Spinach Dal Recipe – Authentic Toor & Masoor Dal with Turmeric

Last Updated on 4 months by Neha Deshmukh

Spinach Dal Recipe – Authentic Toor & Masoor Dal with Turmeric

Hey everyone! If you’re anything like me, a comforting bowl of dal is a total mood booster. This Spinach Dal (Palak Dal) is one I’ve been making for years – it’s packed with flavour, super healthy, and comes together surprisingly quickly, especially with the help of the Instant Pot! It’s a family favourite, and I’m so excited to share it with you.

Why You’ll Love This Recipe

This isn’t just any dal. It’s a vibrant blend of toor and masoor dal, beautifully complemented by fresh spinach and a warm, aromatic spice blend. It’s perfect for a weeknight dinner, a light lunch, or even as part of a larger Indian spread. Plus, it’s naturally gluten-free and can easily be made vegan! Honestly, what’s not to love?

Ingredients

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

• ¼ cup toor dal (split pigeon peas)
• ¼ cup masoor dal (red lentils)
• 1 tablespoon vegetable oil
• 3 garlic cloves, finely chopped
• 1 green chili, finely chopped (adjust to your spice preference!)
• ½ teaspoon cumin seeds
• ¼ teaspoon mustard seeds
• 1 large tomato, chopped
• 5 oz spinach, washed and roughly chopped (about 140g)
• ¼ teaspoon turmeric powder
• 1.5 cups water (360ml)
• ¼ teaspoon garam masala
• ½ lemon, juiced
• Salt to taste
• Cilantro, to garnish

Ingredient Notes

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

Toor Dal & Masoor Dal: Understanding the Lentils

Toor dal gives the dal a lovely, slightly nutty flavour and a good body. Masoor dal cooks down beautifully and adds a creamy texture. You can find both at most Indian grocery stores, and increasingly in well-stocked supermarkets.

Spinach: Fresh vs. Frozen Options

I prefer fresh spinach for this recipe – the flavour is just brighter. But frozen spinach works in a pinch! Just thaw it completely and squeeze out any excess water before adding it to the dal.

Mustard Seeds & Cumin: The Foundation of Flavor

Don’t skip these! The little pop and aroma from the mustard seeds blooming in hot oil is essential to Indian cooking. Cumin adds a warm, earthy base.

Turmeric: Health Benefits & Regional Variations

Turmeric isn’t just for colour! It’s packed with antioxidants and has anti-inflammatory properties. It’s a staple in Indian cuisine, and the amount used can vary slightly depending on regional preferences.

Vegetable Oil: Choosing the Right Oil for Dal

I usually use a neutral vegetable oil like canola or sunflower oil. You could also use ghee for a richer flavour, especially if you’re not looking for a vegan option.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, give the toor dal and masoor dal a really good rinse under cold water. This gets rid of any dust and helps them cook evenly. Set them aside to drain.
2. Now, set your Instant Pot to the sauté mode. Add the oil, cumin seeds, and mustard seeds. You’ll know they’re ready when the seeds start to crackle and pop – it’s a lovely sound!
3. Toss in the chopped garlic and green chili. Cook for about a minute, until the garlic turns golden and fragrant. Be careful not to burn it!
4. Add the chopped tomato and cook for another minute, stirring occasionally.
5. Time for the spinach! Add it to the pot along with the salt and turmeric powder. Cook for 1-2 minutes, just until the spinach wilts down.
6. Add the rinsed dals and water to the Instant Pot. Give everything a good stir.
7. Secure the lid and set the Instant Pot to cook on high pressure for 10 minutes.
8. Once the cooking time is up, let the pressure release naturally for 6-7 minutes. Then, carefully quick-release any remaining pressure.
9. Stir in the garam masala, lemon juice, and cilantro. Taste and adjust the salt and consistency as needed. If it’s too thick, add a splash of water.

Expert Tips

• Don’t skip the rinsing! It really does make a difference in the texture of the dal.
• Blooming the spices: Taking the time to sauté the spices in oil releases their flavour and creates a more complex taste.
• Adjust the spice: Feel free to add more or less green chili depending on how spicy you like things.

Variations

• Vegan Adaptation: This recipe is already pretty close to vegan! Just ensure you’re using vegetable oil instead of ghee.
• Gluten-Free Confirmation: This recipe is naturally gluten-free, making it a great option for those with dietary restrictions.
• Spice Level Adjustment (Mild to Spicy): Remove the green chili entirely for a very mild dal. Add an extra chili or a pinch of cayenne pepper for a real kick!
• Festival Adaptations (Navratri, Diwali): During Navratri, you can skip the garlic and onion for a satvik (pure) version. For Diwali, a richer ghee-based dal is always a welcome addition to the feast.

Serving Suggestions

Serve this Spinach Dal hot with a side of fluffy steamed rice. It’s also delicious with roti or naan bread for soaking up all the flavourful sauce. A dollop of yogurt on top is a nice touch too!

Storage Instructions

Leftovers 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 meld together! You can also freeze it for longer storage – just thaw it completely before reheating.

FAQs

What is the best way to rinse the dals before cooking?

Place the dal in a fine-mesh sieve and rinse under cold running water until the water runs clear.

Can I use a different type of spinach in this recipe?

Absolutely! Kale or chard would also work, but they might need a little longer to cook down.

How can I adjust the consistency of the dal?

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

What is the role of garam masala in this recipe?

Garam masala is a blend of warming spices that adds depth and complexity to the dal. It’s usually added at the end of cooking to preserve its flavour.

Can this dal be made ahead of time?

Yes! It’s a great make-ahead dish. The flavours actually develop even more overnight. Just reheat gently before serving.