Savory Lentil Spinach Dahl (Printable)
A hearty Indian stew simmered with lentils, spices, and fresh spinach for a flavorful wholesome meal.
# What You'll Need:
→ Lentils
01 - 1 cup dried red lentils, rinsed
→ Vegetables & Aromatics
02 - 1 medium onion, finely diced
03 - 2 cloves garlic, minced
04 - 1 inch fresh ginger, grated
05 - 1 medium tomato, diced
06 - 4 cups fresh spinach, roughly chopped
→ Spices
07 - 1 teaspoon ground cumin
08 - 1 teaspoon ground coriander
09 - 0.5 teaspoon turmeric powder
10 - 0.5 teaspoon chili powder, adjust to taste
11 - 1 teaspoon garam masala
12 - 1 teaspoon salt, or to taste
13 - 0.25 teaspoon black pepper
→ Liquids
14 - 3 cups vegetable broth or water
15 - 1 tablespoon vegetable oil
→ Optional Garnishes
16 - Fresh cilantro, chopped
17 - Lemon wedges
# How-to Steps:
01 - Heat vegetable oil in a large saucepan over medium heat. Add diced onion and sauté for 4 to 5 minutes until softened and translucent.
02 - Add minced garlic and grated ginger to the pan; cook for 1 minute until fragrant.
03 - Stir in ground cumin, coriander, turmeric, chili powder, and black pepper. Cook for 30 seconds to release aromas.
04 - Incorporate diced tomato and cook for 2 to 3 minutes until softened.
05 - Mix in rinsed lentils, then pour in vegetable broth. Bring to a boil, reduce heat, and simmer uncovered for 20 to 25 minutes, stirring occasionally, until lentils are tender and stew has thickened.
06 - Stir in salt, garam masala, and chopped spinach. Cook for 2 to 3 minutes until spinach wilts.
07 - Taste and adjust seasoning as needed before serving.
08 - Serve hot, optionally garnished with chopped cilantro and lemon wedges.
# Expert Pointers:
01 -
- It comes together in under an hour with pantry staples and tastes like you simmered it all day.
- The spices are warm and aromatic without being overwhelming, even if youre new to Indian cooking.
- Leftovers thicken overnight and taste even better the next day with a squeeze of lemon.
02 -
- Rinse the lentils well or the dahl will foam up and taste gritty, I learned this the hard way during a dinner party.
- If the dahl gets too thick, add a splash of water or broth and stir, it should be creamy and spoonable, not stiff.
- Do not add the garam masala with the other spices, it turns bitter if cooked too long, always stir it in at the end.
03 -
- Toast your spices in a dry pan for a few seconds before adding them to the oil, it deepens their flavor and fills your kitchen with the best smell.
- If you like heat, add a sliced green chili with the garlic and ginger, or stir in a pinch of cayenne at the end for a slow burn.
- Always taste before serving, dahl should be bold and balanced, so adjust the salt, lemon, or spice until it sings.