Spinach Dal Recipe – Authentic Tur Dal with Palak & Garlic Tadka

Last Updated on 2 months by Neha Deshmukh

Spinach Dal Recipe – Authentic Tur Dal with Palak & Garlic Tadka

Hey everyone! If you’re anything like me, a warm, comforting bowl of dal is a hug in a bowl. And this Spinach Dal? It’s extra special. I first made this when I was craving something healthy and delicious, and it’s been a family favourite ever since. It’s a beautiful blend of earthy spinach and hearty tur dal, finished with a fragrant garlic tadka. Trust me, you’ll want to make this again and again!

Why You’ll Love This Recipe

This Spinach Dal (Palak Dal) is more than just a meal; it’s a little bit of sunshine on your plate. It’s packed with nutrients, incredibly flavourful, and surprisingly easy to make. It’s perfect for a quick weeknight dinner, a comforting lunch, or even as part of a larger Indian spread. Plus, the garlic tadka? Oh, it takes everything to another level!

Ingredients

Here’s what you’ll need to whip up this delicious dal:

• 1 small cup tur dal/red gram dal/kandi pappu
• 2 cups chopped and tightly packed palak/spinach
• 1 onion, chopped
• 1 tomato, chopped
• 2 green chillis, slit lengthwise
• 3 garlic cloves, finely sliced
• 1/2 tsp finely chopped ginger
• 1/2 tsp red chilli powder
• big pinch turmeric powder
• 1 1/2 cups water
• 1/2 tsp cumin seeds
• 2 garlic cloves, finely chopped (for tadka)
• 1 tbsp ghee

Ingredient Notes

Let’s talk ingredients! A few little tips to make sure your dal turns out just right:

• Tur Dal: This lentil is a staple in Indian cooking, known for its mild flavour and easy digestibility. It’s a fantastic source of protein and fibre, keeping you full and satisfied.
• Palak (Spinach): Spinach isn’t just for Popeye! In India, palak is used in so many dishes – from saag paneer to this lovely dal. It’s incredibly versatile and adds a beautiful colour and nutritional boost. Depending on where you are in India, you’ll find different ways to use spinach, sometimes even adding mustard greens for extra flavour.
• Ghee: Don’t skip the ghee! It’s the secret to that amazing tadka. Ghee adds a richness and aroma that butter just can’t replicate. It’s also considered very healthy in Ayurveda. If you’re not familiar, ghee is clarified butter, and you can easily make it at home!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s get the dal started. If you’re using a pressure cooker, add the tur dal and 1.5-2 cups of water. Cook for 3 whistles. If you’re cooking on the stovetop, simply add the dal and water to a pot and cook until the dal is nice and tender.
2. While the dal is cooking, let’s make the spinach mixture. Heat the ghee in a pan over medium heat. Add the cumin seeds and let them sizzle for a few seconds.
3. Now, add the finely sliced garlic and ginger. Sauté for about 30 seconds, until fragrant. Be careful not to burn the garlic!
4. Add the chopped onions and sauté for 3-4 minutes, until they turn translucent.
5. Stir in the red chilli powder and turmeric powder. Then, add the chopped spinach and sauté for another 4 minutes, until it wilts down.
6. Add the chopped tomatoes and cook for 3 more minutes, until they soften.
7. Once the dal is cooked, add it to the spinach mixture. Mix well and simmer uncovered for 8-10 minutes, allowing the flavours to meld together.
8. Finally, garnish with golden sautéed garlic slices before serving. This is where the magic happens!

Expert Tips

• Don’t overcook the dal! You want it to be tender, but not mushy.
• Adjust the amount of green chillies to your spice preference.
• For a smoother dal, you can lightly mash it with the back of a spoon.

Variations

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

• Vegan Adaptation: Simply substitute the ghee with a plant-based oil like coconut oil or olive oil.
• Spice Level Adjustment: Add a pinch of cayenne pepper or a finely chopped chilli for extra heat. My friend, Priya, loves to add a dash of garam masala too!
• Stovetop vs. Pressure Cooker: Both methods work great! The pressure cooker is faster, but the stovetop allows for more control over the cooking process.
• Regional Palak Dal Variations: In some regions, people add a squeeze of lemon juice at the end for a tangy flavour. Others like to add a dollop of cream for extra richness.

Serving Suggestions

This Spinach Dal is incredibly versatile. It’s delicious served hot with:

• Rotis (Indian flatbread)
• Steamed rice (Basmati rice is a great choice!)
• A side of raita (yogurt dip)
• A simple salad

Storage Instructions

Leftovers? Yes, please! Store any leftover dal in an airtight container in the refrigerator for up to 3 days. It actually tastes even better the next day as the flavours have had time to develop. You can also freeze it for up to a month.

FAQs

Let’s answer some common questions:

• Is this dal suitable for a weeknight meal? Absolutely! It’s quick, easy, and requires minimal effort.
• Can I use frozen spinach in this recipe? Yes, you can! Just make sure to thaw it completely and squeeze out any excess water before adding it to the pan.
• What is the best type of rice or roti to serve with Palak Dal? Basmati rice or whole wheat rotis are classic pairings.
• 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 for a few more minutes.
• Can I make this dal ahead of time? Yes! You can make the dal a day or two in advance and reheat it when you’re ready to serve.