Hey Lykkers and Friends, craving a nourishing bowl that’s both comforting and vibrant? Spinach Dal delivers silky lentils, tender greens, and a zesty finish that makes rice or warm flatbreads vanish fast.

Let’s turn pantry staples into a lively, feel-good meal—two foolproof ways, minimal fuss, maximum flavor.

Dish Snapshot

This is a creamy, home-style lentil and spinach stew with a gentle heat and a bright citrus lift.

It’s naturally gluten-free and easily vegan when tempered in oil.

The method keeps spinach fresh-tasting by cooking lentils first, then wilting greens briefly.

Key Ingredients

Lentils: Toor dal (split pigeon peas) is classic; moong dal (yellow mung) adds body and sweetness. Masoor (red lentils) cooks fast and turns velvety. Chana dal works too—soak in hot water for 1 hour first.

Spinach: Choose baby or young leaves for a sweet, buttery profile; trim tough stalks.

Aromatics & Spices: Cumin, optional mustard seeds (use sparingly), ginger, garlic, hing (asafetida, optional), and either green chilies or mild dried chilies.

Tang & Lift: Lemon juice at the end keeps flavors bright. Amchur (dried mango powder) is a good alternative.

Cook Smart

Cook lentils separately to avoid overcooking spinach; a few minutes of wilting protects color and flavor.

If combining tomatoes and spinach, keep amounts moderate; those watching oxalates can skip tomatoes entirely.

Kasuri methi (dried fenugreek) adds a café-style finish—crush it between palms before sprinkling.

Hing adds depth; use a gluten-free variety if needed or omit.

Always add lemon after the handful has calmed from a boil to preserve brightness.

Recipe One

Spinach Dal (No Tomatoes)

Ingredients

* ½ cup lentils (mix of ¼ cup toor + ¼ cup moong recommended)

* 1¼ cups water for pressure cooking (plus hot water as needed for saucepan)

* 2 cups finely chopped spinach (about 100 g leaves)

* 1–2 green chilies, chopped (to taste)

* 1 tsp minced ginger-garlic

* 1½–2 tbsp ghee or oil

* ¾ tsp cumin seeds

* 1–2 dried red chilies, broken (optional)

* ⅛ tsp hing (optional)

* ½ tsp salt (to taste)

* Pinch crushed kasuri methi

* Lemon wedges, for serving

Steps

1. Rinse lentils thoroughly (3×). If not pressure cooking, soak 15–60 minutes.

2. Pressure cooker: add lentils + 1¼ cups water; cook on medium for 2 whistles.

Saucepan: simmer lentils in water until soft, adding hot water as needed.

3. When cooked, lightly mash for a creamy but textured finish.

4. Heat ghee/oil in a pan. Add cumin (and dry chilies if using); let them crackle.

5. Stir in ginger-garlic and green chilies; sauté 30–60 seconds. Add hing.

6. Add spinach; sauté 3–4 minutes until just wilted and glossy.

7. Fold in cooked lentils, and salt.

8. Adjust consistency with hot water; simmer a few minutes until gently bubbling.

9. Turn off heat; sprinkle crushed kasuri methi.

10. When the dal cools slightly, finish with lemon juice.

11. Taste and adjust salt or heat. Serve with rice or warm flatbreads.

Recipe Two

Spinach Dal with Tomatoes (Instant handful or Stovetop Cooker)

Ingredients

* ½ cup lentils (¼ cup toor + ¼ cup masoor works great)

* 1½ cups water

* 1 tbsp oil or ghee

* ½ tsp cumin seeds

* 1–2 sliced garlic cloves

* 1 chopped green chili (optional)

* ¾ cup chopped tomatoes

* ½ cup chopped carrot or pumpkin (optional)

* ¼–⅓ tsp red chili powder (to taste)

* ½ tsp salt (to taste)

* 1½ cups chopped spinach

* Pinch crushed kasuri methi

* Pinch garam masala (optional)

* Lemon wedges, for serving

Steps

1. Instant handful on Sauté (or stovetop cooker over medium): warm oil/ghee. Add cumin, garlic, and green chili; bloom until aromatic.

2. Add tomatoes, carrot/pumpkin, salt and chili powder.

3. Stir in rinsed lentils and water.

4. Pressure cook: Instant handful 9–10 minutes (seal valve); stovetop cooker 3 whistles on medium.

5. When pressure drops, open and stir.

6. Add spinach; simmer on Sauté (IP) or medium heat (stovetop) for 2–3 minutes until wilted.

7. Finish with crushed kasuri methi and optional garam masala.

8. Cover for 1 minute off heat to let flavors settle, then add lemon juice.

9. Adjust seasoning and serve hot.

Serve & Save

Optional Garlic-Chili Tadka

1) Warm 1 tbsp ghee/oil.

2) Add 1 sliced garlic and 1 dried chili; sizzle gently.

3) Add a big pinch mustard seeds and ¼ tsp cumin; let them pop.

4) Off heat: add curry leaves (patted dry), a pinch hing, and ¼ tsp red chili powder.

5) Swirl and pour over the dal for a fragrant finale.

Pairing & Storage

* Serve with steamed rice, jeera-style rice, or soft flatbreads.

* Great with cucumber salad or a simple yogurt raita.

* Refrigerate up to 3 days; freeze up to 1 month. Reheat gently with a splash of water and refresh with lemon.

Final Thoughts

Lykkers, this Spinach Dal is the weeknight hero—balanced, bright, and deeply satisfying with pantry-friendly swaps. Prefer the tomato-free version’s clean greens, or the tomato build with its cozy tang? Which lentil combo will you try first, and what’s your ideal heat level? Share your tweaks and serving ideas so the whole community can cook smarter and happier!