Indian Red Lentil Spinach Dal
A creamy red lentil dal with spinach, tomato, ginger, cumin, turmeric, and a bright lemon finish.
Instructions
-
Warm olive oil in a pot and cook onion until soft.
-
Add garlic, ginger, cumin, and turmeric, then stir until fragrant.
-
Add red lentils, crushed tomatoes, salt, and enough water to cover generously.
-
Bring to a simmer and cook until lentils collapse into a creamy dal.
-
Stir often near the end so the lentils do not stick.
-
Fold in spinach until just wilted.
-
Finish with lemon juice and adjust salt.
-
Serve warm with rice or flatbread.
Tips
Add spinach at the end so it keeps its color and does not overcook.
Notes
Nutrition is an estimate and may vary by ingredient brand, portion size, and cooking method.
Nutrition per serving
Frequently asked
Can I make this ahead?
Yes. Prepare it ahead and store it covered in the refrigerator when appropriate.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Can I adjust the seasoning?
Yes. Taste near the end and adjust salt, acid, herbs, or spices gradually.
Reviews
Leave a review
No reviews yet. Be the first to cook it.
You might also like
35 min
Featured
Indian Coconut Chickpea Curry
Creamy chickpea curry with coconut milk, tomato, ginger, garlic, turmeric, and a bright lemon finish.
45 min
Indian Potato Pea Coconut Curry
A creamy coconut curry with tender potatoes, green peas, tomato, ginger, turmeric, curry spices, and cilantro.
43 min
Indian Coconut Tomato Paneer Rice
A creamy one-pot rice with paneer, coconut milk, tomato, ginger, garlic, turmeric, curry, and cilantro.