Spinach Dal Recipes

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INDIAN DAHL WITH SPINACH



Indian Dahl with Spinach image

This is a very yummy, authentic dal. For variation, add coconut milk towards the end of cooking. Freezes well.

Provided by Gillian Stevens

Categories     World Cuisine Recipes     Asian     Indian

Time 40m

Yield 4

Number Of Ingredients 12

1 ½ cups red lentils
3 ½ cups water
½ teaspoon salt
½ teaspoon ground turmeric
½ teaspoon chili powder
1 pound spinach, rinsed and chopped
2 tablespoons butter
1 onion, chopped
1 teaspoon ground cumin
1 teaspoon mustard seed
1 teaspoon garam masala
½ cup coconut milk

Steps:

  • Rinse lentils and soak for 20 minutes.
  • In a large saucepan, bring water to a boil and stir in salt, lentils, turmeric and chili powder. Cover and return to a boil, then reduce heat to low and simmer for 15 minutes. Stir in the spinach and cook 5 minutes, or until lentils are soft. Add more water if necessary.
  • In a small saucepan over medium heat, melt butter and saute onions with cumin and mustard seeds, stirring often. Cook until onions are transparent, and then combine with lentils. Stir in garam masala and coconut milk and cook until heated through.

Nutrition Facts : Calories 362 calories, Carbohydrate 44.9 g, Cholesterol 15.3 mg, Fat 13.4 g, Fiber 18.3 g, Protein 21 g, SaturatedFat 9.2 g, Sodium 692.6 mg, Sugar 5.5 g

SPINACH AND TOMATO DAL (INDIAN LENTIL SOUP)



Spinach and Tomato Dal (Indian Lentil Soup) image

This is a basic dal (Indian lentil soup) recipe that my mom always makes. You can substitute different vegetables and greens and follow similar procedure. This is a hearty and healthy dish that leaves you satisfied without overfilling you. You can substitute spinach for other dark greens like mustard greens, kale, or swiss chard. The cook time will vary. Serve with steamed rice.

Provided by lucky

Categories     World Cuisine Recipes     Asian     Indian

Time 1h50m

Yield 4

Number Of Ingredients 14

1 cup red lentils
4 cups water
1 teaspoon salt, plus more for seasoning
3 tablespoons vegetable oil
1 teaspoon mustard seeds
1 teaspoon cumin seeds
1 onion, chopped
2 cloves garlic, minced
1 pinch ground turmeric
1 bunch spinach, chopped
1 large plum tomato, chopped
½ teaspoon cayenne pepper
¼ cup chopped fresh cilantro
water, as needed

Steps:

  • Bring lentils and 4 cups water to a boil in a saucepan. Stir in salt. Reduce heat to medium-low and cook at a simmer 10 minutes. Skim off any scum that forms and continue to simmer until the lentils are tender, about 1 hour.
  • Heat the oil in a separate saucepan. Cook mustard seeds and cumin seeds in hot oil until they start to splatter, 2 to 3 minutes. Add onion, garlic, and turmeric to the seeds; cook and stir until the onion is soft, about 5 minutes. Stir spinach, tomato, and cayenne pepper into the onion mixture; cook until the spinach wilts and the tomato is tender, about 5 minutes.
  • Stir the cooked lentils and cilantro into the spinach mixture; bring to a simmer and cook for 5 minutes. Adjust salt and water to taste and texture preferences.

Nutrition Facts : Calories 290.8 calories, Carbohydrate 35.8 g, Fat 11.6 g, Fiber 13.3 g, Protein 14.8 g, SaturatedFat 1.8 g, Sodium 665.7 mg, Sugar 6.3 g

SPINACH, SWEET POTATO & LENTIL DHAL



Spinach, sweet potato & lentil dhal image

A comforting vegan one-pot recipe that counts for 3 of your 5-a-day! You can't go wrong with this iron-rich, low-fat, low-calorie supper.

Provided by Sophie Godwin - Cookery writer

Categories     Dinner, Main course, Supper

Time 45m

Number Of Ingredients 13

1 tbsp sesame oil
1 red onion, finely chopped
1 garlic clove, crushed
thumb-sized piece ginger, peeled and finely chopped
1 red chilli, finely chopped
1½ tsp ground turmeric
1½ tsp ground cumin
2 sweet potatoes (about 400g/14oz), cut into even chunks
250g red split lentils
600ml vegetable stock
80g bag of spinach
4 spring onions, sliced on the diagonal, to serve
½ small pack of Thai basil, leaves torn, to serve

Steps:

  • Heat 1 tbsp sesame oil in a wide-based pan with a tight-fitting lid.
  • Add 1 finely chopped red onion and cook over a low heat for 10 mins, stirring occasionally, until softened.
  • Add 1 crushed garlic clove, a finely chopped thumb-sized piece of ginger and 1 finely chopped red chilli, cook for 1 min, then add 1½ tsp ground turmeric and 1½ tsp ground cumin and cook for 1 min more.
  • Turn up the heat to medium, add 2 sweet potatoes, cut into even chunks, and stir everything together so the potato is coated in the spice mixture.
  • Tip in 250g red split lentils, 600ml vegetable stock and some seasoning.
  • Bring the liquid to the boil, then reduce the heat, cover and cook for 20 mins until the lentils are tender and the potato is just holding its shape.
  • Taste and adjust the seasoning, then gently stir in the 80g spinach. Once wilted, top with the 4 diagonally sliced spring onions and ½ small pack torn basil leaves to serve.
  • Alternatively, allow to cool completely, then divide between airtight containers and store in the fridge for a healthy lunchbox.

Nutrition Facts : Calories 397 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 65 grams carbohydrates, Sugar 19 grams sugar, Fiber 11 grams fiber, Protein 18 grams protein, Sodium 0.6 milligram of sodium

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Top Asked Questions

How to cook Dal with spinach and tomatoes?
Method. Add chopped spinach and mix. Cook for 2-3 minutes or till there’s no raw smell of tomatoes or spinach. Add the cooked dal to the pan and let it all come to a boil. Lower the heat, add more water if needed (I did add 1/4 cup water here) and let the dal simmer for 5 minutes. Check the salt and adjust to taste.
How to cook Dal Palak with spinach?
Press the saute button and let cook until the spinach wilts for 1 to 2 mins. If dal palak is too thick for your liking you may pour some hot boiling water (¼ cup). Crush kasuri methi in your palms and add it to the simmering dal along with garam masala, if using. Taste test and add more salt as needed.
How to cook spinach dal in Instant Pot?
Instant Pot Method Start the instant pot in SAUTE mode and heat oil in it. Saute for 30 seconds until garlic turns golden brown, then add chopped tomato and spices. Add the lentils and water. Press MANUAL or Pressure Cook mode for 3 minutes. Open the lid and add chopped spinach and garam masala. Spinach dal is ready to be served.
What spices to use with spinach dal?
Spinach dal can me made using lot of lentils. Like you can make it with masoor dal (red lentils) or with chana dal. My reicpes uses toor/arhar dal and moong dal. I somehow like this combination the best with my spinach dal. This recipe is very simple and does not use several spices like most Indian recipes.

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