Move over, dal soup! If you think of dal as a thin, soupy stew, prepare to have your mind blown. This incredible recipe transforms lentils into a ‘dry’ and richly textured dish where every single grain of dal stands proud—tender, plump, and distinct. We achieve this perfect texture by cooking the dal in just enough water to soften it without letting it break down into mush.
Swirled with fresh spinach or Swiss chard, this dal has a stunning marbled look and a fresh, earthy flavor. It’s wonderfully versatile, too! You can easily swap in other greens like peas or sliced green beans. It’s the perfect side dish to complete a grand Indian feast or a satisfying light main course served with warm bread. Ready to discover a whole new side of dal?
Ingredients
• Dal Soaking Time: 3–5 hours
• Preparation Time: 10 minutes
• Cooking Time: 40 minutes
• Serves: 4
• 1 cup 200 g split toovar dal or moong dal
• 1½ cups 360 ml water
• 5 tablespoons 75 ml ghee, or a mixture of vegetable oil and unsalted butter
• 1½ teaspoons 7 ml cumin seeds
• ¼ teaspoon 1 ml yellow asafetida powder (hing) *see note
• 1 large firm ripe tomato, cut into 8 pieces
• 1½ teaspoons 7 ml ground coriander
• ⅛ teaspoon 0.5 ml cayenne powder or paprika
• ½ teaspoon 2 ml turmeric
• 1 teaspoon 5 ml salt
• ½ pound 230 g spinach or Swiss chard, washed, dried, stemmed, and coarsely chopped
• 1 teaspoon 5 ml fresh lemon juice
• 2 tablespoons 30 ml minced fresh parsley or coarsely chopped coriander
• ⅛ teaspoon 0.5 ml freshly ground nutmeg
• Note: This amount applies to yellow Cobra brand asafetida. If using another brand, reduce the amount by three-fourths.
Instructions
1. First, prepare the dal. Sort through it to remove any stones or debris. Wash the dal in several changes of water until the water runs clear, then drain it thoroughly.
2. In a heavy 3-quart/liter nonstick saucepan, combine the drained dal, 1½ cups of water, and 1 tablespoon of the ghee or oil-butter mixture. Bring to a boil over high heat, stirring occasionally. Once boiling, reduce the heat to moderately low, cover with a tight-fitting lid, and simmer gently for about 30 minutes, or until the dal is tender and plump but still holds its shape. Do not overcook. Remove from the heat and drain any excess water.
3. While the dal cooks, heat the remaining 4 tablespoons of ghee or oil-butter mixture in a large frying pan over moderate to moderately high heat. When the ghee is hot, add the cumin seeds and fry until they turn a rich brown and become fragrant. Immediately add the asafetida powder, followed by the tomato pieces, ground coriander, cayenne (or paprika), turmeric, and salt. Cover the pan and cook for 3 minutes.
4. Stir in the chopped spinach or Swiss chard. Cover again and cook for another 5 minutes, or until the greens are wilted and tender. If using other vegetables like green beans or broccoli, add them at this stage and cook until tender-crisp.
5. Gently fold the cooked dal into the pan with the vegetables. Lower the heat slightly, stir in the fresh lemon juice, and cook for another minute or two until the dish is heated through and has a rich, dry texture. Garnish with minced parsley or coriander and a final sprinkle of freshly ground nutmeg just before serving.
Nutritional Information
• Approximate values per serving.
• Calories: 450 kcal
• Protein: 18 g
• Fiber: 15 g
• Iron: 5 mg
Pro Tips
• For faster cooking and easier digestion, soak the dal for 3–5 hours in hot water before you begin. This is especially helpful if using yellow split peas.
• The key to this dish is texture. Watch the dal carefully as it cooks—you want it tender enough to bite through but still holding its shape. Overcooking will result in a mushy dish.
• Feel free to substitute spinach with other greens like Swiss chard or kale, or add vegetables like peas, sliced green beans, or chopped broccoli. Adjust the cooking time in step 4 accordingly.
• Don’t let the cumin seeds burn in the hot ghee. They should turn a rich, toasty brown and release their aroma. This tempering step, or ‘tadka’, builds the foundational flavor of the dish.
• Asafetida (hing) potency varies greatly by brand. If you’re not using the yellow Cobra brand mentioned, it’s best to reduce the amount by three-fourths to avoid an overpowering flavor.
