Few dishes embody comfort and vibrancy quite like Fresh Spinach Dahl. This Indian-inspired lentil stew brings together golden split lentils, a heap of fresh spinach, and an aromatic medley of spices, resulting in a dish that’s hearty yet healthy, gentle but extraordinarily flavorful. Whether you’re a dal devotee or testing the waters for the first time, this recipe is pure sunshine in a bowl—warm, nourishing, and absolutely packed with goodness.
Ingredients You’ll Need
Ingredients You’ll Need
The beauty of Fresh Spinach Dahl lies in its humble ingredients—each one plays an essential role in building flavor, texture, and that jewel-green hue. Even better, you likely have most of these staples on hand already, and a big pot comes together with minimal fuss!
- Yellow split lentils (toor dal or moong dal): They cook down to a creamy texture and soak up all the spices beautifully.
- Water: Keeps the dal silky-smooth and helps blend all the flavors together.
- Oil or ghee: Adds richness and carries the spices—ghee gives extra depth if you have it!
- Onion (small, finely chopped): Brings a hint of sweetness and body to the finished dal.
- Garlic (minced): For warmth and aromatic depth—fresh garlic makes a big difference.
- Fresh ginger (grated): Lends a zesty, almost peppery undertone that brightens every bite.
- Green chili (optional, finely chopped): Provides gentle heat—omit or adjust based on your spice preference.
- Ground turmeric: Offers earthiness and that iconic golden color.
- Ground cumin: Adds warmth and a subtle, savory richness.
- Ground coriander: Brightens up the dal with citrusy, floral notes.
- Mustard seeds: Infuse the oil with pops of nutty, spicy goodness.
- Fresh spinach (roughly chopped): The showstopper—adds color, nutrients, and a gentle fresh flavor.
- Salt (to taste): Brings all the flavors perfectly into balance.
- Lemon juice: Just a splash at the end wakes up every ingredient.
- Chopped cilantro (optional): A final garnish for freshness and visual appeal.
How to Make Fresh Spinach Dahl
Step 1: Rinse and Cook the Lentils
Start by giving your lentils a good rinse under cold running water—keep swirling until the water runs clear. This simple step ensures a cleaner flavor and a lovely creamy texture. Add the rinsed lentils and water to a medium saucepan. Bring everything to a boil, then dial the heat down to low, cover, and let it gently simmer for 25 to 30 minutes. Stir now and then to prevent sticking, and watch as the lentils magically turn tender and velvety.
Step 2: Prepare the Spiced Onion Base
While the lentils bubble away, heat your oil or ghee in a skillet over medium heat. Toss in those mustard seeds—they’ll start to pop and sizzle, signaling the flavor is on its way. Next, add the finely chopped onion and sauté until soft and golden, about 3 to 4 minutes. Stir in the minced garlic, grated ginger, and green chili (if you like spice), cooking just a minute until fragrant. Sprinkle in the turmeric, cumin, and coriander, and let those spices bloom for 30 seconds—your kitchen will smell unreal!
Step 3: Bring It All Together with Spinach
Pour your spiced onion mixture straight into your pan of cooked lentils. Add the freshly chopped spinach and salt, then let it simmer together for 5 to 7 minutes. The spinach cooks down quickly, melting into the lentils and infusing everything with fresh green flavor. Stir gently until everything looks lush and creamy.
Step 4: Finish and Garnish
Squeeze in the juice of half a lemon for that essential finishing zing—don’t skip this part! If you want, shower the top with chopped cilantro as a final flourish. Taste and adjust the salt or add a splash more water if you want your Fresh Spinach Dahl soupier. Serve piping hot, and get ready for smiles all around your table!
How to Serve Fresh Spinach Dahl
Garnishes
Give your Fresh Spinach Dahl extra personality with a generous handful of chopped cilantro, a swirl of coconut milk, or a dollop of plain yogurt. A little extra squeeze of lemon right before serving brings an irresistible brightness, while crunchy fried onions or toasted seeds on top add a hint of texture and contrast.
Side Dishes
This dreamy dal pairs beautifully with fluffy basmati rice or warm, pillowy flatbreads—think naan, roti, or even toasted pita. For a more elaborate spread, add a simple cucumber raita or tangy mango chutney on the side. And if you love contrasting textures, some roasted papadum is fantastic for scooping up every last bit!
