dhal and spinach recipe

Written ByJenny Smyth Posted on
Jump to Recipe Jump to Video Print Recipe

The Best dhal and spinach recipe

I’ve always been a fan of hearty, comforting meals that warm the soul. One of my favorite recipes is a simple yet flavorful dhal and spinach dish that never fails to impress.

The origins of dhal, a type of lentil-based stew, date back to ancient India where it was considered a staple food. The rich aroma and earthy flavor of the lentils transport me to the bustling streets of Mumbai, where I first tasted this delightful dish.

The addition of spinach adds a burst of freshness and color to the dish, making it perfect for any occasion. Whether you’re looking for a quick weeknight meal or a special dish for family gatherings, this recipe is sure to please.

I love how versatile this recipe is – it’s just as suitable for a casual dinner with friends as it is for a special occasion like a holiday feast. The key to this recipe lies in the technique of cooking the lentils until they’re tender but not mushy, which requires patience but yields incredible results.

My family loves this dish because it’s easy to make in large quantities and can be reheated for days without losing its flavor or texture.

Creamy Dhal with Spinach

4.5 from 1294 votes

A comforting and nutritious Indian-inspired lentil dish, simmered with aromatic spices and finished with fresh spinach. This one-pot meal is rich in protein and fiber, perfect for a quick weeknight dinner.

Prep Time10 mins
Cook Time25 mins
Resting Time0 mins
Total Time35 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Dhal

1 cup red lentils, rinsed
3 cups water
1 teaspoon turmeric powder
1 teaspoon salt
2 tablespoons ghee or vegetable oil
1 teaspoon cumin seeds
1 medium onion, finely chopped
3 cloves garlic, minced
1 tablespoon grated fresh ginger
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon chili powder (adjust to taste)
1 can (14 oz) diced tomatoes
4 cups fresh spinach, roughly chopped
1/2 cup coconut milk (optional, for creaminess)
Fresh cilantro for garnish

👨‍🍳Directions

1In a large pot, combine the rinsed red lentils, water, turmeric, and salt.
2Bring to a boil over high heat, then reduce the heat to medium-low and let it simmer for 15 minutes, stirring occasionally, until the lentils are soft and have broken down.
3While the lentils cook, heat the ghee in a separate skillet over medium heat.
4Add the cumin seeds and cook for 30 seconds until they start to pop, then add the onion and sauté for 5 minutes until golden brown.
5Stir in the garlic, ginger, ground cumin, ground coriander, and chili powder.
6Cook for 1 minute until fragrant, then add the diced tomatoes and cook for 3 minutes, allowing the mixture to thicken slightly.
7Pour the tomato-spice mixture into the pot with the cooked lentils and stir well.
8Add the spinach and coconut milk if using, then cook over medium heat for 5 minutes until the spinach has wilted and the dhal is thick and creamy.
9Taste and adjust salt or spices as needed.
10Serve hot, garnished with fresh cilantro, alongside rice or naan bread.

🔧Equipment

Large pot or Dutch oven
Wooden spoon
Measuring cups and spoons
Knife and cutting board

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 12g💛Saturated Fat: 5g❤️Cholesterol: 15mg🧂Sodium: 600mg🌾Total Carbs: 45g🥦Dietary Fiber: 15g🍬Sugars: 6g🥩Protein: 18g

📝Notes

For a vegan version, use coconut oil instead of ghee. You can also add a squeeze of lemon juice before serving for extra brightness.

Watch Video Of How Creamy Dhal with Spinach Works

One of the best things about this dhal and spinach recipe is how versatile it is – you can serve it on its own or pair it with your favorite sides like rice, naan bread, or roasted vegetables.

For storage ideas, consider freezing individual portions in ice cube trays or containers for easy reheating later on.

When reheating, feel free to add some aromatics like onions or garlic if you like – they’ll only enhance the flavors already present in the dish.

❓ Frequently Asked Questions About Creamy Dhal with Spinach

Q1: What type of lentils are best suited for this recipe?

For this dhal and spinach recipe, you can use either red or yellow lentils, also known as split red lentils or masoor dal. Both types will work well, but keep in mind that red lentils will break down more easily during cooking.

Q2: Can I use canned lentils instead of cooking them from scratch?

No, it’s best to cook the lentils from scratch using dried ones for the best flavor and texture. Canned lentils can be too soft and may lack the depth of flavor you get from cooking them from scratch.

Q3: How do I store leftover dhal and spinach?

You can store leftover dhal and spinach in an airtight container in the refrigerator for up to 3 days or freeze it for up to 2 months. When reheating, add some water or broth if needed to achieve the desired consistency.

Q4: Can I substitute other leafy greens like kale or collard greens for spinach?

No, while other leafy greens can be used as substitutes in certain recipes, spinach has a unique flavor and texture that pairs perfectly with the lentils in this dish.

Q5: Is dhal and spinach suitable for vegetarians and vegans?

Absolutely! This recipe is entirely plant-based and makes it perfect for both vegetarians and vegans looking for a hearty and satisfying meal option.

Similar Posts