RED Lentil AND Spinach DAHL
- 10m Prep Time
- 35m Cook Time
- 45m Ready In
A hearty and healthy red lentil dahl with spinach, simmered with aromatic spices and finished with fresh coriander. Perfect served with rice for a satisfying meal.
Ingredients
- 5/9 lbs red lentils
- 7/16 lbs canned chopped tomatoes
- 1/4 tsp ground turmeric
- 3 tbsp vegetable oil
- 2 tsp cumin seeds
- 1/2 tsp asafoetida
- 1 tsp mustard seeds
- 1 large green chilli pierced
- 1/4 tsp chilli powder
- 5/9 lbs spinach washed
- 1 tsp caster/granulated sugar
- 2 tsp salt
- 0.5 lemon juiced
- 1 bunch fresh coriander/cilantro finely chopped
Nutrition (per serving, estimated)
Estimated based off 8 of 14 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 79.8 mg
- Iron: 3.4 mg
- Magnesium: 57.8 mg
- Phosphorus: 102 mg
- Potassium: 470 mg
- Zinc: 1.18 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 5/9 lbs red lentils
- 7/16 lbs canned chopped tomatoes
- 1/4 tsp ground turmeric
- 3 tbsp vegetable oil
- 2 tsp cumin seeds
- 1/2 tsp asafoetida
- 1 tsp mustard seeds
- 1/4 tsp chilli powder
- 1 tsp caster/granulated sugar
- 2 tsp salt
Prepare
- 1 large green chilli, pierced
- 5/9 lbs spinach, washed
- Juice 0.5 lemon
- 1 bunch fresh coriander/cilantro, finely chopped
Let's Cook
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Step 1.
In a medium-size saucepan, combine 250g red lentils, 200g canned chopped tomatoes, and ¼ tsp ground turmeric. Add 750ml cold water and stir together. Bring to a boil over high heat, then reduce heat to low, cover, and simmer gently for 25–30 minutes, stirring occasionally, until the lentils are tender. Add more water if the mixture becomes too thick. Remove from heat and set aside.
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Step 2.
While the lentils simmer, heat 3 tbsp vegetable oil in a large non-stick frying pan over medium-high heat. When hot, add 2 tsp cumin seeds, ½ tsp asafoetida, 1 tsp mustard seeds, 1 large green chilli (pierced), and ¼ tsp chilli powder. Fry for about 30 seconds until the seeds turn brown and fragrant.
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Step 3.
Reduce the heat to medium. Carefully ladle the cooked lentils into the pan with the spices. Add 250g washed spinach and stir until everything is fully mixed. Bring to a boil, then add 1 tsp sugar, 2 tsp salt, and the juice of ½ lemon. Remove from heat.
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Step 4.
If the dahl is too thick, add a splash more water to loosen it to the consistency of thick porridge. Just before serving, stir in a small bunch of finely chopped fresh coriander (leaves and stalks).