Spinach Dal Recipe

I turn to this dish when I need comfort food that actually feels restorative. This creamy spinach dal recipe transforms humble red lentils and spinach into a flavorful dish that feels special enough for a family dinner. The secret is a simple coconut-curry leaf swirl added at the end, infusing the dal with a rich, aromatic finish. It’s a complete protein-packed meal that’s naturally vegetarian and kid-friendly (by controlling the heat). Make a big pot; it only gets better the next day.

Ingredients

Red lentils (masoor dal)

• 200 g (1 cup), rinsed well under cold water until the water runs clear.
• Rinsing prevents the lentils from becoming overly foamy while cooking.
• Red lentils are ideal because they break down quickly to create a creamy texture without extra effort.

Vegetable stock or water

• 750 ml (3 cups) total liquid.
• Stock adds more savory depth, but water works perfectly fine.
• Use hot liquid if adding to the pot during simmering to maintain temperature.

Aromatics

• 1 large yellow onion, finely chopped; 4 cloves garlic, minced; 2.5 cm (1 inch) fresh ginger, grated.
• These form the flavor foundation of the recipe, so don’t skimp on quality.
• Ensure the garlic and ginger are finely minced or grated to dissolve into the sauce.

Green chilies

• 2-3 green chilies, slit lengthwise.
• Adjust quantity based on desired heat level; for milder heat, use fewer or remove seeds.
• Slitting them releases flavor without excessive spiciness.

Tomatoes

• 2 medium tomatoes, finely chopped.
• They add acidity and sweetness to balance the earthy spices.
• Use ripe, red tomatoes for the best flavor and texture when broken down. (When tomatoes aren’t ripe, I sometimes use 1 cup of canned crushed tomatoes in this spinach dal recipe instead.)

Fresh spinach

• 250 g (8 ounces) fresh spinach, roughly chopped.
• Fresh spinach wilts down significantly during cooking; feel free to add more if desired.
• Avoid using frozen spinach unless you thoroughly thaw and squeeze out excess water first.

Spices (Masala Base)

• 5 ml (1 teaspoon) ground turmeric; 5 ml (1 teaspoon) ground cumin; 7.5 ml (1.5 teaspoons) ground coriander; 2.5 ml (0.5 teaspoon) red chili powder; 2.5 ml (0.5 teaspoon) garam masala.
• Red chili powder adds heat, adjust to preference.
• Garam masala is added toward the end to provide warmth and depth without bitterness.

Coconut milk

• 120 ml (0.5 cup) full-fat canned coconut milk.
• Use full-fat for a rich, creamy texture and to prevent splitting during tempering.
• Canned coconut milk adds a subtle sweetness and body that pairs perfectly with the curry leaves.

Tadka (Tempering) ingredients

• 15 ml (1 tablespoon) neutral cooking oil; 5 ml (1 teaspoon) black mustard seeds; 15-20 fresh curry leaves.
• The tempering adds a final burst of fresh, complex flavor just before serving.
• Mustard seeds are essential for authentic Indian tempering; ensure they splutter to release flavor.

Garnish and Seasoning

• Salt, to taste; fresh coriander leaves, chopped, for garnish.
• Season generously with salt at the end of cooking to enhance all flavors.
• Fresh coriander provides a bright, final garnish that contrasts with the richness of the dal.

Instructions

1. Cook the lentils until mushy.

Rinse the red lentils thoroughly under cold running water until the water runs clear. Place the rinsed lentils and 750 ml (3 cups) stock/water in a medium saucepan; bring to a boil. Reduce heat to low, cover, and simmer for 15-20 minutes, or until the lentils are completely tender and mushy; skim off any foam that rises.

2. Prepare the aromatic base.

Heat 30 ml (2 tablespoons) cooking oil in a large pot or Dutch oven over medium heat. Add the chopped onion and sauté for 5-7 minutes until softened and translucent, stirring frequently. Add the minced garlic, grated ginger, and slit green chilies; continue sautéing for another 2-3 minutes until fragrant.

3. Bloom the spices and tomatoes.

Stir in the chopped tomatoes, ground turmeric, ground cumin, ground coriander, red chili powder, and garam masala. Cook for 5-7 minutes, stirring occasionally, until the tomatoes break down completely and the oil begins to separate from the mixture. This ensures the spices are fully cooked and prevents a raw spice flavor in the final dish.

