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Spinach dal
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4 from 2 votes

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.
Course Appetizer, Lunch, Main Course
Cuisine Plant-based
Diet Vegan, Vegetarian
Keyword Dal, Dinner party, Lentils, Spinach, Spinach dal
Prep Time 15 minutes
Cook Time 40 minutes
Author Niki Webster

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.

Notes

4 servings