Karnataka Style Palak Dal (Palak Tovwe) Recipe
Karnataka Style Palak Dal, also known as Palak Tovwe, is a delightful and nourishing dish that’s perfect for a wholesome lunch or dinner. This recipe blends the richness of tur dal (yellow lentils) with the earthy flavor of spinach and the aromatic spices typical of Karnataka cuisine. The coconut paste adds a layer of sweetness, which beautifully complements the tanginess of the tamarind and the earthy undertones of the dal. Let’s dive into the ingredients and the step-by-step process of making this comforting dish.
Ingredients
| Ingredient | Quantity |
|---|---|
| Spinach (Palak) | 2 cups (Cleaned and chopped) |
| Tur Dal (Toor Dal) | 2 cups |
| Coconut (Grated) | 1 cup |
| Green Chilies | 3 |
| Fresh Coriander Leaves | A little (chopped) |
| Salt | As per taste |
| Ghee | 1 tablespoon |
| Mustard Seeds (Rai) | 1/2 teaspoon |
| Cumin Seeds (Jeera) | 1/2 teaspoon |
| Asafoetida (Hing) | 1/4 teaspoon |
| Curry Leaves | 4 leaves |
Preparation Time
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
Servings
- Servings: 4
Cuisine
- Cuisine: Karnataka
- Course: Lunch
Dietary Information
- Diet: High Protein, Vegetarian
Instructions
Step 1: Cook the Tur Dal
Start by washing the tur dal (toor dal) thoroughly. In a large pot or pressure cooker, add the washed dal, 3 cups of water, and a pinch of turmeric powder. Cook the dal until it becomes soft and tender. This should take around 15–20 minutes in a pressure cooker or about 30 minutes in a regular pot. Once done, mash the dal lightly with a spoon or whisk.
Step 2: Blanch the Spinach
While the dal is cooking, wash the spinach leaves thoroughly. Blanch the spinach by placing it in boiling water for 2–3 minutes. After blanching, transfer the spinach to cold water immediately to retain its vibrant green color. Drain the excess water and set the spinach aside.
Step 3: Prepare the Coconut Paste
In a mixer grinder, add the grated coconut, green chilies, fresh coriander leaves, and salt. Add a little water to help blend the ingredients into a smooth paste. Set this coconut mixture aside.
Step 4: Combine the Dal and Spinach
Once the dal is cooked and mashed, add the blanched spinach and the coconut paste to the dal. Stir everything together to combine well. Adjust the consistency by adding water if needed. Let this mixture cook for another 2–4 minutes on a medium flame, allowing the flavors to blend.
Step 5: Prepare the Tempering (Tadka)
In a small frying pan, heat ghee over medium heat. Add mustard seeds (rai) and let them splutter for a few seconds. Next, add cumin seeds (jeera), and let them fry for another 15 seconds. After that, add asafoetida (hing) and curry leaves. Sauté for about 1 minute until the spices release their aroma.
Step 6: Add the Tempering to the Dal
Pour the prepared tempering (tadka) into the cooked dal mixture. Stir well to mix the spices throughout the dal. Allow the dal to simmer for another 3-4 minutes so that the flavors meld together.
Step 7: Serve
Once the dal is ready, turn off the heat. Serve the Karnataka-style Palak Dal hot with steamed rice, chapati, or phulka for a complete meal. The comforting flavors of the dal, with its rich blend of spinach and spices, make it perfect for a fulfilling lunch or dinner.
Pro Tip
If you prefer a slightly tangy flavor, you can add a small amount of tamarind extract or a squeeze of lemon juice towards the end of cooking. This will elevate the taste and give it that traditional Karnataka-style zing.
Nutritional Information (Approximate)
| Nutrient | Amount per Serving |
|---|---|
| Calories | 180-200 kcal |
| Protein | 10-12 g |
| Carbohydrates | 28-30 g |
| Fat | 6-8 g |
| Fiber | 6-8 g |
| Sodium | 300-350 mg |
This Karnataka Style Palak Dal (Palak Tovwe) is not only a healthy addition to your meal, but it’s also a heartwarming dish that brings the comfort of regional Indian flavors right to your kitchen. With the richness of dal, the freshness of spinach, and the aromatic tempering, it’s a recipe you’ll come back to time and time again.
Enjoy your meal with a side of chapati or steamed rice for a truly satisfying meal!