4. Add spinach and combine.

Add the roughly chopped fresh spinach to the pot with the spice mixture. Cook for 3-5 minutes, stirring continuously until the spinach wilts down completely. Pour the cooked, mushy lentils (including any remaining cooking liquid) into the pot with the spinach and spice base for this spinach dal recipe.

5. Simmer and season.

Bring the spinach dal to a gentle simmer and cook for another 5-10 minutes, allowing all the flavors to meld together. Season generously with salt to taste; if the spinach dal becomes too thick, add a little more hot water or stock to reach your desired consistency.
If the lentils are too thick after simmering, simply add a splash of hot water or stock to reach a pouring consistency.

6. Make the coconut-curry leaf swirl.

Heat 15 ml (1 tablespoon) oil in a small saucepan over medium heat. Add the black mustard seeds and cover (they will splutter when ready). As soon as the seeds splutter (about 30 seconds), add the fresh curry leaves. Fry for about 30 seconds until the leaves are crisp and fragrant. Immediately pour the hot, tempered oil and spices directly into the 120 ml (0.5 cup) full-fat coconut milk and stir gently to combine; do not heat the coconut milk itself on the stove. This is a crucial step for the finished spinach dal recipe.

7. Serve with the swirl.

Ladle the hot spinach dal into individual bowls. Drizzle a generous amount of the infused coconut swirl over the surface of each serving. Garnish with fresh chopped coriander leaves and reserve a few crispy curry leaves from the swirl for added visual appeal and texture.

Smart Substitutions for This Creamy Dal

This creamy spinach dal recipe is highly adaptable for different ingredients, making it ideal for a last-minute family dinner. The core elements are simple, and a few minor tweaks won’t compromise the final result.

• Lentil Choices: While red lentils are recommended for this recipe’s quick-cooking nature and creamy texture, you can substitute yellow split pigeon peas (toor dal) or yellow moong dal. Just increase the simmering time by 10-15 minutes or until they break down sufficiently. Avoid green or brown lentils, as they hold their shape too well for a creamy dal.
• Spinach Swaps: If using frozen spinach, thaw it completely first. Squeeze out all excess liquid before adding it to the pot to prevent watering down the final consistency of the dal.
• Heat Adjustment: To adjust the heat for sensitive palates or kids, simply omit the green chilies entirely and reduce the red chili powder to a pinch. When I’m making this for my family, I often stir in half the chili powder and add a little more to my own bowl later. To increase the heat, leave the green chilies whole rather than slitting them, and add extra chili powder as needed.

Pairing Suggestions for a Complete Meal

This versatile spinach dal recipe pairs well with several options to create a complete and hearty family-friendly meal.

• Classic Rice Pairing: Serve the hot dal over freshly steamed basmati or brown rice. The rice soaks up the flavorful sauce, creating a substantial and satisfying dish.
• Bread: For a classic pairing, serve it with warm, soft flatbreads like roti, naan, or chapati for dipping and scooping.
• Refreshing Sides: A simple side salad, some sliced red onion with lemon juice, or a cooling plain yogurt raita are excellent options to cut through the richness of the dal.

FAQs

Here are some common questions about this spinach dal recipe that come up in my kitchen.

What if my dal is too thick?

Dal thickens significantly as it cools. Simply add more hot water or vegetable stock during reheating until you reach your desired consistency. When I make a big batch for meal prep, I always add an extra half-cup of liquid when reheating a portion a day or two later.

Is this recipe suitable for freezing?

Yes, this dal freezes very well. Cool completely, transfer to freezer-safe containers, and freeze for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop or in the microwave.

Can I use light coconut milk instead of full-fat?

We recommend full-fat for the best creaminess and texture in this spinach dal recipe. Light coconut milk can be used, but be cautious not to boil light coconut milk during the tempering process, as it can separate more easily.

What is the purpose of the tadka (tempering)?

The tempering process, specifically the mustard seeds and curry leaves, adds a final, fresh aromatic layer of flavor that elevates the dish just before serving. This step enhances the overall complexity of the spinach dal recipe.

Is this recipe naturally vegan?

Yes, this specific spinach dal recipe is naturally vegan and gluten-free. It uses plant-based ingredients exclusively, making it suitable for many dietary needs.

