If you’re searching for something wholesome, comforting, and vibrantly green, look no further than Fresh Spinach Dahl. This dish is a gentle Indian lentil stew, brimming with protein-rich lentils, fragrant spices, and a heap of velvety spinach. It’s the kind of bowl that not only looks beautiful with its golden sunshine-hued base and bursts of emerald, but also nurtures you from the inside out. Whether you’re after an easy weeknight meal, meal-prep hero, or simply want to discover a new veggie-forward comfort food, Fresh Spinach Dahl will quickly become a trusted favorite.
Ingredients You’ll Need
The brilliance of Fresh Spinach Dahl comes from its honest, everyday ingredients. Each one plays a special role—some create that creamy texture, others offer depth and fragrance, while the spinach infuses the pot with gorgeous color and nutrition. Here’s what you’ll need:
- Yellow Split Lentils (toor dal or moong dal): These lendils are the backbone, providing a creamy base and gentle earthy flavor.
- Water: For simmering the lentils to perfect tenderness—don’t skimp, as they soak up plenty!
- Vegetable Oil or Ghee: Ghee adds richness and aroma, while vegetable oil keeps it lighter and vegan.
- Onion (finely chopped): Gives the dal sweetness and body for a grounded, savory depth.
- Garlic (minced): Essential for bold, comforting flavor—don’t shy away from using all three cloves.
- Fresh Ginger (grated): Lively zing that brightens the whole dish and pairs so well with the spinach.
- Green Chili (finely chopped, optional): Add for a welcome hit of gentle heat, or skip for a milder experience.
- Turmeric Powder: Provides that sunny color and subtle earthy aroma unique to Fresh Spinach Dahl.
- Ground Cumin: Earthy and nutty, it’s the backbone of any good Indian lentil curry.
- Ground Coriander: Adds a citrusy note that lifts everything up.
- Garam Masala: A heady finishing spice blend adding warmth and gentle sweetness.
- Fresh Spinach (roughly chopped): The starring role! Five cups cook down to silky green ribbons swirling through every spoonful.
- Salt (to taste): Brings all the flavors into delicious balance.
- Lemon Juice: Just a squeeze at the end enlivens the entire dish with brightness.
- Fresh Cilantro (for garnish): Chopped cilantro gives a fresh, herbal contrast to the warm, spiced dahl.
How to Make Fresh Spinach Dahl
Step 1: Rinse and Cook the Lentils
Start with the foundational first step—give your yellow split lentils a good rinse under cold water until the water runs nearly clear. This washes away extra starch and helps keep your Fresh Spinach Dahl creamy, not gummy. Add the lentils and water to a saucepan, bring to a gentle boil, then turn down the heat to a quiet simmer. Skim off any foam that rises to the top. Let this bubble away for 25 to 30 minutes, giving it an occasional stir, until the lentils are tender and starting to fall apart.
Step 2: Sauté the Aromatics and Spices
While the lentils are getting cozy, grab a skillet and heat your oil or ghee over medium. Add the chopped onion and sauté for 5 to 6 minutes until it softens and takes on a golden hue—this is where the magic starts! Next, stir in the minced garlic, grated ginger, and green chili (if you love some spice). Let them bloom for one fragrant minute. Sprinkle in the turmeric, cumin, coriander, and garam masala, then toss everything around for about 30 seconds until your kitchen smells irresistible.
Step 3: Wilt the Spinach
Now, pile in all that fresh spinach. Don’t be alarmed by how much it is—it wilts down in just a few minutes. Sauté and stir until the leaves are soft and deep green, mingling with the spiced onions. This infusion locks in that bright, nourishing green color and flavor that makes Fresh Spinach Dahl so appealing.
Step 4: Combine and Simmer
Once your lentils are soft and your spinach mixture is ready, pour the spinach and aromatics right into the pot of dal. Give everything a generous stir and add salt to taste. Let the whole mixture simmer together for 5 to 10 minutes, so the flavors can truly cozy up and meld. This final simmer is what turns good dahl into unforgettable Fresh Spinach Dahl.
Step 5: Finish and Garnish
Right before serving, squeeze in freshly squeezed lemon juice for a burst of brightness. Ladle your dahl into bowls and don’t forget the finishing touch: a good sprinkle of chopped cilantro. Now, you’re ready to serve comfort in a bowl!
How to Serve Fresh Spinach Dahl
Garnishes
A bowl of Fresh Spinach Dahl shines even brighter with thoughtful garnishes. A scattering of chopped cilantro brings cool, herbal freshness to each bite, while an extra squeeze of lemon gives you a tangy pop. For a touch of richness, swirl in a small spoonful of ghee or drizzle with a bit of coconut milk before serving.
Side Dishes
For a complete, soul-satisfying meal, serve Fresh Spinach Dahl with fluffy basmati rice or warm naan bread—both soak up the creamy lentils perfectly. Add a crunchy vegetable salad, tangy Indian pickles, or a spoonful of cooling plain yogurt for contrast and balance. This meal transforms even the simplest dinner into a colorful, nourishing spread.
