Spinach Lentil Dal Recipe
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
An Indian spinach lentil dal made with a flavorful spinach sauce, ready in 30 minutes. Full of aromatic spices and nutrients, it's traditionally served with basmati rice and naan bread. A warming, plant-based main dish.
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Nutrition & ingredients
Ingredients
serves 3- 3 tablespoons ghee (or coconut oil, but ghee will elevate)
- 1 large onion, diced
- 4 cloves garlic, rough chopped
- 2 tablespoons ginger, finely chopped
- 1 medium jalapeno, finely chopped (or 1 serrano) this is mildly spicy, add more if you like.
- 1/2 teaspoon fennel seeds
- 1 teaspoon black mustard seeds
- 2 teaspoon cumin seeds
- 2 teaspoons garam masala
- 1 lb BABY spinach (fresh or frozen)
- 20 fresh mint leaves
- 1 teaspoon dried fenugreek leaves
- 2 tablespoons water (if using fresh spinach)
- —–
- 3/4 cup water
- 1/2 cup plain yogurt (or vegan yogurt)
- 3 -4 cups cooked black lentils (or aka caviar lentils, beluga lentils or French green lentils) about 1 ½ cups dry lentils.
- 1 teaspoon salt, more to taste!
At a glance
PER SERVING · TIME 40M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 30m
- Sodium
- 978mg
- Total sugar
- 9g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1877mg
- Calcium
- 233mg
- Iron
- 11mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 978MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.