This recipe for Toovar Palak Dal was derived from “The Art
of Indian Vegetarian Cooking” by Yamunda Devi. This is one or our favorite recipes and can be prepared with almost any yellow dal and leafy green. The recipe in the book has more detailed instructions, but this is the gist of it.
1 cup split toovar dal, washed, soaked & drained
1 ½ cups water
5 Tbs olive oil (substituted for ghee)
1 ½ tsp cumin seeds
a pinch of asafetida
fire roasted tomatoes, drained (Muir Glen) (substituted for
1 large tomato)
1 ½ tsp ground coriander
a pinch of cayenne powder
½ tsp turmeric
1 tsp salt
½ pound spinach, stemmed & coarsely chopped
juice of ½ lemon
2 Tbs fresh, minced parsley (or cilantro)
1/8 tsp ground nutmeg
Bring dal, 1 Tbs oil & water to a boil in a saucepan;
reduce heat and simmer for 30 minutes until soft, but not falling apart; drain.
Heat the remaining oil in a large frying pan. When
moderately hot, fry cumin seeds until brown. Add the asafetida powder then
immediately add tomatoes and remaining spices. Cover and cook for 3 minutes. Stir in the spinach, cover
& cook for 5 minutes more.
Pour in the drained dal; lower the heat slightly and add the
lemon juice. Cook briefly until dry and richly textured.
Garnish with minced herbs & a sprinkle of nutmeg just
before serving.
Serves 4
