Palak Tovve Recipe – Spinach Lentil Curry
Palak Tovve, a comforting and flavorful South Indian dish, combines the goodness of fresh spinach with lentils, coconut, and aromatic spices. This dish, known for its rich taste and high-protein content, is perfect as a side dish to accompany your meal. Whether you’re looking for a nutritious vegetarian option or a delicious curry to pair with rice, Palak Tovve is sure to satisfy your taste buds.
Ingredients:
| Ingredients | Quantity |
|---|---|
| Spinach (washed and chopped) | 500 grams |
| Tur dal (yellow pigeon peas) | 2 cups |
| Grated coconut | 1 cup |
| Green chilies | 5 pieces |
| Fresh coriander leaves | As needed (for garnish) |
| Salt | To taste |
| Ghee (clarified butter) | 1 tablespoon |
| Mustard seeds | 1/2 teaspoon |
| Cumin seeds | 1/2 teaspoon |
| Asafoetida (hing) | 1/4 teaspoon |
| Curry leaves | 3-4 leaves |
Instructions:
Step 1: Cooking the Lentils
- Begin by washing the tur dal thoroughly. In a pressure cooker, add the dal, 3 cups of water, turmeric powder, and salt. Close the lid and cook for 2 whistles or until the lentils are tender. Once done, turn off the gas and let the pressure release.
Step 2: Preparing the Spinach
- While the dal is cooking, place the chopped spinach in a saucepan with water. Cook it on medium heat until the spinach wilts and softens. Once cooked, drain the water and set the spinach aside.
Step 3: Grinding the Coconut Paste
- In a mixer grinder, add the grated coconut, green chilies, coriander leaves, and salt. Add a little water to facilitate grinding. Blend until you achieve a smooth paste. Set the paste aside in a bowl.
Step 4: Combining the Ingredients
- Once the dal is cooked, transfer it to a saucepan. Mash the dal well using a spoon or masher to ensure a smooth consistency.
- Add the cooked spinach and the freshly prepared coconut paste to the dal. Mix everything thoroughly. Add a little water to adjust the consistency to your liking and bring the mixture to a gentle boil.
Step 5: Preparing the Tempering
- In a small pan, heat the ghee. Once hot, add the mustard seeds and cumin seeds. Let them sizzle for about 20 seconds.
- Next, add the curry leaves and asafoetida to the pan. Cook for another 20 seconds, allowing the spices to release their flavors. Turn off the gas.
Step 6: Final Touch and Serving
- Pour the tempering (spiced ghee) over the cooked dal and spinach mixture. Stir well to combine the flavors.
- Turn off the gas and let the dish rest for a few minutes to allow the tempering to infuse.
Step 7: Serving Suggestions
- Serve your delicious Palak Tovve with steaming hot rice, a side of beetroot thoran, and crispy papad for a wholesome and satisfying meal.
Preparation Time:
- 20 minutes
Cooking Time:
- 30 minutes
Total Time:
- 50 minutes
Servings:
- 4 servings
Cuisine:
- South Indian
Course:
- Side Dish
Diet:
- High Protein Vegetarian
This Palak Tovve recipe is a rich, hearty, and nutritious option for a protein-packed vegetarian meal. The combination of lentils, spinach, and coconut, along with a flavorful tempering, makes this dish a perfect complement to your meals. The mild heat from green chilies and the earthy flavor of curry leaves create an aromatic experience that is comforting and delicious.
The simplicity of ingredients and the ease of preparation make Palak Tovve a go-to recipe for busy weeknights or family gatherings. If you’re craving a healthy, protein-rich side dish, look no further than this South Indian delight!
