Palak Tovve Recipe – South Indian Dal Palak with Coconut
Description
Palak Tovve, also known as Palak Dal, is a flavorful and nourishing South Indian curry from Karnataka, offering a delightful blend of spinach and lentils. This quick and easy dish is packed with nutrition, making it an ideal option for a wholesome meal. Whether paired with rotis for a simple weeknight dinner or served as part of festive spreads like majjige huli, Palak Dal is a versatile side dish that will surely please everyone at the table.
Cuisine: South Indian
Course: Side Dish
Diet: High Protein Vegetarian
Ingredients
| Ingredient Name | Quantity |
|---|---|
| Spinach Leaves (Palak) | 2 bunches (washed and chopped) |
| Arhar Dal (Split Toor Dal) | 1 cup |
| Fresh Coconut | 5 tablespoons (grated) |
| Green Chillies | 5 |
| Coriander (Dhania) Leaves | 2 tablespoons |
| Salt | To taste |
Ingredients for Seasoning:
| Ingredient Name | Quantity |
|---|---|
| Ghee | 1 tablespoon |
| Mustard Seeds (Rai/ Kadugu) | 1/2 teaspoon |
| Cumin Seeds (Jeera) | 1/2 teaspoon |
| Asafoetida (Hing) | 1/4 teaspoon |
| Curry Leaves | 5 |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 180 kcal |
| Protein | 8 g |
| Carbohydrates | 28 g |
| Fiber | 6 g |
| Fat | 7 g |
| Sodium | 250 mg |
| Calcium | 80 mg |
| Iron | 3 mg |
Instructions
-
Cook the Lentils
Begin by cooking the arhar dal (split toor dal) with 3 cups of water and a pinch of turmeric powder. Bring it to a boil and let it simmer until the lentils are soft and fully cooked. You can use a pressure cooker to speed up the process. Once done, mash the dal to create a smooth paste. You can use a potato masher, a wooden whisk, or a hand blender for this step. -
Blanch the Spinach
While the dal is cooking, steam or blanch the chopped spinach leaves until they are tender. You can do this by placing the spinach in boiling water for a couple of minutes or steaming them. Once ready, set aside the cooked spinach. -
Prepare the Coconut Paste
In a mixer, blend together the grated fresh coconut, coriander leaves, green chillies, and salt with just enough water to form a smooth paste. Transfer this mixture into a bowl and keep it aside. -
Combine the Dal and Spinach
Add the cooked and mashed dal to a saucepan. Stir in the steamed spinach and the prepared coconut paste. Mix everything well to combine. If the curry is too thick, you can adjust the consistency by adding a little water. -
Prepare the Seasoning
In a small pan, heat the ghee over medium heat. Once hot, add the mustard seeds and cumin seeds. Allow them to crackle and pop, which will release their flavors. Then, add the curry leaves and asafoetida. Let this mixture fry for a minute or so to allow the spices to release their aroma. -
Season the Dal
Pour the prepared seasoning over the cooked Palak Dal. Stir everything well, and let it simmer on medium heat for a few minutes. This will allow the flavors to blend together. -
Serve
Once the dal has reached your desired consistency and the flavors have melded, turn off the heat. Palak Tovve (Palak Dal) is now ready to be served. Pair it with rotis, rice, or even traditional Indian sides like stuffed aubergines for a complete meal.
Tips and Variations:
- Add Protein: To make the dish even more protein-rich, you can add cooked chickpeas or mung dal.
- Flavor Enhancements: For extra flavor, try adding a squeeze of fresh lemon juice or a pinch of garam masala before serving.
- Vegetarian Delight: This dish is perfect for those following a vegetarian or vegan diet. You can skip the ghee and use oil instead for a vegan version.
Palak Tovve is not only tasty but also a comforting and healthy dish that brings the goodness of greens and lentils together. It’s a wonderful addition to any South Indian meal or can even stand alone as a nourishing main course for a light yet fulfilling dinner.
