Lentil and Spinach Dal Tadka

After a long day, I like something that feels comforting and wholesome without a fuss. This lentil and spinach dal is my go-to—it’s straightforward and filled with cozy spices.

The Story Behind This Recipe

I first made this dal when I wanted a little taste of home but didn’t have much time to spare. It’s one of those dishes where you cook lentils until they’re soft and creamy, toss in fresh spinach, then add a punchy tempering called tadka that really brings the dish to life.

I like using red lentils here because they break down quickly and give the dal that smooth texture. The spinach adds a nice burst of green and freshness, balancing the earthy lentils. Whenever I cook this, the aroma of cumin seeds sizzling in ghee with garlic and tomatoes fills the kitchen and feels really comforting.

There’s something satisfying about stirring the tadka into the dal just before serving—it’s a little ritual that makes the dish feel special even on a busy weeknight. I usually serve it with rice or simple flatbreads, and my family always comes back for seconds.

Cooking this dal is also pretty forgiving. Sometimes I add a pinch of cayenne if I want a little heat, or a squeeze of lemon juice at the end for brightness. It’s easy to adjust and makes a filling, veggie-packed meal without much effort.

Cuisine: Indian
Course: Dinner
Servings: 4
Prep time: 10 minutes
Cook time: 30 minutes
Total time: 40 minutes

Ingredients

• 1 cup red lentils (masoor dal), rinsed
• 4 cups water
• 2 cups fresh spinach, roughly chopped
• 1 medium tomato, chopped
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon cumin seeds
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon ground coriander
• 1/4 teaspoon cayenne pepper (optional)
• 1 tablespoon ghee or vegetable oil
• Salt to taste
• Fresh cilantro for garnish

Instructions

1. Step 1. Rinse the lentils under cold water until the water runs clear.
2. Step 2. In a pot, combine lentils, water, turmeric, and salt. Bring to a boil, then reduce heat and simmer uncovered for about 20 minutes, or until lentils are soft and breaking down.
3. Step 3. Add chopped spinach to the pot and cook for another 5 minutes until wilted.
4. Step 4. While the lentils are cooking, heat ghee or oil in a small pan over medium heat.
5. Step 5. Add cumin seeds and let them sizzle for 30 seconds.
6. Step 6. Add minced garlic and chopped onion; sauté until onions become translucent and garlic is fragrant.
7. Step 7. Add chopped tomato, ground coriander, and cayenne if using. Cook until tomatoes soften and the mixture thickens slightly, about 5-7 minutes.
8. Step 8. Pour the sautéed mixture (tadka) into the cooked lentils and spinach. Stir to combine.
9. Step 9. Simmer the dal for 5 more minutes, adjust salt if needed.
10. Step 10. Serve garnished with fresh cilantro.

Tips for Success

• For a creamier dal, mash some of the lentils slightly with the back of a spoon while cooking.
• If you want to speed up cooking, soak lentils in water for 30 minutes before cooking.
• Ghee adds richness but olive or vegetable oil works fine too.
• Keep an eye on the tadka so garlic doesn’t burn and turn bitter.
• Adjust water for your preferred dal thickness—a bit more water makes it soupier.

Variations & Substitutions

• Swap spinach for kale or swiss chard if you like.
• Add a squeeze of lemon juice or a dollop of yogurt just before serving for extra tanginess.
• Use yellow moong dal instead of red lentils, but cook a bit longer.
• Toss in diced potatoes or carrots with the lentils for extra heartiness.