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Spinach Lentil Dal

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Ingredients

Warning0 allergens identified

Spinach Lentil Dal

1 large onion

2 clove garlic

1 tsp grated fresh ginger

1 chili pepper(alternatively ¼ teaspoon chili powder or pinch of dried chili) flakes)

¾ cup red lentils

2 teaspoons vegetable oil

1 teaspoon garam masala

1 teaspoon ground cumin

½ teaspoon ground coriander

½ teaspoon turmeric

¾ cup water

1 can diced tomatoes

⅔ cup coconut milk

7–9 ounces frozen spinach(thawed)

1 teaspoon peanut, almond, or cashew butter (or tahini)

salt and pepper(to taste)

juice of ½ lemon

Instructions

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Instructions

Peel and finely dice the onion and garlic. Grate the ginger, slice the chili pepper into thin rings, and remove the seeds if necessary. Rinse the lentils thoroughly in a colander

Heat a teaspoon of oil in a pot, add the onions and sauté with a pinch of salt until translucent. Once the onions are translucent, gradually add a splash of water and continue to sauté over medium heat for another five minutes, until soft and aromatic.

Add the remaining oil, garlic, ginger, chili, and spices, and sauté briefly. Add the lentils and sauté for 20-30 seconds, then deglaze with water. Pour in the diced tomatoes and coconut milk, stir well, and simmer the lentil dal for 15 minutes with the lid on over medium heat, stirring occasionally.

After 15 minutes, add the spinach and simmer gently, covered, for another five minutes.

Stir the nut butter into the dal and season with salt, pepper and lemon juice; serve with side dishes of your choice.

Nutrition

My Calorie Intake

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Tips & Tricks (5)

Toast Your Spices First 🔥
Bloom the cumin, coriander, and turmeric in the hot oil for 30 seconds before adding aromatics to unlock deeper, more complex flavors that elevate the entire dish.
Don't Skip the Nut Butter 🥜
Stir in the nut or seed butter at the very end to create a silky, naturally creamy texture that mimics traditional ghee-based dals without dairy.
Use Red Lentils Strategically ⏱️
Add lentils only after the aromatics and spices are fully cooked, then maintain a gentle simmer for exactly 15-18 minutes to prevent them from becoming mushy while ensuring complete tenderness.
Freeze-to-Pan Spinach Technique 🧊
Add frozen spinach directly to the simmering dal without thawing first; it will release moisture gradually and incorporate more evenly, preventing watery or clumpy sections.
Acidic Finish Brightens Everything 🍋
Add lemon juice in two stages—half at the beginning for subtle acidity and the remainder at the end—to brighten flavors while preventing the dal from becoming too tangy.