Indian Dahl with Spinach

Indian Dahl with Spinach

144

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

40 m servings 362 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 362 kcal
  • 18%
  • Fat:
  • 13.4 g
  • 21%
  • Carbs:
  • 44.9g
  • 14%
  • Protein:
  • 21 g
  • 42%
  • Cholesterol:
  • 15 mg
  • 5%
  • Sodium:
  • 693 mg
  • 28%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Rinse lentils and soak for 20 minutes.
  2. 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.
  3. 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.

Reviews

144
  1. 211 Ratings

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Most helpful positive review

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 ...

Most helpful critical review

Looks good. A bit of change in cooking. After butter melts add mustard seeds first. Let tem pop then add cumin seeds,let them brown, then add onins.

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 ...

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 t...

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...

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...

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 be...

Really, really tasty! I substituted yogurt for the coconut milk and halved the amount of butter, and it was still great!

Looks good. A bit of change in cooking. After butter melts add mustard seeds first. Let tem pop then add cumin seeds,let them brown, then add onins.

I've been looking for a dahl recipe for awhile and this one turned out really good. I made it more of a Chana Saag though. Which means that I added more spinach and chickpeas. I also added mo...

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 th...