Spinach Dhal

Lentil with spinach in exotic natural herbs and spices


  • 1 cup toor dhal
  • 1 cup chopped spinach (fresh cello spinach)
  • 1/2 a medium red onion, chopped
  • 1 large tomato, diced
  • 1/2 " fresh ginger, mashed
  • 4 cloves garlic, diced and mashed
  • 1 tsp. turmeric powder
  • 2 large chillies
  • 2 cloves garlic to sauté
  • 1 Tbsp. cilantro, chopped
  • 1/2 tsp. cumin seeds
  • 1/4 stick butter or a mix of canola oil and butter
  • salt to taste


Cook lentils under pressure, well done but not mushy.

In a wok^ or pan, splutter the cumin. Sauté the slit chillies, onions, garlic, and ginger until the onions turn translucent. Add spinach and continue to sauté for about 5 more minutes. Finally, add the tomatoes. Mix the cooked dhal in. Add a cup of water. Turn your stove to medium-high. Let dhal become piping hot. Remove from heat. Serve with a couple indian rotis.

^ Please contact me for any of these ingredients or utensils.

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