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Slow-Simmered Lentil Spinach Dal

This lentil spinach dal is a comforting, nourishing dish made by slow simmering red lentils with fragrant spices and fresh spinach until they reach a silky, tender consistency. The process emphasizes mindfulness, allowing the flavors to deepen and develop a smoky aroma that fills the kitchen with warmth and earthiness. The final dish has a vibrant green hue with a rich, stew-like texture, perfect for pairing with rice or bread.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4
Course: Main Course
Cuisine: South Asian
Calories: 250
Ingredients Equipment Method

Ingredients
  

  • 1 cup red lentils small, orange variety preferred
  • 2 large fresh spinach roughly chopped
  • 1 teaspoon cumin seeds toasted for flavor
  • 1 large tomato ripe and fragrant
  • 3 cups water or broth for simmering
  • 3 cloves garlic minced
  • 1 teaspoon fresh ginger grated
  • 1/2 teaspoon turmeric ground or fresh
  • 1 tablespoon oil vegetable or coconut oil
  • salt to taste

Equipment

  • Heavy-bottomed pot or Dutch oven
  • Measuring spoons and cups
  • Cutting board and knife
  • Wooden spoon or spatula

Method
 

  1. Toast the cumin seeds in a dry heavy-bottomed pot over medium heat until fragrant and slightly smoky, about 30 seconds, then set aside.
  2. Rinse the red lentils thoroughly under cold water until the water runs clear, then drain well.
  3. Heat oil in the same pot over medium heat, then add the minced garlic and grated ginger, sautéing until fragrant and just starting to turn golden, about 1 minute.
  4. Add the toasted cumin seeds back to the pot, then stir in chopped tomato and turmeric, cooking until the tomato softens and releases a fragrant aroma, about 3-4 minutes.
  5. Pour in water or broth, then bring the mixture to a boil over high heat, watching for bubbles and steam to rise.
  6. Add the rinsed lentils to the boiling liquid, then reduce the heat to low, partially cover, and let simmer gently for about 20-25 minutes, stirring occasionally, until the lentils are soft and starting to break down.
  7. Once the lentils are tender and the mixture has thickened into a saucy consistency, stir in the chopped spinach and cook for another 2 minutes until wilted and vibrant green.
  8. Season with salt to taste, then let the dal rest off the heat for about 5 minutes to allow flavors to meld and develop deep, soulful aromas.
  9. Serve hot, garnished with a drizzle of oil or a squeeze of lemon if desired, alongside rice or flatbread for a complete, comforting meal.