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–+ servings

Spinach Daal Recipe

Spinach Daal is a vibrant Indian lentil curry, combining Chana Dal, Moong Dal, Masoor Dal, and spinach with aromatic spices for a delicious meal
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 1 hour 45 minutes
Course Dinner, Lunch
Cuisine Indian
Servings 6
Calories 238 kcal

Ingredients
  

Dals/Lentils:

  • ½ cup Chana Dal Split Chickpeas
  • ¼ cup Moong Dal Split Mung Lentils
  • ½ cup Masoor Dal Red Lentils
  • ¼ tsp Turmeric
  • 4 cups Water approximately 1L

For the Sauté:

  • 2 tbsp Oil
  • 1 tsp Cumin Seeds
  • 1 Onion sliced
  • 1 tsp Ground Coriander
  • ¼ tsp Turmeric
  • 2 tsp Garam Masala
  • 2 Tomatoes chopped
  • Salt to taste
  • 2-3 handfuls Fresh Spinach chopped (or equivalent frozen spinach)
  • Additional Water as needed

For Tempering:

  • 2 tbsp Oil
  • 2-3 Green Chili Peppers slit in half
  • 2 Garlic cloves, thinly sliced
  • 2 tsp Dried Fenugreek Leaves Kasuri Methi, optional
  • 1 tsp Red Chili Powder

Instructions
 

Prepare the Lentils:

  • In a pressure cooker or a large pan, combine the chana dal, moong dal, and masoor dal.
  • Add ¼ tsp of turmeric and 4 cups of water to the lentils.
  • If using a pressure cooker, secure the lid and cook under pressure for 10 minutes. For stovetop cooking in an open pan, simmer for about 20-25 minutes.
  • Once cooking is complete, release the pressure from the cooker or check the lentils in the pan for doneness. If they are still firm, cook a bit longer until tender.

Cook the Spice Mixture (you can do this parallel to cooking the lentils):

  • Heat 2 tbsp of oil in a large wok or frying pan over medium heat.
  • Add the cumin seeds and wait for them to sizzle and become aromatic.
  • Add the sliced onions and sauté until golden brown.
  • Reduce the heat to low, then add the turmeric, garam masala, and ground coriander, sautéing until the spices become fragrant.
  • Mix in the chopped tomatoes and some salt (to taste), cooking until the tomatoes are soft and mushy.
  • Add the cooked lentils to the spice mixture, along with 1 cup of water. Stir well to combine, adjusting the consistency as preferred.
  • Stir in the spinach, cover, and simmer for 5 minutes, allowing the flavors to meld together.
  • Add the dried fenugreek leaves to the daal and cover again.

Prepare the Tempering:

  • In a small pan, heat 2 tbsp of oil and add the slit green chili peppers, sliced garlic cloves and let them turn golden brown.
  • Add the red chili and let it cook for a bit being careful not to burn.
  • Then immediately pour this tempering over the daal.

Final Touches:

  • Mix well to integrate the tempering into the daal.
  • Serve the Spinach Daal hot, accompanied by roti or rice for a comforting and nutritious meal.
  • Enjoy your delicious Spinach Daal, rich in iron and enhanced with aromatic spices, perfect for a hearty meal any day of the week.

Nutrition

Serving: 1 serveCalories: 238kcalCarbohydrates: 28gProtein: 9gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gTrans Fat: 0.04gSodium: 22mgPotassium: 296mgFiber: 10gSugar: 3gVitamin A: 499IUVitamin C: 8mgCalcium: 61mgIron: 3mg
Keyword Daal Recipe with Spinach, Spinach Daal Recipe, Spinach Lentil Recipe
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