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
Scale
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
