Zesty Spinach Dal Recipe

My version of Spinach Dal captures that exact feeling of comfort, turning simple pantry staples into a meal that feels like a hug in a bowl.

You might think restaurant-style Indian food is complicated, but this dish proves otherwise with just a few fresh aromatics. Once you taste how the garlic-infused spinach melts into the creamy lentils, you will want to make this every single week.

What Makes This Spinach Dal So Special

It balances wholesome nutrition with deep, savory flavor without requiring hours of simmering on the stove. The combination of tender lentils and vibrant greens creates a texture that is both hearty and surprisingly light.

I find that this recipe is the perfect solution for busy evenings when I need something nourishing but don’t have much energy.

It also happens to be naturally vegan and gluten-free, making it a fantastic option when feeding a crowd with varied dietary needs.

If you enjoyed this cozy plant-based meal, you’ll want to try my Savory Chicken and Wild Rice Soup Recipe next, plus the Hearty Tomato Tortellini Soup Recipe delivers the same bold flavors.

Everything You Need for Perfect Spinach Dal

Here are the pantry staples and fresh items required for this dish:

• Red Lentils: These split lentils (masoor dal) cook down quickly into a creamy base without needing a soak.
• Fresh Baby Spinach: I use a generous amount of greens which wilt down perfectly in the hot tempering oil.
• Unrefined Coconut Oil: This provides a rich, subtle sweetness that complements the earthy spices.
• Mustard Seeds: Look for black or brown mustard seeds that will pop when toasted to release their nutty aroma.
• Cumin Seeds: Whole seeds are essential here for providing a warm, earthy base note to the tadka.
• Aromatics: You will need a yellow onion, fresh garlic cloves, and fresh ginger for the flavor foundation.
• Green Chile: A serrano or jalapeño pepper adds a necessary kick of fresh heat.
• Dried Red Chiles: These add a smoky depth and look beautiful floating in the finished dish.
• Curry Leaves: Fresh curry leaves offer a unique citrusy, herbal flavor that is distinct to this cuisine.
• Turmeric Powder: This gives the lentils their signature golden hue and earthy undertone.
• Lemon Juice: Freshly squeezed juice brightens the entire dish and cuts through the richness.
• Asafoetida (Hing): A tiny pinch adds a savory, onion-like depth that mimics restaurant flavors.
• Fresh Cilantro: A handful of chopped herbs at the end brings a burst of freshness.

My Method for Spinach Dal

Let’s get cooking!

1. First, rinse the red lentils thoroughly in a fine-mesh sieve until the water runs mostly clear to remove excess starch. Transfer them to a medium saucepan, cover with the specified amount of water, and bring the mixture to a boil. Once boiling, skim off any foam that rises to the surface, reduce the heat to a simmer, and stir in the ground turmeric. Cover the pan partially and let it cook gently until the lentils are completely soft and have broken down, which usually takes about 20 to 25 minutes.
2. While the lentils are simmering, take this time to prep all your ingredients for the Spinach Dal tempering (tadka). When the lentils are fully cooked and tender, whisk them vigorously with a wire whisk or a wooden spoon for about a minute to break them down further into a creamy, puree-like consistency. Stir in the kosher salt and fresh lemon juice, tasting to ensure the seasoning is balanced, then keep the dal warm on the lowest heat setting while you make the topping.
3. Heat the coconut oil in a large skillet or frying pan over medium-high heat until it is shimmering and hot. Add the mustard seeds and cumin seeds, shaking the pan frequently until the mustard seeds begin to pop audibly and the cumin turns a shade darker. Immediately add the diced onion and a pinch of salt, reducing the heat to medium to prevent burning. Cook the onions, stirring often, until they turn a beautiful golden brown color, which builds the savory foundation of the dish.
4. Stir in the minced garlic, ginger strips, and green chile, cooking for another minute or two until the raw smell disappears and the aromatics are fragrant. Add the dried red chiles, fresh curry leaves, and the pinch of asafoetida, stirring constantly for about 30 seconds to let the flavors bloom without burning the delicate spices. This quick step is crucial for unlocking the complex aromas that make this dish stand out.
5. If the pan looks dry, add a splash more oil before adding half of the baby spinach along with a pinch of salt. Use tongs to toss the greens in the hot spiced oil until they begin to wilt, then add the remaining spinach and continue cooking until all the leaves are soft and glossy. Immediately remove the pan from the heat to prevent the spinach from overcooking and losing its vibrant green color.
6. Pour the sizzling spinach mixture directly over the warm pot of cooked lentils, stirring gently to ripple the spiced oil throughout the creamy base. Taste the final dish and adjust with a little more lemon juice or salt if needed to make the flavors pop. Garnish generously with fresh chopped cilantro before serving hot.

