Indian Dahl with Spinach

Recipe View Rinse the red lentils under cold water and soak them in a bowl of water for about 20 minutes. This helps to soften them and reduces cooking time. (Prep time: 20 minutes)

Recipe View In a large, heavy-bottomed saucepan or Dutch oven, bring the water or vegetable broth to a boil. Add the soaked lentils (drained), salt, turmeric, and chili powder. Stir well to combine. (Prep time: 5 minutes)

Recipe View Return the mixture to a boil, then reduce the heat to low, cover the pot, and simmer gently for 15 minutes, or until the lentils are beginning to soften. (Cook time: 15 minutes)

Recipe View Stir in the chopped spinach and continue to cook for another 5 minutes, or until the spinach is wilted and the lentils are tender. If the Dahl becomes too thick, add a little more water or broth to reach your desired consistency. (Cook time: 5 minutes)

Recipe View While the lentils and spinach are simmering, prepare the tempered spices. In a small saucepan or skillet over medium heat, melt the ghee or butter. Add the chopped onion and sauté until softened and translucent, about 5 minutes. (Prep time: 5 minutes, Cook time: 5 minutes)

Recipe View Add the ground cumin and mustard seeds to the onions and cook for another 1-2 minutes, stirring constantly, until the mustard seeds begin to pop and the spices are fragrant. Be careful not to burn the spices. (Cook time: 2 minutes)

Recipe View Pour the tempered spices and onions into the lentil and spinach mixture. Stir well to combine. Add the garam masala and coconut milk (if using) and cook for another 2-3 minutes, until heated through and the flavors have melded together. (Cook time: 3 minutes)

Recipe View Taste and adjust the seasoning as needed. Serve the Dahl hot, garnished with fresh cilantro or a dollop of yogurt, if desired. Enjoy with rice, naan, or roti.