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Indian Dahl with Spinach
SUBMITTED BY:
Gillian Stevens
PHOTO BY:
jsleeke
"This is a very yummy, authentic dal. For variation, add coconut milk towards the end of cooking. Freezes well."
RECIPE RATING:
Read Reviews
(75)
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PREP TIME
10 Min
COOK TIME
30 Min
READY IN
40 Min
SERVINGS
(
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)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
1 1/2 cups red lentils
3 1/2 cups water
1/2 teaspoon salt
1/2 teaspoon ground turmeric
1/2 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
1/2 cup coconut milk
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DIRECTIONS
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.
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REVIEWS
Reviewed on May 15, 2003 by ERIKA LOUISE
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ERIKA LOUISE
May 15, 2003
I tried this recipe once a few weeks ago and was moderately happy with the results. I tried it again last night, but made a few adjustments: I started to saute the onions first (and added 3/4 tspn curry powder) and let them caramelize (about 20 minutes on low.) I added a pouch of vegetable buillon to the boiling water, doubled the salt and used 3/4 tspn chili powder instead of the 1/2 tspn in the recipe. Lastly, I used 1 package frozen, chopped spinach (thawed and drained), and 3/4 cup plain (NOT vanilla) yogourt. My boyfriend grew up eating Indian food, and I was put on a pedestal after making this dish! I served with whole wheat tortillas as I didn't have naan or roti available. This (adjusted version) recipe is now forever in my collection and I know it will be well-received by all. Yeah for me! :)
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12 users found this review helpful
I tried this recipe once a few weeks ago and was moderately happy with the results. I tried...
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Reviewed on Mar. 5, 2003 by
neiciebeans
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neiciebeans
Mar. 5, 2003
I have recently switched to a vegetarian diet and am collecting good vegetarian recipes. I have been looking for a good dahl recipe and this is it! After reading the other reviews, I tripled the salt, doubled the tumeric and cumin and added a little red pepper. My husband, a meat eater, was ranting and raving about wonderful this dish was. I served it wtih naan and rice. I have sent this recipe to friends who asked for it. Definately a keeper! Will make it again and again...Thanks for the recipe Gillian!
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9 users found this review helpful
I have recently switched to a vegetarian diet and am collecting good vegetarian recipes. I...
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Reviewed on Dec. 22, 2003 by JELAINEB
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JELAINEB
Dec. 22, 2003
I have made this recipe three times so far and it tastes very good. I made it twice with brown lentils (supermarket variety) without spinach or coconut milk. It tasted great but the cooking time was about 40 min rather than 20 min because of the different type of lentil. Just be aware of this if you are using brown lentils. The brown lentils retained their shape, which I liked, but it might not be as authentic. I also made it once with red lentils and spinach (no coconut milk). It was again very tasty, but there was WAY too much water called for. The red lentils (as expected) broke down in texture and cooked very quickly, but I had to cook at least an extra 20 minutes to get rid of the extra water. I only used 6 oz. spinach too, so I imagine if you add all the spinach there might be more water in there. Just realize when you make this recipe you may have to play with the timing or water amounts the first time. I'll make it again with brown lentils, cooking for about 40 minutes. Tastes great!
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7 users found this review helpful
I have made this recipe three times so far and it tastes very good. I made it twice with brown...
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Reviewed on Feb. 6, 2006 by
TUNISIANSWIFE
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TUNISIANSWIFE
Feb. 6, 2006
I have had 3 bowls of this! This is incredible and one would swear it came from an Indian restuarant. I had Masoor Dal (split red lentils) which cuts down on the cooking time. Only had frozen spinach and added 1 package. Did not have coconut milk so added a handful of unsweetened coconut and then stirred in a heaping tbsp. yogurt at the end. The blend of spices is incredible! The only addition of spice I used was 1/2 tsp. curry powder but kept all the other spices and measurements the same. Didn't do lentils in seperate pan. Just added them to the onion/garlic/mustard seed saute. Used 'roasted garlic chicken broth' in lieu of water. About half way thru I added spices and then spinach at the end. I had a bowl without the spinach and that was equally as good. I'd prepare this again and again even if I didn't have spinach. Served over Basmati rice that I dressed up with some whole cloves, onion flakes, green peas, and safrin. A+++ thanks for the recipe!
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6 users found this review helpful
I have had 3 bowls of this! This is incredible and one would swear it came from an Indian...
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Reviewed on May 28, 2003 by misterjellineck
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misterjellineck
May 28, 2003
This recipe was really good. I added the extra spices like the others suggested, but I kind of wish I hadn't. I think they mask the taste of the lentils and spinach too much.
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4 users found this review helpful
This recipe was really good. I added the extra spices like the others suggested, but I kind...
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Reviewed on Mar. 5, 2003 by WINTRYKISS
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WINTRYKISS
Mar. 5, 2003
I have a boyfriend who is 1/2 Indian. He was so surprised when I made this along with some curried chicken. He said it tasted very authentic and came quite close to his own mother's ... Now that's a compliment !!! I loved it as well. I did add a bit of chana masala and crushed red pepper as we both like spicy food and to give it a bit more "zap". As it cooked I tasted it and added more of each of the spices to kick it up a bit. I recommend it highly !!!!
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4 users found this review helpful
I have a boyfriend who is 1/2 Indian. He was so surprised when I made this along with some...
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Reviewed on Jan. 16, 2003 by MARISTA
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MARISTA
Jan. 16, 2003
Really, really tasty! I substituted yogurt for the coconut milk and halved the amount of butter, and it was still great!
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4 users found this review helpful
Really, really tasty! I substituted yogurt for the coconut milk and halved the amount of...
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Reviewed on May 12, 2007 by
Diana
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Diana
May 12, 2007
The rating is with the changes made from suggestions here. I doubled the spices, used broth instead of water. I didn't carmelize the onions, however, which wasn't missed. I tasted the dahl before I added the coconut milk (very tasty!), and then added the coconut milk. The addition of the coconut milk made it a tiny bit richer, but certaintly not sweeter. I wonder if the previous reviewer who was so disappointed with the addition of the coconut milk used sweeted coconut milk? It turned out wonderfully. Btw, this makes 4 main course helpings, not 4 side dish helpings, as I quickly learned from having doubled the recipe!
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3 users found this review helpful
The rating is with the changes made from suggestions here. I doubled the spices, used broth...
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Reviewed on Dec. 10, 2006 by
Kristy
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Kristy
Dec. 10, 2006
I'm on an Indian food kick, and trying to learn how to reproduce it for myself at home. This recipe was really good....but seemed to be missing something--a kick. I added a good amount of salt to mine; I would suggest doubling the amount called for. I also used frozen spinach and reserved the water from thawing it to boil with my lentils. That probably added both to the nutrition count and the flavor. I'll probably make this one again, and do some experimentation with it!
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3 users found this review helpful
I'm on an Indian food kick, and trying to learn how to reproduce it for myself at home. This...
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Reviewed on Sep. 28, 2006 by
KymInNM
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KymInNM
Sep. 28, 2006
This was very good--creamy and flavorful, a nice comfort food. I followed other reviewers' suggestions and used vegetable broth instead of water, but I didn't double the spices because I wanted to try it as is first (although I did double the salt). We both thought the flavor was good, but my boyfriend, who's taken an Indian cooking class, thought it could use more spices, so next time I'll bump them up. Inst