Dal ‘n SpinachA Simple Vegan Comfort Curry
A warm, creamy, and mildly spiced dish that combines the earthy richness of lentils with the fresh vibrance of spinach and the warmth of aromatic spices. Every bite delivers a comforting blend of nuttiness and creaminess without being too sweet or overly spicy. Packed with protein and fiber, this wholesome meal pairs perfectly with rice, roti, or even quinoa.

Ingredients & Mise en Place
- Toor Dal (Pigeon Pea Lentils): 1 cup (120g), rinsed and soaked for at least 3 hours (or overnight)
- Water: 4 cups
- Tomato: 1 small, ripe, roughly chopped
- Spinach: 1 bunch, washed and chopped (tender stems optional)
- Onion: 1 medium, thinly sliced
- Ghee (or Butter): 1 tbsp, for cooking
- Salt: To taste, used during boiling and final seasoning
- Coriander or Parsley: Fresh, for garnish
Tempering Mix
- Mustard Seeds: 1 tsp, whole
- Urad Dal: 1 tsp, for crunch
- Dried Chilies: 2 medium, whole, for heat
Spice Mix
- Turmeric Powder: ½ tsp
- Cumin Powder: 1 tsp
Step 1: Preparing the Dal Spinach Blend
1. Soak & Prep the Lentils
- Rinse the Toor Dal under running water until the water runs clear.
- Soak it in water for at least 3 hours or overnight for better texture.
- Drain the excess water before cooking.
2. Cooking the Lentils
- In a pot, add the soaked lentils with 4 cups of water.
- Bring to a boil and add salt and the chopped tomato.
- Skim off any frothy layer that forms on top for a cleaner dish.
- Simmer on medium heat until the water is completely absorbed.
- Check doneness: The dal should mash easily when pinched.
- If undercooked, add a little more water and continue cooking.
3. Add Spinach & Blend
- Stir in the chopped spinach and cook for 1 minute on medium heat.
- Let the mixture cool slightly.
- Blend in a food processor until evenly mixed but still textured. If using a mixer grinder, pulse 4-5 times for 2-second intervals.
Step 2: Cooking the Dal 'n Spinach
1. Heat & Temper the Spices
- Heat 1 tbsp ghee in a pan over medium heat.
- Add the mustard seeds and let them pop.
- Once popping slows, add the urad dal and dried chilies, sautéing until fragrant.
- Be cautious—mustard seeds can pop like projectiles!
2. Sauté the Spice Mix
- Add turmeric and cumin powder.
- Sauté for 1 minute to release the flavors.
3. Combine & Simmer
- Add the prepared Lentil Spinach Blend to the pan.
- Mix well and adjust salt to taste.
- Simmer for 2 minutes.
4. Serve & Garnish
- Garnish with fresh coriander or parsley.
- Serve hot with rice, roti, or as a comforting soup.