Indian Dhal with Spinach

    40 minutes

    This is a very yummy, authentic dhal, with coconut milk added towards the end of cooking. Freezes well.

    233 people made this

    Serves: 4 

    • 1 1/2 cups red lentils
    • 3 1/2 cups water
    • 1/2 teaspoon salt
    • 1/2 teaspoon ground turmeric
    • 1/2 teaspoon chilli powder
    • 500g spinach, rinsed and chopped
    • 30g butter
    • 1 onion, chopped
    • 1 teaspoon ground cumin
    • 1 teaspoon mustard seed
    • 1 teaspoon garam masala
    • 1/2 cup coconut milk

    Preparation:10min  ›  Cook:30min  ›  Ready in:40min 

    1. Rinse lentils and soak for 20 minutes. Drain.
    2. In a large saucepan, bring water to a boil and stir in salt, lentils, turmeric and chilli 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.
    3. In a small saucepan over medium heat, melt butter and gently fry onions with cumin and mustard seeds, stirring often. Cook until onions are transparent, then add to lentil mixture. Stir in garam masala and coconut milk and cook until heated through.

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    Reviews and Ratings
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    Reviews in English (181)


    Was tasty but a bit watery.  -  31 Dec 2010


    love it, cheap, healthy, easy, tasty  -  06 Apr 2010


    I tried this recipe once a few weeks ago and was moderately happy with the results. I tried it again last night, but made a few adjustments: I started to saute the onions first (and added 3/4 tspn curry powder) and let them caramelize (about 20 minutes on low.) I added a pouch of vegetable buillon to the boiling water, doubled the salt and used 3/4 tspn chili powder instead of the 1/2 tspn in the recipe. Lastly, I used 1 package frozen, chopped spinach (thawed and drained), and 3/4 cup plain (NOT vanilla) yogourt. My boyfriend grew up eating Indian food, and I was put on a pedestal after making this dish! I served with whole wheat tortillas as I didn't have naan or roti available. This (adjusted version) recipe is now forever in my collection and I know it will be well-received by all. Yeah for me!  -  18 Jan 2003  (Review from Allrecipes USA and Canada)