Palak Tovve or Palak Dal Recipe (Spinach and Lentil Curry)
Palak Dal is a tasty and nutritious Karnataka style curry, also known as Palak Tovve, is quick to make and tastes delicious. Palak Dal is a nutritious combination of spinach and lentils, together they create one wholesome curry. Serve it with rotis for a simple weeknight dinner or traditional delicacies like majjige huli on the special festive occasions.
Did you know: Spinach is full of vitamins, antioxidants and minerals. It has an extremely high nutritional value and is rich in antioxidants. It is a good source of vitamins A, B2, C and K, and also contains magnesium, manganese, folate, iron, calcium and potassium. Spinach is one the many green leafy vegetables that have been recommended by nutritionist over the years to avoid the risk of developing diabetes. Know more
Toor Dal contains high amount of protein, low fat and low cholesterol. It is also a great source of complex carbohydrates, fibre, folic acid and immense amounts of complex dietary fibres that helps to regularise bowel movements.
Here are few more types of dal to try
- Spinach Leaves (Palak) , 2 bunches, washed and chopped
- 2 cups Arhar dal (Split Toor Dal)
- 1 cup Fresh coconut , grated
- 5 Green Chillies
- Coriander (Dhania) Leaves
- Salt , to taste Ingredients for the seasoning
- 1 tablespoon Ghee
- 1/2 teaspoon Mustard seeds
- 1/2 teaspoon Cumin seeds (Jeera)
- 1/4 teaspoon Asafoetida (hing)
- 5 Curry leaves
How to make Palak Tovve or Palak Dal Recipe (Spinach and Lentil Curry)
To start making Palak Dal, start by cooking the toor dal with 3 cups of water and turmeric powder until it becomes very soft. See how to cook lentils (Dals/Pulses)
Next, steam or blanch the chopped spinach. Keep it aside until required. See how to steam vegetables
Now, grind the grated coconut, coriander leaves, green chillies, salt with just enough water in a mixer to blend into a smooth paste. Transfer the paste to a bowl and keep aside.
In a saucepan pour in the cooked dal and mash it well until it becomes a smooth paste like. You can use a potato masher, a wooden whisk or a hand blender to do this. Stir in the cooked spinach and the coconut paste into the dal. Stir to combine. Adjust the consistency of the curry by adding a little water.
For the seasoning, heat ghee in a small pan over medium heat, add the mustard seeds, cumin seeds and allow them to crackle. Now add curry leaves, asafoetida, and fry for a minute or so. Turn off the heat.
Pour this seasoning over the Palak Dal. Simmer the dal over medium heat for few minutes. Turn off the heat.Palak Tovve or Palak Dal is now ready. Serve hot with Stuffed Aubergines.
I love to cook simple food which were passed on to me by my mother and my mother-in-law. Being traditional South Indian Brahmins, our recipes are healthy and home cooked. Some recipes I learnt from friends and in the places I lived. Now, we do include North Indian food but, any day any time it is the Rice and Rasam that satiates us.