Cumin-Spinach Lentil Dal
A comforting lentil stew infused with cumin and fresh spinach, ideal for a nourishing weeknight meal. This bengali-inspired indian ready in about 40 minutes pairs rinsed masoor dal, water, diced onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 cup, rinsed masoor dal
- 2 cups water
- 1/2 cup, diced onion
- 1/4 cup, diced tomato
- 2 tbsp ghee
- 1 tsp cumin seeds
- 1 tsp turmeric powder
- 1/2 tsp red chili powder
- 2 cups, chopped spinach
- 1/2 tsp salt
- 1 tbsp lemon juice
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Combine 1 cup rinsed masoor dal and 2 cups water in a pot, bring to a boil, then reduce heat and simmer for 20 minutes until lentils are soft.
- Step 2: Heat 2 tbsp ghee in a skillet over medium heat. Add 1 tsp cumin seeds and cook for 30 seconds until fragrant.
- Step 3: Add 1/2 cup diced onions and 1/4 cup diced tomatoes, and cook for 5 minutes until onions are golden.
- Step 4: Stir in 1 tsp turmeric powder and 1/2 tsp red chili powder, then add the cooked lentils and 2 cups chopped spinach. Cook for 3 minutes until spinach wilts.
- Step 5: Stir in 1/2 tsp salt and 1 tbsp lemon juice. Simmer for 2 minutes to meld flavors.
Frequently asked questions
How long does Cumin-Spinach Lentil Dal take to make?
Total time is about 40 minutes (15 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Cumin-Spinach Lentil Dal?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep rinsed masoor dal from drying out.
Can I substitute ingredients in Cumin-Spinach Lentil Dal?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Cumin-Spinach Lentil Dal for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Cumin-Spinach Lentil Dal?
Bengali indian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Substituted chicken for tofu and it worked beautifully.
- ★★★★☆
Good flavors but the sauce was a bit thin. I'd reduce it longer.
- ★★★☆☆
Average. The concept is good but execution needs work on seasoning.
