Servings: 4
Equipment
- Large pot
Ingredients
- 1 cup red lentils rinsed well
- 2 tablespoons oil
- 1 small onion chopped
- 2 cloves garlic minced
- 1 15 oz can diced tomatoes
- 1 teaspoon ground cumin
- 2 teaspoons ground coriander
- ½ teaspoon turmeric
- ½ teaspoon chili powder adjust to your spice preference
- 1 teaspoon salt adjust as per taste
- 4 cups water add more if needed
- ½ teaspoon garam masala
- 1 cup spinach chopped
- 2 tablespoons lemon juice
Instructions
- Heat oil in a pot over medium heat. Add onion and garlic. Saute for 4-5 minutes until the onions soften.
- Add tomatoes, salt, and powdered spices (cumin, coriander, turmeric, and chili powder). Mix well and cook for 4-5 minutes or until the tomatoes begin to soften.
- Add the rinsed red lentils and water. Mix well and bring it to a boil. Reduce heat, cover, and simmer for 25-30 minutes or until the lentils are tender.
- Stir in spinach and garam masala. Cook for 1-2 minutes or until the spinach is wilted. Turn off the heat and stir in lemon juice.
Notes
- Don't overcook the lentils. Red lentils cook relatively quickly, so keep an eye on them to prevent them from turning mushy. Cook them just until they are tender but still hold their shape.
- Add the baby spinach towards the end of cooking to preserve its vibrant color and freshness. It only needs a couple of minutes to wilt into the dal.
- For a creamier dal, mash some of the cooked dal against the pot's side with a spoon. Alternatively, add a splash of coconut milk or cashew cream for a richer texture.
Nutrition
Calories: 241kcal | Carbohydrates: 31g | Protein: 12g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Sodium: 609mg | Potassium: 544mg | Fiber: 15g | Sugar: 2g | Vitamin A: 803IU | Vitamin C: 9mg | Calcium: 60mg | Iron: 4mg
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