Spinach Daal Recipe – Authentic Indian Toor Daal with Kasuri Methi

Last Updated on 2 months by Neha Deshmukh

Spinach Daal Recipe – Authentic Indian Toor Daal with Kasuri Methi

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – a vibrant and flavorful Spinach Daal. It’s the kind of dish my grandmother used to make, and it always feels like a warm hug in a bowl. This isn’t just any daal; it’s a beautiful blend of earthy spinach, hearty toor daal, and that incredible aroma of kasoori methi. Trust me, you’ll want to make this again and again!

Why You’ll Love This Recipe

This Spinach Daal is more than just a meal; it’s an experience. It’s packed with protein, incredibly comforting, and surprisingly easy to make. The spinach adds a lovely freshness, while the kasoori methi gives it that authentic Indian flavor that’s just chef’s kiss. Plus, it’s a fantastic way to sneak in some extra greens!

Ingredients

Here’s what you’ll need to create this deliciousness:

• 0.5 cup Toor Daal (Dried Split Pigeon Peas) – about 150g
• 0.5 bunch Spinach – about 150g
• 0.25 medium Onion – about 80g
• 0.5 medium Tomato – about 100g
• 0.25 tsp Turmeric Powder – about 1.25g
• 2 cups Water – 480ml
• 1 tbsp Oil – 15ml
• Salt to taste
• Few Curry Leaves – about 10-12 leaves
• 0.5 tsp Mustard Seeds – about 2.5g
• 0.5 tsp Cumin Seeds – about 2.5g
• Pinch of Asofoetida (Hing) – about 0.1g
• 1 Dry Red Chili
• 2 cloves Garlic
• 1 tbsp Kasturi/Kasoori Methi – about 5g
• Red Chili Powder to taste
• 0.25 tsp Tamarind Paste – about 5g

Ingredient Notes

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

Toor Daal: Understanding Different Varieties
Toor daal is the star! You can find different varieties, some yellow, some slightly reddish. They all work well, but I prefer the yellow ones for their mild flavor.

Spinach: Choosing the Best Type
Fresh spinach is best, but frozen works in a pinch (see FAQs!). Look for spinach with vibrant green leaves and no signs of wilting.

Kasoori Methi: The Secret to Authentic Flavor
Kasoori methi (dried fenugreek leaves) is essential for that authentic Indian taste. Don’t skip it! It adds a unique, slightly bitter, and wonderfully fragrant note. You can find it at most Indian grocery stores.

Regional Variations in Daal Tadka
The tempering (tadka) varies across India. Some regions add a touch of ginger, others use different types of chilies. Feel free to experiment!

Oil: Traditional Choices for Tempering
Traditionally, ghee (clarified butter) is used for tempering, which adds a beautiful richness. However, any neutral oil like sunflower or vegetable oil works perfectly well.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, wash and soak the toor daal in water for about 30 minutes. This helps it cook faster and become nice and creamy.
2. Drain the soaked daal and transfer it to a pressure cooker. Add 2 cups of water, turmeric powder, and chopped tomatoes. Pressure cook for 2-3 whistles, or until the daal is soft and mushy.
3. While the daal is cooking, let’s start the tempering. Heat oil in a pan over medium heat. Once hot, add mustard seeds and wait for them to splutter – that’s when you know they’re ready!
4. Now, add cumin seeds, asafoetida, a dry red chili (broken into pieces), kasoori methi, and curry leaves. Sauté for a few seconds until fragrant.
5. Add finely chopped garlic and onions. Sauté until the onions turn golden brown and beautifully caramelized.
6. Throw in the chopped spinach and cook until it wilts down – it doesn’t take long, just a few minutes.
7. Pour the cooked daal into the spinach mixture. Add salt, red chili powder (to your liking), and tamarind paste.
8. Simmer everything together for about 5 minutes, allowing the flavors to meld. Give it a good stir occasionally.
9. Serve hot with rice or chapatis. A dollop of ghee on top is always a good idea!

Expert Tips

• Don’t overcook the daal! You want it soft, but not completely disintegrated.
• Adjust the amount of red chili powder to your spice preference.
• Crushing the kasoori methi between your palms before adding it releases its aroma.

Variations

Vegan Adaptation
This recipe is naturally vegan! Just ensure you’re using oil instead of ghee.

Gluten-Free Adaptation
This recipe is also naturally gluten-free.

Spice Level Adjustment (Mild, Medium, Hot)
* Mild: Reduce or omit the red chili powder and use only one dry red chili.
* Medium: Use the recipe as is.
* Hot: Add an extra dry red chili or a pinch of cayenne pepper.

Festival Adaptations (Navratri, Diwali)
During Navratri, you can skip the onion and garlic for a satvik version. For Diwali, a richer tempering with more ghee is always welcome!

Serving Suggestions

This Spinach Daal is fantastic on its own, but here are a few ideas to complete the meal:

• Steaming hot rice – basmati is my favorite!
• Warm chapatis or rotis
• A side of raita (yogurt dip)
• A simple salad

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. The flavors actually develop even more overnight!

FAQs

What is the best way to soak Toor Daal for optimal cooking?
Soaking in plenty of water for at least 30 minutes (or even overnight) helps soften the daal and reduces cooking time.

Can I use frozen spinach in this recipe?
Yes, absolutely! Just thaw the frozen spinach and squeeze out any excess water before adding it to the pan.

What can I substitute for Kasoori Methi if I don’t have it?
While nothing truly replicates the flavor, you can try a pinch of dried fenugreek seeds, but use sparingly as they are more potent.

How do I adjust the tamarind paste amount for desired sourness?
Start with 0.25 tsp and add more, a little at a time, tasting as you go. Tamarind paste can vary in strength.

Can this daal be made ahead of time and reheated?
Yes! In fact, the flavors meld even better when it sits for a bit. Just reheat gently with a splash of water if needed.

What is the significance of asafoetida (hing) in Indian cooking?
Asafoetida has a pungent aroma in its raw form, but it adds a savory, umami flavor to dishes when cooked. It’s also believed to aid digestion.