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 easy recipe with tempered spinach 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 have only recently recognised 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 flavour profiles, 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 popualr 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 dal is the perfect dish.
Find my serving suggestions and tips in the recipe notes below.
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
Fresh lemon, roti/ rice and chopped coriander - to serve
Method
Cooking the dal -
Rinse the lentils thoroughly and soak in hot water for 1-2 hours.
Heat ghee/ oil in a pressure cooker over medium heat. Once shimmering, add the onion and cook until lightly golden, about 4-5 minutes.
Add green chilli and ginger-garlic paste, cooking for 1-2 minutes until fragrant.
Drain the soaked lentils and add to the pressure cooker along with water, turmeric, chilli powder, and bay leaves.
Pressure cook for 3-4 whistles (or until lentils are completely soft). Allow natural pressure release for 5 minutes.
Remove bay leaves and stir vigorously to break down half the lentils for a creamy texture. Season with salt and adjust consistency with water if needed.
For the tadka -
Heat the ghee in a large frying pan. Add onion and fry until softened and golden, about 5 minutes.
Fry the onion until softened, then add the spices and garlic. Fry for a few more minutes until fragrant.
Add spices and garlic, frying for 1-2 minutes until aromatic.
Add spinach in batches, cooking until completely wilted. Season according to taste.
Pour the hot tadka over the dal and gently fold together.
Adjust seasoning and consistency with a splash of hot water if needed.
Serve with basmati rice or fresh roti, garnished with a generous squeeze of fresh lemon juice and chopped coriander.
Swaps, Serves & Storage
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.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.Is this recipe vegan?
This recipe vegetarian. Use oil instead of ghee to keep it completely plant based.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 and chilli oil - yum.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.
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