Name: Spiced Lentil and Spinach Dal
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 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

"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 200 g	Red lentils (Masoor Dal)
3 cups 720 ml	Water or Vegetable Broth
1 tbsp 15 ml	Coconut oil
1 medium 150 g	Onion, finely chopped
3 cloves 15 g	Garlic cloves, minced
1 inch 10 g	Fresh ginger, grated
1 tsp 5 g	Turmeric powder
1 tsp 5 g	Cumin seeds
3 cups 90 g	Baby spinach
0.5 cup 120 ml	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.

·
For a deeper flavor, use a 'tadka' method: fry extra spices in a little oil and pour over the dal just before serving.
·
Rinsing the lentils is crucial to remove excess starch and ensure a smooth, non-gritty texture.
·
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?

You can, but they take significantly longer to cook and will not reach the same creamy, 'melted' consistency that red lentils provide.

Is this recipe freezer-friendly?

Yes, this dal freezes very well for up to 3 months. Reheat it on the stove, adding a splash of water to loosen the texture.

What should I serve with this dal?

It is traditionally served with basmati rice or warm naan bread. A side of cucumber raita also balances the spices beautifully.

Is this recipe gluten-free?

Yes, this recipe is naturally gluten-free and vegan, making it suitable for many dietary preferences.

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