Red Lentil & Spinach Curry

Name: Red Lentil & Spinach Curry
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Cuisine: north_indian
Ingredients: 1 cup masoor dal (red lentils, rinsed and drained); 150 g spinach (fresh, washed and roughly chopped); 3 cup water (for cooking lentils); 1 pinch turmeric powder; 0.5 tsp salt; 1 tbsp ghee; 1 tsp cumin seeds; 4 pcs garlic (cloves, finely sliced); 2 pcs dried red chili (whole, stems removed); 1 pcs onion (small, finely chopped); 1 pcs tomato (medium, finely chopped); 1 inch ginger (grated); 1 pcs green chili (slit lengthwise); 1 tsp coriander powder; 1 pinch garam masala; 1 tbsp lemon juice (freshly squeezed); 2 tbsp coriander leaves (chopped, for garnish)

RATING

0.0/5

TASTE SCORE

8/10

A warming, protein-packed red lentil curry with fresh spinach cooked right into the dal. The lentils break down into a creamy, golden base while whole cumin and garlic tempering add deep, earthy flavor. Ready in under 30 minutes, this one-pot dish is comforting enough for weeknight dinners yet special enough for guests.

PREP

10m

COOK

25m

SERVES

1 KATORI

241 cal

SERVINGS

METHOD · 7 STEPS

prep · ~1 min
Rinse the lentils.
Wash the red lentils in 3-4 changes of water until the water runs almost clear. Drain and set aside.
pressure cook · ~10 min
Pressure cook the lentils.
1.Add rinsed lentils to a pressure cooker with 3 cups of water, salt, and turmeric powder.
2.Close the lid and cook on medium heat until the first whistle.
3.Lower heat and cook for 2 more whistles, then let pressure release naturally.
TIPRed lentils cook quickly — 2 whistles is enough. Overcooking makes them a paste.
simmer · ~4 min
Wilt the spinach into the lentils.
Open the pressure cooker. Give the dal a gentle whisk. Add chopped spinach and simmer on low heat for 3-4 minutes until the spinach wilts and turns bright green.
TIPAdd spinach last, right before tempering, so it stays bright green.
temper · ~6 min
Make the tempering.
1.Heat ghee in a small pan over medium heat until shimmering.
2.Add cumin seeds and let them crackle (30 seconds).
3.Add sliced garlic and dried red chilies. Sauté until garlic turns golden (45 seconds).
4.Add chopped onion and cook until soft and translucent (4-5 minutes).
TIPWatch the garlic closely — golden is perfect, brown is burnt. Burnt garlic makes the dal bitter.
saute · ~4 min
Cook the tomatoes and spices.
1.Add grated ginger, slit green chili, and chopped tomato to the pan.
2.Stir in coriander powder and garam masala.
3.Cook until the tomato softens completely and ghee starts to separate (3-4 minutes).
assemble · ~2 min
Combine tempering with the dal.
Pour the tempering mixture into the simmering dal. Stir well to combine. Bring to a gentle bubble and cook for 2 minutes so flavors meld.
TIPLet the dal rest for 5 minutes off heat before serving — it thickens and flavors deepen.
garnish · ~1 min
Finish with lemon and fresh coriander.
Squeeze fresh lemon juice over the dal and garnish generously with chopped coriander leaves. Serve hot.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Rinse the red lentils until the water runs clear to remove excess starch and prevent a gummy texture.
2
Don't skip the natural pressure release — it lets the lentils finish cooking without turning mushy.
3
Add spinach only after opening the cooker and simmer briefly to retain its bright green color and nutrients.
4
When tempering, watch the garlic closely: golden is aromatic, burnt turns bitter and ruins the dal.
5
Let the finished curry rest for 5 minutes off heat — the dal thickens and the flavors meld beautifully.
6
For a creamier texture, use a whisk to lightly mash some lentils against the pot wall before adding the tempering.
7
Leftover dal keeps well in the fridge for up to 3 days — the flavors deepen overnight.

RECIPE VARIATIONS

Adapt it for your goals.

low oil

Low-oil

Skip the ghee and dry-roast cumin seeds in a non-stick pan, then use 1 tsp oil for the garlic — this reduces fat while keeping the tempering's aromatic punch.

high protein

High-protein

Stir in 1 cup of cooked chickpeas or cubed paneer along with the spinach for an extra protein boost without altering the curry's core flavor.

vegan

Vegan

Replace ghee with coconut oil or neutral vegetable oil to keep the dish fully plant-based while still achieving a rich tempering.

jain

Jain

Omit garlic and onion from the tempering — use asafoetida (hing) with cumin seeds for a similarly fragrant finish that adheres to Jain dietary practices.

HEALTH BENEFITS

Why this is on our healthy list.

✓

Rich in Plant Protein

Red lentils provide a hearty dose of plant-based protein and fiber, making this curry a filling meal that supports muscle repair and digestion.

✓

Packed with Iron and Folate

Spinach adds iron and folate to the dish, which together with the lentils' own iron content help maintain healthy blood and energy levels.

✓

Anti-Inflammatory Spices

Turmeric and ginger contain natural anti-inflammatory compounds that may support joint health and aid digestion.

✓

Low in Saturated Fat

Using just 1 tablespoon of ghee keeps the dish light while still delivering rich flavor, and the base of lentils and vegetables is naturally low in saturated fat.

QUESTIONS?

Frequently asked questions

Canned lentils are already cooked, so skip pressure cooking entirely. Simmer with water and turmeric for 5 minutes, then add spinach and tempering as directed.