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