Toor Dal and Spinach Curry (Toor Dal Palak)

Toor Dal Palak

Indian food may also seem amazing to many North people with its extremely good array of surprising elements and spice blends, however extraordinary does not should translate to being tough or hard once you have the elements available. In truth, Indian food is pretty often the buddy of the working circle of relatives with little time to spare for education or cooking but with an appetite for nourishing and scrumptious food.

Little might be quicker or less difficult than this tasty, filling and easily digestible toor dal and spinach curry, an elegantly flavored thick paste of protein-rich pulses and mineral-rich greens that makes a whole mild meal whilst served on a mattress of warm rice. Toor dal (or toovar dal — split pigeon peas) has a warm earthy flavor and satisfyingly meaty texture that complements easy spice and vegetable additions, and is effortlessly available in any Indian grocer along side the other substances on this dish. however, split yellow peas may be substituted in a pinch, and more than one overwhelmed garlic cloves may be brought at the same time because the ginger to update the asafetida in case you don't have it on hand.


  • 2/three cup dried toor dal
  • 2 cups water
  • 1/4 teaspoon turmeric
  • 1 lb (450 g) sparkling spinach, trimmed and chopped
  • 1 tablespoon ghee, butter or oil
  • three dried whole pink chilies
  • 1 1/2-inch piece clean ginger, minced or grated
  • 1 teaspoon garam masala
  • half teaspoon asafoetida
  • juice of half lemon (1 1/2 tablespoons)
  • 1/2 teaspoon sea salt, or to flavor


  1. thoroughly rinse the toor dal through scrubbing the pulses under strolling water. area in a medium saucepan or wok and soak for 2 to three hours in 2 cups of water. upload the turmeric and bring to a boil. turn the heat all the way down to medium and cook, partially included, till the dal is soft — approximately 20 to half-hour. Stir within the spinach, update the lid to partly protected, and hold to cook dinner until the spinach is cooked and maximum of the liquid is long past. flip off the warmth and permit the dal and spinach take a seat.
  2. warmness the ghee, butter or oil over medium heat in a frying pan. Toss within the chilies and ginger and fry, stirring frequently, until the ginger simply starts offevolved to brown, about five minutes. Stir within the garam masala, then upload the asafoetida, stir as soon as, and pour the seasonings into the dal and spinach. Stir within the lemon juice and salt.
  3. Serve hot or heat on a bed of white rice.