Yellow Lentils w/Spinach
Learn how to make perfect lentils w/spinach. Restaurant style taste with secret spice that you will love. Pair it w/rice, roti or quinoa.
One of my most favorite lentils! - tur dal or pigeon peas in English. In this recipe, I wanted to get the taste similar to dhaba-style (India street side or on highways small restaurants) and I think I did! Not much to say here, except, try this recipe and you will sure be glad you did! Let's start!
Ingredients for Tadka (Tempering) -
1. Organic, Unrefined coconut oil - 4 to 6 tablespoons
2. Cumin seeds - 3-4 Tablespoons
3. Black seeds - 1.5 Tablespoon
4. Asafoetida (hing) - Pinch's worth
5. Garam masala
6. Organic tomatoes - 5
7. Garlic (1 or 2 whole garlic -the more, the better!)
8. Green chilies - 2
9. 1 whole bunch organic cilantro/coriander
10. Turmeric, cayenne, sea salt (add less first, you can adjust later - so 1/3 teaspoon each)
11. Organic spinach - as much as you like!
12. Fresh lemon juice at end.
13. Chat masala
Ingredients for Lentils -
1. Organic yellow lentils (Toor Dal or Pigeon Peas in English) - about 1.5 cup here, soaked overnight
2. 6-7 Bay leaves
3. Turmeric - 1 Teaspoon
4. Water - just enough to cover little bit over the lentils
Simple steps -
Watch the video/pics for step-by-step recipe and exact measurements.
How To Pair? -
Pair this with my ONION RICE or TOMATO RICE; it will go great with it! Or you can pair with some quinoa or gluten-free tortilla. For more rice recipes, click on the 'rice' category and check for yourself! Happy cooking!
Oh my GOSH! This is restaurant quality of the best of restaurants. So excited to have in my repertoire! Thank you Somya. A home run!!
Thanks Libby! So glad you liked it...It's a very famous dish in India. The combination of spinach and lentils infused in spicy mixture..oh my gosh! one of my favorites.
Last time I ordered spices, they sent me a free packet of chat masala, and now I know what to use it for! So excited to try this dal, which I had three helpings of recently at a local buffet. I only have red lentils right now, which may be too thin; hope they’ll be ok to use but hate to waste and needed to finish them up.
Ah! Thank you for your comment. I have to say you will absolutely LOVE chat masala. It is also great on raw fruit salads - as used in India, along with being used in lentils, etc. And yes, this recipe will work great with red lentils or for that matter, any kind of lentils! The flavor will be amazing due to the tadka (spices + chat masala). Hope you like it..:) Somyata.
Once again, thank you for sharing your recipes! I am wondering if I can freeze any of the recipes you have shared? So far I have made the Cabbage w/Swiss Chard (YUM!), Cauliflower Pulao (made yesterday), and today I will make Lentils w/Spinach. The quantities are usually a lot for my small family and freezing some for later would be great. Also, Black Seed? Please share more about this spice. Thank you!!
Hi Julie - Thanks so much for your sweet comments. I am so happy to hear that you are trying my recipes and liking them.
I made this dish today and my lentils were not creamy as your video shows. I followed the recipe and the video every steps. Reviewed it several times before and altering making. Not sure if the receipt/video was missing something. We were so looking forward to eating this for dinner know I must come up with another plan. 😩
Aww..sorry to hear that! There could be 2 reasons -
Thank you for your response. I soaked them for eight hours. I don’t use a pressure cooker. Should I add coconut milk or some type of milk to receive the creamy based? The lentils are soft but the overall mixture is not creamy like your video. The video mixture is similar to my other lentils where I use coconut milk. Still a little bummed. I wanted to share with friends.
Aww...don't be bummed..:) I know how it feels to spend so much time cooking something and it did not come out to your expectations! Try getting a pressure cooker - for one thing, you will get the texture wihout having to add coconut milk, and also, it will save you lot of time. In about 20 mins (+/-) your beans, lentils, chickpeas will be done to perfection and it is also much more eco-friendly.
I am terrified of pressure cookers, a remnant of life in the 1950s with my mother, who used one not very well. But today we have the Instant Pot!! I bought one, and have never looked back. I cook delicious beans and lentils in it, plus all sorts of other things — even coconut yogurt! They come in different sizes, so if you have a small family like ours, just get the smaller one. Hope this helps.
Thanks Pamela! This is such a great suggestion! I have never cooked in instant pot but have been told many times to try it. Guess I should give it a try too someday..:) Thanks for your helpful tip.
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