Spinach Dal

By Shruthi B. MakanjuUpdated Jan 06, 2026

V GF VE

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Prep Time 10

Cook Time 20

Total Time 30

Servings 4 servings

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Call me biased, but I think my spinach dal recipe checks every box: comforting, nourishing, and deeply flavorful, yet weeknight-easy. If you make this once, I guarantee you’ll just add it to your regular rotation — creamy red lentils, fragrant spices, and a handful of spinach that turns everything vibrant and alive.

An overhead image of spinach dal served with white rice in a bowl.

My go-to red lentil dal with spinach for cozy nights in

This version of spinach dal started as my go-to contribution to casual dinners with friends—especially the ones where everyone brings “something vegetarian.” I made it first for a Friendsgiving in London, cooking from memory and improvising with whatever was in the tiny grocery down the street. The dal turned out silky and golden, and by the end of the night, everyone was asking for seconds (and the recipe).

What I love most about this dish is how little effort it takes for how deeply satisfying it tastes. Red lentils cook quickly and melt into a naturally creamy texture—no cream needed. The spinach folds in at the end, keeping its bright color and freshness. And the tempering—those sizzling cumin seeds with onion, ginger, and garlic—is the flavor backbone that makes the dal taste like you spent hours on it.

If this dal becomes your weeknight hero (and it will), try my chickpea coconut curry or red lentil coconut curry next. Both build on the same cozy, plant-based comfort food energy with different global twists. Better yet, all are freezer-friendly!

Key ingredients and why they matter

Spinach dal gets its comforting richness from creamy red lentils and aromatic spices, while spinach, lemon, and cilantro add brightness and color. It’s wholesome, flavorful, and perfectly balanced between cozy and nourishing.

Full ingredient list and detailed instructions in the recipe card.

An overhead image of the ingredients of spinach dal.

Masoor dal (split red lentils): They cook quickly and break down into a creamy base without blending. Perfect for busy nights.
Cumin seeds: The first thing in the oil—and for good reason. Blooming them adds an earthy, nutty depth that defines the flavor.
Onion, garlic, and ginger: This trio lays the aromatic foundation. Don’t rush it—let the onion soften fully before adding the rest.
Spices: Coriander, turmeric, and chili flakes keep the profile warm but balanced. Blooming them in oil before adding tomatoes unlocks their full flavor.
Tomatoes: They bring brightness and acidity, cutting through the richness of the lentils. Fresh or canned both work—use what you have.
Spinach: Stirred in at the end for color and freshness. Swap with other leafy greens like baby kale or Swiss chard if that’s what’s in your fridge.
Lemon juice and garam masala: Added off heat for a clean, bright finish that lifts every bite. A spoon of ghee at the end adds a silky gloss and deeper flavor if you’re not vegan.

TIPS & TRICKS

Shruthi’s top tips

Rinse until clear: This removes excess starch so the dal stays creamy, not pasty.
Removing the foam at the start gives you a cleaner flavor and texture.
Bloom your spices properly and wait until they smell toasty and rich—about 30 seconds—before adding tomatoes.
Deglaze the skillet! Stirring in a ladleful of cooked dal pulls up all that flavorful fond.
Simmer longer for thicker dal, or add a splash of water for a soupier consistency.
Add salt with tomatoes, not at the start—it helps balance acidity without toughening the lentils.
Finish bright: Lemon juice at the end keeps the flavor lively and fresh.

How to make spinach dal

Rinse lentils until the water runs clear. Combine lentils with water in a sauce pan, bring to a boil, and skim off any foam. Reduce heat to low, partially cover, and simmer until lentils are soft and creamy, about 20–25 minutes.
Meanwhile, heat oil in a skillet over medium heat. Add cumin seeds and cook until fragrant, about 30 seconds.
Stir in onion and cook until translucent, then add garlic and ginger, and saute for 30 seconds. Mix in coriander, turmeric, and chili flakes; cook for 1 minute.
Stir in tomatoes and salt. Cook for 2 to 3 minutes, stirring occasionally, until the mixture reduces slightly and the tomatoes soften.
Stir a ladleful of cooked lentils into the tomato mixture to deglaze the skillet. Pour the mixture back into the pot of lentils. Stir well and simmer together for 5 minutes, allowing the flavors to meld.
Stir in spinach until wilted, then remove from heat. Add lemon juice and garam masala. Garnish with cilantro and serve hot with rice or flatbread.

An overhead image of combining water and red lentils to soften.

An overhead image of cooking cumin seeds on a skillet.

An overhead image simmering the spices with onions and garlic.

An overhead image of adding tomatoes to the mixture.

An overhead image of adding red lentils to the mixture.

An overhead image of cooked spinach dal in a skillet, ready to be served.

How to serve red lentil dal with spinach

Spinach dal is the kind of cozy meal that feels like a warm hug. Serve this creamy dal in a rice bowl with fluffy basmati or flavorful jeera rice, or scoop it up with soft naan, paratha, or roti. A side of cooling boondi raita, mango chutney, or a simple spinach avocado salad adds the perfect balance.

An overhead image of spinach dal in a skillet.

Storage and reheating suggestions

Store leftovers in an airtight container in the fridge for up to 4 days. As it cools, it naturally thickens; just stir in a splash of water or broth when reheating to bring it back to that perfect creamy texture. It also freezes beautifully for up to 3 months, just thaw and reheat gently to keep it silky and flavorful.