Name: Fresh Spinach Dahl Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Indian
Ingredients: 1 cup red lentils (masoor dal); 4 cups water; 1 tablespoon oil or ghee; 1 small onion, finely chopped; 2 cloves garlic, minced; 1-inch piece fresh ginger, grated; 1 green chili, finely chopped (optional); 1/2 teaspoon ground turmeric; 1/2 teaspoon ground cumin; 1/2 teaspoon ground coriander; 1/4 teaspoon garam masala; 1 teaspoon salt (or to taste); 3 cups fresh spinach, chopped; Juice of half a lemon; Fresh cilantro for garnish (optional)

Jump to Recipe·Print Recipe

If you’re searching for a cozy, comforting meal that’s both nourishing and bursting with flavor, Fresh Spinach Dahl is about to become your new favorite. This vibrant dish transforms simple pantry staples and a big handful of leafy greens into a bowl of pure satisfaction, balancing the creamy texture of red lentils with the earthy freshness of spinach and a swirl of warming Indian spices. Whether you’re making dinner for the family or meal prepping for the week, Fresh Spinach Dahl is a delicious way to add more plant-based goodness to your table.

Fresh Spinach Dahl Recipe - Recipe Image

Ingredients You’ll Need

You won’t believe how just a handful of humble ingredients can create something so hearty and flavorful! Each component in this Fresh Spinach Dahl brings its own personality, from the gentle heat of ginger to the golden hue of turmeric, creating a beautiful balance in every bite.

Red lentils (masoor dal): These cook quickly and break down to a creamy consistency, making them perfect for dahl.
Water: The base for simmering the lentils and creating a luscious texture.
Oil or ghee: Adds richness and helps the spices bloom for maximum flavor.
Onion: Finely chopped for a sweet, aromatic undertone.
Garlic: Brings depth and a touch of savory pungency.
Fresh ginger: Grated for a bright, zesty kick that lifts the whole dish.
Green chili (optional): For those who enjoy a little heat, this adds a fresh, spicy spark.
Ground turmeric: Gives the dahl its signature golden color and earthy flavor.
Ground cumin: Adds warmth and a nutty, aromatic note.
Ground coriander: Offers a gentle citrusy hint that pairs beautifully with lentils.
Garam masala: A fragrant finishing spice blend that deepens the overall flavor.
Salt: Essential for bringing all the flavors together.
Fresh spinach: Chopped and stirred in at the end for a pop of green vibrance and nutrition.
Lemon juice: A squeeze for brightness and balance just before serving.
Fresh cilantro (optional): A sprinkle on top for a fresh, herby finish.

How to Make Fresh Spinach Dahl

Step 1: Prepare the Lentils

Begin by rinsing the red lentils under cold water until the water runs clear—this helps remove excess starch and gives you a cleaner, lighter dahl. In a medium saucepan, combine your rinsed lentils and water. Bring everything up to a gentle boil, then reduce the heat and let it simmer uncovered for about 20 minutes. Skim off any foam that rises to the top; this is totally normal and keeps your Fresh Spinach Dahl silky and smooth. By the end, the lentils should be soft and starting to break down.

Step 2: Sauté the Aromatics

While your lentils are bubbling away, grab a skillet and heat your oil or ghee over medium heat. Toss in the finely chopped onion and let it cook for 5 to 6 minutes, stirring occasionally, until it softens and takes on a gentle golden color. Next, add your minced garlic, grated ginger, and green chili if you’re using it. Let everything cook together for another minute or two, until the kitchen smells absolutely irresistible.

Step 3: Toast the Spices

Sprinkle in the ground turmeric, cumin, coriander, and garam masala right into your onion mixture. Stir well and let the spices cook for about 30 seconds—just long enough to become fragrant but not so long that they burn. Toasting the spices in oil is what gives Fresh Spinach Dahl its signature depth of flavor, so don’t rush this part.

Step 4: Combine and Simmer

Now, pour your spiced onion mixture into the pot of cooked lentils. Give everything a good stir to marry those flavors. Add the chopped spinach and simmer for another 2 to 3 minutes, just until the greens wilt and turn a gorgeous emerald color. At this point, the dahl should be thick and comforting. If you like it creamier, mash the lentils gently with a spoon before adding the spinach.

Step 5: Finish and Adjust

Stir in the fresh lemon juice to brighten things up and add salt to taste. Adjust the consistency with a splash of water if you prefer it soupier. Taste and tweak as you go—this is your moment to make Fresh Spinach Dahl truly your own. Serve warm, topped with fresh cilantro if you like an herby flourish.

How to Serve Fresh Spinach Dahl

Garnishes

Fresh cilantro is a classic, adding a burst of color and aromatic lift right before serving. You can also drizzle a little extra ghee, scatter over thinly sliced green chilies, or sprinkle on crispy fried onions for a bit of crunch. These simple touches turn Fresh Spinach Dahl from homey to restaurant-worthy in seconds.

Side Dishes

This dahl shines alongside fluffy basmati rice or warm, pillowy naan—perfect for scooping up every last spoonful. For a lighter meal, try pairing with a crisp cucumber salad or roasted vegetables. Fresh Spinach Dahl is also hearty enough to stand alone as a main course if you’re after something simple and satisfying.

