Masoor Dal Recipe – Spinach & Kasuri Methi Indian Lentil Curry

Last Updated on 4 months by Neha Deshmukh

Masoor Dal Recipe – Spinach & Kasuri Methi Indian Lentil Curry

Introduction

There’s just something so comforting about a warm bowl of dal, isn’t there? This Masoor Dal, brimming with fresh spinach and that incredible aroma of kasuri methi, is a regular in my kitchen. It’s quick, easy, and packed with flavour – perfect for a weeknight meal or a cozy weekend lunch. I first made this when I was craving something healthy and satisfying, and it quickly became a family favourite. Let me share how you can make it too!

Why You’ll Love This Recipe

This Masoor Dal isn’t just delicious; it’s also incredibly versatile. It’s a fantastic source of protein and iron, and the spinach adds a lovely boost of vitamins. Plus, it comes together in under 30 minutes, making it ideal when you’re short on time. The kasuri methi really elevates the flavour, giving it that authentic Indian taste.

Ingredients

Here’s what you’ll need to create this flavourful dal:

• ¾ cup masoor lentil (approx. 170g)
• ¼ tsp turmeric powder (approx. 0.5g)
• Salt to taste
• 1 tbsp coconut oil (approx. 15ml)
• 1 tsp cumin seeds (approx. 5g)
• ½ tsp mustard seeds (approx. 2.5g)
• 2 green chilies, finely chopped
• 1 tsp ginger garlic paste (approx. 5g)
• 1 medium onion, finely chopped (approx. 150g)
• 1 bunch spinach, chopped (approx. 200g)
• ¼ tsp turmeric powder (approx. 0.5g)
• ½ tsp red chilli powder (approx. 2.5g)
• ½ tsp garam masala powder (approx. 2.5g)
• 1 tsp kasuri methi (dried fenugreek leaves) (approx. 5g)

Ingredient Notes

Let’s talk about a few key ingredients to make sure you get the best results:

Masoor Lentil (Red Lentils) – A Staple in Indian Cuisine

Masoor dal, or red lentils, are a fantastic source of protein and cook relatively quickly. They don’t require pre-soaking (though a quick rinse is always a good idea!).

Spinach – Freshness and Nutritional Value

Fresh spinach is best for this recipe, giving it a vibrant colour and flavour. Make sure to wash it thoroughly.

Kasuri Methi – The Secret to Authentic Flavor

Kasuri methi, or dried fenugreek leaves, adds a unique, slightly bitter aroma that’s essential to many Indian dishes. Don’t skip it! You can usually find it at Indian grocery stores.

Spice Blend – Balancing Heat and Aroma

We’re using a simple spice blend here – turmeric, red chilli powder, and garam masala. Feel free to adjust the chilli powder to your liking.

Oil Choice – Coconut Oil for Traditional Taste

Coconut oil adds a lovely subtle flavour that complements the spices beautifully. You can substitute with ghee or vegetable oil if you prefer.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, give the masoor dal a good rinse under cold water. Then, in a pressure cooker, combine the lentils with ¼ tsp turmeric powder, salt to taste, and about 2-3 cups of water. Pressure cook for 2-3 whistles, or until the lentils are tender.
2. While the lentils are cooking, heat the coconut oil in a pan over medium heat. Add the cumin and mustard seeds. Let them crackle – this is where the magic begins!
3. Next, add the chopped green chilies and ginger-garlic paste. Sauté for a minute or two until fragrant.
4. Now, toss in the chopped onion and a pinch of salt. Cook until the onion softens and turns translucent.
5. Add the chopped spinach, ¼ tsp turmeric powder, red chilli powder, and garam masala powder. Cook until the spinach wilts down – about 5-7 minutes.
6. Once the lentils are cooked, gently mix them into the spinach mixture. Simmer covered for another 5 minutes to allow the flavours to meld.
7. Finally, crush the kasuri methi between your palms and sprinkle it over the dal. Give it a good stir, adjust the seasoning if needed, and serve hot!

Expert Tips

• Don’t overcook the lentils! You want them to hold their shape slightly.
• Crushing the kasuri methi releases its aroma, so don’t skip that step.
• A squeeze of lemon juice at the end brightens up the flavours beautifully.

Variations

• Vegan Adaptation: This recipe is naturally vegan! Just ensure your garam masala doesn’t contain any animal-derived ingredients.
• Gluten-Free Adaptation: This recipe is naturally gluten-free.
• Spice Level Adjustment (Mild, Medium, Hot): Adjust the amount of red chilli powder to control the heat. Start with ¼ tsp for mild, ½ tsp for medium, and ¾ tsp or more for hot. My friend, Priya, loves to add a pinch of cayenne pepper for an extra kick!
• Festival Adaptation (Maha Shivaratri, Diwali): This dal is often served during festivals like Maha Shivaratri and Diwali. You can add a dollop of ghee before serving for a richer flavour.

Serving Suggestions

Masoor Dal is incredibly versatile. It’s delicious served with:

• Steaming hot rice (basmati is my favourite!)
• Warm roti or naan
• A side of raita (yogurt dip)
• A simple salad

Storage Instructions

Leftover Masoor Dal can be stored in an airtight container in the refrigerator for up to 3 days. It also freezes well – just portion it out and freeze for up to 2 months.

FAQs

What is the best way to soak masoor dal before cooking?

Masoor dal doesn’t need to be soaked, which is one of the reasons I love it! But, a quick 15-20 minute rinse can help remove any dust or impurities.

Can I use frozen spinach in this recipe?

Yes, you can! Just make sure to thaw it completely and squeeze out any excess water before adding it to the pan.

What is kasuri methi and where can I find it?

Kasuri methi are dried fenugreek leaves, and they add a unique flavour to Indian dishes. You can find it at most Indian grocery stores, or online.

How can I adjust the consistency of the dal?

If the dal is too thick, add a little hot water. If it’s too thin, simmer it uncovered for a few more minutes to allow some of the liquid to evaporate.

Can this dal be made ahead of time?

Absolutely! The flavours actually develop even more overnight. Just reheat gently before serving.

What is a good accompaniment to Masoor Dal?

Raita, a simple cucumber and tomato salad, or a side of papadums (Indian crackers) all pair wonderfully with Masoor Dal.