Saagwalla Dhal

Nutriscore Rating: 72/100

Indulge in the comforting warmth of Saagwalla Dhal, a wholesome Indian lentil dish packed with the goodness of yellow lentils and vibrant spinach. This healthy, gluten-free recipe features tender moong dal simmered to perfection and infused with aromatic spices like cumin, turmeric, and garam masala. A rich tadka of sautéed onions, garlic, ginger, and tomatoes elevates the flavors, while fresh spinach adds a burst of nutrition and earthy freshness. Serve this flavorful dhal with fluffy steamed rice or soft naan for a hearty vegetarian meal, and garnish with a squeeze of lemon and fresh cilantro for a zesty finish. Quick to prepare in just 50 minutes and perfect for weeknight dinners, Saagwalla Dhal is a nourishing blend of protein, greens, and irresistible spices.

Recipe Information

• Prep Time: 15 min
• Cook Time: 35 min
• Total Time: 50 min
• Servings: 4 servings
• Difficulty: Medium

🥘 Ingredients

16 items

• 1 cup Yellow lentils (moong dal)
• 4 cups Fresh spinach leaves
• 3 cups Water
• 1 medium, finely chopped Onion
• 1 large, finely chopped Tomato
• 3 minced Garlic cloves
• 1 teaspoon, grated Ginger
• 1 small, finely chopped Green chili
• 0.5 teaspoon Turmeric powder
• 1 teaspoon Cumin seeds
• 0.5 teaspoon Garam masala
• 1 teaspoon Ground coriander
• 1 teaspoon, or to taste Salt
• 2 tablespoons Ghee or vegetable oil
• 2 tablespoons, chopped Fresh cilantro (optional, for garnish)
• 2 pieces Lemon wedges (optional, for serving)

📝 Instructions

13 steps

1. Rinse the yellow lentils thoroughly under cold water until the water runs clear. Set aside.

2. In a medium pot, combine the washed lentils, water, and turmeric powder. Bring to a boil, then reduce the heat to low and simmer uncovered for 20-25 minutes or until the lentils are soft and mushy. Stir occasionally and skim off any foam that forms at the top.

3. While the lentils are cooking, heat the ghee or vegetable oil in a deep skillet or pan over medium heat.

4. Add the cumin seeds to the hot oil and let them sizzle for 30 seconds until fragrant.

5. Add the chopped onion and sauté for 5-6 minutes until golden and translucent.

6. Stir in the garlic, ginger, and green chili. Cook for another 1-2 minutes until the mixture becomes aromatic.

7. Add the chopped tomato and cook for 5 minutes, stirring frequently, until the tomatoes break down and form a thick mixture.

8. Sprinkle the ground coriander and garam masala into the pan, stirring to combine with the tomato mixture.

9. Add the fresh spinach leaves to the pan and cook for 2-3 minutes until wilted.

10. Pour the cooked lentils into the pan with the spinach mixture. Stir well to combine and season with salt to taste.

11. Simmer the Saagwalla Dhal for an additional 5 minutes, stirring occasionally, to allow the flavors to meld together.

12. Remove from heat and garnish with freshly chopped cilantro, if desired.

13. Serve hot with steamed rice, naan, or roti, accompanied by lemon wedges for a tangy kick.

Nutrition Facts

1 serving (1426.3g)

Calories		1158
% Daily Value*
Total Fat		32.7 g	42%
	Saturated Fat	18.2 g	91%
	Polyunsaturated Fat	0.1 g
Cholesterol		72 mg	24%
Sodium		4231 mg	184%
Total Carbohydrate		165.7 g	60%
	Dietary Fiber	26.8 g	96%
	Total Sugars	28.4 g
Protein		57.4 g	115%
Vitamin D		0.0 mcg	0%
Calcium		362 mg	28%
Iron		15.0 mg	83%
Potassium		3739 mg	80%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 294 cal (24.8%%)

Protein: 229 cal (19.3%%)

Carbs: 662 cal (55.9%%)