Embark on a culinary journey to savor the vibrant flavors of Indian cuisine with our delectable lentil and spinach recipes. These traditional dishes, deeply rooted in Indian culinary heritage, showcase the harmonious blend of lentils, spinach, and aromatic spices. Discover a symphony of textures and flavors as you explore our diverse collection of recipes, ranging from the comforting classic Dal Palak to the tangy and flavorful Sarson Da Saag. Each recipe is a testament to the versatility of lentils and spinach, transformed into hearty and satisfying meals that nourish both body and soul. Prepare to be captivated by the aromatic allure of cumin, coriander, and turmeric, as they dance harmoniously with the earthy notes of lentils and the vibrant freshness of spinach. Whether you seek a comforting weeknight meal or an impressive feast for special occasions, our lentil and spinach recipes offer a delightful culinary experience that will leave you craving for more.
Let's cook with our recipes!
INDIAN LENTIL CURRY WITH SPINACH
Steps:
- Combine the lentils, water and turmeric in a pot big enough to hold the spinach.
- Bring to a simmer and cook, covered, until the lentils disintegrate, about 40 minutes. Add a bit more water if needed. You are going for a thick puree consistency.
- Heat a skillet over medium heat.
- Add the oil. When the oil starts to shimmer, add the onion and cook until the edges of the onions start to brown.
- Stir in the green chili and garlic ginger paste and cook until the sputtering stops.
- Add the spice mix and cook for about 30 seconds, stirring constantly. This is the critical step. You don't want your spices to burn.
- Add the tomato paste and stir. Turn the heat down and let it simmer 3-4 minutes.
- Stir the tempering into the lentils. Add the salt and taste.
- Mix in the spinach, a bit at a time, letting it wilt into the dal. When all the spinach has been mixed in, cover and let simmer 5 minutes.
- Adjust the salt and serve. You are going to need more. For sure. So creep up on it. Add a bit. Stir. Taste. Add some more. Keep going until you get it where you want it.
Nutrition Facts : ServingSize 8 servings, Calories 168 kcal, Carbohydrate 19 g, Protein 8 g, Fat 8 g, SaturatedFat 6 g, Sodium 824 mg, Fiber 9 g, Sugar 2 g
INDIAN DAHL WITH SPINACH
This is a very yummy, authentic dal. For variation, add coconut milk towards the end of cooking. Freezes well.
Provided by Gillian Stevens
Categories World Cuisine Recipes Asian Indian
Time 40m
Yield 4
Number Of Ingredients 12
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.
Nutrition Facts : Calories 362 calories, Carbohydrate 44.9 g, Cholesterol 15.3 mg, Fat 13.4 g, Fiber 18.3 g, Protein 21 g, SaturatedFat 9.2 g, Sodium 692.6 mg, Sugar 5.5 g
LENTILS AND SPINACH
This is my own adaptation of an Indian recipe. It doesn't look like much, but it is surprisingly yummy. Serve this for dinner over hot rice or a diced baked potato. Pair with carrots, cauliflower, or a fresh sliced tomato for a full meal.
Provided by bobawood
Categories 100+ Everyday Cooking Recipes Vegan
Time 1h5m
Yield 4
Number Of Ingredients 10
Steps:
- Heat oil in a heavy pan over medium heat. Saute onion for 10 minutes or so, until it begins to turn golden. Add minced garlic and saute for another minute or so.
- Add lentils and water to the saucepan. Bring mixture to a boil. Cover, lower heat, and simmer about 35 minutes, until lentils are soft ( this may take less time, depending on your water and the lentils).
- Meanwhile cook the spinach in microwave according to package directions. Add spinach, salt and cumin to the saucepan. Cover and simmer until all is heated, about ten minutes. Grind in plenty of pepper and press in extra garlic to taste.
Nutrition Facts : Calories 165.3 calories, Carbohydrate 24 g, Fat 4.3 g, Fiber 10.4 g, Protein 9.7 g, SaturatedFat 0.5 g, Sodium 639.1 mg, Sugar 3.3 g
INDIAN LENTILS AND SPINACH
Came at a good time - a healthy tasty easy daal recipe to lighten things up a bit during the holidays. Received in email from gourmet-recipes-from-around-the-world (Thanks Petros).
Provided by Busters friend
Categories < 60 Mins
Time 55m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Mince the garlic.
- Dice the carrot and onion.
- Fresh or frozen spinach can be used.
- Coarsely chop the spinach if fresh.
- Rinse and drain the lentils.
- Add all the ingredients but the spinach into the pot and allow to.
- simmer until beans are at the desired texture between 45 min to 1 hour.
- Bean freshness also varies the cooking time.
- The older the dried bean the longer it takes to cook.
- Once the lentils are done remove the bay leaf and add the spinach.
- Cook for a minute longer then take off the heat.
- If not eating in the next hour or so put into the refrigerator.
Nutrition Facts : Calories 195.1, Fat 1.1, SaturatedFat 0.1, Sodium 29.8, Carbohydrate 33.7, Fiber 15.7, Sugar 2.4, Protein 13.4
SPINACH AND TOMATO DAL (INDIAN LENTIL SOUP)
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
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:
- To save time, use pre-cooked or canned lentils. Just be sure to rinse them well before using.
- If you don't have spinach, you can use another leafy green, such as kale or Swiss chard.
- Add a dollop of yogurt or sour cream to the finished dish for a creamy and tangy flavor.
- Serve with rice, naan, or your favorite flatbread.
- For a vegan version of this dish, use vegetable broth instead of chicken broth.
Conclusion:
This Indian lentils and spinach dish is a delicious and healthy meal that is perfect for a weeknight dinner. It is packed with protein, fiber, and vitamins, and it is also very affordable. With its simple ingredients and easy-to-follow instructions, this dish is sure to become a favorite in your household. So next time you are looking for a quick and easy meal, give this Indian lentils and spinach recipe a try. You won't be disappointed!
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