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Indian Dahl with Spinach

This is a very yummy, authentic dal. For variation, add coconut milk towards the end of cooking. Freezes well.
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course lunch/dinner
Cuisine Indian
Servings 4 people
Calories 1625.8 kcal

Equipment

  • 1 Large Saucepan For cooking lentils and spinach
  • 1 Small Saucepan For tempering spices (tadka)
  • 1 Cutting Board
  • 1 Chef's knife For chopping onion and spinach
  • 1 Stirring spoon/ladle For stirring and serving

Ingredients
  

Main

  • 1 ½ cups red lentils
  • 3 ½ cups water
  • ½ teaspoon salt
  • ½ teaspoon ground turmeric
  • ½ teaspoon chili powder
  • 1 pound spinach rinsed and chopped
  • 2 tablespoons butter
  • 1 onion chopped
  • 1 teaspoon ground cumin
  • 1 teaspoon mustard seed
  • 1 teaspoon garam masala
  • ½ cup coconut milk

Instructions
 

  • Rinse lentils and soak for 20 minutes.
  • In a large saucepan, bring water to a boil and stir in salt, lentils, turmeric and chili powder. Cover and return to a boil, then reduce heat to low and simmer for 15 minutes. Stir in the spinach and cook 5 minutes, or until lentils are soft. Add more water if necessary.
  • In a small saucepan over medium heat, melt butter and saute onions with cumin and mustard seeds, stirring often. Cook until onions are transparent, and then combine with lentils. Stir in garam masala and coconut milk and cook until heated through.

Notes

1. Rinsing and soaking lentils not only removes impurities but also aids in quicker cooking and improved digestibility. Ensure they are thoroughly rinsed under cold water until the water runs clear. 2. The 'tadka' (tempering) is crucial for developing the aromatic depth of this dahl. Don't rush the process; ensure the onions are truly transparent and the mustard seeds pop, releasing their full flavor before combining with the lentils. 3. Adjust the water content to achieve your desired dahl consistency – thicker for a heartier dish, thinner for a soupier texture. 4. Fresh ginger and garlic can be added to the tadka for an extra layer of flavor. A squeeze of fresh lemon or lime juice at the end brightens the dish considerably. Garnish with fresh cilantro for optimal presentation and aroma.