Can I make this in an Instant Pot?

Yes, this method is a great shortcut for making this spinach dal recipe for easy weeknight dinners. Add all ingredients (except the tempering ingredients) to the Instant Pot and cook on pressure for 6 minutes. Release pressure naturally for 10 minutes, then manually release. Proceed with the final tempering step as written.

Conclusion

This easy spinach dal recipe proves how simple ingredients can create deep comfort. The creamy texture and unique coconut-curry leaf swirl make it a family favorite that’s both healthy and hearty. Add it to your weeknight rotation, or make a double batch for easy meal prep. Enjoy! Be sure to save this spinach dal recipe on Pinterest for later when you need a quick, healthy dinner idea.

spinach dal recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Lily Carter
• Total Time: 65 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

Print Recipe

Pin Recipe

Description

This creamy spinach dal recipe transforms humble red lentils and spinach into a flavorful, protein-packed dish. A coconut-curry leaf swirl added at the end provides a rich, aromatic finish to this vegetarian comfort food.

---

Ingredients

Scale 1x2x3x

• 1 cup red lentils, rinsed well
• 3 cups vegetable stock or water
• 1 large yellow onion, finely chopped
• 4 cloves garlic, minced
• 1 inch fresh ginger, grated
• 2–3 green chilies, slit lengthwise
• 2 medium tomatoes, finely chopped (or 1 cup canned crushed tomatoes)
• 8 ounces fresh spinach, roughly chopped
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1.5 teaspoons ground coriander
• 0.5 teaspoon red chili powder
• 0.5 teaspoon garam masala
• 0.5 cup full-fat canned coconut milk
• 3 tablespoons neutral cooking oil, divided
• 1 teaspoon black mustard seeds
• 15–20 fresh curry leaves
• Salt, to taste
• Fresh coriander leaves, chopped, for garnish

Cook Mode Prevent your screen from going dark

---

Instructions

1. Cook Lentils: Rinse lentils thoroughly. Combine lentils and stock/water in a medium saucepan and bring to a boil. Reduce heat to low, cover, and simmer for 15-20 minutes until lentils are completely tender and mushy; skim off any foam.
2. Sauté Aromatics: Heat 2 tablespoons cooking oil in a large pot over medium heat. Add onion and sauté for 5-7 minutes until softened. Add garlic, ginger, and green chilies; continue sautéing for 2-3 minutes until fragrant.
3. Bloom Spices and Tomatoes: Stir in chopped tomatoes, turmeric, cumin, coriander, red chili powder, and garam masala. Cook for 5-7 minutes, stirring occasionally, until tomatoes break down and oil begins to separate from the mixture.
4. Add Spinach and Lentils: Add chopped fresh spinach to the pot. Cook for 3-5 minutes, stirring continuously until spinach wilts down. Pour the cooked lentils and any remaining liquid into the pot.
5. Simmer Dal: Bring the dal to a gentle simmer and cook for another 5-10 minutes for flavors to meld. Season generously with salt to taste. If the dal is too thick, add a little more hot water or stock to reach desired consistency.
6. Prepare Tempering Swirl: Heat 1 tablespoon oil in a small saucepan over medium heat. Add black mustard seeds and cover; as soon as seeds splutter (about 30 seconds), add fresh curry leaves. Fry for about 30 seconds until leaves are crisp and fragrant. Immediately pour the hot oil and spices directly into the 0.5 cup full-fat coconut milk and stir gently. Do not heat the coconut milk itself.
7. Serve Dal: Ladle the hot spinach dal into individual bowls. Drizzle a generous amount of the coconut swirl over the surface of each serving and garnish with fresh chopped coriander leaves.

Notes

This dal improves when made ahead and refrigerated; adjust consistency with hot water or stock as needed. For the creamiest texture, use full-fat canned coconut milk.

• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Indian

Nutrition

• Serving Size: 1.5 cups (approx. 350 g)
• Calories: 280 calories
• Sugar: 5 g
• Sodium: 250 mg
• Fat: 16 g
• Saturated Fat: 5 g
• Unsaturated Fat: 8 g
• Trans Fat: 0 g
• Carbohydrates: 22 g
• Fiber: 8 g
• Protein: 8 g
• Cholesterol: 0 mg