Lentil Spinach Dal Recipe
This Lentil Spinach Dal is a comforting Indian-inspired dish made with tender lentils, fresh spinach, tomatoes, and fragrant spices. Finished with a simple garlic tempering, this creamy dal is hearty, nourishing, and easy enough for a weeknight dinner. Serve it with basmati rice or warm roti for a satisfying meal.
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Servings: 6
Equipment
- Large saucepan or Dutch oven
- Small Skillet
- Chef's Knife
Ingredients
For the Dal
- 1½ cups yellow split lentils or red lentils rinsed
- 1 tablespoon olive oil
- 1 medium yellow onion finely diced
- 3 garlic cloves minced
- 1 tablespoon fresh ginger grated
- 2 medium tomatoes diced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- ½ teaspoon ground turmeric
- ½ teaspoon Kashmiri chili powder or paprika
- 4 cups water or vegetable broth
- 1 teaspoon salt or to taste
- 5 ounces fresh baby spinach roughly chopped
- 1 tablespoon fresh lemon juice
- ¼ cup fresh cilantro chopped
For the Tempering
- 1 tablespoon ghee or olive oil
- 2 garlic cloves thinly sliced
- ½ teaspoon cumin seeds
- ½ teaspoon mustard seeds
- 2 dried red chilies optional
- ¼ teaspoon red pepper flakes optional
Instructions
- Rinse the lentils well under cool water until the water runs mostly clear.
- Heat olive oil in a large pot over medium heat. Add onion and cook for 4 to 5 minutes until softened.
- Add garlic, ginger, tomatoes, cumin, coriander, turmeric, and chili powder. Cook for 2 to 3 minutes until fragrant and the tomatoes begin to soften.
- Add the lentils, water or broth, and salt. Bring to a boil, then reduce heat and simmer for 20 to 25 minutes, until the lentils are tender and creamy.
- Stir in the spinach and cook for 2 to 3 minutes until wilted. Add lemon juice and cilantro, then adjust the seasoning to taste.
- For the tempering, heat ghee or oil in a small skillet. Add cumin seeds and mustard seeds and let them sizzle for a few seconds.
- Add sliced garlic, dried chilies, and red pepper flakes. Cook briefly until the garlic is lightly golden and fragrant.
- Pour the hot tempering over the dal and gently stir it through.
- Serve warm with basmati rice, roti, or naan.
Notes
- Red lentils cook quickly and create a naturally creamy dal, while yellow split lentils provide a slightly thicker texture.
- Add a little extra water or broth if the dal becomes too thick after cooking.
- For a richer dal, use ghee for the tempering instead of oil.
- Fresh spinach can be replaced with frozen spinach; thaw and squeeze out excess water first.
- Adjust the chili according to your preferred spice level.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- The dal thickens as it cools, so add a splash of water when reheating.