Friday, January 2, 2009

Amma's Palak Thovve Recipe | Karnataka Style Spinach Dal | Indian Spinach & Lentils Curry

This is my mom's (amma's) signature dish. Whenever we asked for dal to go with roti/chapathi, she used to make this dal, but with different vegetable each time! We all as kids loved eating them & even now love it! Now it is my son's favorite too.
                                                          (Served with ragi-jowar rotti)


Ingredients:

1 cup toor dal/thogari bele
3 cups roughly chopped spinach 

salt according to taste
a small pinch of turmeric powder
2 tsp lemon juice


For the tempering:
a generous pinch of turmeric
1 tsp oil
1/2 tsp mustard seeds
4 curry leaves
a pinch of asafoetida
1 dry red chilli, broken

For the spice paste:
4 green chillies
2 tbsp grated coconut (fresh or frozen)
1 tsp cumin seeds/jeera
3 tbsp finely chopped coriander leaves


Method:
  • Add a pinch of turmeric powder to the dal. Pressure cook the dal & spinach by adding sufficient water (I added around 2.5 cups of water) for 2-3 whistles. Allow it to cool.
  • Meantime, make a fine paste of the items mentioned for the spice paste. 
  • Take a broad pan, add oil to the pan. When oil is hot, add mustard seeds. When they splutter, add dry red chilli. Add asafoetida & curry leaves. Add the spice paste & mix well.
  • Gently mash the cooked lentils & spinach. Pour in the mashed lentils. Add the turmeric powder & adjust the salt. 
  • Let the mixture boil on a medium-low heat for 5 minutes.
  • Turn off the heat, add lemon juice. Mix well & serve it with roti or rice.