Saag Masoor Dal (Indian Dhal with Spinach)

Saag Masoor Dal (Indian Dhal with Spinach)


232 people made this

About this recipe: This is truly a vegetarian comfort food. Add the coconut milk towards the end of cooking and this dish freezes well too.

Gillian Stevens

Serves: 4 

  • 1 1/2 cups red lentils
  • 3 1/2 cups water
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon chilli powder
  • 500g spinach, rinsed and chopped
  • 30g butter
  • 1 onion, chopped
  • 1 teaspoon ground cumin
  • 1 teaspoon mustard seed
  • 1 teaspoon garam masala
  • 1/2 cup coconut milk

Prep:10min  ›  Cook:30min  ›  Ready in:40min 

  1. Rinse lentils and soak for 20 minutes. Drain.
  2. In a large saucepan, bring water to a boil and stir in lentils, turmeric and chilli powder. Cover and return to a boil, then reduce heat to low and simmer for 15 minutes. Stir in the spinach and cook 5 minutes, or until lentils are soft. Add more water if necessary.
  3. In a small saucepan over medium heat, melt butter and gently fry onions with cumin and mustard seeds, stirring often. Cook until onions are transparent, then add to lentil mixture. Stir in salt, garam masala and coconut milk and cook until heated through.

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