Spinach Dal

Wholesome and comforting dal, a gorgeous green colour from the spinach. A deliciously tasty and lightly spiced dish I think you’ll love.
Spinach dal

Daals are just so wholesome and comforting. I absolutely love them.

This recipe has evolved over the years and has been massively improved by making a fresh curry paste first.

The spinach is optional, but for me, it adds a delicious earthy undertone. I would also recommend blitzing the spinach so that it mixes really well and turns the daal lovely and green.

I’m still working on perfecting tarka daal (I just can’t replicate that authentic toasted flavour at home), I’ll post the recipe when I’ve done it!

This spinach dal is perfect as a main served with flatbreads and pickles, or as a yummy side dish.

Enjoy, love Niki xx

The Recipe

Spinach dal

Spinach Dal

Wholesome and comforting dal, a gorgeous green colour from the spinach. A deliciously tasty and lightly spiced dish I think you’ll love.
Prep time: 15 minutes
Cook time: 40 minutes
4 servings
4 from 2 votes

Ingredients

For the paste

  • 1 tsp coriander seeds
  • 1 tsp corriander
  • 1 tsp ground cumin
  • 1 tsp cumin seeds
  • 1/2 tsp mustard seeds
  • 1 tsp turmeric
  • 1 tsp chili flakes
  • 3 garlic cloves
  • Inch of ginger
  • 2 onions
  • 2 tbsp olive oil

For the dal

  • 4 large tomatoes roughly chopped
  • 5 cups organic red lentils
  • 1 tsp sea salt
  • Black pepper
  • 1 bag of organic spinach
  • Bunch fresh coriander including the stalks (for lots of flavour)
  • Juice 1/2 lemon
  • 2 tbsp coconut milk or coconut yogurt

Instructions

  • Pop all the paste ingredients into the mini chopper and blitz until you get a smooth paste
  • Cook paste on low heat for 3 minutes. Add a little water if it’s getting too dry.
  • Add the tomatoes to the pan, soften the tomatoes for 5 minutes (again add a little water if it’s too dry).
  • Add in the lentils and mix well to combine. Add 4 cups of water and bring to the boil.
  • Reduce to a simmer and cook for 20 minutes.
  • Blitz the spinach and coriander in the mini chopper or blender and add to the dal. Stir to combine, add more water if needed.
  • Simmer for a further 20 minutes until the lentils are soft.
  • Add in the coconut milk or coconut yogurt and the lemon
  • Season and serve topped with more coriander.
Print Recipe

I'd love to hear your comments…

  • Marion
    3 years ago Reply

    4 stars
    COngrats! Look so nice! What do you serve it with? It looks like you have a clear sauce on the top! Thank you!

  • JANE Morris
    3 years ago Reply

    4 stars
    The flavours in this dhal were amazing! I was confused when directions say blitz spinach and coriander as I’d put coriander in the paste as it was in the paste ingredients list

  • Fay
    6 years ago Reply

    So tasty and a perfect combo with roasted pumpkin thank you xxx

  • Nicola Rust
    9 years ago Reply

    This sounds and looks delicious Niki! Cant wait to try this!

  • helen
    10 years ago Reply

    I can’t wait to make this, it was delicious when you made it.

Let me know what you think below…

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