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.

minimalist cartoon style illustration blended yellow dal shredded spinach cilantro garnish fine dining plating flat colors black outlines top down view jpeg
minimalist cartoon style illustration blended yellow dal shredded spinach cilantro garnish fine dining plating flat colors black outlines top down view jpeg

Ingredients & Mise en Place

  1. Toor Dal (Pigeon Pea Lentils): 1 cup (120g), rinsed and soaked for at least 3 hours (or overnight)
  2. Water: 4 cups
  3. Tomato: 1 small, ripe, roughly chopped
  4. Spinach: 1 bunch, washed and chopped (tender stems optional)
  5. Onion: 1 medium, thinly sliced
  6. Ghee (or Butter): 1 tbsp, for cooking
  7. Salt: To taste, used during boiling and final seasoning
  8. Coriander or Parsley: Fresh, for garnish

Tempering Mix

  1. Mustard Seeds: 1 tsp, whole
  2. Urad Dal: 1 tsp, for crunch
  3. Dried Chilies: 2 medium, whole, for heat

Spice Mix

  1. Turmeric Powder: ½ tsp
  2. 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.