 tbsp chopped coriander (dhania)
Salt to taste

For The Tempering

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 tsp oil

INSTRUCTIONS

• Clean, wash and soak the toor dal for 15 to 20 minutes. Drain and keep aside.
• Combine the soaked toovar dal, ginger, green chillies, turmeric powder, salt and 3 cups of water and pressure cook for 2 whistles.
• Allow the steam to escape before opening the lid. 
• For the tempering, heat the oil in a pan. Add the bay leaves, cloves, red chillies, cumin seeds and asafoetida.
• When the cumin seeds crackle, add the spinach and sauté for 2 minutes.
• Add the cooked dal, chilli powder and coriander and simmer for 5 minutes.
• Serve hot.

Source: Tarla Dalal
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