Spinach Dal Recipe – Authentic Toor Dal with Tamarind & Chilies

Last Updated on 2 months by Neha Deshmukh

Spinach Dal Recipe – Authentic Toor Dal with Tamarind & Chilies

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – a vibrant and flavorful Spinach Dal (Palak Dal). It’s a comforting dish that always reminds me of home, and I’m so excited to share my version with you. This isn’t just any dal; it’s a beautiful blend of tangy tamarind, spicy chilies, and the goodness of fresh spinach, all simmered to perfection. Trust me, once you try this, it’ll become a regular on your dinner table!

Why You’ll Love This Recipe

This Spinach Dal is more than just a meal; it’s an experience. It’s packed with flavor, incredibly nutritious, and surprisingly easy to make. It’s perfect for a weeknight dinner, a festive occasion, or simply when you’re craving something warm and comforting. Plus, the combination of toor dal and spinach is a powerhouse of protein and vitamins!

Ingredients

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

• 2 cups toor dal (approx. 300g)
• 3-4 green chilies, slit (adjust to your spice preference)
• 2-3 tamarind strands (approx. 5g)
• ½ teaspoon turmeric powder (approx. 2g)
• ½ teaspoon red chilli powder (approx. 2g)
• 1 large bowl spinach leaves, washed and roughly chopped (approx. 200g)
• 1 teaspoon oil (approx. 5ml) – for the initial cooking
• 2 cups water (approx. 480ml)
• 1 tablespoon oil (approx. 15ml) – for tempering
• 1 teaspoon cumin seeds (approx. 5g)
• 1 teaspoon mustard seeds (approx. 5g)
• 4-5 dried red chillies
• 6-7 curry leaves

Ingredient Notes

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

Toor Dal: The Heart of the Dal
Toor dal, also known as arhar dal, is the star of this dish. It cooks up beautifully and has a lovely, slightly nutty flavor. Make sure to rinse it well before cooking to remove any impurities.

Spinach: Freshness and Nutrition
Fresh spinach is best, but frozen spinach works in a pinch! If using frozen, thaw it completely and squeeze out any excess water.

Tamarind: The Tangy Secret
Tamarind adds a wonderful tanginess that balances the spice. You can use tamarind paste instead of strands – about 1 tablespoon should do the trick.

Spice Blend: Balancing Heat and Flavor (Turmeric & Red Chili Powder)
Don’t be shy with the spices! Turmeric adds a beautiful color and earthy flavor, while red chili powder brings the heat. Adjust the amount to your liking.

Regional Variations in Dal Tadka

Dal Tadka, or tempered dal, varies beautifully across India. In some regions, they add a pinch of asafoetida (hing) to the tempering for a unique flavor. Others might include a dash of garam masala at the end. Feel free to experiment and make it your own!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, combine the toor dal, green chilies, tamarind, turmeric powder, red chili powder, spinach, 1 teaspoon of oil, and water in a pressure cooker. Give everything a good mix.
2. Now, pressure cook for 3-4 whistles until the dal is nice and tender. Once the pressure releases naturally, add salt to taste and mash the dal thoroughly with a spoon or a potato masher.
3. Simmer the mashed dal on low heat for 2-3 minutes, stirring occasionally. This helps the flavors meld together beautifully.
4. While the dal simmers, let’s make the tempering! Heat 1 tablespoon of oil in a separate pan. Add the cumin seeds and mustard seeds. Wait for them to splutter – that’s when you know they’re ready.
5. Next, add the dried red chilies and curry leaves. Sauté for a few seconds until fragrant. Be careful not to burn the chilies!
6. Finally, pour the hot tempering over the cooked dal. Mix gently and serve hot with rice or roti.

Expert Tips

• Don’t overcook the dal: Overcooked dal can become mushy.
• Adjust the salt: Add salt gradually, tasting as you go.
• Fresh curry leaves are key: They add a wonderful aroma and flavor.

Variations

Vegan Adaptation
This recipe is naturally vegan! Just ensure your oil is plant-based.

Gluten-Free Confirmation
Yes, this Spinach Dal is naturally gluten-free.

Spice Level Adjustment (Mild to Spicy)
Reduce or omit the green chilies and red chili powder for a milder flavor. For extra heat, add a pinch of cayenne pepper.

Festival Adaptations (Ugadi, Onam)
During festivals like Ugadi or Onam, I like to add a small piece of jaggery to the dal for a touch of sweetness. It adds a lovely complexity to the flavor.

Serving Suggestions

This Spinach Dal is incredibly versatile. It pairs perfectly with:

• Steaming hot rice – a classic combination!
• Warm rotis or parathas
• A side of raita (yogurt dip) to cool things down
• A simple salad for a complete meal

Storage Instructions

Leftover Spinach 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 type of rice pairs best with Palak Dal?
Basmati rice is a fantastic choice! Its fluffy texture and delicate aroma complement the dal beautifully.

Can I use a different type of dal instead of toor dal?
While toor dal is traditional, you can experiment with masoor dal (red lentils) for a quicker-cooking option. The flavor will be slightly different, but still delicious.

How can I adjust the sourness of the dal?
Adjust the amount of tamarind. Start with less and add more to taste. A squeeze of lemon juice can also brighten the flavors.

Can I make this dal ahead of time?
Absolutely! You can make the dal a day or two in advance. Just store it in the refrigerator and reheat when ready to serve.

What is the best way to store leftover spinach dal?
Store in an airtight container in the refrigerator. Adding a splash of water before reheating can help prevent it from drying out.