Palak Toovar Dal


  • 1 cup toovar (arhar) dal
  • 3 cups chopped spinach (palak)
  • 1 inch ginger, grated
  • 2 green chilies, finely chopped
  • 1/2 tsp turmeric powder (haldi)
  • 1/2 tsp chili powder
  • 2 tbsp chopped coriander (dhania)
  • salt to taste

For the tempering

  • 3 bayleaves (tejpatta)
  • 3 cloves (laung / lavang)
  • 3 whole red chillies
  • 1 tsp cumin seeds (jeera)
  • a pinch of asafoetida (hing)
  • 1 tbsp ghee


  1. Clean, wash and pressure-cook the toovar dal. 5-6 whistles or till cooked and then keep aside
  2. Heat the ghee in a pan. Add the bay leaves, cloves, red chillies, cumin seeds and asafoetida
  3. When the seeds crackle, add ginger and green chillies and saute for a minute
  4. Add spinach, turmeric powder, salt, some water and cook spinach for 3-4 minutes
  5. Add the cooked dal, the chilli powder and chopped coriander, mix well and simmer for 4 to 5 minutes
  6. Serve hot with Indian bread or rice

Serves: 4

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