Spinach Dal Fry (Toor & Moong Dal)

Whenever I return from vacation, the first thing I crave is a bowl of comforting dal with tadka (tempered spices) and Jeera Rice. There’s truly nothing more that warms my soul like dal, especially during the colder months. It’s wholesome, packed with protein, and always feels like home.

Difference between Dal Fry and Dal Tadka

Dal Fry and Dal Tadka are often confused with one another, but they’re slightly different dishes. Both use cooked lentils as the base, but the method of flavoring sets them apart.

• Dal Fry – In dal fry, the lentils are cooked separately and then mixed into a masala mixture of sautéed onions, tomatoes, ginger, garlic, green chilies, and spices. The “fry” part refers to frying the masala (spice mixture) before adding the cooked dal. It results in a thicker, creamier consistency. Adding tadka to a dal fry is optional, but it does enhance the flavor even more.
• Dal Tadka – In dal tadka, the lentils are cooked plain with turmeric and salt as seen in my Toor Dal Tadka recipe. The flavor comes from the tadka (tempering), which is added on top – made with oil or ghee consisting of asafoetida (hing), cumin seeds, garlic, and dried red chilies. This version is lighter, thinner in consistency, and has a smokier finish.

For my Spinach Dal Fry, also known as Palak Dal Fry, I use a combination of toor and moong dals, and cook them in the Instant Pot until soft and creamy. The dal is then combined with a flavorful masala made of onions, tomatoes, spices, and fresh spinach leaves, and finally finished with an aromatic garlic tadka.

It’s so good, I hope you try it.

Ingredients & Substitutions

1. Toor & Moong Dal – Wash the dal well and soak for 30 minutes before cooking.
2. Oil – I used oil for the entire recipe, for the spinach dal fry, and tadka. Feel free to use ghee for the tadka if you wish.
3. Gluten-free option – For a gf option, skip asafoetida (hing), or use gluten-free asafoetida.

*See the recipe card below for full information on ingredients and quantities.*

Let’s Make Spinach Dal Fry

Cook Lentils in Instant Pot

Step 1. Add soaked lentils, water, turmeric powder, and salt to the Instant Pot.

Step 2. Close the Instant Pot and cook on High Pressure for 8 minutes. Let the pressure naturally release.

Step 3. Once the dal is cooked, this is what you should have.

Step 4. Use a whisk and mix for about 20 seconds, until the mixture is smooth and creamy.

Make Spinach Dal Fry

Step 5. Heat a pot on medium heat. Once hot, add the oil, followed by the cumin seeds. Sauté for 30 seconds.

Step 6. Add 1 inch chopped ginger, 3 cloves chopped garlic, and 2 chopped green chilies. Sauté for a minute.

Step 7. Add onions and season with salt. Sauté for 5 minutes until golden brown. This step is crucial, so ensure the onions brown nicely.

Step 8. Add tomatoes and season with salt. Mix.

Step 9. Now add cumin powder, coriander powder, turmeric powder, and Kashmiri red chili powder. Mix well.

Step 10. Cover and cook over low to medium heat for 5-6 minutes.

Step 11. Your masala paste is now ready.

Step 12. Increase the heat to medium again. Add fresh chopped spinach and season with a bit of salt. The spinach will wilt quickly and cook down for 2-3 minutes.

Step 13. Your masala mixture with spinach is ready.

Step 14. Add the cooked dal to the tomato spinach mixture. Stir well and cook on medium heat for 5 minutes, and bring to a boil.

Step 15. Add garam masala, amchur powder, and fresh cilantro.

Step 16. Adjust water as needed, but you shouldn’t need additional water. Mix well and set aside.

Prepare Tadka

Step 17. Heat a small tadka pot on medium heat. Once hot to the point of smoky, add asafoetida (hing). Cook for 20 seconds.

Step 18. Next, add 3 cloves of chopped garlic, followed by 2 dry red chilies, and 1/2 teaspoon Kashmiri red chili powder. Cook for 30 to 45 seconds.

Step 19. Pour sizzling hot tadka over the spinach dal and mix well. Enjoy with hot rice.