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Creamy Spinach Dal

The spinach dal I've cooked most this year - simple, but not boring.

 There is so much going on with it despite a humble list of ingredients. It’s a one pot recipe and is cooked within few minutes.  Chopped spinach, lentils, and ginger- garlic cooked together. Onions, ginger and garlic fragrants the pot. The tang of the tomatoes and tamarind plays off the earthiness of the lentils. A dash of seasoning (tadka) on top… Delicious!

Being a vegetarian I always keep in my mind that we need to consume enough of proteins and complex carbs and having spinach dal serves the purpose. It not only gives good stuff to our body but also I have this wonderful husband that cannot get enough of spinach.  

The addition of seasoning (tadka) in the end is really important here. Don't skimp. And if you like more heat, add more red dried chiili.

Be sure to pick through your lentils carefully. I somehow always find dirt hiding in their midst. Soak them in still water for at least half an hour before your start the cooking. This takes less time in cooking.

For those who don’t have Indian pressure cooker, can always use a thick bottom pan and cook on medium low heat, keeping the lid on top.  I usually use different lentils each time I make this dal. You can substitute moong with red lentils or toovar dal.

Ingredients ( Serves 4)

1 bunch of Spinach, washed and cut
1 cup of moong dal
1 medium sized tomato and onion, roughly chopped
5-6 Indian variety green chillies
1 tsp garlic, finely chopped
1 tsp ginger, finely chopped
 ½ tsp of turmeric (pasupu)
 ½ tsp tamarind pulp (Chinta pandu)
 2 cups ofwater

Pressure cook all of the above ingredients for about 5 -6 whistles. Open the cooker after the pressure is released. With a wooden spoon, mix all the ingredients well to form a paste.

For seasoning (tadka)

1 tsp ghee or vegetable oil
1 tsp Asafoetida
1 tsp of each - mustard seeds, cumin, minced garlic, ginger and few pieces of dried red chilli.

Heat a saucepan over medium heat; add one tsp of ghee or oil. 

Add mustard seeds and let it splutter. Add cumin seeds, Asafoetida, red chilli pieces, ginger and garlic. 

Pour the tadka over the spinach dal and combine them together. 

You can serve the dal bowl with rotis or rice.


  1. One of fav ...and this looks fab ..perfect with roti n rice indeed

  2. Wat a comforting dal,makes me hungry..

  3. Yum, that looks delicious and I love adding the tamarind part.

  4. Healthy & hearty dal!!! Addition of spinach makes it a balanced meal..Your version looks fantastic!!
    Prathima Rao
    Prats Corner

  5. Delicious dal,luks yum...Perfect with roti...

  6. I know simple and quick and always comforting :) One of my fav daal!

  7. Whoa! What presentation....!! B-E-A-utiful! My mouth is already watering.....a must try this weekend! Thanks, Vandi!!!

  8. Beautiful presenation and a wonderful dish - a mouth watering combo. Lovely..!! Following you dear.

  9. i love spinach and mung together.. your daal looks fabulous!

    Richa @ Hobby And More Food Blog

  10. With due respect to all your posts,since they all are great recipes,this one has to be the greatest!
    I remember making a Hari Dal at my culinary school with friends,one of the best dals ever,I cannot still get the flavor out of my mouth.Your recipe seems to be even better!Will be making this really soon.
    Thanks for sharing!:-)

  11. i really like your food pictures and want to invite you to try out it's for anyone that just wants another place to submit photos and share it will other foodies. It’s still in beta version, but would love for you to start adding some photos and help get it going.

  12. Hi!I had visited this recipe in the month of October last year,and just dropped in to say I tried it,turned delicious!:-)
    I will surely be making this again!

  13. This sounds and looks great! I love having Dal as soup!


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