Best 2 Indian Dahl With Spinach Recipes

**Experience the Culinary Delights of Indian Dahl and Dive into a World of Flavorful Spinach Variations**

Embark on a culinary journey through the vibrant flavors of Indian cuisine with a delectable selection of dahl and spinach recipes. Explore the depths of traditional Indian cooking as you discover a symphony of fragrant spices, creamy lentils, and the vibrant green hues of fresh spinach. Indulge in the comfort of a classic dahl, where tender lentils are simmered in a rich and flavorful broth, infused with aromatic spices like cumin, coriander, and turmeric. Dive into the creamy delight of spinach dahl, where spinach and lentils come together in a harmonious embrace, creating a velvety and nutritious masterpiece. Venture beyond the boundaries of tradition with unique twists on classic recipes, such as the vibrant spinach and sweet potato dahl, where the sweetness of roasted sweet potatoes adds a delightful dimension to the dish. Prepare to tantalize your taste buds with every bite as you embark on this culinary adventure.

Here are our top 2 tried and tested recipes!

INDIAN DAHL WITH SPINACH

Indian Dahl With Spinach image

This is a very yummy, authentic dal. For variation, add coconut milk towards the end of cooking. Freezes well. From Allrecipes.com

Provided by Cheri 911

Categories Lentil

Time 40m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

1 1/2 cups red lentils
3 1/2 cups water
1/2 teaspoon salt
1/2 teaspoon ground turmeric
1/2 teaspoon chili powder
1 lb spinach, rinsed and chopped
2 tablespoons butter
1 onion, chopped
1 teaspoon ground cumin
1 teaspoon mustard seeds
1 teaspoon garam masala
1/2 cup coconut milk

Steps:

Rinse lentils and soak for 20 minutes.
In a large saucepan, bring water to a boil and stir in salt, lentils, turmeric and chili powder. Cover and return to a boil, then reduce heat to low and simmer for 15 minutes. Stir in the spinach and cook 5 minutes, or until lentils are soft. Add more water if necessary.
In a small saucepan over medium heat, melt butter and saute onions with cumin and mustard seeds, stirring often. Cook until onions are transparent, and then combine with lentils. Stir in garam masala and coconut milk and cook until heated through.

SPINACH AND TOMATO DAL (INDIAN LENTIL SOUP)

Spinach and Tomato Dal (Indian Lentil Soup) image

This is a basic dal (Indian lentil soup) recipe that my mom always makes. You can substitute different vegetables and greens and follow similar procedure. This is a hearty and healthy dish that leaves you satisfied without overfilling you. You can substitute spinach for other dark greens like mustard greens, kale, or swiss chard. The cook time will vary. Serve with steamed rice.

Provided by lucky

Categories World Cuisine Recipes Asian Indian

Time 1h50m

Yield 4

Number Of Ingredients 14

Ingredients

1 cup red lentils
4 cups water
1 teaspoon salt, plus more for seasoning
3 tablespoons vegetable oil
1 teaspoon mustard seeds
1 teaspoon cumin seeds
1 onion, chopped
2 cloves garlic, minced
1 pinch ground turmeric
1 bunch spinach, chopped
1 large plum tomato, chopped
½ teaspoon cayenne pepper
¼ cup chopped fresh cilantro
water, as needed

Steps:

Bring lentils and 4 cups water to a boil in a saucepan. Stir in salt. Reduce heat to medium-low and cook at a simmer 10 minutes. Skim off any scum that forms and continue to simmer until the lentils are tender, about 1 hour.
Heat the oil in a separate saucepan. Cook mustard seeds and cumin seeds in hot oil until they start to splatter, 2 to 3 minutes. Add onion, garlic, and turmeric to the seeds; cook and stir until the onion is soft, about 5 minutes. Stir spinach, tomato, and cayenne pepper into the onion mixture; cook until the spinach wilts and the tomato is tender, about 5 minutes.
Stir the cooked lentils and cilantro into the spinach mixture; bring to a simmer and cook for 5 minutes. Adjust salt and water to taste and texture preferences.

Nutrition Facts : Calories 290.8 calories, Carbohydrate 35.8 g, Fat 11.6 g, Fiber 13.3 g, Protein 14.8 g, SaturatedFat 1.8 g, Sodium 665.7 mg, Sugar 6.3 g

Tips:

For a richer flavor, use homemade vegetable broth instead of water.
If you don't have spinach on hand, you can substitute another leafy green, such as kale or collard greens.
To make the dal ahead of time, cook it according to the recipe and then let it cool completely. Store the dal in an airtight container in the refrigerator for up to 3 days, or in the freezer for up to 3 months.
Serve the dal with rice, naan, or your favorite flatbread.
Garnish the dal with cilantro, yogurt, or a squeeze of lemon juice before serving.

Conclusion:

This Indian dahl with spinach is a delicious and nutritious dish that is perfect for a weeknight meal. It is easy to make and can be tailored to your own taste preferences. Whether you like it mild or spicy, this dal is sure to please everyone at the table. So next time you're looking for a healthy and flavorful vegetarian meal, give this Indian dahl with spinach a try.

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