Spinach Dal Recipe – Authentic Toor Dal with Coconut & Curry Leaves

Last Updated on 2 months by Neha Deshmukh

Spinach Dal Recipe – Authentic Toor Dal with Coconut & Curry Leaves

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 recipe for Spinach Dal – a vibrant, flavorful dish that’s surprisingly easy to make. I first made this when I was craving something both healthy and satisfying, and it’s been a family favorite ever since. It’s a beautiful blend of earthy spinach, creamy coconut, and the delightful pop of South Indian spices. Let’s get cooking!

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, iron, and vitamins. Plus, the coconut adds a lovely richness that makes it incredibly satisfying. It’s a perfect weeknight meal, and it’s sure to impress your friends and family. Honestly, who can resist a fragrant, flavorful dal?

Ingredients

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

• 1 bunch spinach
• ½ cup Toor dal (split pigeon peas)
• ½ cup fresh grated coconut
• 2 red chilies
• ½ teaspoon cumin seeds
• ½ teaspoon turmeric powder
• 1 ½ teaspoon urad dal (split black lentils)
• 1 teaspoon coconut oil
• ½ teaspoon urad dal (for seasoning)
• 2 whole red chilies (for seasoning)
• 1 sprig curry leaves

Ingredient Notes

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

Toor Dal: Types and Soaking Tips

Toor dal is the star of the show. You can find different varieties – some are lighter in color, others more yellow. It doesn’t really matter which you choose, but I prefer a good quality, split toor dal. Soaking the dal for about 30 minutes before cooking helps it cook faster and become creamier.

Spinach: Choosing the Best Variety

Fresh spinach is best, of course! Look for vibrant green leaves that aren’t wilted or bruised. Baby spinach works well too, but you might need a slightly larger quantity.

Coconut: Fresh vs. Dried – What to Use

Freshly grated coconut is amazing if you can get it. It adds a wonderful aroma and flavor. If not, unsweetened desiccated coconut works perfectly well. You’ll need about ½ cup of grated coconut from roughly one-third of a medium-sized coconut.

Urad Dal: The Secret to Creaminess

Don’t skip the urad dal! It adds a beautiful creaminess and nutty flavor to the dal. It’s a small amount, but it makes a big difference.

Regional Variations in Spice Levels

South Indian cuisine is known for its bold flavors! This recipe is moderately spiced, but you can easily adjust it to your liking. Some families add a pinch of asafoetida (hing) to the tempering for extra depth.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, wash and chop your spinach. Then, cook it until it’s nice and soft – you can steam it, boil it, or even sauté it. Once cooked, let it cool slightly and then puree it until smooth. Set aside.
2. In a pressure cooker, combine the toor dal with turmeric powder and enough water (about 2-3 cups) to cover the dal by a couple of inches. Pressure cook until the dal is tender – usually around 3-4 whistles.
3. While the dal is cooking, let’s make the coconut paste. Heat a teaspoon of coconut oil in a pan. Fry the 1 ½ teaspoons of urad dal and 2 red chilies until the urad dal turns golden brown. Be careful not to burn them! Grind the fried urad dal and red chilies with the grated coconut and cumin seeds into a smooth paste, adding a little water if needed.
4. Once the dal is cooked, gently mash it with a spoon. Add the coconut paste and about a cup of water to the cooked dal. Simmer for about 5 minutes, allowing the flavors to meld together.
5. Now, stir in the spinach puree and salt to taste. Bring the dal to a gentle boil and then remove it from the heat.
6. Finally, let’s do the tempering! Heat the remaining coconut oil in a small pan. Add the ½ teaspoon of urad dal, 2 whole red chilies (broken into pieces), and curry leaves. Let them splutter and sizzle for a few seconds. Pour this fragrant tempering over the dal.

And that’s it! Your Spinach Dal is ready to enjoy.

Expert Tips

Here are a few things I’ve learned over the years:

Achieving the Perfect Consistency

The consistency of the dal is key. If it’s too thick, add a little more water. If it’s too thin, simmer it for a few more minutes.

Balancing Flavors: Salt and Spice

Taste as you go! Adjust the salt and spice levels to your preference. A little squeeze of lemon juice at the end can also brighten up the flavors.

Tempering Techniques for Maximum Aroma

Don’t rush the tempering! Let the spices sizzle in the oil until they release their aroma. This is where a lot of the flavor comes from.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: This recipe is naturally vegan! Just ensure your coconut oil is ethically sourced.
• Gluten-Free Confirmation: This recipe is naturally gluten-free.
• Spice Level Adjustment: For a milder dal, reduce the number of red chilies. For a spicier kick, add a pinch of cayenne pepper. My friend, Priya, loves to add a finely chopped green chili to the tempering!
• Festival Adaptations: This dal is often served during Onam and Ganesh Chaturthi in South India.

Serving Suggestions

Serve this Spinach Dal hot with a side of fluffy rice, roti, or even a simple papadum. A dollop of ghee on top is always a good idea! It also pairs beautifully with a side of vegetable stir-fry or a cooling raita.

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 flavors have had time to develop! You can also freeze it for longer storage.

FAQs

Let’s answer some common questions:

What type of dal is best for this recipe?

Toor dal is the traditional choice, but you could experiment with moong dal (yellow split lentils) for a slightly different flavor.

Can I use frozen spinach instead of fresh?

Yes, you can! Just make sure to thaw it completely and squeeze out any excess water before pureeing.

How can I adjust the spice level of this dal?

Reduce or increase the number of red chilies, or add a pinch of cayenne pepper for extra heat.

What is the purpose of urad dal in this recipe?

Urad dal adds a lovely creaminess and nutty flavor to the dal. It really elevates the dish!

Can this dal be made ahead of time?

Absolutely! You can make the dal a day or two in advance and store it in the refrigerator. Just reheat it gently before serving.

How do I store leftover spinach dal?

Store it in an airtight container in the refrigerator for up to 3 days, or freeze for longer storage.

Enjoy! I hope you love this Spinach Dal as much as my family does. Let me know in the comments how it turns out for you!