Tur Dal with Malabar Spinach Recipe – Authentic Indian Dal Recipe

Last Updated on 2 months by Neha Deshmukh

Tur Dal with Malabar Spinach Recipe – Authentic Indian Dal Recipe

Introduction

There’s just something so comforting about a warm bowl of dal, isn’t there? It’s the kind of food that feels like a hug from the inside. This Tur Dal with Malabar Spinach (Bachali Kura) is a particular favorite in my family. I first made this when I was trying to recreate my grandmother’s cooking, and honestly, it took a few tries to get it just right! But now, it’s a regular on our dinner table, and I’m so excited to share it with you. It’s a simple, flavorful, and incredibly nourishing dish that’s perfect for a weeknight meal.

Why You’ll Love This Recipe

This isn’t just any dal recipe. The combination of tur dal (also known as arhar dal) and Malabar spinach creates a unique flavor profile that’s both earthy and slightly tangy. It’s a wonderfully balanced dish that’s packed with nutrients and incredibly satisfying. Plus, it’s surprisingly easy to make!

Ingredients

Here’s what you’ll need to create this delicious Tur Dal:

• 1 small cup tur dal (red gram dal) – about 200g
• 2 cups chopped and tightly packed Malabar spinach (bachali kura) – about 150g
• 1 onion, chopped
• Big pinch turmeric powder – about 1/4 tsp
• 2-3 green chilies, slit lengthwise
• 1/2 tsp chopped ginger
• To taste salt
• 2 cups water
• 1 tbsp tamarind paste
• 1/2 tsp mustard seeds
• 1 tsp cumin seeds
• 1 tsp urad dal (split gram dal)
• 3-4 garlic cloves, crushed
• 2 dry red chilies, deseeded and torn
• 10-12 fresh curry leaves
• 2-3 tsp oil

Ingredient Notes

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

• Tur Dal (Red Gram Dal) – Nutritional Benefits & Varieties: Tur dal is a fantastic source of protein and fiber. You can find it easily in most Indian grocery stores. Look for good quality dal that’s bright yellow and free of stones.
• Malabar Spinach (Bachali Kura) – A Regional Superfood: Don’t be intimidated if you’ve never used Malabar spinach before! It has a slightly peppery flavor and a beautiful, vibrant green color. It’s packed with vitamins and minerals. If you can’t find it, I’ll share a substitution tip later.
• The Significance of Tamarind Paste in South Indian Cuisine: Tamarind paste adds a lovely tanginess that’s characteristic of South Indian cooking. A little goes a long way, so start with 1 tablespoon and adjust to your liking.
• Mustard Seeds & Curry Leaves – The Classic South Indian Tempering: These two are a match made in heaven! The mustard seeds pop and release their aroma, while the curry leaves add a fresh, citrusy note. Don’t skip this step – it’s what gives the dal its signature flavor.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, give the tur dal a good rinse under cold water. This helps remove any dust or impurities. Add it to a pressure cooker along with the chopped Malabar spinach, onion, green chilies, ginger, turmeric powder, and 2 cups of water.
2. Pressure cook for 2 whistles on medium heat (or if you don’t have a pressure cooker, simmer on the stovetop for about 30-40 minutes, or until the dal is tender).
3. While the dal is cooking, let’s prepare the tempering. Heat the oil in a small pan over medium heat. Once hot, add the mustard seeds. Wait for them to splutter – that’s when you know they’re ready!
4. Add the cumin seeds and urad dal to the pan and sauté for about 30 seconds, until they turn golden brown. Then, add the crushed garlic and torn red chilies. Sauté for another 15-20 seconds, until fragrant.
5. Finally, add the curry leaves and sauté for just a few seconds – they should be crisp and fragrant. Be careful not to burn them!
6. Pour the tempering into the cooked dal. Add salt to taste and the tamarind paste. Mix well.
7. Simmer the dal uncovered for 7-10 minutes, allowing it to thicken slightly.

Expert Tips

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

Variations

• Vegan Adaptation: This recipe is naturally vegan!
• Gluten-Free Confirmation: This recipe is also naturally gluten-free.
• 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.
• Regional Variations – Andhra Style, Tamil Nadu Style: My friend from Andhra Pradesh adds a small piece of jaggery to her dal for a touch of sweetness. In Tamil Nadu, they often use a squeeze of lemon juice instead of tamarind paste.

Serving Suggestions

Serve this Tur Dal hot with a generous portion of steamed rice. It also pairs beautifully with a simple vegetable stir-fry, like beans or cabbage. A dollop of ghee on top is always a welcome addition!

Storage Instructions

Leftover dal can be stored in an airtight container in the refrigerator for up to 3 days. It actually tastes even better the next day as the flavors meld together! You can also freeze it for longer storage.

FAQs

What is Tur Dal and is it different from other dals?

Tur dal is made from split pigeon peas. It’s one of the most commonly used dals in Indian cuisine. It’s different from other dals like masoor dal (red lentils) or chana dal (split chickpeas) in terms of its flavor, texture, and cooking time.

Can I use regular spinach instead of Malabar Spinach?

You can, but the flavor won’t be quite the same. Regular spinach is milder in flavor, so you might want to add a pinch of black pepper to compensate.

How do I adjust the sourness of the dal?

Start with 1 tablespoon of tamarind paste and taste. Add more, a little at a time, until you reach your desired level of sourness. You can also use lemon juice as a substitute.

What is the best way to temper dal for maximum flavor?

Make sure the oil is hot before adding the mustard seeds. Wait for them to splutter before adding the other spices. This helps release their aroma and flavor.

Can this dal be made ahead of time?

Absolutely! You can make the dal a day or two in advance and reheat it when you’re ready to serve. The flavors will actually develop even more over time.