Indian Red Lentil and Spinach Dal (stovetop)
Inspired by dal recipe from my grandma's kitchen, this Indian red lentil and spinach dal (stovetop) is simple, healthy, and and easy to prepare. Enjoy as a soup or pair with your favorite side of grains.
Prep Time 10 minutes mins
Cook Time 30 minutes mins
Course Main Course
Cuisine Indian
Servings 4
Calories 201 kcal
Add lentils to the herb and spice base
To cook the red lentils
Wash the lentils under running water and soak in 4 cups of water for at least 4-6 hours. Discard the soak water and add lentils with 2 cups of water, salt, coriander powder, and turmeric. Bring it to a boil and simmer for 5 minutes over reduced heat. Skim the foam that comes up while boiling the lentils. (Total Time: ~ 10 minutes)
Add lentils to the herb and spice base
Heat a heavy-bottom pan over medium heat and add avocado oil. Test the oil by adding a couple of cumin seeds. When cumin seeds are added, they should sizzle. Add all the cumin seeds and let it brown a little. Please be sure not to burn the seeds.
Once the cumin seeds have become brown, add onion, ginger, garlic, salt, cayenne pepper, and jalapeno peppers. Cook the mixture for 3-4 minutes adding some water if the mixture starts to stick to the bottom of the pan.
Once onions are soft, add the chopped tomatoes and cook until soft (~4-5 minutes).
Add the cooked dal to the onion and tomato mixture and cook for 10 minutes, slighly covered.
Add the chopped spinach and cook for another 10 minutes. If the dal appears too dry, add some water.
Serving: 1cupCalories: 201kcalCarbohydrates: 33gProtein: 13gFat: 2gSaturated Fat: 1gSodium: 480mgPotassium: 635mgFiber: 15gSugar: 3gVitamin A: 1732IUVitamin C: 14mgCalcium: 60mgIron: 4mg