Spinach with Dhal
Dive into the comforting flavors of **Spinach with Dhal**, a wholesome and nutrient-packed dish that combines tender split yellow lentils (toor dhal) with fresh spinach and a fragrant blend of spices. This vibrant recipe offers a delightful mix of earthy and zesty notes, thanks to aromatic cumin and mustard seeds, a hint of turmeric, and a squeeze of fresh lemon juice. Perfectly balanced with a savory tomato-onion base, this hearty one-pot meal is ready in under 45 minutes, making it an ideal choice for busy weeknights or simple vegan dinners. Serve it steaming hot with fluffy rice or warm bread for a satisfying, protein-rich dish that will bring warmth and flavor to your table.
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Recipe Information
Ingredients
- 1 cup split yellow lentils (toor dhal)
- 2 cups fresh spinach leaves
- 3 cups water
- 1 medium onion
- 2 units garlic cloves
- 1 inch piece ginger
- 1 medium tomato
- 0.5 teaspoon turmeric powder
- 1 teaspoon cumin seeds
- 0.5 teaspoon mustard seeds
- 0.5 teaspoon red chili powder
- 2 tablespoons vegetable oil or ghee
- 1 teaspoon salt
- 1 tablespoon lemon juice
- 2 tablespoons fresh cilantro leaves
Instructions
Rinse the split yellow lentils under running water until the water runs clear. Drain and set aside.
Chop the onion, mince the garlic and ginger, and dice the tomato.
In a large pot, heat the vegetable oil (or ghee) over medium heat. Add the cumin seeds and mustard seeds and allow them to crackle for about 30 seconds.
Add the chopped onion to the pot and sauté until golden brown, about 5 minutes.
Stir in the minced garlic, ginger, and diced tomato. Cook until the tomato softens, about 3 minutes.
Add the turmeric powder and red chili powder, stirring well to combine.
Add the rinsed lentils and water to the pot, increase the heat and bring it to a boil.
Reduce the heat to low, cover the pot, and simmer until the lentils are tender and cooked through, approximately 20 minutes.
Meanwhile, wash the spinach leaves thoroughly, chop them roughly, and set aside.
Once the lentils are cooked, add the chopped spinach and salt to the pot. Stir well and let it cook for another 5 minutes until the spinach is wilted and the flavors meld together.
Finish by adding lemon juice and garnishing with fresh cilantro leaves.
Serve hot with steamed rice or warm bread of your choice.
Nutrition Facts
Calories |
1103 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.8 g | 42% | |
| Saturated Fat | 4.4 g | 22% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3640 mg | 158% | |
| Total Carbohydrate | 162.8 g | 59% | |
| Dietary Fiber | 36.2 g | 129% | |
| Total Sugars | 22.2 g | ||
| Protein | 50.7 g | 101% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 358 mg | 28% | |
| Iron | 18.7 mg | 104% | |
| Potassium | 3736 mg | 79% | |
*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.
