Palak Tovve - South Indian Dal Palak with Coconut

Name: Palak Tovve - South Indian Dal Palak with Coconut
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Indian
Ingredients: 2 bunch Spinach (Spinach Leaves (Palak) 2 bunches, washed and chopped); 2 cup Split Pigeon Peas (2 cups Arhar dal (Split Toor Dal)); 1 cup Coconut (1 cup Fresh coconut grated); 5 pieces Green Chili (5 Green Chillies); 0 pieces Cilantro (Coriander (Dhania) Leaves); 0 pieces Table Salt (Salt to taste); 1 tbsp Clarified Butter (1 tablespoon Ghee); ½ tsp Mustard Seeds (1/2 teaspoon Mustard seeds (Rai/ Kadugu)); ½ tsp Cumin Seeds (1/2 teaspoon Cumin seeds (Jeera)); ¼ tsp Asafoetida (1/4 teaspoon Asafoetida (hing)); 5 pieces Curry leaves (5 Curry leaves)

A South Indian spinach and lentil curry tempered with ghee, mustard seeds, cumin, and curry leaves, blended with a fresh coconut paste.

50 minIndian

Servings4

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Vegetarian
Gluten Free
Pescatarian
Halal

Steps

1Cook the toor dal with 3 cups of water and turmeric powder until it becomes very soft.
2Steam or blanch the chopped spinach. Keep it aside until required.
3Grind 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.
4In a saucepan, pour in the cooked dal and mash it well until it becomes a smooth paste. 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.
5For 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.
6Pour this seasoning over the Palak Dal. Simmer the dal over medium heat for a few minutes. Turn off the heat.