Spinach Dal Recipe – Authentic Tur Dal with Palak & Tempering

Last Updated on 2 months by Neha Deshmukh

Spinach Dal Recipe – Authentic Tur Dal with Palak & Tempering

Hey everyone! If you’re anything like me, a comforting bowl of dal is a hug in a bowl. Today, I’m sharing a recipe that’s been a family favorite for years – Spinach Dal, or Palak Dal. It’s a vibrant, flavorful take on the classic tur dal, packed with goodness and surprisingly easy to make. I first made this when I was trying to sneak more greens into my family’s diet, and it was a huge hit! Let’s get cooking, shall we?

Why You’ll Love This Recipe

This Spinach Dal isn’t just delicious; it’s a powerhouse of nutrients. The combination of tur dal (red gram dal) and spinach provides a fantastic source of protein and iron. Plus, the aromatic tempering (or tadka) adds layers of flavor that will have you coming back for more. It’s a simple, wholesome meal that’s perfect for a weeknight dinner or a cozy weekend lunch.

Ingredients

Here’s what you’ll need to create this delightful dal:

• 1 small cup (about 170g) tur dal/red gram dal/kandi pappu
• 2 cups (about 360ml) chopped and tightly packed palakura/palak/spinach
• 1 onion, chopped
• big pinch turmeric powder
• 2-3 green chilies, slit lengthwise
• 1/2 tsp (2.5ml) chopped ginger
• to taste salt
• 1 1/2 cups (360ml) water
• 1/2 tsp (2.5ml) mustard seeds
• 1/2 tsp (2.5ml) cumin seeds
• 1/2 tsp (2.5ml) urad dal/minappa pappu (optional)
• 3-4 garlic cloves, crushed
• 2 dry red chilies, deseeded and torn
• 10-12 fresh curry leaves
• 2-3 tsp (10-15ml) oil

Ingredient Notes

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

• Tur Dal/Red Gram Dal/Kandi Pappu Varieties: You can use any good quality tur dal. I prefer the split version as it cooks faster, but whole tur dal works too – just adjust the cooking time.
• Palakura/Palak/Spinach – Regional & Nutritional Benefits: Palak is Hindi for spinach, and palakura is the Telugu name. Feel free to use whichever spinach variety is available to you. It’s packed with vitamins A and C, and iron!
• The Significance of the Tempering (Tadka) – Oils & Spices: The tempering is everything! I usually use a neutral oil like sunflower or vegetable oil, but you can use ghee for a richer flavor. Don’t be shy with the spices – they’re what give this dal its signature aroma.

Step-By-Step Instructions

Alright, let’s get down to business!

1. In a pressure cooker, combine the tur dal, chopped spinach, onion, green chilies, ginger, and turmeric powder. Add 1.5-2 cups of water.
2. Cook for 2 whistles on medium heat. If you’re cooking on the stovetop, simmer until the dal is tender – this will take about 30-40 minutes.
3. While the dal is cooking, let’s prepare the tempering. Heat oil in a separate pan.
4. Add mustard seeds. Once they splutter, add cumin seeds, urad dal (if using), crushed garlic, dry red chilies, and curry leaves. Sauté for about 30 seconds until fragrant. Be careful not to burn the garlic!
5. Pour the tempering into the cooked dal. Add salt to taste and simmer uncovered for 5-7 minutes, or until you reach your desired consistency. I like mine slightly thick.

Expert Tips

A few little things I’ve learned over the years:

• Don’t overcook the dal! You want it to be tender, but not mushy.
• Adjust the amount of green chilies to your spice preference.
• A squeeze of lemon juice at the end brightens up the flavors beautifully.

Variations

This recipe is super versatile! Here are a few ways to customize it:

• Vegan Adaptation: This recipe is naturally vegan! Just ensure you’re using oil instead of ghee for the tempering.
• Gluten-Free Confirmation: Absolutely gluten-free! This recipe uses naturally gluten-free ingredients.
• Spice Level Adjustment (Mild to Spicy): Reduce or omit the green chilies and red chilies for a milder flavor. Add a pinch of red chili powder for extra heat.
• Festival Adaptations (Ugadi, Sankranti, etc.): During festivals, my mom would add a small piece of jaggery to the dal for a touch of sweetness. It’s a lovely tradition!

Serving Suggestions

Serve this Spinach Dal hot with steamed rice. It also pairs wonderfully with a side of stir-fried vegetables like beans or cabbage. A dollop of yogurt on the side is always a good idea too!

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

FAQs

Let’s answer some common questions:

What is the best type of dal to use for this recipe?

Tur dal is the most traditional choice, but you can experiment with masoor dal (red lentils) for a slightly different flavor and texture.

Can I make this dal ahead of time?

Yes! You can cook the dal and store it in the fridge for a couple of days. Just make the tempering fresh when you’re ready to serve.

How can I adjust the consistency of the dal?

Add more water if you prefer a thinner consistency, or simmer for longer to thicken it up.

What can I substitute for spinach if I don’t have any?

You can use other leafy greens like kale or collard greens, but you might need to adjust the cooking time.

Is urad dal essential for the tempering?

No, it’s optional! It adds a nice nutty flavor, but the dal will still be delicious without it.

Can this be made in an Instant Pot?

Absolutely! Use the pressure cook/manual setting for about 15-20 minutes, followed by a natural pressure release.