There are many dal recipes across India that use leafy greens, from Sindhi sai bhaji in the northwest to palak pappu from Andhra in the south. This version takes inspiration from those but uses a simpler method by blending the spinach directly into the cooking liquid. The result is a smooth, vibrant dal that’s both easy to make and incredibly flavourful.
Ingredients
100g red lentils (masoor dal)
100g yellow moong dal
250g baby spinach
2 tbsp ghee
2 tsp brown mustard seeds
1 tsp cumin seeds
⅛ tsp hing (asafoetida)
2 green chillies, chopped
1 tbsp ginger, chopped
6–8 curry leaves
¼ tsp turmeric
1 tsp chilli powder
1 tbsp coriander powder
Salt, to taste
Method
Wash the spinach, then blend it with 3–4 cups of water until smooth.
Rinse the lentils several times under cold water. You can soak them for 20 minutes if you like, but it is not essential.
Heat a pot over medium heat and add the ghee. Once hot, add the mustard seeds and cumin seeds. Let them sizzle and pop.
Add the hing, chopped green chillies, ginger, and curry leaves. Stir for a few seconds until fragrant.
Lower the heat and add the turmeric, chilli powder, and coriander powder. Fry the spices briefly for about 20 seconds.
Add the rinsed lentils and pour in the blended spinach mixture. Bring everything to a boil, then lower the heat and simmer gently, stirring occasionally, until the dal is fully cooked and creamy. Add more water if needed to reach your desired consistency.
Finish with a spoon of ghee or butter on top and serve hot with roti, rice, and pickle.
Ingredients
100g red lentils (masoor dal)
100g yellow moong dal
250g baby spinach
2 tbsp ghee
2 tsp brown mustard seeds
1 tsp cumin seeds
⅛ tsp hing (asafoetida)
2 green chillies, chopped
1 tbsp ginger, chopped
6–8 curry leaves
¼ tsp turmeric
1 tsp chilli powder
1 tbsp coriander powder
Salt, to taste
Method
Wash the spinach, then blend it with 3–4 cups of water until smooth.
Rinse the lentils several times under cold water. You can soak them for 20 minutes if you like, but it is not essential.
Heat a pot over medium heat and add the ghee. Once hot, add the mustard seeds and cumin seeds. Let them sizzle and pop.
Add the hing, chopped green chillies, ginger, and curry leaves. Stir for a few seconds until fragrant.
Lower the heat and add the turmeric, chilli powder, and coriander powder. Fry the spices briefly for about 20 seconds.
Add the rinsed lentils and pour in the blended spinach mixture.
Bring everything to a boil, then lower the heat and simmer gently, stirring occasionally, until the dal is fully cooked and creamy. Add more water if needed to reach your desired consistency.
Finish with a spoon of ghee or butter on top and serve hot with roti, rice, and pickle.
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