Toor Dal Laal Saag | Split Pigeon Peas with Red Spinach

Toor Dal Laal Saag | Split Pigeon Peas with Red Spinach

Author: Rumki Paul
Course: Side Dish
Cuisine: Bengali
Preparation Time: 10 minutes
Cooking time: 20 minutes
Total time: 30 minutes
Servings: 4 Persons

Toor Dal Laal Saag (Split Pigeon Peas with Red Spinach) is a pure Indian delicacy which is a smart and beautiful amalgamation of leafy vegetables and lentils. It is a very healthy and delectable dish where Laal saag (Red Spinach) is cooked with Toor Dal (Split Pigeon Peas), Onions, Garlic, green Chillies and some spices. This dish goes superb with steamed Rice and some Aloo Bhaji  or Omelette.

In different regions of India, Laal Saag is known by different names. In some places, it is known as Amarnath leaves whereas in few other places, it is also popular as Laal Palak too. This delicious Saag is used to prepare variety of dishes. It can be used in Dal, in mixed Vegetable preparations, for vegetable stir fry, and even in non-vegetarian preparations of Chicken, sea foods etc.

I have learnt this recipe from my Mom. Toor Dal Laal Saag is one of my favourite dal recipes. I still remember my childhood days when I used to get tempted with the beautiful colour that this Saag used to bring to its recipes. Bengali Style Laal Saag has been one of my other favourite recipes with this Saag too.

It is a very tasty and nutritious recipe which is very easy to cook. To prepare this yummy dal, very limited and common ingredients are required. The best part of the dal is, it gets cooked very quickly. Both Toor dal and laal saag are equally beneficial for our health and this dal could be a healthy addition to our regular diet.

While preparing this dish, first I have cut and cleaned the Laal Saag (Red Spinach) and then chopped them finely. I have used some Onions and Garlic for flavouring. As ground spice, I have added only roasted Cumin seeds powder.

To prepare the roasted Cumin seeds powder, first I have taken a dry pan and dry roasted them in low flame for two minutes until a nice aroma come out from the seeds. Then after cooling down, I have taken them into the jar of a grinder and grinded them to powder.

I have used famous Bengali spice Paanch Phoron for tempering of the dal. This gives an incredible flavour to the dal.

Varieties of preparation with fish head

There are many authentic Bengali preparations are there with big fish head like Muri Ghonto, Macher matha diye Bandhakopi, Macher matha diye Kochu Shaak, Macher Matha diye Dal and many more.

What is Paanch Phoron?

Paanch phoron is a mixture of five whole spices which contains equal portions of Fenugreek seeds (Methi), Cumin seeds (Jeera), Nigella seeds (Kalonji), Fennel seeds (Saunf) and Trachyspermum Roxburghianum (Radhuni). Normally out of West Bengal region Radhuni is replaced by black Mustard seeds (Sorshe). In fact, the Paanch phoron I have used contains black Mustard seeds.

Health benefits of Laal Saag (Red Spinach)

Red Spinach is a powerhouse of iron. They are great source of vitamins, carbohydrate and antioxidants. They are good source of potassium, sodium and calcium too. They are very good for our immunity system and helps our body to get rid of anaemic conditions. Regular consumption of Red Spinach can make our life and body healthier.

Benefits of Toor dal (Split pigeon peas)

Toor dal (Split pigeon peas) is one of the healthiest dals. It contains folic acid which is very important for women’s body, especially if she is planning to conceive. Folic acid can prevent many birth defects for children. It is a great source of fibre, protein and carbohydrate. Hence, it is very healthy for growing children. Regular consumption of Toor dal can reduce many health risks.

Ingredients:

• 1 cup Toor dal (Split pigeon peas)
• 2 cups of Water, to boil the dal
• 2 cups Laal Saag (Red Spinach)
• 1 small Onion, sliced
• 3 cloves of Garlic, chopped
• 3 Green Chillies
• ½ teaspoon Paanch Phoron seeds
• ½ teaspoon Turmeric powder (Haldi)
• ¾ teaspoon Roasted Cumin powder
• Salt to taste
• Oil for cooking
• ½ cup of Water (The quantity of water may vary as per desire consistency of the dal)

1. Wash and soak Toor dal in water for 30 minutes.
2. Put the dal into a pressure cooker.
3. Add Salt and water into the cooker.
4. Close the lid and cook them in medium flame for 3-4 whistles.Tip: Number of whistles may vary due to the quantity, quality of dal, temperature of flame and region. Always check the dal when pressure settles down.

5. Let the pressure settle down.
6. On the other hand, add Oil into the pan.
7. Once the oil is hot, add Panch Phoron seeds and let them crackle.
   

8. Add chopped Garlic and fry them till golden brown.
   

9. Add sliced Onions, green Chillies and give a nice mix.
   

10. Fry them till they become translucent.
11. Add laal Saag (Red Spinach) and mix them thoroughly.
    
    

12. Cover the pan and cook them in low flame for 3-4 minutes.
13. Add Salt, Turmeric powder and give a nice mix.
    

14. Cover the pan and cook them for another minute.
15. Add the dal (Step 5) into the pan and give a nice mix.
    

16. Add some extra water if the consistency is too thick. I have added ½ cup of water.
17. Put the flame in high and let the dal simmer.
18. Add roasted Cumin seeds powder and give a nice mix.
    

19. Cover the pan and cook them in low flame for a minute and switch off the flame.