This spinach dhal is so easy to make and so good!
Lately I have been experimenting with dhal and trying to come up with different recipes like this spinach dhal.
It’s nothing too out of the ordinary but it’s simple and quick to prepare. If you’re looking for Indian vegetarian recipes to try, this dhal should be on your list.
About this spinach dhal recipe…
Spinach and lentils go so well together. Spinach dhal like this one are served all over India, both as a main course and side.
To develop this recipe, I simply gathered a few ingredients that I knew go well with dhal and through them in.
The end result as just as good as I expected.
Lately I have been trying to cook healthier meals so I almost always have some cooked dhal on hand.
It will keep in the fridge for about a week and also freezes well. So I recommend doing this.
By having ready-cooked dhal on hand, you can be free to experiment with your own ideas. They may not always be as good as this spinach dhal but with practice and a bit of creativity, you will be able to come up with many recipes of your own.
If you would like to fry up the tarka ahead of time, this can also be done a day or so before serving. Just heat it up and pour it over the cooked spinach dhal.
Step by step photos…
It’s always good to see how things are made in pictures.
So I have done that for you here with this spinach dhal. Don’t worry too much about following the recipe exactly. You can use more or less of any of the ingredients mentioned in the recipe.
If you like this spinach dhal recipe, why not give some of these a try too…
- 400g (2 cups) chana dhal
- 4 cubes of frozen spinach or the equivalent fresh
- 2 tbsp ghee
- 1 tsp black mustard seeds
- 1 tsp cumin seeds
- 10 fresh or frozen curry leaves
- 1 large onion, finely chopped
- 6 garlic cloves, thinly sliced
- 2 green bird's eye chillies, finely chopped
- 2 medium tomatoes, diced
- 1 tbsp garlic and ginger paste
- 1 tsp Kashmiri chilli powder, more or less to taste
- 1 tsp garam masala
- 1/2 tsp ground turmeric
- 3 tbsp coriander (cilantro), finely chopped
- Salt to taste
- Soak the lentils in in water for about 30 minutes.
- Drain and rinse and then place in a large pan with twice as much water. Bring to a simmer, skimming off any foam that rises to the top. After about 30 minutes, the dhal will thicken and the lentils will be really soft.
- Add the spinach and stir well to combine. Continue simmering while you make the tarka, but be sure not to burn the lentils. Add more water if needed.
- To make the tarka, heat the ghee over medium-high heat. When visibly hot, add the mustard seeds. When they begin to crackle, add the cumin seeds and curry leaves and allow these all to infuse into the oil for about 30 seconds.
- Add the chopped onion and fry for about 5 minutes, until the onion is soft, light brown and translucent.
- Stir in the garlic and ginger paste, garlic slivers , chillies, tomatoes and ground spices and stir it all up well
- Pour this over the cooked dhal and stir it in, retaining a little of the tarka for presentation at the end.
- Season with salt to taste and garnish with the chopped coriander to serve.