Toor Dal & Spinach Recipe – Authentic South Indian Dal with Coconut Milk

Last Updated on 2 months by Neha Deshmukh

Toor Dal & Spinach Recipe – Authentic South Indian Dal with Coconut Milk

Hey everyone! If you’re anything like me, a comforting bowl of dal is a hug in a bowl. This Toor Dal and Spinach recipe is a family favourite – it’s simple, packed with flavour, and just feels like home. I first made this when I was trying to recreate my grandmother’s cooking, and honestly, it’s become a regular on my weekly menu. It’s a wonderfully nourishing and satisfying dish, perfect with a steaming plate of rice or a warm roti.

Why You’ll Love This Recipe

This isn’t just any dal. It’s a beautiful blend of earthy toor dal, vibrant spinach, and creamy coconut milk, all brought together with a fragrant South Indian tempering. It’s relatively quick to make (under an hour!), and it’s a fantastic way to get a healthy dose of greens into your diet. Plus, the subtle sweetness from the coconut milk balances the spices perfectly.

Ingredients

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

• 1.5 cups toor dal (approx. 225g)
• 4 cups water
• 2 tsp oil (approx. 30ml)
• 0.5 tsp mustard seeds (approx. 2.5g)
• 1 cinnamon stick (1-inch)
• 2 dried red chillies
• 2 garlic pods, crushed
• 0.5 tsp cumin seeds (approx. 2.5g)
• 1 small onion, chopped fine
• 1 small tomato, chopped fine
• 4 cups spinach, chopped (loosely packed) (approx. 60g)
• 1.5 cups light coconut milk (approx. 360ml)
• Salt to taste
• Few rampe/pandan leaves or curry leaves

Ingredient Notes

Let’s talk ingredients! A few tips to make sure everything comes together beautifully:

• Toor Dal: Also known as arhar dal, it’s a staple in South Indian cuisine. It cooks up beautifully and has a lovely, slightly nutty flavour. Make sure you pick through it to remove any stones before soaking.
• Coconut Milk: I prefer light coconut milk for this recipe as it keeps the dal from becoming too rich. But feel free to use full-fat if you prefer a creamier texture!
• Rampe/Pandan Leaves or Curry Leaves: These add a wonderful aromatic flavour. Rampe (pandan) leaves are more common in Sri Lanka and some parts of South India, while curry leaves are widely available. If you can’t find either, a small bay leaf can work in a pinch, but it won’t be quite the same.
• Mustard Seed Tempering: Don’t skip this! The tempering is key to the flavour of the dal. Make sure the oil is hot before adding the mustard seeds, and stand back – they’ll pop!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, give the toor dal a good wash and soak it in 4 cups of water for about an hour. This helps it cook faster and become nice and creamy.
2. Once soaked, cook the dal on medium heat for 20-25 minutes, or until it’s tender but not mushy. You can use a pressure cooker to speed things up if you like – about 3-4 whistles should do it.
3. While the dal is cooking, let’s make the tempering. Heat 2 tsp of oil in a pan over medium heat. Add the mustard seeds and wait for them to pop – this is important!
4. Once the mustard seeds pop, add the cinnamon stick, dried red chillies, and crushed garlic. Sauté for about 30 seconds until fragrant. Then, add the cumin seeds and chopped onions. Cook until the onions turn translucent.
5. Stir in the chopped tomatoes and cook for about a minute. Then, add the chopped spinach and cook until it wilts, stirring occasionally.
6. Gently mix in the cooked dal. Bring the mixture to a boil, then reduce the heat to low. Pour in the coconut milk and add salt to taste.
7. Simmer for about 5 minutes, allowing the flavours to meld together. Give it a final taste and adjust the seasoning if needed.

Expert Tips

• Don’t overcook the dal! Mushy dal isn’t ideal.
• Adjust the amount of red chillies to your spice preference.
• A squeeze of lemon juice at the end brightens up the flavours beautifully.

Variations

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

• Vegan: This recipe is naturally vegan!
• Spice Level: For a milder dal, remove the seeds from the red chillies. For a spicier kick, add a pinch of cayenne pepper. My friend, Priya, loves to add a finely chopped green chilli to the tempering.
• Regional Variations:
  • Karnataka: Some Karnataka-style dals include a small amount of jaggery (gur) for a touch of sweetness.
  • Tamil Nadu: In Tamil Nadu, you might find this dal tempered with a bit of asafoetida (hing) for a unique flavour.
  • Kerala: Kerala versions often include a pinch of turmeric powder for colour and flavour.

Serving Suggestions

Serve this Toor Dal & Spinach hot with a side of fluffy steamed rice. It’s also delicious with roti, paratha, or even a simple papadum. A dollop of ghee on top is always a good idea!

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. It actually tastes even better the next day as the flavours have had time to develop!

FAQs

Let’s answer some common questions:

• What is Toor Dal and where can I find it? Toor dal is a split pigeon pea lentil, commonly used in Indian cooking. You can find it at most Indian grocery stores, and increasingly in the international aisle of larger supermarkets.
• Can I use full-fat coconut milk instead of light coconut milk? Absolutely! It will result in a richer, creamier dal.
• What are Rampe/Pandan leaves and can I substitute them? Rampe (pandan) leaves are fragrant leaves used in Southeast and South Asian cuisine. If you can’t find them, curry leaves are the best substitute.
• How do I adjust the spice level of this dal? Reduce or increase the number of red chillies, or add a pinch of cayenne pepper for extra heat.
• Can this dal be made in an Instant Pot? Yes! Cook the dal with 5 cups of water on high pressure for 15 minutes, followed by a natural pressure release. Then, proceed with the tempering as described in the recipe.

Enjoy! I hope this Toor Dal & Spinach recipe brings a little bit of South Indian sunshine to your kitchen. Let me know how it turns out in the comments below!