- Clean and wash the mixed greens thoroughly. In a pressure cooker, combine washed toor dal, chopped greens, garlic, tomatoes, onions, curry leaves, green chilies, tamarind, coriander stems, and 2 cups of water. Pressure cook on medium flame for 10-12 minutes. Allow the pressure to release naturally.
- Once cooked, strain the stock from the pressure cooker and set aside. Use a potato masher to mash the dal and greens mixture until slightly grainy. Avoid making it too smooth.
- Heat coconut oil in a pan. Add crushed garlic (with peel) and sauté until golden and crisp. Add mustard seeds, cumin seeds, curry leaves, and dried red chilies. Let the mustard seeds crackle.
- Stir in hing (asafoetida), turmeric powder, and red chili powder. Sauté for a few seconds to release the aromas.
- Pour the reserved stock and mashed dal-greens mixture into the pan. Add salt and adjust the consistency with water if needed. Simmer for 5 minutes on low heat.
- Serve hot with ragi mudde or steamed rice.
- Calories:250 kcal25%
- Energy:1046 kJ22%
- Protein:12 g28%
- Carbohydrates:35 mg40%
- Sugar:5 mg8%
- Salt:450 g25%
- Fat:8 g20%
Last Updated on 2 months by Neha Deshmukh
Toor Dal & Mixed Greens Recipe – Authentic Karnataka Style Dal Curry
Hey everyone! If you’re looking for a comforting, flavorful, and incredibly nutritious dal recipe, you’ve come to the right place. This Toor Dal & Mixed Greens curry is a staple in Karnataka cuisine, and it’s one I grew up eating – my grandmother’s version was always the best! It’s a little different from your typical dal, packed with goodness from a variety of greens, and has a unique tangy flavor. Let’s get cooking!
Why You’ll Love This Recipe
This isn’t just another dal recipe. It’s a celebration of fresh, seasonal greens and the beautiful simplicity of Karnataka cooking. It’s hearty, healthy, and bursting with flavor. Plus, it’s surprisingly easy to make, even if you’re new to Indian cuisine. You’ll love how the earthy dal complements the slightly bitter greens, all balanced by a lovely tang.
Ingredients
Here’s what you’ll need to make this delicious dal:
- 1/3 cup toor dal (approx. 150g)
- 4 cups mixed greens (coriander, methi, spinach, red amaranthus, green amaranthus) – about 200g total
- 1 pod country garlic (small garlic) – about 6-8 cloves
- 2 tomatoes, chopped
- 1/4 cup onions, chopped (approx. 40g)
- Few coriander stems
- 2 sprig curry leaves
- 2 green chillies, slit
- 1/2 gooseberry sized tamarind
- 2 cups water (480ml)
- 1 tablespoon coconut oil (15ml)
- 1/2 teaspoon mustard seeds
- 1/2 teaspoon cumin seeds
- 1 sprig curry leaves
- 2 dried red chillies
- 1/4 teaspoon hing (asafoetida)
- 1/4 teaspoon red chilli powder
- 1/4 teaspoon turmeric powder
- 1 teaspoon salt (or to taste)
Ingredient Notes
Let’s talk about some of these ingredients – a few are a little special!
Toor Dal: The Heart of Karnataka Cuisine
Toor dal, also known as split pigeon peas, is a cornerstone of South Indian cooking. It has a lovely earthy flavor and cooks up beautifully. If you can’t find it, you could substitute with moong dal, but the flavor won’t be quite the same.
Mixed Greens: A Nutritional Powerhouse & Regional Variations
The beauty of this recipe is its flexibility with greens! Traditionally, a mix of local, seasonal greens is used. I love using coriander, methi (fenugreek leaves), spinach, red amaranthus (chaulai), and green amaranthus. Feel free to experiment – even kale or Swiss chard can work in a pinch!
