Recipe Details
"This velvety Spiced Lentil and Spinach Dal combines earthy red lentils with aromatic turmeric, cumin, and fresh ginger for a soul-warming meal. Finished with a handful of vibrant baby spinach and a touch of coconut milk, it is a nutrient-dense powerhouse that is as comforting as it is delicious."
1 Ingredients
| Qty | Item |
|---|---|
| 1 cup | Red lentils (Masoor Dal) |
| 3 cups | Water or Vegetable Broth |
| 1 tbsp | Coconut oil |
| 1 medium | Onion, finely chopped |
| 3 cloves | Garlic cloves, minced |
| 1 inch | Fresh ginger, grated |
| 1 tsp | Turmeric powder |
| 1 tsp | Cumin seeds |
| 3 cups | Baby spinach |
| 0.5 cup | Full-fat coconut milk |
2 Instructions
Rinse the red lentils thoroughly under cold water until the water runs clear.
In a large heavy-bottomed pot, heat the coconut oil over medium heat. Sauté the chopped onion until soft and translucent, approximately 5 minutes.
Add the minced garlic, grated ginger, and cumin seeds. Stir constantly for 1 minute until the spices release their aroma.
Stir in the turmeric and the rinsed lentils. Pour in the water or vegetable broth.
Bring the mixture to a boil, then reduce the heat to low. Simmer with a lid partially on for 20-25 minutes, or until the lentils are soft and have broken down into a creamy consistency.
Stir in the coconut milk and fresh baby spinach. Continue to cook for 2-3 minutes until the spinach is just wilted.
Season with sea salt to taste and serve hot, optionally garnished with fresh cilantro and a squeeze of lime.
💡 Tips & Tricks
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·
For a deeper flavor, use a 'tadka' method: fry extra spices in a little oil and pour over the dal just before serving.
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·
Rinsing the lentils is crucial to remove excess starch and ensure a smooth, non-gritty texture.
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·
Adjust the consistency by adding more water if you prefer a soupier dal, or simmer longer for a thicker stew.
? Frequently Asked Questions
Can I use brown or green lentils instead?
Is this recipe freezer-friendly?
What should I serve with this dal?
Is this recipe gluten-free?
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