Easy Spinach Dal

Preparation time: 1 hour + 2 hours soaking | Serves: 4 people

A big bowl of piping hot dal is my ultimate comfort food, and this warming, hearty recipe might soon be yours too.

I grew up eating dal 3-4 days a week. Though I loved the way my grandmum makes this lentil curry, I remember it primarily as the ‘healthy accompaniment’ to less nutritious meals. Craving instant noodles? Have dal first. Fried chicken? Here's dal on the side. It might sound ridiculous, but I'm grateful my mum insisted on that bowl of lentils. It was her way of balancing indulgent meals, and it's something I continue in my household today.

So, what is dal?

In India, dal refers to both the ingredient (lentils and legumes) and the final dish (lentil curry). To make the dish, lentils are soaked then cooked with spices into a thick stew like consistency, served hot with rice or flatbread.

While Western nutritionists are slowly recognising and promoting the health benefits of lentils, they've been a staple in Indian households for generations. Beyond being affordable, dal is incredibly versatile. With numerous varieties offering different textures and flavours, it serves as an exceptional source of plant-based protein that can be adapted into different recipes.

How to cook my Spinach Dal -

Dal can be made using different techniques, but this is my take on the popular North Indian ‘dal tadka’ or tempered lentils. ‘Tadka’ is the process of blooming spices and herbs in a source of fat (like oil or ghee). The tempering is then mixed in with the hot dal adding wonderful layers of flavour to the dish.

In my recipe, the dal is cooked separately with a few basic ingredients including onions, ginger, garlic, green chilli and spices. For the tempering, whole spices are bloomed in ghee, along with onions and lots of garlic. I’ve also chosen to use spinach in my tempering which tastes delicious, but also adds a big dose of fibre and iron to this easy lentil curry.

Packed with protein, perfect for meal prepping and developing in flavour the longer it sits in your fridge, there’s a reason why this is my ultimate comfort dish.

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Ingredients

For the dal -

• 2 cups chana dal (split chickpeas)

• 1 tbsp. ghee/ neutral oil

• 1 large red onion, finely chopped

• 1 green chilli, minced

• 1 tbsp. ginger garlic paste

• 1 tsp. ground turmeric

• 2 tsps. chilli powder

• 5-6 cups water

• 2 bay leaves

For the spinach tadka -

• 2 tbsps. ghee/ neutral oil

• 1 red onion

• 5-6 garlic cloves, sliced

• 1 dried red chilli

• 1 tbsp. cumin seeds

• 1 tsp. hing (asafoetida)

• 1 tsp. mustard seeds

• 200 gms spinach, chopped fine

• Salt, to taste

To serve -

• Roti/ rice

• Freshly chopped coriander

• Lemon wedges/ achaar

Method

Cooking the dal -

1. Rinse the lentils and soak in hot water for 1-2 hours, then drain.

2. Heat ghee in a pressure cooker over medium heat. Add onion and fry until golden, about 2-3 minutes.

3. Add green chilli, ginger-garlic paste and cook for 1-2 minutes until fragrant.

4. Tip in drained lentils, water, turmeric, chilli powder and bay leaves.

5. Pressure cook for 3-4 whistles, then allow the pressure to release naturally for 5-10 minutes.

6. Remove the bay leaves and stir vigorously to break down half the lentils. Season with salt and loosen with a splash of water if needed.

For the tadka -

1. Heat ghee in a large frying pan.

2. One shimmering, fry the onions until softened and golden, about 4-5 minutes.

3. Add garlic and spices. Fry for an additional 1-2 minutes.

4. Add the spinach in batches, cooking until wilted. Season to taste.

5. Pour the sizzling tadka over the dal and fold gently. Adjust consistency with a splash of hot water if needed.

6. Serve with basmati rice or fresh roti, garnished with a generous squeeze of fresh lemon juice and chopped coriander.

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Other Indian dishes you might enjoy -

Nani’s Mangalorean Green Chicken Curry

Kerala Pepper Chicken Fry

Spiced Roasted Pumpkin with Yogurt

Green Mango Curry

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RECIPE NOTES

Swaps, Serves & Storage

1. What type of lentils should I use for this recipe?
   I’ve used chana dal (split chickpeas) for this recipe which you can easily find in most grocery stores. You can also use moong dal or toor dal for this recipe, however they are smaller and take less time to cook, so adjust the cooking time accordingly.

2. Can I cook the lentils without a pressure cooker?
   The pressure cooker is my preferred method as it halves the cooking time, however you can do the same on the stovetop. Use a dutch oven or a deep pot and follow the steps to cook the lentils for 30-40 minutes or until cooked through. They should be soft and creamy.

3. Is this recipe vegan?
   This recipe vegetarian. Use oil instead of ghee to keep it completely plant based.

4. How do I reheat and serve this lentil curry?
   The dal will thicken significantly when it cools. Add water while reheating and stir every few minutes until you get the desired consistency. Serve hot with rotis or rice and achaar. I also like eating this as a lentil soup with a soft boiled egg, yoghurt and chilli oil - yum.

5. How long can I store this dal? Can it be frozen?
   You can store the dal in an air tight container for up to 6 days in the fridge. You can also freeze it for up to 6 months. I like to cool the lentils until thickened, then transfer into zip lock bags.

Tips & Tricks

• Soaking lentils - Similar to soaking rice, soaking lentils helps clean them thoroughly and reduces cooking time. It also helps improve digestion.

• Cooking the lentils perfectly - My preferred way of cooking lentils is the pressure cooker, but I’ve also included a stove top method. A great tip is to use a pinch of baking soda while boiling. This helps break down the lentils faster, thus reducing cooking time and improving the texture to make them creamy and soft.

Did you try my easy dal recipe? Drop a comment below your favourite way to eat this lentil curry.

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