Spinach Dal

Lentils cooked with spinach and tomatoes. This Spinach Dal is lightly spiced, healthy, vegan and good for you!
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Simple Spinach Dal is healthy, wholesome, vegan and good for you. Serve it with steamed rice for a total comfort meal!

Spinach Dal

I am really happy today, like really happy and the reason is that it’s not raining in Seattle! Oh my god, I am so fed up with this rain, like it has been raining non-stop. Day, night, evening, weekday or weekend – everyday and every time, non-stop rain. I like rain but this much I cannot tolerate. In Delhi, whenever it used to rain, I used to really happy. In fact we would wait for rains all year long and when it would finally rain in June/July we all would go out and play in the rain. I remember how much we used to beg mom to let us go play outside in that rain water and after some pestering she would eventually allow us to do that. We would make paper boats and make them sail in that rain water, play hide and seek and what not. That time we didn’t have laptops, video games etc. so this is how we used to play. Oh how much I miss that time! Mom had to literally drag us inside after we were fully drenched! Now that was the kind of rain I enjoyed, because you know it rained so hard and so rarely.

Here in Seattle, first of all it rains all the time and second it’s this constant little drizzle. I find it so annoying. If it has to rain, it should rain like cats and dogs and get done with it. But no it will rain constantly, little drizzle which annoys the hell out of me. Anyway rant over! When it’s raining so much I feel like eating comfort food like my spinach dal with steamed rice.

Spinach Tomato Dal

Spinach dal can me made using lot of lentils. Like you can make it with masoor dal (red lentils) or with chana dal. My reicpes uses toor/arhar dal and moong dal. I somehow like this combination the best with my spinach dal. This recipe is very simple and does not use several spices like most Indian recipes. I always love garlic with spinach, I think they are awesome together and so I used lots of garlic in my spinach dal. If you aren’t a fan, simply skip the garlic or you can add ginger in place if you like.

Vegan Spinach Dal

Like most Indian dal recipes, this is vegan too. However you can use ghee in place of oil the recipe if you want. Ghee does taste amazing with spinach!

Looking for more dal recipes? Check these out!

Zucchini Chana Dal

Dhaba Dal

Dal Tadka

Dal Makhani

 

Method

To a pressure cooker add the washed lentils, add 2.5 cups water, 1/2 teaspoon salt and 1/4 teaspoon turmeric powder. Cook at high flame for 2 whistles, then lower the flame and cook for another 7-8 minutes or till lentils are completely cooked. Let the pressure of the cooker come off on it’s own. Set aside. In case you don’t have a pressure cooker, cook the lentils in a pan till completely cooked.

Heat oil in a pan on medium heat. Once the oil is hot, add cumin seeds and mustard seeds. Wait till cumin seeds crackle and mustard seeds start popping out.

Once the seeds start crackling, add chopped garlic and green chili. Saute for a minute or till garlic just starts turning golden brown in color.

Spinach Dal Recipe-Step-1

Add chopped tomatoes, salt and cook for 2 minutes. We don’t want to overcook the tomatoes here.

Add chopped spinach and mix. Cook for 2-3 minutes or till there’s no raw smell of tomatoes or spinach.

Add the cooked dal to the pan and let it all come to a boil. Lower the heat, add more water if needed (I did add 1/4 cup water here) and let the dal simmer for 5 minutes. Check the salt and adjust to taste. Sprinkle garam on top and remove pan from heat. Spinach Dal Recipe-Step-2

Squeeze in some fresh lemon juice and serve spinach dal with any bread or steamed rice!

Spinach Dal Recipe

 

Spinach Dal

Manali
Lentils cooked with spinach and tomatoes. This Spinach Dal is lightly spiced, healthy, vegan and good for you!
5 from 5 votes
Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Servings 4
Calories 160 kcal

Ingredients

To pressure cook

  • 1/2 cup toor dal/arhar dal also known as split pigeon peas lentil
  • 1/4 cup moong dal dhuli also known as split mung bean
  • 2.5 cups water
  • 1/2 teaspoon salt
  • 1/4 teaspoon turmeric powder

For the tempering

Instructions
 

  • To a pressure cooker add the washed lentils, add 2.5 cups water, 1/2 teaspoon salt and 1/4 teaspoon turmeric powder. Cook at high flame for 2 whistles, then lower the flame and cook for another 7-8 minutes or till lentils are completely cooked. Let the pressure of the cooker come off on it's own. Set aside. In case you don't have a pressure cooker, cook the lentils in a pan till completely cooked.
  • Heat oil in a pan on medium heat. Once the oil is hot, add cumin seeds and mustard seeds. Wait till cumin seeds crackle and mustard seeds start popping out.
  • Once the seeds start crackling, add chopped garlic and green chili. Saute for a minute or till garlic just starts turning golden brown in color.
  • Add chopped tomatoes, salt and cook for 2 minutes. We don't want to overcook the tomatoes here.
  • Add chopped spinach and mix. Cook for 2-3 minutes or till there's no raw smell of tomatoes or spinach.
  • Add the cooked dal to the pan and let it all come to a boil. Lower the heat, add more water if needed (I did add 1/4 water here) and let the dal simmer for 5 minutes.
  • Check the salt and adjust to taste. Sprinkle garam on top and remove pan from heat.
  • Squeeze in some fresh lemon juice and serve spinach dal with any bread or steamed rice!

Nutrition

Calories: 160kcalCarbohydrates: 24gProtein: 10gFat: 2gSaturated Fat: 1gSodium: 348mgPotassium: 468mgFiber: 11gSugar: 2gVitamin A: 1135IUVitamin C: 10.7mgCalcium: 40mgIron: 3.2mg
Tried this recipe?Mention @cookwithmanali or tag #cookwithmanali!

Spinach Dal

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