Dal with Spinach


Adapted from Sundays at Moosewood Restaurant

  • 1 1/2 cups red lentils
  • 4 cups water
  • 2-4 whole dried chiles
  • 1/4 teaspoon turmeric
  • 1/2 teaspoon salt
  • 1 tablespoon vegetable oil
  • 1/2 teaspoon cumin seeds
  • 1 cup chopped onions
  • 1 teaspoon grated fresh ginger root
  • 4 cups chopped fresh spinach
  • 1 tablespoon lemon juice
  • 1 teaspoon garam masala


Sort and rinse lentils. Place lentils in medium-sized pot, add water, chiles, turmeric and salt. Bring to a boil, reduce heat, and simmer uncovered for 30 minutes, stirring frequently. Remove chiles when lentils are done.

When lentils have 10 minutes left to cook, heat oil in a sauté pan. When oil is hot, add cumin seeds and stir for 10 or 15 seconds. Add onions and ginger. Sauté until onions are translucent and soft, about 7 minutes. Add spinach, cover, and cook until spinach is wilted. Remove from heat.

Stir onion/spinach mixture, lemon juice, and garam masala into lentils. Stir well. Serve with white or brown basmati rice.

Makes 6 servings.
120 calories per serving (without rice)

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