Spinach Rice & Toor Dal Recipe – Authentic Indian Comfort Food

Last Updated on 4 months by Neha Deshmukh

Spinach Rice & Toor Dal Recipe – Authentic Indian Comfort Food

Hey everyone! If you’re looking for a dish that’s both incredibly nourishing and tastes like a warm hug, you’ve come to the right place. This Spinach Rice & Toor Dal is a staple in many Indian homes, and it’s one of those recipes I keep coming back to – especially on cooler evenings. It’s simple, comforting, and packed with flavour. I first made this when I was craving something my grandmother used to make, and it instantly transported me back to her kitchen! Let’s get cooking, shall we?

Why You’ll Love This Recipe

This isn’t just another rice and dal dish. The spinach adds a beautiful earthy flavour and a boost of nutrients. It’s a complete meal in itself, offering a lovely balance of carbohydrates, protein, and vitamins. Plus, it’s surprisingly easy to make, even for beginner cooks. It’s the perfect weeknight dinner when you want something wholesome and satisfying without spending hours in the kitchen.

Ingredients

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

• ½ cup Rice
• ½ cup Toor dal (split pigeon peas)
• 1 cup Spinach, roughly chopped
• 1 Tomato, chopped
• 1 Green chilli, slit
• 2 teaspoon Ginger, grated
• ½ teaspoon Turmeric powder (haldi)
• ½ teaspoon Garam masala powder
• ¼ teaspoon Black pepper powder
• Salt, to taste
• ½ teaspoon Sugar
• 2 tablespoon Ghee (clarified butter)
• 1 teaspoon Cumin seeds (jeera)
• 1 pinch Asafoetida (hing)

Ingredient Notes

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

• Rice: Basmati rice is my go-to for its lovely aroma and fluffy texture, but you can experiment with other varieties (more on that below!).
• Toor Dal: Make sure your toor dal is fresh. Older dal can take longer to cook.
• Spinach: Fresh spinach is best, but frozen works in a pinch! Just make sure to thaw it completely and squeeze out any excess water.
• Ghee: Ghee adds a richness that’s hard to beat. But if you prefer, you can use oil – though the flavour won’t be quite the same.
• Asafoetida (Hing): This might seem like an unusual ingredient, but it adds a wonderful savoury depth. Don’t skip it if you can!

Rice Varieties for Perfect Texture

While Basmati is my favourite, feel free to experiment!

• Sona Masoori: A shorter-grain rice that becomes beautifully creamy.
• Brown Rice: For a nuttier flavour and added fibre, use brown rice – but you’ll need to adjust the cooking time (see FAQs).
• Jasmine Rice: Offers a fragrant floral aroma.

The Importance of Toor Dal

Toor dal is a powerhouse of protein and fibre. It’s a staple in Indian cuisine for a reason! When buying, look for a vibrant yellow colour – that’s a sign of freshness.

Spinach: Fresh vs. Frozen

Fresh spinach is always preferable for its vibrant flavour and texture. However, frozen spinach is a convenient alternative. Just ensure it’s thoroughly thawed and squeezed dry to prevent a watery dish. About 85g of frozen spinach equals 1 cup of fresh.

Regional Variations in Spice Blends (Garam Masala)

Garam masala blends vary from region to region, and even household to household! Feel free to use your favourite brand or make your own. Some blends are warmer, others are more floral. It’s all about personal preference.

Authentic Indian Oils & Ghee

Traditionally, this dish is made with ghee. It imparts a unique flavour that’s hard to replicate. If using oil, mustard oil or vegetable oil are common choices.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Soak the Rice & Dal: Rinse ½ cup rice and ½ cup toor dal together under cold water. Soak them in water for about 30 minutes. This helps them cook evenly and become nice and soft.
2. Pressure Cook: Drain the soaked rice and dal. Add 4 cups of fresh water to a pressure cooker. Bring to a boil, then pressure cook on medium flame for 5 whistles after the first whistle. Once cooked, let the pressure release naturally, then gently mash the mixture with a spoon or potato masher.
3. Spinach Time: While the rice and dal are cooking, roughly chop 1 cup of spinach. Heat a little oil in a pan and sauté the spinach until it wilts. Then, blend it into a smooth paste with a splash of water.
4. Temper the Spices: In a separate pan, heat 2 tablespoons of ghee. Add 1 teaspoon of cumin seeds and let them splutter. Add a pinch of asafoetida, 2 teaspoons of grated ginger, and 1 slit green chilli. Sauté for a minute until fragrant.
5. Build the Base: Add 1 chopped tomato and salt to taste. Cook until the tomatoes soften and become mushy.
6. Spinach Magic: Stir in the spinach puree, ½ teaspoon turmeric powder, ½ teaspoon sugar, ½ teaspoon garam masala powder, and ¼ teaspoon black pepper powder. Cook for 2 minutes, stirring constantly.
7. Combine & Simmer: Add the mashed rice-dal mixture to the spinach base. Mix well to combine. Adjust salt to taste. Cook for another 5-7 minutes, stirring occasionally, until everything is well combined and heated through.
8. Serve: Serve hot with a dollop of ghee, papad, and your favourite pickle!

Expert Tips

Here are a few things I’ve learned over the years:

• Achieving the Right Consistency: You want the dish to be creamy but not too watery. If it’s too thick, add a little hot water. If it’s too thin, cook for a few more minutes.
• Preventing Sticking & Burning: Keep the heat on medium and stir frequently, especially towards the end of cooking.
• Balancing Flavors: Don’t be afraid to adjust the spices to your liking. A little extra garam masala or a pinch of red chilli powder can make all the difference.

Variations

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

• Vegan Spinach Rice & Toor Dal: Simply substitute the ghee with vegetable oil.
• Gluten-Free Adaptations: This recipe is naturally gluten-free!
• Adjusting the Spice Level: Reduce or omit the green chilli and black pepper for a milder flavour.
• Festival Adaptations (e.g., Navratri-friendly): Skip the asafoetida during Navratri fasting.
• Spinach & Dal with Different Grains: Try using quinoa or brown rice instead of white rice for a healthier twist. My friend loves making this with barley!

Serving Suggestions

This dish is fantastic on its own, but here are some ideas for rounding out the meal:

• Traditional Accompaniments: Papad, pickle, and a side of plain yogurt are classic pairings.
• Pairing with Other Indian Dishes: Serve with a simple vegetable curry or a side of raita.
• Serving Size & Meal Planning: This recipe serves 2 generously. It’s great for meal prepping – leftovers taste even better the next day!

Storage Instructions

• Refrigerating Leftovers: Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Freezing for Longer Storage: You can freeze this dish for up to 2 months. Thaw overnight in the refrigerator before reheating.
• Reheating Instructions: Reheat gently on the stovetop or in the microwave, adding a splash of water if needed.

FAQs

Let’s answer some common questions:

• What type of rice is best for this recipe? Basmati rice is my recommendation, but Sona Masoori or Jasmine rice also work well.
• Can I use frozen spinach instead of fresh? Absolutely! Just thaw it completely and squeeze out any excess water.
• How can I adjust the spice level to my preference? Reduce or omit the green chilli and black pepper.
• What is asafoetida (hing) and can I substitute it? Asafoetida has a unique pungent flavour. If you can’t find it, you can try a pinch of garlic powder, but it won’t be quite the same.
• How do I prevent the dal from sticking to the bottom of the pressure cooker? Make sure there’s enough water and stir occasionally during the initial boiling stage.
• Can this dish be made in an Instant Pot? Yes! Use the same water ratio and pressure cook for about 12-15 minutes, followed by a natural pressure release.

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