Pod Country Garlic: Unique Flavor Profile
This is where things get interesting. “Pod country garlic” is a smaller, more intensely flavored garlic variety common in Karnataka. It adds a wonderful depth to the dal. If you can’t find it, use regular garlic, but maybe add an extra clove or two.
Tamarind: The Tangy Secret
Tamarind provides that signature tangy flavor. I prefer using a small piece of tamarind pulp and soaking it in warm water before adding it to the dal. You can also use tamarind paste, about 1 tablespoon.
Spices: A Blend of Aromatics
The spices are pretty standard Indian pantry staples. Hing (asafoetida) is a bit pungent on its own, but it adds a wonderful savory depth when cooked. Don’t skip it if you can help it!
Step-By-Step Instructions
Alright, let’s get cooking!
- First, give your mixed greens a really good wash. We want to get rid of any dirt or grit.
- In a pressure cooker, combine the washed toor dal, chopped greens, pod country garlic, chopped tomatoes, onions, coriander stems, curry leaves, green chillies, tamarind, and 2 cups of water.
- Pressure cook on medium flame for 10-12 minutes. Remember to let the pressure release naturally – this is important for the flavors to develop.
- Once cooked, carefully strain the stock from the pressure cooker and set it aside. This liquid is gold – we’ll be using it later!
- Now, use a potato masher to gently mash the dal and greens mixture. You want it slightly grainy, not completely smooth. A little texture is nice.
- Heat the coconut oil in a pan over medium heat. Add the crushed garlic (with the peel!) and sauté until it’s golden brown and wonderfully fragrant.
- Add the mustard seeds, cumin seeds, curry leaves, and dried red chillies to the pan. Let the mustard seeds crackle – that’s how you know they’re ready.
- Stir in the hing, turmeric powder, and red chilli powder. Sauté for just a few seconds to release their aromas.
- Pour in the reserved stock and the mashed dal-greens mixture. Add salt and adjust the consistency with a little extra water if needed.
- Simmer for 5 minutes on low heat, allowing all the flavors to meld together.
Expert Tips
- Don’t overcook the dal! You want it to hold its shape slightly.
- Adjust the amount of green chillies to your spice preference.
- Using good quality coconut oil really makes a difference in the flavor.
Variations
- Vegan Adaptation: This recipe is naturally vegan!
- Gluten-Free Confirmation: This recipe is naturally gluten-free.
- Spice Level Adjustment: Reduce or omit the red chilli powder and green chillies for a milder dal.
- Festival Adaptations (Ugadi, Sankranti): My aunt always adds a small piece of jaggery to this dal during Ugadi for a touch of sweetness, symbolizing a happy new year!
Serving Suggestions
This dal is fantastic served hot with ragi mudde (finger millet balls) – a traditional Karnataka pairing. Steamed rice is also a wonderful option. A side of papadums and a dollop of yogurt complete the meal perfectly.
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
What type of mixed greens work best in this recipe?
Honestly, whatever you have on hand! The traditional mix is great, but feel free to experiment.
Can I use a different type of dal instead of toor dal?
You can use moong dal as a substitute, but the flavor will be different. Toor dal is really the star here.
How can I adjust the sourness of the dal?
Adjust the amount of tamarind you use. Start with a smaller piece and add more to taste.
What is ‘hing’ and where can I find it?
Hing, or asafoetida, is a resin with a pungent smell. You can find it in Indian grocery stores, or online. It adds a unique savory flavor.
Can this dal be made ahead of time?
Yes! The flavors actually develop even more overnight. Just reheat gently before serving.
Enjoy this taste of Karnataka! I hope you love it as much as my family does. Let me know in the comments if you try it, and how it turns out!
Neha Deshmukh
Neha holds a B.A. in History with a focus on Indian and world history, including ancient, medieval, and modern periods. At RecipesOfIndia.org — the world’s largest database of Indian recipes — she combines her love for food and history by exploring how India’s past has shaped its culinary traditions.
