This masoor dal with spinach is a no-fuss, comforting dish that’s easy to make and full of flavor. It uses red lentils that cook quickly and fresh spinach to add a touch of green and nutrition. The spices are simple but warm, making it a satisfying weeknight dinner.
The Story Behind This Recipe
Masoor dal, or red lentils, have always been a favorite in our house because they cook faster than many other lentils and lend themselves well to different variations. Adding spinach boosts the nutrition without much extra effort and balances the dish with a bit of mild earthiness.
I often turn to this recipe when I want something healthy and filling that doesn’t need hours of preparation. It feels a bit like a cozy bowl of home-cooked goodness, especially when served with plain rice or roti.
One small habit I keep is to toast the spices briefly in oil before adding the lentils. It brings out their aroma and deepens the flavor without overpowering the simple base. It’s a little step that makes a big difference to the overall dish.
Friends who try this often say it’s a nice introduction to Indian dals without them feeling overwhelmed by heat or complex ingredients. That simplicity makes it a versatile recipe you can revisit and adjust according to your taste.
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 onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon grated fresh ginger
- 1 teaspoon cumin seeds
- 1 teaspoon turmeric powder
- 1 teaspoon ground coriander
- 1/2 teaspoon garam masala
- 1/2 teaspoon red chili powder (optional)
- 2 tablespoons cooking oil
- Salt to taste
- Fresh cilantro for garnish (optional)
- Juice of half a lemon (optional)
Instructions
- Step 1. Heat oil in a medium pot over medium heat. Add cumin seeds and let them sizzle for about 30 seconds.
- Step 2. Add the chopped onions and cook, stirring occasionally, until soft and translucent, about 5 minutes.
- Step 3. Stir in garlic and ginger, cook for another minute until fragrant.
- Step 4. Add turmeric, coriander, garam masala, and chili powder (if using). Cook spices with onions for about 30 seconds.
- Step 5. Add the rinsed lentils and water. Stir well and bring to a boil.
- Step 6. Reduce heat to low and simmer uncovered for about 20 minutes, until lentils are soft and breaking apart. Stir occasionally to prevent sticking.
- Step 7. Add chopped spinach and salt to taste. Cook for another 5 minutes until spinach is wilted and tender.
- Step 8. If desired, squeeze lemon juice into the dal and stir well.
- Step 9. Serve hot garnished with fresh cilantro alongside rice or flatbread.
Tips for Success
- Rinsing lentils well helps remove any dust or impurities and prevents excess foam while cooking.
- For a thicker dal, simmer uncovered for longer, stirring to avoid sticking.
- If you want a smoother texture, you can mash some of the cooked lentils gently with the back of a spoon.
- Adding lemon juice at the end brightens the flavors but is optional based on taste.
Variations & Substitutions
- Swap spinach for kale or mustard greens if you prefer a different leafy green.
- Add diced tomatoes along with the onions for a slightly tangier dal.
- For a creamier version, stir in a little coconut milk near the end of cooking.
- Increase the chili powder or add finely chopped green chilies if you want more heat.
