Indian Dal with Spinach
A comforting, nutrient-rich lentil stew simmered with fresh spinach and warming spices.
Ingredients
- •1 cup split yellow moong dal or red lentils, rinsed and drained (200g)
- •3 cups water
- •2 tablespoons coconut oil or olive oil
- •1 teaspoon cumin seeds
- •1 medium yellow onion, finely chopped
- •2 cloves garlic, minced
- •1 tablespoon fresh ginger, grated
- •1 medium tomato, chopped
- •1/2 teaspoon ground turmeric
- •1 teaspoon ground coriander
- •1/2 teaspoon garam masala
- •1/4 teaspoon cayenne pepper (optional)
- •4 cups fresh baby spinach, roughly chopped
- •1 teaspoon salt, or to taste
- •1 tablespoon fresh lemon juice
Instructions
- 1
Combine the rinsed lentils and water in a medium saucepan and bring to a boil over medium-high heat, skimming off any foam that rises to the surface.
- 2
Reduce the heat to low, cover partially, and simmer for 20 minutes until the lentils are tender and completely broken down, stirring occasionally.
- 3
Heat the oil in a separate skillet over medium heat, add the cumin seeds, and let them sizzle for about 30 seconds until fragrant.
- 4
Add the chopped onion and sauté for 5 to 6 minutes until golden brown.
- 5
Stir in the minced garlic and grated ginger, cooking for about 1 minute until fragrant.
- 6
Add the chopped tomato, turmeric, coriander, garam masala, and cayenne pepper, cooking until the tomatoes soften and the oil begins to separate from the spice paste.
- 7
Transfer the cooked spice mixture into the pot with the lentils and stir well to combine.
- 8
Fold in the fresh baby spinach and simmer gently for 3 to 5 minutes until the spinach is wilted and tender.
- 9
Remove from heat, stir in the salt and fresh lemon juice, and adjust seasoning to taste before serving warm.
💡 Chef tips
- You can substitute baby spinach with chopped mature spinach or even frozen spinach, just ensure excess water is squeezed out if using frozen.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days; the dal thickens as it sits, so add a splash of water when reheating.
- For extra protein and creaminess, you can stir in a can of rinsed chickpeas along with the spinach.
✅ How it should turn out
The finished dal should be thick, creamy, and vibrant green from the spinach, with a fragrant aroma of toasted spices and a bright, comforting flavor balanced by lemon.