My Best Tips for Perfect Spinach Dal

To get the most flavor out of your spices, ensure the oil is hot enough to make the mustard seeds pop immediately.

If you cannot find fresh curry leaves, you can skip them, but they add a distinctive citrusy aroma that truly defines this Spinach Dal.

I recommend whisking the lentils vigorously after cooking to achieve that signature creamy consistency before adding the tempering.

How I Like to Serve This Spinach Dal

Steamed basmati rice is the classic companion here, soaking up the flavorful yellow lentils perfectly.

I also love scooping up this Spinach Dal with warm naan bread or serving a dollop of yogurt on the side to balance the spice.

If you want more easy meal inspiration, come join me on Pinterest where I share daily recipes and kitchen tips.

Spinach Dal Recipe

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• Author: Joanna Wearstler
• Total Time: 45 min
• Yield: 4 servings 1x
• Diet: Vegan

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Description

A comforting, restaurant-quality Spinach Dal featuring creamy red lentils topped with a garlic and spice-infused spinach tempering.

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Ingredients

Scale 1x2x3x

• 4 cups (960 mL) water
• 1.5 cups (300g) red lentils (masoor dal)
• 0.75 teaspoon ground turmeric
• 1.5 tablespoons fresh lemon juice
• 1.5 teaspoons kosher salt
• 4 tablespoons unrefined coconut oil
• 1.5 teaspoons cumin seeds
• 1.5 teaspoons black mustard seeds
• 1 medium yellow onion, finely diced
• 5 cloves garlic, minced
• 1.5-inch piece fresh ginger, sliced into matchsticks
• 1 serrano pepper, finely chopped
• 3 dried red chile peppers
• 20 fresh curry leaves
• 0.125 teaspoon asafoetida (hing)
• 5 oz (140g) baby spinach
• 0.25 cup fresh cilantro, chopped

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Instructions

1. Rinse the red lentils thoroughly in a fine-mesh sieve. Combine lentils and water in a saucepan, bring to a boil, skim off foam, add turmeric, and simmer partially covered for 20-25 minutes until soft.
2. Whisk the cooked lentils vigorously to create a creamy texture. Stir in the salt and lemon juice, then keep warm on low heat.
3. In a separate large pan, heat coconut oil over medium-high heat. Add mustard and cumin seeds, cooking until seeds pop.
4. Add onion and a pinch of salt to the pan, reducing heat to medium. Sauté until onions are golden brown.
5. Stir in garlic, ginger, and green chile, cooking for 2 minutes until fragrant. Add dried red chiles, curry leaves, and asafoetida, cooking for 30 seconds.
6. Add fresh spinach in batches with a pinch of salt, tossing with tongs until just wilted. Remove from heat immediately.
7. Pour the spinach mixture over the warm lentils and stir gently. Garnish with cilantro and serve hot.

Notes

If you don’t have coconut oil, ghee or vegetable oil works well. For a gluten-free version, omit the asafoetida.

• Prep Time: 10 min
• Resting Time:
• Cook Time: 35 min
• Category: Dinner
• Method: Stovetop
• Cuisine: Indian

Nutrition

• Serving Size: 1 bowl
• Calories: 410
• Sugar: 4g
• Sodium: 460mg
• Fat: 13g
• Saturated Fat: 9g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 55g
• Fiber: 14g
• Protein: 21g
• Cholesterol: 0mg

Keywords: Spinach Dal Recipe, Dal Palak, vegan lentil curry, Indian spinach lentils, easy weeknight dinner