Palak Toor Dal

1. 1

   Prepare the dal and vegetables.

   • Rinse the toor dal under running water until the water runs clear.
   • Soak the dal in 1 cup of water for 30 minutes. Drain the water after soaking.
   • While the dal soaks, wash and roughly chop the spinach.
   • Finely chop the onion and tomato.

   TIPSoaking the dal helps it cook faster and makes it easier to digest.
2. 2

   Pressure cook the dal and spinach.

   • In a pressure cooker, add the soaked and drained dal, chopped spinach, chopped tomato, turmeric powder, and salt.
   • Pour in 2.5 cups of fresh water and mix well.
   • Secure the lid of the pressure cooker and cook on medium heat for 3-4 whistles, or about 15 minutes.
   • Turn off the heat and allow the pressure to release naturally.

   TIPOnce cooked, you can lightly mash the dal with the back of a ladle for a creamier consistency.
3. 3

   Prepare the tempering (tadka).

   • Heat 1 tsp of ghee in a small pan (tadka pan) over medium heat.
   • Once the ghee is hot, add the mustard seeds and let them splutter.
   • Add the cumin seeds, asafoetida, and curry leaves. Sauté for a few seconds until fragrant.
   • Add the finely chopped onion and sauté until it turns translucent.
   • Finally, add the ginger-garlic paste and cook for another minute until the raw smell disappears.

   TIPKeep the heat on medium to prevent the spices from burning, which can make the dal bitter.
4. 4

   Combine the tempering with the dal.

   Open the pressure cooker once the pressure has fully released. Pour the hot tempering directly into the cooked dal. Stir everything together gently.

5. 5

   Simmer to meld the flavors.

   Place the dal back on low heat and let it simmer for 2-3 minutes. This allows the flavors of the tempering to infuse into the dal. Adjust water if the dal is too thick.

6. 6

   Garnish and serve.

   Turn off the heat. Garnish the Palak Toor Dal with freshly chopped coriander leaves. Serve hot with rice or roti.

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