Spinach Dal Recipe – Authentic Indian Toor Dal with Spinach

Last Updated on 2 months by Neha Deshmukh

Spinach Dal Recipe – Authentic Indian Toor Dal with Spinach

Hey everyone! If you’re anything like me, a warm, comforting bowl of dal is a hug in a bowl. And this Spinach Dal? It’s extra special. I remember first making this when I was craving something healthy and satisfying, and it’s been a family favourite ever since. It’s a simple, flavourful dish that’s perfect for a weeknight dinner or a festive meal. Let’s get cooking!

Why You’ll Love This Recipe

This Spinach Dal (Palak Dal) is a classic Indian comfort food. It’s packed with protein from the toor dal and vitamins from the spinach. It’s also surprisingly easy to make, even if you’re new to Indian cooking. Plus, it’s incredibly versatile – you can adjust the spice level to your liking and serve it with rice, roti, or even naan. Honestly, what’s not to love?

Ingredients

Here’s what you’ll need to make this delicious Spinach Dal:

• 2 cups Spinach
• 1 medium Onion
• 1 Tomato
• 5-6 Garlic cloves
• 1/4 cup Toor dal (split pigeon peas)
• A pinch Turmeric powder
• ½ tsp Cumin seeds
• ½ tsp Mustard seeds
• ½ tsp Urad dal (split black lentils)
• 1 Red chilli (dried)
• 1 Green chilli
• A pinch Hing/Asafoetida
• 2 tsp Oil/Ghee

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference.

• Toor Dal: This is the star of the show! Toor dal is a fantastic source of protein and fibre. It’s a staple in many Indian households, especially in South India. You can usually find it at Indian grocery stores or online.
• Hing/Asafoetida: Don’t skip this! It adds a unique, savoury flavour that’s hard to describe. It’s often used in Indian cooking to aid digestion and adds a wonderful depth of flavour. It’s traditionally used in many Gujarati and Rajasthani dishes. You can find it as a powder or resin – a little goes a long way!
• Spinach: Feel free to use any type of spinach you like. Baby spinach is super tender, but mature spinach has a more robust flavour. I sometimes even mix in a handful of mustard greens for an extra nutritional boost!

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, wash the spinach thoroughly, remove the stalks, and finely chop it. Set aside.
2. Next, finely chop the onion, garlic, and deseed the tomato. Keep these ready to go.
3. Now, let’s cook the dal. Pressure cook the toor dal with a pinch of turmeric powder until it’s soft and mushy – usually about 3-4 whistles in a pressure cooker. Once cooked, mash it well and set aside.
4. In a separate pot, cook the chopped spinach in a little water until it wilts. Mash it and set aside too.
5. Time for the tadka (tempering)! Heat the oil or ghee in a pan over medium heat. Add the cumin seeds, mustard seeds, urad dal, red chilli, green chilli, and hing. Sauté until the mustard seeds start to splutter – this is important for releasing their flavour!
6. Add the chopped garlic and sauté for 1-2 minutes until fragrant.
7. Now, add the chopped onions and sauté until they turn golden brown. Patience is key here!
8. Add the chopped tomatoes and cook until they become mushy and soft.
9. Finally, add the cooked dal, mashed spinach, and about ½ cup of water. Mix well and simmer for about 5 minutes, allowing the flavours to meld together.

Expert Tips

• Don’t be afraid to adjust the amount of water to get your desired consistency.
• For a smoother dal, you can use an immersion blender to lightly blend it.
• A good tadka is the key to a flavourful dal. Don’t rush this step!

Variations

This recipe is super adaptable! Here are a few ideas:

• Vegan Adaptation: Simply use oil instead of ghee. It tastes just as delicious!
• Gluten-Free: This recipe is naturally gluten-free.
• Spice Level Adjustments: Reduce or omit the green chilli and red chilli for a milder flavour. Add a pinch of red chilli powder for extra heat.
• Festival Adaptations: This dal is lovely served during Makar Sankranti or other harvest festivals. My grandmother always added a dollop of homemade white butter on top during these occasions!

Serving Suggestions

Serve this Spinach Dal hot with a side of fluffy basmati rice, warm roti, or even naan. A dollop of yogurt and a sprinkle of fresh coriander leaves make a lovely garnish. It also pairs well with a simple vegetable side dish like aloo gobi (potato and cauliflower).

Storage Instructions

Leftover Spinach Dal can be stored in an airtight container in the refrigerator for up to 3 days. It actually tastes even better the next day as the flavours have had time to develop! You can also freeze it for up to a month.

FAQs

1. What type of dal is best for this recipe? Can I substitute it?

Toor dal is traditional, but you can substitute it with moong dal (yellow split lentils) or masoor dal (red lentils) if you prefer. The cooking time might vary slightly.

2. How can I adjust the spice level of this Spinach Dal?

Easily! Reduce or omit the green chilli and red chilli. You can also add a pinch of red chilli powder for extra heat.

3. Can I make this dal ahead of time? How does it hold up?

Absolutely! It actually tastes better the next day. Store it in an airtight container in the fridge for up to 3 days.

4. What is Hing/Asafoetida and where can I find it?

Hing is a resin with a pungent smell that adds a unique savoury flavour. You can find it at Indian grocery stores or online.

5. My dal is too thick/thin. How do I adjust the consistency?

If it’s too thick, add a little hot water. If it’s too thin, simmer it for a few more minutes to allow some of the water to evaporate.