Spinach Dal (red lentils and spinach)

Ingredients

• 100 g Masoor dal (red lentils) (Rinsed under cold water)
• 100 g Fresh spinach (Coarsely chopped)
• 1 cuillère à soupe Ghee (or vegetable oil) (For the tadka)
• 1 gousse Garlic (Pounded with a little water)
• 1 cuillère à soupe Curry powder
• 1 cuillère à café Turmeric powder
• 1 cuillère à café Cumin seeds
• 1 cuillère à café Tomato concentrate (Dilute with a little water)
• 1 Medium onion (Finely sliced)
• to taste Salt
• 300 ml Water (Divided among cooking the lentils, spinach and tadka)

Instructions

1. Ingredient preparation

   Rinse the lentils under cold water and drain. Coarsely chop the spinach, finely slice the onion, pound the garlic with a little water. Measure all the spices and the tomato concentrate.

   Time: PT10M

2. Cooking the lentils

   Place the rinsed lentils in the pressure cooker, add 250 ml water, salt and half the turmeric. Close and bring to medium heat. Once pressure builds, cook for 4 minutes, then let the pressure release and open.

   Time: PT10M

   Temperature: medium

3. Adding the spinach

   Add the chopped spinach to the cooked lentils, pour a tablespoon of water and simmer for 2‑3 minutes over medium heat until wilted.

   Time: PT3M

   Temperature: medium

4. Preparing the tadka (tempering)

   Heat the ghee or oil in a pan over medium heat. Add the cumin seeds, let them sizzle for 30 seconds, then add the sliced onion. Brown the onion for 5 minutes. Add the remaining turmeric, the pounded garlic, curry powder and the diluted tomato concentrate. Pour a little water and cook for 3‑4 minutes while stirring.

   Time: PT10M

   Temperature: medium

5. Mixing the dal and the tadka

   Pour the hot tadka over the lentil‑spinach mixture, stir gently and simmer for 2 minutes so the flavors meld.

   Time: PT2M

   Temperature: medium

6. Rest and serving

   Remove from heat, cover for 1 minute, then serve hot with basmati rice or naan bread.

   Time: PT0M

Nutrition Facts

Calories

188

Protein

10 g

Carbohydrates

25 g

Fat

7 g

Fiber

5 g

Ingredient Substitutions

• Instead of Masoor dal (red lentils): red lentils, toor dal
• Instead of Fresh spinach: Swiss chard, kale
• Instead of Ghee (or vegetable oil): clarified butter, coconut oil
• Instead of Garlic: garlic powder
• Instead of Curry powder: garam masala
• Instead of Turmeric powder: curry powder
• Instead of Cumin seeds: ground cumin
• Instead of Tomato concentrate: tomato purée
• Instead of Medium onion: shallot

Equipment Needed

• Pot or pressure cooker
• Deep skillet
• Wooden spoon
• Chef's knife
• Cutting board
• Mixing bowl
• Measuring cup
• Sieve
• Spatula

Critical Steps — Do Not Skip

• Cooking the lentils under pressure (do not exceed the indicated time).
• Tempering the spices without burning them.

Chef Tips from the Video

• Lightly toast the cumin seeds before adding to intensify their aroma.
• Use high-quality ghee for an authentic flavor.
• Add a splash of lemon juice just before serving to brighten the freshness.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for 3 to 4 days.

Freezer: Can be frozen for up to 1 month, well wrapped.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Cook the lentils ahead and store in the refrigerator; reheat before adding the spinach.
• The tadka can be prepared 30 minutes ahead and kept warm.