Creative Ways to Present
Go beyond the ordinary! Dress up Fresh Spinach Dahl as the star of a grain bowl over quinoa or millet, or use it as a hearty filling for wraps with crisp veggies. For a show-stopping dinner, serve dahl in small bowls topped with crunchy chickpeas and a swirl of yogurt, or spoon it onto a platter as part of a gorgeous Indian-inspired mezze. The possibilities are endless and always delicious.
Make Ahead and Storage
Storing Leftovers
Fresh Spinach Dahl is a hero for easy meal prep. Let the leftovers cool completely, then transfer to an airtight container and refrigerate. The flavors mellow and deepen overnight, making tomorrow’s lunch or dinner even better. Stored this way, it stays delightful for up to four days.
Freezing
If you want to stash away some comfort for a rainy day, Fresh Spinach Dahl freezes beautifully! Portion cooled dahl into freezer-safe containers or zip-top bags, leaving a bit of space for expansion. It will keep well for up to three months. Thaw overnight in the refrigerator before reheating.
Reheating
To revive your Fresh Spinach Dahl, pour it into a saucepan and warm gently over medium heat, stirring often. Add a splash of water if it’s become very thick. A quick stir and a squeeze of lemon make it taste as lively as the day you made it!
FAQs
Can I use red lentils instead of yellow split lentils?
Absolutely! Red lentils cook even faster and will make your Fresh Spinach Dahl extra creamy. Just check the consistency a little sooner, as red lentils tend to break down quickly.
How spicy is Fresh Spinach Dahl?
It’s completely up to you! Using green chili gives a gentle heat, but you can easily adjust or omit it for a milder experience. If you crave more heat, sprinkle in a bit of red chili powder or use a hotter chili variety.
Is this recipe vegan and gluten-free?
Yes—when you use vegetable oil (or a vegan-friendly ghee substitute), Fresh Spinach Dahl is naturally vegan and gluten-free. It’s also packed with plant protein, making it perfect for nearly everyone at the table.
Can I add other vegetables?
Of course! Chopped tomatoes, peas, or even diced carrots are great additions to Fresh Spinach Dahl. Add them during the sauté step so they have time to soften and absorb the wonderful aromatics.
Can I double the recipe?
Definitely. This recipe scales up beautifully, whether you’re meal prepping or feeding a crowd. Just be sure to use a large enough pot to accommodate the extra volume.
Final Thoughts
There’s a special kind of magic in a pot of Fresh Spinach Dahl—the way it feels so nourishing, so comforting, so colorful. Whether it’s your first time cooking Indian flavors or you’re a longtime lentil lover, I invite you to try this recipe soon. One bowl, and you just might find yourself coming back for seconds (and third helpings, too).
Print
Fresh Spinach Dahl Recipe
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course, Side Dish
- Method: Stovetop
- Cuisine: Indian
- Diet: Vegan, Gluten-Free
Description
A comforting and nutritious Indian lentil curry, this Fresh Spinach Dahl is a flavorful and aromatic dish that combines yellow split lentils with vibrant spinach and a blend of fragrant spices. Perfect for a satisfying meal that’s both vegan and gluten-free.
Ingredients
Main Ingredients:
- 1 cup yellow split lentils (toor dal or moong dal)
- 4 cups water
For Tempering:
- 1 tablespoon vegetable oil or ghee
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 teaspoon grated fresh ginger
- 1 green chili, finely chopped (optional)
- 1/2 teaspoon turmeric powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon garam masala
- 5 cups fresh spinach, roughly chopped
- 1 teaspoon salt (or to taste)
- juice of 1/2 lemon
- chopped fresh cilantro for garnish
Instructions
- Rinse Lentils: Thoroughly rinse the lentils under cold water until clear.
- Cook Lentils: In a saucepan, boil lentils with water until soft, about 25-30 minutes.
- Sauté Aromatics: In another pan, sauté onion until golden, then add garlic, ginger, and chili. Cook briefly.
- Add Spices: Stir in turmeric, cumin, coriander, and garam masala. Cook for 30 seconds.
- Wilt Spinach: Add spinach to the onion mixture and cook until wilted.
- Combine: Mix the spinach with cooked lentils, season with salt, and simmer for 5-10 minutes.
- Finish: Squeeze lemon juice, garnish with cilantro, and serve hot.
Notes
- Red lentils can be used for faster cooking.
- Adjust spice level to taste.
- For richer flavor, use ghee and add coconut milk for creaminess.
Nutrition
- Serving Size: 1 bowl
- Calories: 230
- Sugar: 3 g
- Sodium: 380 mg
- Fat: 6 g
- Saturated Fat: 1 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 8 g
- Protein: 13 g
- Cholesterol: 0 mg
