Toovar dal with chopped spinach (Toovar palak dal) from Lord Krishna's Cuisine: The Art of Indian Vegetarian Cooking: More Than 500 Recipes from India's Greatest Culinary Tradition (page 66) by Yamuna Devi

  • spinach
  • parsley
  • Show all ingredients...

  • EYB Comments

    Can substitute moong dal or yellow split peas for toovar dal; vegetable oil mixed with butter for ghee; paprika for ground cayenne pepper; coriander leaves for parsley; and Swiss chard, green beans, or broccoli for spinach.

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Rice and cauliflower pilaf (Gobhi pulau); Chilled yogurt rice with shredded mango (Dadhyodhana); Deep-fried whole wheat bread (Poori); Spicy okra with coconut (Masala bhindi sabji); Sweet 'n' sour broth with cabbage and carrots (Bandhgobhi gajar shorba); Spicy potato-stuffed green peppers (Aloo bhara simla mirch)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute moong dal or yellow split peas for toovar dal; vegetable oil mixed with butter for ghee; paprika for ground cayenne pepper; coriander leaves for parsley; and Swiss chard, green beans, or broccoli for spinach.

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