Punjabi-Style Spiced Lentil and Spinach Dal Tadka

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-26 · Updated 2026-04-26

A hearty and flavorful lentil stew tempered with aromatic Punjabi spices, enriched with fresh spinach for a nutritious meal. This indian-inspired vegetarian (vegan, gluten free) ready in about 50 minutes pairs split yellow moong dal, water, turmeric powder 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 rice, quinoa, or a quick salad. 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 split yellow moong dal
• 3 cups water
• 1 tsp turmeric powder
• 1 tsp salt
• 3 cups, roughly chopped fresh spinach leaves
• 3 tbsp ghee
• 1 tsp cumin seeds
• 1/2 tsp mustard seeds
• a pinch asafoetida (hing)
• 1 whole dry red chili
• 4, thinly sliced garlic cloves
• 1 tbsp, finely chopped ginger
• 1, slit lengthwise green chili
• 1/4 cup chopped fresh coriander leaves
• for serving lemon wedges

Instructions

1. Step 1: Rinse 1 cup split yellow moong dal under cold water until water runs clear. In a medium saucepan, combine the dal with 3 cups water, 1 tsp turmeric powder, and 1 tsp salt. Bring to a boil, then reduce heat to low and simmer uncovered for 25 minutes until the dal is soft and breaking down.
2. Step 2: Stir in 3 cups roughly chopped fresh spinach leaves into the cooked dal. Simmer for another 5 minutes until the spinach is wilted and tender.
3. Step 3: In a small frying pan, heat 3 tbsp ghee over medium heat. Add 1 tsp cumin seeds, 1/2 tsp mustard seeds, a pinch of asafoetida, and 1 whole dry red chili. Fry for 1 minute until seeds pop and spices are fragrant.
4. Step 4: Add 4 thinly sliced garlic cloves, 1 tbsp finely chopped ginger, and 1 slit green chili to the pan. Sauté for 2 minutes until garlic is golden and aromatic.
5. Step 5: Pour this tempering (tadka) over the simmering dal and spinach mixture. Stir well and cook on low for 3 more minutes so flavors meld.
6. Step 6: Garnish with 1/4 cup chopped fresh coriander leaves and serve hot with lemon wedges on the side to squeeze over before eating.