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Monday is a Veg day, so made this simple yet delicious garlicky spinach Dal tadka.

It's simple yet delicious and comforting, very easy to cook lentil yellow dish for any day. I used Toor dal or Split pigeon peas and Moong dal or split and skinned green gram for this recipe. I love this lentil dish as it packs the nutrition of lentils and spinach in a single bowl. Dal is high in protein and extremely beneficial for health. Also, spinach is a superfood. It is loaded with tons of nutrients. It is good for skin, hair, and bone health. They also give us protein, iron, different vitamins, and minerals.

Ingredients :

Spinach Leaves - 1 Bunch

Yellow split Pigeon peas or Toor Dal (Yellow Lentil) - 1/2 cup

Split and skinned green gram, or yellow lentils, or Moong Dal 1/4 cup

1/2 cup chopped onion

1 cup chopped Tomato

2 chopped green chillis

4 clove garlic chopped(big ones)

1 tablespoon Tamarind pest (store-bought)

1 teaspoon salt or according to your taste

1/2 Tsp Turmeric Powder

1/2 teaspoon Chilli Powder

2 tablespoon of heavy cream

For Tempering:

2 tablespoons Ghee or Oil

1teaspoon Mustard Seeds

1 teaspoon Cumin Seeds

2 Dry Red Chillis

3 big cloves of Garlic chopped

Curry Leaves

pinch of Asafoetida Powder /Hing


  • Chop the spinach leaves and keep them aside.

  • In a cooker, add toor dal and moong dal, water, tomato, green chili, garlic, tamarind, salt, turmeric powder, and chili powder.

  • Add the spinach leaves.

  • Give it a quick stir and close the lid and cook for 2 whistles.

  • After 2 whistles, turn off the heat and keep the cooker aside.

  • Put a frying pan on medium heat, add ghee.

  • When ghee is hot enough, add asafoetida powder, mustard seeds, cumin seeds, dry red chilis, garlic, curry leaves.

  • When the mustard seeds crackle, add the tempered ingredients to the boiled spinach dal.

  • Mix well and garnish with heavy cream.

  • Serve hot with rice or roti.

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