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Potato and Lentil Dahl with Spinach Recipe

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3.9 from 7 reviews

This comforting Potato and Lentil Dahl with Spinach is a flavorful, hearty dish combining tender potatoes, red lentils, and vibrant spinach cooked in a fragrant blend of Indian spices. Simmered gently for a creamy texture and finished with lemon juice and garam masala, this vegan-friendly dahl is perfect for a nourishing weeknight meal.

Ingredients

Main Ingredients

  • 2 tablespoons coconut oil
  • 1 onion, finely chopped
  • 3 cloves garlic, minced
  • 1 tablespoon ginger, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon turmeric
  • 1/4 teaspoon cardamom
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon cayenne pepper
  • 4 medium potatoes, peeled and cubed
  • 1 cup red lentils
  • 3 cups water
  • 1/4 cup raisins (optional)
  • 1 teaspoon salt
  • 2 cups spinach
  • 1/2 lemon, juiced
  • Garam masala (to serve)

Instructions

  1. Heat and brown onion: In a large saucepan, melt the coconut oil over medium-high heat, then add the finely chopped onion. Fry the onion until it begins to brown, developing a rich base flavor for the dahl.
  2. Add garlic and ginger: Stir in the minced garlic and ginger and cook for about one minute to release their aromatic flavors.
  3. Add spices: Add the ground cumin, coriander, turmeric, cardamom, cinnamon, and cayenne pepper. Stir and fry the spices for another minute to bloom their flavors in the hot oil.
  4. Add potatoes, lentils, water, and raisins: Add the cubed potatoes, red lentils, water, optional raisins, and salt to the saucepan. Stir to combine all ingredients evenly.
  5. Simmer: Bring the mixture to a boil, then reduce the heat to medium-low. Cover with a lid and simmer for about 15 minutes, stirring occasionally, until the potatoes are tender and the lentils are cooked through.
  6. Finish with spinach and lemon: Stir in the fresh spinach and lemon juice. Remove from heat and let the dahl sit for a couple of minutes, allowing the spinach to wilt and flavors to meld.
  7. Garnish and serve: Sprinkle garam masala on top as a flavorful garnish before serving.
  8. Pressure Cooker Method: Follow steps 1 to 4. When adding water, use 2 1/2 cups instead of 3. Seal the pressure cooker lid and bring up to high pressure.
  9. Pressure cook: Cook under high pressure for 5 minutes, then remove from heat and let the pressure release naturally.
  10. Finish and serve: Stir in spinach and lemon juice, let sit for a few minutes, then serve with a sprinkle of garam masala if desired.

Notes

  • You can adjust the cayenne pepper to control the spiciness of the dahl.
  • Raisins are optional but add a pleasant sweetness that contrasts nicely with the spices.
  • Use fresh lemon juice for the best flavor brightening effect at the end.
  • If not using a pressure cooker, keep the lid slightly ajar during simmering to prevent over-boiling.
  • For a richer texture, stir in a splash of coconut milk just before serving.

Find it online: https://bitezly.com/potato-and-lentil-dahl-with-spinach-recipe/