Creative Ways to Present

Serve Fresh Spinach Dahl in colorful bowls topped with a swirl of coconut yogurt and a scattering of toasted seeds for added texture. If you’re hosting, ladle it into small cups as an appetizer or serve over baked sweet potatoes for a fusion twist. The vibrant colors and creamy texture always make it a crowd-pleaser, however you present it.

Make Ahead and Storage

Storing Leftovers

Fresh Spinach Dahl keeps beautifully in the fridge for up to four days. Store it in an airtight container and let it cool completely before refrigerating. The flavors deepen and meld as it sits, making leftovers arguably even tastier than the first day.

Freezing

For longer storage, Fresh Spinach Dahl freezes like a dream. Portion it into freezer-safe containers, leaving a bit of space for expansion. It’ll keep well for up to three months. Thaw overnight in the fridge or heat gently from frozen on the stove, adding a splash of water if it thickens.

Reheating

To reheat, simply transfer the dahl to a saucepan and warm over medium-low heat, stirring occasionally. Add a little water if needed to restore its creamy consistency. You can also microwave individual portions, making it extra convenient for quick lunches or dinners.

FAQs

Can I use another type Main Course

Red lentils are ideal for Fresh Spinach Dahl because they cook quickly and break down into a creamy texture, but you can substitute yellow split lentils (moong dal) if needed. Just keep in mind that cook times may vary, and the final texture might be a bit different but still delicious.

Is Fresh Spinach Dahl spicy?

As written, Fresh Spinach Dahl is gently spiced but not hot. The green chili is optional, so feel free to leave it out for a mild dish or add more if you love a little extra kick.

Can I make this dish oil-free?

Absolutely! You can sauté the onions and spices in a splash of water or vegetable broth instead of oil or ghee. The flavor will still be wonderful, and Fresh Spinach Dahl remains hearty and satisfying.

What type of spinach works best?

Both baby spinach and mature spinach are great for this recipe. If using mature spinach, just give it a good chop so it wilts quickly and blends into the dahl. Baby spinach is more tender and requires minimal prep.

How can I make Fresh Spinach Dahl creamier?

If you prefer a super silky texture, use a potato masher or immersion blender to gently mash the lentils before adding the spinach. You can also stir in a splash of coconut milk for an extra layer of richness.

Final Thoughts

If you’re ready for a wholesome, flavor-packed meal that comes together with ease, give Fresh Spinach Dahl a try. It’s the kind of dish you’ll reach for again and again, whether you’re feeding a crowd or just craving a big bowl of comfort. Trust me—one spoonful and you’ll see why this recipe has a permanent spot in my kitchen!

Fresh Spinach Dahl Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.7 from 22 reviews

Author: admin
Total Time: 35 minutes
Yield: 4 servings 1x
Diet: Vegan

Print Recipe

Description

Fresh Spinach Dahl is a comforting and nutritious Indian-inspired dish featuring red lentils cooked with aromatic spices and tender fresh spinach. This vegan and gluten-free recipe is easy to prepare on the stovetop and packed with flavor and wholesome ingredients, perfect as a main course served with rice or naan.

Ingredients

Scale

Lentils and Liquids

1 cup red lentils (masoor dal)
4 cups water

Aromatics and Spices

1 tablespoon oil or ghee
1 small onion, finely chopped
2 cloves garlic, minced
1-inch piece fresh ginger, grated
1 green chili, finely chopped (optional)
1/2 teaspoon ground turmeric
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon garam masala
1 teaspoon salt (or to taste)

Greens and Garnish

3 cups fresh spinach, chopped
Juice of half a lemon
Fresh cilantro for garnish (optional)

Cook Mode Prevent your screen from going dark

Instructions

Rinse and Cook Lentils: Rinse the red lentils under cold water until the water runs clear to remove excess starch and impurities. In a medium saucepan, combine lentils and 4 cups of water. Bring the mixture to a boil, then reduce heat and simmer uncovered for about 20 minutes, skimming off any foam, until the lentils are soft and starting to break down.
Prepare the Spiced Onion Mixture: While the lentils cook, heat oil or ghee in a skillet over medium heat. Add the finely chopped onion and cook for 5 to 6 minutes until softened and lightly golden. Stir in the minced garlic, grated ginger, and chopped green chili if using. Cook for another 1 to 2 minutes until fragrant.
Add the Spices: Sprinkle in the ground turmeric, cumin, coriander, and garam masala to the onion mixture. Stir well and cook for about 30 seconds, allowing the spices to toast and release their aroma.
Combine Mixtures: Stir the aromatic spiced onion mixture into the cooked lentils, mixing thoroughly to incorporate the flavors.
Add Spinach and Simmer: Add the chopped fresh spinach to the pot and simmer the dahl for another 2 to 3 minutes, until the spinach wilts and blends into the lentils.
Finish with Lemon Juice and Seasoning: Stir in the juice of half a lemon to brighten the flavors. Adjust salt to taste, then remove from heat.
Serve: Serve the fresh spinach dahl warm, garnished with fresh cilantro if desired. It pairs beautifully with rice, naan, or can be enjoyed on its own as a wholesome meal.