Creative Ways to Present
Try ladling Fresh Spinach Dahl into small bowls for a cozy appetizer, or serve it in a shallow dish with a swirl of spiced oil for an elegant touch. If you’re hosting, set up a “dal bar” with toppings (cilantro, sliced chilies, yogurt, toasted seeds) and let everyone customize their own bowl. For a lunchbox upgrade, pour the dahl over cooked grains like quinoa or barley for even more nutrition and heartiness.
Make Ahead and Storage
Storing Leftovers
Fresh Spinach Dahl keeps beautifully in an airtight container in the fridge for up to 4 days. The flavors actually deepen overnight, so it’s sometimes even more delicious the next day. Just let the dahl cool completely before storing, and keep it separate from rice or breads to avoid sogginess.
Freezing
This dahl freezes like a dream—perfect for last-minute weeknight dinners! Spoon cooled Fresh Spinach Dahl into freezer-safe containers or resealable bags, leaving a bit of headspace. It’ll keep for up to 3 months. Thaw overnight in the fridge or on the counter for a few hours before reheating.
Reheating
To reheat, simply warm the dahl gently in a saucepan over low heat, adding a splash of water if it’s thickened in the fridge or freezer. Stir often to keep it creamy and prevent scorching. A quick burst in the microwave works as well—just cover and stir halfway through.
FAQs
Can I use red lentils instead of yellow split lentils?
Absolutely! Red lentils make an excellent substitute in Fresh Spinach Dahl and cook a bit faster. Your dahl will be just as creamy and delicious, with a slightly different color.
Is this recipe spicy?
The base recipe for Fresh Spinach Dahl is mild, with a little warmth from ginger and optional green chili. You can omit the chili for a completely gentle version, or add more if you love the heat!
What can I use instead of spinach?
If you’re out of spinach, try kale, Swiss chard, or even baby arugula. Any leafy green will work beautifully—just adjust the simmering time depending on the tenderness of the greens.
How do I make the dahl creamier?
For an extra luscious batch, stir in a spoonful of coconut milk just before serving. It adds subtle sweetness and a rich, silky texture that’s unforgettable.
Can I make Fresh Spinach Dahl in advance?
Definitely! You can prepare this dish up to two days ahead. In fact, the flavors deepen with time, so leftovers are even better for lunch or dinner the next day.
Final Thoughts
Trust me, once you make Fresh Spinach Dahl, it’ll join your list of all-time favorites. It’s soul-soothing, powerfully nutritious, and endlessly adaptable—perfect for cozy dinners or meal prep alike. Don’t wait to experience the magic for yourself!
Print
Fresh Spinach Dahl Recipe
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Vegan
Description
Fresh Spinach Dahl is a comforting and nutritious Indian lentil curry packed with the goodness of spinach and aromatic spices. This vegan dish is easy to make and pairs perfectly with rice or flatbread.
Ingredients
Main Ingredients:
- 1 cup yellow split lentils (toor dal or moong dal)
- 4 cups water
- 1 tablespoon oil or ghee
Seasoning:
- 1 small onion (finely chopped)
- 3 cloves garlic (minced)
- 1-inch piece fresh ginger (grated)
- 1 green chili (optional, finely chopped)
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/2 teaspoon mustard seeds
Additions:
- 4 cups fresh spinach (roughly chopped)
- 1 teaspoon salt (or to taste)
- juice of 1/2 lemon
- chopped cilantro for garnish (optional)
Instructions
- Rinse Lentils: Rinse lentils under cold water until the water runs clear.
- Cook Lentils: In a medium saucepan, combine lentils and water. Simmer for 25–30 minutes until soft and creamy.
- Prepare Seasoning: In a skillet, heat oil or ghee. Sauté mustard seeds, onion, garlic, ginger, and green chili. Add turmeric, cumin, coriander.
- Combine Ingredients: Stir spiced onion mixture into cooked lentils. Add spinach and salt. Simmer until spinach wilts.
- Finish and Serve: Add lemon juice, garnish with cilantro. Serve hot with rice or flatbread.
Notes
- You can use red lentils for a quicker cooking version.
- Adjust consistency with extra water if needed.
- For creaminess, stir in a tablespoon of coconut milk before serving.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: Indian
Nutrition
- Serving Size: 1 bowl
- Calories: 230
- Sugar: 2g
- Sodium: 360mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 9g
- Protein: 12g
- Cholesterol: 0mg
