Spinach Dal Recipe – Authentic Toor Dal with Tamarind & Mustard Seeds

Last Updated on 4 months by Neha Deshmukh

Spinach Dal Recipe – Authentic Toor Dal with Tamarind & Mustard Seeds

Hey everyone! If you’re anything like me, a warm bowl of dal is ultimate comfort food. And this Spinach Dal? It’s extra special. It’s a recipe I’ve been perfecting for years, and it’s become a staple in my home – quick to make, incredibly flavorful, and packed with goodness. Let’s dive in!

Why You’ll Love This Recipe

This Spinach Dal isn’t just another lentil dish. It’s a beautiful blend of earthy spinach, tangy tamarind, and the delightful pop of mustard seeds. It’s simple enough for a weeknight meal, yet impressive enough to serve to guests. Plus, it’s naturally vegetarian and can easily be made vegan (more on that later!).

Ingredients

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

• 1 cup toor dal or moong dal
• 1 cup water (plus more for rinsing)
• 100 grams spinach, roughly chopped
• 1-2 green chilies, slit (adjust to your spice preference!)
• 2 tablespoons onion, finely chopped
• 1 cup tomato, chopped
• 1 garlic clove, minced
• ¾ – 1 teaspoon salt (to taste)
• 2 teaspoons tamarind pulp
• ½ teaspoon turmeric powder
• 1 tablespoon ghee or oil
• ½ teaspoon mustard seeds
• ½ teaspoon cumin seeds
• 1 dried red chili
• 1 sprig curry leaves
• A pinch of asafoetida (hing)

Ingredient Notes

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

• Dal: I usually use toor dal for a slightly thicker consistency, but moong dal works beautifully too – it cooks faster and is a bit lighter.
• Spinach: Fresh spinach is best, but frozen works in a pinch. Just make sure to thaw it and squeeze out any excess water.
• Tamarind: Tamarind pulp adds a lovely tang. If you’re using tamarind paste, start with 1 teaspoon and adjust to taste.
• Ghee: Ghee adds a wonderful richness, but any cooking oil will do.
• Spices: Don’t be shy with the mustard seeds! They’re key to that signature tempering flavor.

Toor Dal vs. Moong Dal: Understanding the Difference

Ever wondered what sets these two dals apart? Toor dal (split pigeon peas) holds its shape a bit more and creates a thicker dal. Moong dal (split yellow lentils) cooks much faster and results in a smoother, creamier texture. Both are delicious, so it really comes down to personal preference!

The Significance of Tamarind in South Indian Cuisine

Tamarind is a cornerstone of South Indian cooking. Its sourness balances the richness of dals and curries, adding a depth of flavor that’s just irresistible. It’s also believed to aid digestion – a bonus!

The Role of Mustard Seeds in Tempering (Tadka)

That sizzle and pop you hear when making tadka? That’s the magic of mustard seeds! Heating them in oil releases their pungent aroma and flavor, infusing the entire dish with warmth and complexity.

Regional Variations in Spinach Dal – Maharashtra, Gujarat, and Beyond

Spinach dal is loved across India, but each region has its own twist. In Maharashtra, you might find it with a touch of jaggery for sweetness. Gujarati versions often include a squeeze of lemon juice. Feel free to experiment and make it your own!

Using Fresh vs. Dried Red Chilies

Dried red chilies add a smoky heat, while fresh green chilies offer a brighter, more vibrant spice. I like to use both for a balanced flavor profile. If you’re sensitive to spice, remove the seeds from the chili before adding it to the tempering.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Rinse the dal: Give your toor or moong dal a good rinse under cold water until the water runs clear. This removes any impurities.
2. Pressure cook the dal: Add the rinsed dal to a pressure cooker with 1 cup of water, chopped onions, tomatoes, minced garlic, and slit green chilies. Pressure cook for 2-3 whistles, or until the dal is soft and mushy.
3. Add the spinach: Once the pressure has released, open the cooker and add the chopped spinach to the dal. Simmer for 5-7 minutes, or until the spinach is wilted.
4. Season it up: Stir in the turmeric powder, salt, and tamarind pulp. Taste and adjust the seasoning as needed. Remember, tamarind can be quite tart, so start with less and add more if you like.
5. Make the tempering: In a small pan, heat the ghee or oil over medium heat. Add the mustard seeds and let them splutter. Then, add the cumin seeds, dried red chili, curry leaves, and asafoetida (hing). Fry for a few seconds until fragrant.
6. Pour and serve: Carefully pour the tempering over the dal-spinach mixture. Stir well and serve hot with rice or roti.

Expert Tips

• Don’t overcook the dal! Mushy dal is good, but you don’t want it to be completely disintegrated.
• If you don’t have a pressure cooker, you can cook the dal in a pot on the stovetop. It will take longer, about 45-60 minutes.
• For a smoother dal, you can use an immersion blender to lightly blend it after cooking.

Variations

• Vegan Spinach Dal: Simply substitute the ghee with any vegetable oil.
• Gluten-Free Spinach Dal: This recipe is naturally gluten-free!
• Adjusting the Spice Level: Reduce or omit the green chilies and red chili for a milder flavor.
• Spinach Dal for Festivals: My family loves to make this during Makar Sankranti and Pongal – it’s considered an auspicious dish.
• Using Different Greens: Feel free to swap out the spinach for methi (fenugreek) or mustard greens for a different flavor profile. My friend, Priya, swears by using a mix of spinach and methi!

Serving Suggestions

This Spinach Dal is fantastic on its own with a side of fluffy rice. It also pairs beautifully with roti, naan, or even a simple vegetable side dish. A dollop of yogurt on top adds a cooling contrast.

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 meld together! You can also freeze it for longer storage.

FAQs

What type of dal is best for this spinach dal recipe?

Both toor dal and moong dal work well! Toor dal gives a thicker consistency, while moong dal is lighter and cooks faster.

Can I make this dal ahead of time?

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

How can I adjust the sourness of the dal?

Start with less tamarind pulp and add more to taste. You can also add a squeeze of lemon juice for extra tang.

What is asafoetida (hing) and can I skip it?

Asafoetida has a unique pungent aroma that adds depth of flavor. It’s also believed to aid digestion. If you don’t have it, you can skip it, but it does make a difference!

Can I use a pot instead of a pressure cooker?

Yes, but it will take longer – about 45-60 minutes. Make sure to use enough water to keep the dal from sticking to the bottom of the pot.

Is this dal suitable for a weight loss diet?

Yes! Dal is a great source of protein and fiber, which can help you feel full and satisfied. Just be mindful of the amount of ghee or oil you use.

Enjoy! I hope this Spinach Dal becomes a favorite in your home too. Let me know in the comments how it turns out!