Spinach Dal Recipe – Authentic Moong Dal & Toor Dal Tadka

Last Updated on 2 months by Neha Deshmukh

Spinach Dal Recipe – Authentic Moong Dal & Toor Dal Tadka

Hey everyone! If you’re anything like me, a comforting bowl of dal is a hug in a bowl. Today, I’m sharing my go-to Spinach Dal recipe – a vibrant, flavorful dish that’s surprisingly easy to make. I first made this when I was craving something healthy and comforting, and it’s been a family favorite ever since. It’s the perfect blend of textures and tastes, and I can’t wait for you to try it!

Why You’ll Love This Recipe

This Spinach Dal isn’t just delicious; it’s packed with goodness! It’s a fantastic source of protein, fiber, and essential nutrients. Plus, the tadka (tempering) adds a beautiful aroma and a burst of flavor that will have everyone asking for seconds. It’s a simple, everyday dish that feels special.

Ingredients

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

• 100g Moong Dal (Split Yellow Lentils)
• 25g Yellow Pigeon Pea Dal (Toor Dal)
• 25g Chana Dal (Split Chickpea Lentils)
• 100g Tomato, chopped
• 250g Spinach, roughly chopped
• 2 Green Chillies
• 1 tsp Kashmiri Red Chilli Powder
• ½ tsp Turmeric Powder
• 1 tsp Ginger, grated
• 1 pinch Asafoetida (Hing)
• 1 Dried Red Chilli
• 1 tbsp Ghee

Ingredient Notes

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

Moong Dal: The Heart of the Dal

Moong dal is the star here! It cooks quickly and has a lovely, mild flavor. It’s easily digestible too, making it a great choice for a weeknight meal.

Toor Dal: Adding Texture and Flavor

Toor dal adds a beautiful texture to the dal. It holds its shape a little more than moong dal, giving it a nice bite.

Chana Dal: A Nutty Dimension

Just a small amount of chana dal adds a subtle nutty flavor that really elevates the dish. Don’t skip it!

Spinach: Freshness and Nutrition

Fresh spinach is best, but you can use frozen if needed (see FAQs!). It wilts down beautifully and adds a lovely green color and a boost of vitamins.

Kashmiri Red Chilli Powder: For Color and Mild Heat

Kashmiri red chilli powder is my secret weapon for a vibrant red color and a gentle warmth. It’s not overly spicy, so it’s perfect for those who prefer milder flavors.

Asafoetida (Hing): The Digestive Secret

Asafoetida, or hing, might smell a little funky, but trust me – it adds a wonderful savory depth and aids digestion. A little goes a long way!

Ghee: The Traditional Fat

Ghee adds a richness and aroma that’s simply unmatched. You can substitute with oil, but ghee really takes this dal to the next level.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, give the moong dal, toor dal, and chana dal a good rinse. Then, soak them in water for about 15 minutes. This helps them cook evenly and become beautifully soft.
2. Now, in your pressure cooker, combine the soaked dals, chopped tomato, spinach, grated ginger, turmeric powder, Kashmiri red chilli powder, green chillies, salt, and 2.5 cups of water.
3. Close the lid and pressure cook for 3 whistles (around 15-20 minutes). Once done, let the pressure release naturally. This is important – don’t force it!
4. While the dal is cooking, let’s prepare the tadka. Heat the ghee in a small pan over medium heat.
5. Add the asafoetida and dried red chilli. Let them sizzle for a few seconds until fragrant. Then, add the coarsely ground red chilli powder and quickly remove from heat – you don’t want it to burn!
6. Carefully pour the hot tadka over the cooked dal. Be careful, it will splutter!
7. Simmer for 2-3 minutes, allowing the flavors to meld together.
8. Optional: My grandmother always crushed a roasted papad into the dal before serving for a lovely crunch. Feel free to try it!

Expert Tips

• Don’t overcook the dal! You want it to be soft but still hold its shape.
• Adjust the amount of green chillies and red chilli powder to your spice preference.
• For a smoother dal, you can lightly mash it with the back of a spoon.

Variations

• Vegan Adaptation: Simply substitute the ghee with a plant-based oil like coconut oil or avocado oil.
• Gluten-Free Confirmation: This recipe is naturally gluten-free!
• Spice Level Adjustment: Reduce or omit the green chillies and Kashmiri red chilli powder for a milder dal. Add a pinch of cayenne pepper for extra heat.
• Festival Adaptations (Makar Sankranti, Lohri): During Makar Sankranti or Lohri, you can add a handful of chopped peanuts to the tadka for a festive touch.

Serving Suggestions

Serve this Spinach Dal hot with a side of fluffy rice or warm roti. A dollop of yogurt and a sprinkle of fresh coriander leaves make a lovely garnish. It’s also fantastic with a side of pickle!

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 flavors have had time to develop!

FAQs

What is the best way to soak the dals for optimal texture?

Soaking the dals for at least 15-30 minutes helps them cook evenly and become soft and creamy.

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 pressure cooker.

What if I don’t have a pressure cooker?

You can cook the dal in a regular pot, but it will take longer – about 45-60 minutes, or until the dals are tender.

How can I adjust the consistency of the dal?

If the dal is 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.

What is asafoetida (hing) and where can I find it?

Asafoetida is a resin with a pungent smell that adds a unique savory flavor to Indian dishes. You can find it in most Indian grocery stores, or online.

Can I make this dal ahead of time?

Yes! This dal is perfect for making ahead. Just store it in the refrigerator and reheat when you’re ready to eat.

Enjoy! I hope this Spinach Dal becomes a staple in your kitchen, just like it is in mine. Let me know in the comments how it turns out for you!