Toor Dal Palak
- Number of Servings: 4
Ingredients
2/3 cup toor dal2 cups water1/4 teaspoon turmeric1 pound spinach, trimmed and chopped1 tablespoon ghee or a mix of butter and olive oil1 1/2 inch piece fresh ginger, minced3 dried whole red chilies1 teaspoon garam masala1/2 teaspoon asafoetidajuice of 1/2 lemon1/2 teaspoon sea salt, or to taste
Thoroughly rinse the toor dal by scrubbing the pulses under running water. Place in a medium saucepan or wok and soak for 2-3 hours in 2 cups of water. Add the turmeric and bring to a boil. Turn the heat down to medium and cook, partially covered, until the dal is tender, about 20 to 30 minutes. Stir in the spinach, replace the lid to partially covered, and continue to cook until the spinach is cooked and most of the liquid is gone. Turn off the heat and let the dal and spinach sit.
Heat the ghee or butter and olive oil mixture over medium heat in a frying pan. Toss in the chilies and ginger and fry, stirring frequently, until the ginger just begins to brown, about 5 minutes. Stir in the garam masala, then add the asafoetida, stir once, and pour the seasonings into the dal and spinach. Stir in the lemon juice and salt.
Serve hot or warm on a bed of white rice. Serves 4.
Serving Size: 4
Heat the ghee or butter and olive oil mixture over medium heat in a frying pan. Toss in the chilies and ginger and fry, stirring frequently, until the ginger just begins to brown, about 5 minutes. Stir in the garam masala, then add the asafoetida, stir once, and pour the seasonings into the dal and spinach. Stir in the lemon juice and salt.
Serve hot or warm on a bed of white rice. Serves 4.
Serving Size: 4
Nutritional Info Amount Per Serving
- Calories: 189.6
- Total Fat: 4.5 g
- Cholesterol: 0.0 mg
- Sodium: 385.4 mg
- Total Carbs: 28.6 g
- Dietary Fiber: 8.2 g
- Protein: 11.5 g
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