Spinach Lentil Dal with Yogurt and Toasted Spices
A vibrant, emerald-hued dal combining creamy cooked lentils with fresh spinach, mint, and aromatic toasted spices. Ghee-fried onions, garlic, ginger, and chiles build depth, while yogurt adds tang and richness. The spinach wilts quickly to preserve its bright color and delicate flavor. Serve this moderate-spice dal over basmati rice or with naan for a satisfying vegetarian or vegan main course. This version emphasizes fresh herbs and the textural contrast between smooth sauce and whole lentils, ideal for weeknight dinners or meal prep.
Ingredients
- 3 tablespoon ghee, or coconut oil
- 1 large onion, diced
- 4 clove garlic, rough chopped
- 2 tablespoon ginger, finely chopped
- 1 medium jalapeno, finely chopped
- ½ teaspoon fennel seeds
- 1 teaspoon black mustard seeds
- 2 teaspoon cumin seeds
- 2 teaspoon garam masala
- 1 lb baby spinach, fresh or frozen
- 20 leaf fresh mint
- 1 teaspoon dried fenugreek leaves
- 2 tablespoon water, if using fresh spinach(optional)
- ¾ cup water
- ½ cup plain yogurt, or vegan yogurt(optional)
- 3 cup cooked black lentils, or caviar/beluga/French green lentilsFrench green lentils or brown lentils1:1vegetarianvegan
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- 1 teaspoon salt, more to taste
Instructions
- 1
Cook black lentils separately if not already prepared.
- 2
Heat ghee in a large pan over medium heat and saute diced onion for 3-4 minutes until softened.
- 3
Add garlic, ginger, and chopped jalapeno; saute until fragrant and golden.
- 4
Stir in fennel seeds, black mustard seeds, cumin seeds, and garam masala; toast for 2 minutes.
- 5
Reduce heat to low, add fresh spinach, mint leaves, fenugreek, and water.
- 6
Cover pan and let spinach wilt for 2-3 minutes, stirring occasionally; avoid overcooking.
- 7
Transfer wilted spinach mixture to blender with 3/4 cup water.
- 8
Pulse a few times for slight texture, or blend until completely smooth; hold lid firmly.
- 9
Pour blended mixture back into pan on low heat without overheating to preserve color.
- 10
Stir in yogurt, cooked lentils, and salt; taste and adjust seasoning.
- 11
Add cayenne or chili flakes for heat, extra garam masala for depth, or lemon juice for brightness as desired.
- 12
Serve over basmati rice or with naan bread.
Tips
Toast whole spices in hot ghee for 2 minutes to unlock their essential oils and deepen flavor complexity before adding greens.
Keep heat low after blending to preserve spinach's vibrant green color; overheating dulls it to olive or brown tones.
Slightly oversalt the dal since rice will dilute flavors; taste and adjust before serving.
Good to Know
Keep in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or microwave, adding water to loosen if thickened.
Prepare through step 9 (blended spinach mixture back in pan) up to 2 days ahead. Refrigerate. Add yogurt, lentils, and salt just before serving to prevent separation.
Serve hot over steamed basmati rice or with warm naan bread. Garnish with fresh cilantro, a drizzle of ghee, and lemon wedges.
Common Mistakes
Overcook spinach after adding to pan to avoid losing bright color and fresh flavor.
Overheat blended mixture to avoid dulling the emerald hue.
Undersalt initially to avoid over-correcting; rice mellows seasoning.
Substitutions
Dairy-Free Swaps
Vegan Options
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FAQ
Can I make this vegan?
Yes. Replace ghee with coconut oil or vegetable oil, and use vegan yogurt or coconut cream instead of dairy yogurt. The flavor remains rich and satisfying.
What if I don't have black lentils?
French green (Puy) or brown lentils work well; cooking time may vary slightly. Avoid red lentils, which break down into mush and won't hold their shape.
How long does this keep, and can I freeze it?
Refrigerate up to 4 days. Freezing is possible but may alter texture slightly; thaw overnight in the fridge and reheat gently. Best enjoyed fresh or within 2 days.