Tamarind-Spinach Dal
A hearty lentil soup infused with tangy tamarind and fresh spinach, simmered to creamy perfection. This indian ready in about 45 minutes pairs rinsed yellow lentils (masoor dal), water, chopped spinach for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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 yellow lentils (masoor dal)
- 4 cups water
- 1/4 cup, soaked in 1/2 cup warm water tamarind pulp
- 2 cups, chopped spinach
- 1, finely chopped onion
- 2, minced garlic cloves
- 1 tbsp, grated ginger
- 2 tbsp oil
- 1 tsp cumin seeds
- 1/2 tsp turmeric powder
- to taste salt
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: In a pot, bring 4 cups water to a boil. Add 1 cup rinsed yellow lentils and 1/2 tsp turmeric powder, then reduce heat to low. Simmer for 20 minutes until lentils are tender.
- Step 2: Heat 2 tbsp oil in a skillet over medium heat. Add 1 tsp cumin seeds, 1 onion finely chopped, and sauté for 5 minutes until golden. Add 2 garlic cloves minced and 1 tbsp fresh ginger grated, cooking for 1 minute until fragrant.
- Step 3: Add 1/4 cup tamarind pulp (strained from soaking water) to the lentil pot and stir. Add the onion mixture and 2 cups chopped spinach, stirring until spinach wilts.
- Step 4: Simmer for 5 minutes, then season with salt to taste. Serve hot with rice.
Frequently asked questions
How long does Tamarind-Spinach Dal take to make?
Total time is about 45 minutes (15 min prep + 30 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 Tamarind-Spinach 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 water from drying out.
Can I substitute ingredients in Tamarind-Spinach 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 Tamarind-Spinach 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 Tamarind-Spinach Dal?
Indian 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.
