Authentic Dal Recipe – Toor & Moong Lentils with Spinach & Ghee

Last Updated on 2 months by Neha Deshmukh

Authentic Dal Recipe – Toor & Moong Lentils with Spinach & Ghee

Hey everyone! Today, I’m sharing a dal recipe that’s truly close to my heart. It’s the kind of dal my nani (grandmother) used to make, and it always feels like a warm hug in a bowl. This isn’t just any dal; it’s a comforting blend of toor and moong lentils, brightened with spinach and finished with a generous drizzle of ghee. Trust me, you’ll want to make this again and again!

Why You’ll Love This Recipe

This dal is the perfect weeknight meal. It’s quick, easy, and incredibly flavorful. It’s also wonderfully versatile – you can adjust the spice level to your liking and easily adapt it to suit dietary needs. Plus, it’s packed with protein and nutrients, making it a healthy and satisfying choice. Honestly, what’s not to love?

Ingredients

Here’s what you’ll need to create this delicious dal:

• ½ cup tuvar dal (toor dal, split pigeon peas) – about 175g
• ½ cup moong dal (mung dal) – about 100g
• 3 ½ cups water – 830ml
• 2 Tbsp ghee (or vegetable oil) – 30ml
• 2 tsp cumin seeds – about 10g
• ½ tsp ground ginger – about 2.5g
• 1 cup frozen spinach – about 90g
• ½ tsp turmeric powder – about 2.5g
• ½ tsp Kashmiri chili powder – about 2.5g
• Salt to taste

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

• Tuvar Dal (Toor Dal) & Moong Dal Varieties: You can find these dals at most Indian grocery stores. Sometimes, toor dal comes in different shades – don’t worry, it won’t affect the taste! I prefer using the split, skinless variety for a smoother texture.
• The Significance of Ghee in Indian Cooking: Ghee isn’t just about flavor; it’s about tradition. It adds a richness and aroma that’s hard to replicate. But if you’re vegan or prefer, vegetable oil works just fine!
• Kashmiri Chili Powder: Flavor and Color: This chili powder is a game-changer. It provides a beautiful red color and a mild, fruity flavor. It’s less about heat and more about visual appeal and subtle taste.
• Frozen Spinach: I usually keep frozen spinach on hand because it’s so convenient. But fresh spinach works beautifully too – just add it towards the end of cooking.

Regional Variations in Dal Tadka

Dal recipes vary so much across India! In some regions, they add a squeeze of lemon juice at the end for brightness. Others might include a pinch of asafoetida (hing) for digestion. Feel free to experiment and make it your own! My friend’s family always adds a tiny bit of jaggery to balance the flavors.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, heat the ghee in your Instant Pot (or a heavy-bottomed pot if you’re cooking on the stovetop).
2. Add the cumin seeds and let them sizzle until they become fragrant – this usually takes about 30 seconds. You’ll know they’re ready when they start to pop!
3. Stir in the Kashmiri chili powder, and then set about half of this ghee-cumin-chili mixture aside. We’ll use this for garnish later.
4. Now, add the tuvar dal, moong dal, water, ground ginger, turmeric powder, and salt to the pot. Give everything a good stir.
5. If you’re using an Instant Pot, seal the lid and pressure cook on high for 8 minutes. Let the pressure release naturally for about 15 minutes. If you’re using a stovetop, bring the dal to a boil, then reduce the heat and simmer for about 40-45 minutes, or until the lentils are tender.
6. Once the pressure has released (or the lentils are cooked on the stovetop), gently mash the lentils with the back of a spoon. You want some texture, so don’t overdo it!
7. Finally, top with the reserved ghee-cumin-chili mixture and serve hot.

Expert Tips

• Don’t skip the blooming of the cumin seeds in ghee – it’s where a lot of the flavor comes from!
• If the dal is too thick, add a little more hot water. If it’s too thin, simmer it uncovered for a few more minutes.
• A pinch of garam masala at the end can add a lovely warmth.

Variations

• Vegan Adaptation: Simply substitute the ghee with vegetable oil or coconut oil.
• Gluten-Free Adaptation: This recipe is naturally gluten-free! Just double-check the ingredients you’re using to ensure they haven’t been processed in a facility that also handles gluten.
• Spice Level Adjustment: If you like things spicy, add a pinch of cayenne pepper or a finely chopped green chili along with the turmeric.
• Festival Adaptations (e.g., Diwali, Makar Sankranti): During festivals, I sometimes add a small piece of jaggery (gur) to the dal for a touch of sweetness. It’s a lovely tradition!

Serving Suggestions

This dal is amazing with a side of fluffy basmati rice and a dollop of yogurt. A simple side salad or some warm roti completes the meal perfectly. My kids love it with a sprinkle of chopped cilantro on top!

Storage Instructions

Leftover dal can be stored in an airtight container in the refrigerator for up to 3 days. It also freezes really well – just portion it out into freezer-safe containers.

FAQs

What is the best way to serve this dal?

With rice! Seriously, it’s a match made in heaven. But roti or naan are also fantastic options.

Can I make this dal ahead of time?

Absolutely! Dal actually tastes even better the next day as the flavors meld together.

What is the difference between toor dal and moong dal?

Toor dal has a slightly nutty flavor and holds its shape well, while moong dal is milder and cooks down to a creamier texture. They complement each other beautifully in this recipe.

Can I use fresh spinach instead of frozen?

Yes, definitely! Use about 2 cups of chopped fresh spinach and add it during the last 5 minutes of cooking.

How can I adjust the consistency of the dal?

Add more hot water to thin it out, or simmer uncovered to thicken it up. It’s all about finding your perfect consistency!