Spinach Dal

A wholesome and flavorful dal featuring yellow split lentils, fresh spinach, aromatic spices, and a medley of vegetables, garnished with cilantro and served with lemon for extra brightness!



  • 1 cup yellow split lentils (moong dal), rinsed
  • 4 cups water
  • 2 cups fresh baby spinach
  • 1 medium yellow onion, finely chopped
  • 2 tomatoes, chopped
  • 3 cloves garlic, minced
  • 1-inch piece ginger, grated
  • 2 green chilies, slit lengthwise
  • 1 teaspoon cumin seeds
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon curry powder
  • 1/2 teaspoon red pepper flakes
  • 1/2 teaspoon garam masala
  • Salt to taste
  • Fresh cilantro leaves for garnish
  • Lemon wedges (optional)



  1. Rinse the lentils thoroughly under running water until the water runs clear. Drain and set aside.
  2. In a large pot, add the lentils and water. Bring it to a boil over medium heat, then reduce the heat to low and let it simmer for about 20 minutes or until the lentils are soft and cooked through.
  3. In a separate pan, add cumin seeds and let them toast. I added a few tablespoons of water after 20 seconds or so prevent burning. Once you can really smell the cumin, it's on to step 4.
  4. Add chopped onions and sauté until they turn golden brown. Add a tablespoon of water if the onions begin to stick.
  5. Add minced garlic, grated ginger, and green chilies. Sauté for another minute.
  6. Add chopped tomatoes, turmeric powder, curry powder, and red pepper flakes. Cook until the tomatoes turn soft and release their juices.
  7. Add the chopped spinach and cook for a couple of minutes until it wilts down.
  8. Now, add the cooked lentils to the spinach mixture. Stir well and add salt to taste.
  9. Let the dal simmer for about 5-10 minutes on low heat, allowing the flavors to meld together.
  10. Sprinkle garam masala and mix well. If the dal looks too thick, you can add some water to adjust the consistency.
  11. Once the dal is cooked to your desired consistency, remove from heat.
  12. Garnish with fresh cilantro leaves and squeeze some lemon juice over the top for an extra burst of flavor (optional).


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