Indian Spinach Dhal


  • 1 cup red lentils
  • 1 lb frozen spinach, thawed
  • 6 tbs ghee or butter
  • 1 onion, minced
  • 2 cloves garlic, minced
  • 1 tsp ground coriander
  • 2 tsp curry powder
  • 2 tsp chili powder
  • kosher salt and black pepper to taste

This an authentic Indian vegetarian recipe that contains lentils, spinach, onions, garlic, coriander and chili powder.

  • Soak the lentils in cold water for about 1 hour.
  • Drain the spinach and squeeze out as much water as possible, then chop.
  • Heat the ghee in a large saute pan, add the onion and garlic and cook, constantly stirring for about 3 minutes.
  • Stir in the spices and lentils, continue to cook for another 2-3 minutes.
  • Add 1 and 1/4 cups of water and season with salt and pepper.
  • Bring to a boil and simmer until the lentils are almost tender, about 15-20 minutes. Add more water if necessary.
  • Stir in the spinach and cook over high heat, stirring, until thoroughly heat through and all excess  moisture has evaporated, about 5 minutes.
  • Serve with basmati rice.

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