Spinach Dal

Spinach Dal as the name suggests is a simple, tasty dal that is made with Spinach or any greens like Arai Keerai, Siru Keerai or Thandu Keerai. This recipe is somewhat similar to my Kandhipappu Keerai Pindikooram but tastes totally different.

Do check my other keerai recipes like Keerai Pulusu, Keerai Majiga Pulusu, Keerai Kadanchethi, Keerai Kozhambhu, Keerai Koora, Methi Keera Koora Annam for more greens options.

Serves: 4


Toor Dal: 1/3 cup
Turmeric: ¼ tsp
Gingelly Oil: ¼ tsp
Spinach: 250 g
Onion: 1 cup
Tomato: 2
Ginger: 2”
Salt: as required

To Grind:

Coconut: ½ cup
Green Chilli: 4

For Seasoning:

Coconut Oil: 1 tbsp
Mustard: ¼ tsp
Jeera: 1 tsp
Curry Leaves: 1 sprig


Clean and wash the toor dal. Add a pinch of turmeric and a drop of gingelly oil and enough water. Pressure cook for 5 whistles or until soft.

Clean the spinach and wash in freshwater. Chop them and keep it ready.

Grate the ginger and keep it ready. Chop the curry leaves, onions and  tomatoes finely and keep it ready aside.

Grind the coconut and green chillies to a fine paste in a mixie and keep it ready.

Quick Peek:

Spinach Dal - Preparation Collage


In a saucepan or kadai add coconut oil and do the seasoning. Add mustard and jeera and when it splutters and jeera turns aromatic add curry leaves and grated ginger and fry for a couple of minutes.

Add chopped onions and sauté until it turns translucent.

Then add chopped tomatoes and fry for a couple of minutes.

Now, add chopped spinach and add ½ cup of water. Let it cook until the spinach is cooked completely and the onions become soft and tomatoes become mushy.

Add ground paste and mix well and cook for a minute.

Then add cooked dal, required salt and bring to the right consistency by adding water if required. Cook until it starts to boil.

Quick Peek:

Spinach Dal - Method Collage

Serve with hot rice topped with ghee! Tastes good with chapatis too. Enjoy!

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