I used to make this simple but colorful and exotic dal curry every few weeks years ago when my repertoire of vegetarian recipes was far more limited than now. But I never minded. The creamy combination of warm, sweet and nutty toor dal cooked with tangy tomatoes, tart lemon juice and earthy spinach greens is as delicious as it is simple. Served over a bed of fresh hot cooked rice, or with some flatbreads, it is an easy and wonderful meal for any season.
I discovered a new craving for this tried and true dish recently, and decided to revisit it again. I found that it is just as delicious as ever. I guarantee that it will warm your spirits and earn the esteem of anyone you serve it to.
Toor dal — also known as toovar dal or split pigeon peas — has a mild sweet, earthy and nutty taste that goes very well with tart or tangy spicings, which is why it is a staple in south Indian kitchens. It also has a fuller texture when cooked than many other dals, making it perfect for sambars and dry-textured curries like this one. It is always easily found in any Indian or Asian grocer, and I always have a good supply on hand. You may substitute yellow split peas with lovely results as well.
|Toor Dal and Spinach (Toor Palak Dal)|
|Recipe by Lisa Turner|
Adapted from Lord Krishna's Cuisine: The Art of Indian Vegetarian Cooking
Published on June 17, 2013
Zesty and tangy, this colorful dry-textured toor dal curry with chopped spinach is nourishing, delicious and simple to make
Also recommended from Lisa's Kitchen:
Toor Dal Soup
Toor Dal Pumpkin Soup
Toor Dal and Green Bean Poriyal
On the top of the reading stack: notes
Audio Accompaniment: morning silence