Toor Dal and Spinach Curry (Toor Dal Palak)

Indian food may appear exotic to many North Americans with its extraordinary array of unfamiliar ingredients and spice blends, but exotic does not have to translate to being difficult or challenging once you have the ingredients on hand. In fact, Indian food is quite often the friend of the working family with little time to spare for preparation or cooking but with an appetite for nourishing and delicious meals.

Little could be faster or simpler than this tasty, filling and easily digestible toor dal and spinach curry, an elegantly flavored thick paste of protein-rich pulses and mineral-rich greens that makes a complete light meal when served on a bed of hot rice. Toor dal (or toovar dal — split pigeon peas) has a warm earthy taste and satisfyingly meaty texture that complements simple spice and vegetable additions, and is easily available in any Indian grocer along with the other ingredients in this dish. Nevertheless, split yellow peas may be substituted in a pinch, and a couple of crushed garlic cloves may be added at the same time as the ginger to replace the asafetida if you don't have it on hand.

Toor Dal and Spinach Curry (Toor Dal Palak)

Recipe by Lisa Turner Cuisine: Indian Published on April 30, 2009 Dry curry of earthy toor dal and spinach with simple Indian spices and lemon juice — a simple, delicious and protein rich meal Print this recipe Ingredients: 2/3 cup dried toor dal 2 cups water 1/4 teaspoon turmeric 1 lb (450 g) fresh spinach, trimmed and chopped 1 tablespoon ghee, butter or oil 3 dried whole red chilies 1 1/2-inch piece fresh ginger, minced or grated 1 teaspoon garam masala 1/2 teaspoon asafoetida juice of 1/2 lemon (1 1/2 tablespoons) 1/2 teaspoon sea salt, or to taste Instructions: Thoroughly rinse the toor dal by scrubbing the pulses under running water. Place in a medium saucepan or wok and soak for 2 to 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, butter or oil 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. Makes 2 main servings or 4 side servings

Also recommended from Lisa's Kitchen:
Toor Dal Pumpkin Soup
Roasted Toor Dal and Coconut Chutney
Tarka Dal

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