Authentic Tur Dal Recipe with Radish Greens – A Traditional Indian Dal

Last Updated on 2 months by Neha Deshmukh

Authentic Tur Dal Recipe with Radish Greens – A Traditional Indian Dal

Hey everyone! Today, I’m sharing a recipe that’s incredibly close to my heart – a traditional Tur Dal made with the vibrant addition of radish greens. This isn’t just any dal; it’s a taste of home, a comforting bowlful that reminds me of my grandmother’s kitchen. It’s a dish that beautifully showcases how simple ingredients, when combined thoughtfully, can create something truly special.

Why You’ll Love This Recipe

This Tur Dal with radish greens is more than just delicious. It’s quick to make (ready in about 30 minutes!), packed with nutrients, and offers a unique flavour profile you won’t find in your everyday dal. The slight peppery bite of the radish greens perfectly complements the earthy sweetness of the jaggery and the creamy texture of the coconut. Plus, it’s a fantastic way to use up those often-discarded radish greens!

Ingredients

Here’s what you’ll need to create this comforting dish:

• ¼ cup (about 60ml) Split Pigeon Peas (Tur Dal)
• 2 medium Radish
• 4-5 bunch Radish Greens (tender leaves)
• 2-3 Green Chilies
• 1-2 teaspoon Jaggery
• 2 tablespoon Fresh Scraped Coconut
• Salt to taste
• Water – 1 cup + 2 tablespoons (about 250ml + 30ml)

Ingredient Notes

Let’s talk about getting the best from each ingredient:

Split Pigeon Peas (Tur Dal) – Choosing the Right Quality

Good quality Tur Dal is key! Look for dal that’s bright yellow and split evenly. Avoid any that looks dull or has a lot of broken pieces. A quick rinse before soaking helps remove any dust or impurities.

Radish Greens – A Seasonal Delight & Nutritional Benefits

Don’t throw away those radish greens! They’re incredibly nutritious and add a wonderful flavour to this dal. Make sure to use tender leaves for the best taste and texture. If they seem a little tough, give them a quick massage with a pinch of salt to soften them up.

Radish – Selecting & Preparing

Choose radishes that are firm and heavy for their size. I prefer the smaller, more vibrant red radishes, but any variety will work. A quick scrub is usually all they need – no peeling required!

Jaggery – Regional Variations & Substitutes

Jaggery adds a beautiful, unrefined sweetness to the dal. You can find it in various forms – blocks, powder, or liquid. If you can’t find jaggery, you can substitute it with brown sugar or even a touch of honey, though the flavour won’t be quite the same.

Green Chilies – Spice Level & Types

The number of green chilies you use depends on your spice preference. I usually go with 2-3 for a mild kick. You can use any variety of green chilies – Serrano, Thai, or even milder ones like jalapeños (remove the seeds for less heat).

Coconut – Fresh vs. Dried

Freshly scraped coconut is best, hands down! It adds a lovely aroma and flavour. However, if you don’t have access to fresh coconut, you can use desiccated coconut. Just add it in with the jaggery and salt.

Step-By-Step Instructions

Alright, let’s get cooking!

First, soak the split pigeon peas (Tur Dal) in water for 4-5 hours. This helps them cook faster and become beautifully soft. Once soaked, drain the dal completely.

Next, finely chop the radish greens and radish. Slit the green chilies lengthwise – this releases their flavour without making the dal too spicy.

Now, in a pan, boil 1 cup + 2 tablespoons of water. Add the drained dal and simmer until it’s about halfway cooked. You’ll notice it starts to thicken slightly.

Add the chopped radish greens, radish, and slit green chilies to the pan. Give everything a good mix.

Cover the pan and cook on low heat until the dal softens fully. This usually takes about 10-15 minutes. If the dal starts to look dry, add a little more water – you want a nice, stew-like consistency.

Finally, stir in the jaggery, salt, and fresh scraped coconut. Adjust the consistency to your liking – some people prefer a slightly soupy dal, while others like it drier.

Serve hot with your favourite Indian bread!

Expert Tips

• Don’t skip the soaking step! It really does make a difference in the texture of the dal.
• Taste as you go and adjust the seasoning accordingly.
• A pinch of turmeric powder added while boiling the dal adds a lovely colour and flavour.

Variations

• Vegan Adaptation: This recipe is naturally vegan! Just ensure your jaggery isn’t processed with bone char (some brands are).
• Gluten-Free Adaptation: This recipe is naturally gluten-free.
• Spice Level Adjustment: Reduce or increase the number of green chilies to suit your taste. You can also add a pinch of red chili powder for extra heat.
• Festival Adaptation (Makar Sankranti/Lohri): This dal is traditionally made during Makar Sankranti and Lohri festivals in North India. Some families add a dollop of ghee (clarified butter) at the end for extra richness. My aunt always does this, and it’s divine!

Serving Suggestions

This dal is fantastic with roti, bhakri, or even plain steamed rice. A side of simple raita (yogurt dip) complements it beautifully. I also love serving it with a side of papadums for a satisfying crunch.

Storage Instructions

Leftover dal can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. It actually tastes even better the next day as the flavours meld together!

FAQs

What is the best way to soak the Tur Dal for optimal cooking?

Soak the dal in plenty of water for at least 4-5 hours, or even overnight. This ensures it’s fully hydrated and cooks evenly.

Can I use mature radish leaves instead of tender radish greens?

While you can use mature leaves, they’ll have a slightly stronger, more bitter flavour. I recommend sticking to tender leaves for the best results.

What can I substitute for jaggery if I don’t have any?

Brown sugar or honey can be used as substitutes, but the flavour will be slightly different. Start with a smaller amount and adjust to taste.

How can I adjust the consistency of the dal – should it be soupy or dry?

It’s all about personal preference! Add more water for a soupy consistency, or cook uncovered for a longer time to reduce the liquid for a drier dal.

Is it possible to make this dal in an Instant Pot?

Absolutely! You can pressure cook the dal for about 10-12 minutes after the initial soak. Follow the same steps for adding the greens and seasoning.

What is the best type of roti or bhakri to serve with this dal?

Whole wheat roti or bhakri are classic pairings. Bajra (pearl millet) bhakri is particularly delicious with this dal, especially during the winter months.