Red Lentil Dal Recipe – Spinach & Turmeric Tadka for a Quick Indian Meal

Last Updated on 2 months by Neha Deshmukh

Red Lentil Dal Recipe – Spinach & Turmeric Tadka for a Quick Indian Meal

Hey everyone! If you’re anything like me, you’re always on the lookout for a comforting, flavorful meal that doesn’t take all day to make. This red lentil dal (masoor dal) is exactly that! It’s packed with goodness, super easy to whip up, and honestly, it just feels like a warm hug in a bowl. I first made this when I was craving something healthy and satisfying after a long week, and it’s been a regular in my kitchen ever since.

Why You’ll Love This Recipe

This spinach and turmeric tadka dal is a winner for so many reasons. It’s quick – ready in about 35 minutes! It’s healthy, brimming with protein and vitamins. And the flavor? Oh, the flavor! The earthy lentils, vibrant spinach, and that gorgeous, fragrant tadka (tempering) create a symphony of tastes. Plus, it’s naturally gluten-free and easily made vegan. What’s not to love?

Ingredients

Here’s what you’ll need to make this delicious dal:

• 1 cup split red lentils (masoor dal) – about 175g
• 4 cups baby spinach – about 60g
• 1 small red onion (finely chopped)
• 1 tomato or cherry tomatoes (chopped)
• 2 teaspoon salt
• 3 cups water
• 1 teaspoon oil
• 1.5 teaspoon cumin seeds
• 0.5 teaspoon cumin powder
• 2 bay leaves
• 0.5 teaspoon turmeric powder
• 2 green chili (optional)
• 1 tablespoon ghee
• 3 garlic cloves (thinly sliced)
• 0.5 teaspoon dry red chili or chili powder

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

Split Red Lentils (Masoor Dal) – Benefits & Selection

Red lentils are fantastic because they cook so quickly – no pre-soaking is essential, but a quick rinse and 15-minute soak can help! They’re also a great source of protein and fiber. Look for lentils that are a vibrant reddish-orange color and free from any debris.

Spinach – Fresh vs. Frozen

I prefer fresh baby spinach for this recipe, as it wilts beautifully. But frozen spinach works in a pinch! Just make sure to thaw it completely and squeeze out any excess water before adding it to the dal.

Turmeric – The Golden Spice & Its Health Benefits

Turmeric isn’t just about color; it’s a powerhouse of antioxidants! A good quality turmeric powder will have a vibrant orange hue and a slightly earthy aroma.

Ghee – Traditional Clarified Butter & Alternatives

Ghee adds a wonderful richness and nutty flavor to the tadka. If you don’t have ghee, you can use vegetable oil or coconut oil. Just know the flavor profile will be slightly different.

Cumin Seeds – Roasting for Maximum Flavor

Don’t skip roasting the cumin seeds for the tadka! It really brings out their aroma. You’ll know they’re ready when they become fragrant and slightly darker.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Start the lentils: Rinse the red lentils under cold water. You can soak them in water for 15 minutes if you like – it speeds up cooking a little. Then, pop them into a pot with 3 cups of water and 1 teaspoon of salt. Bring to a boil, then reduce the heat and simmer for about 20 minutes, or until the lentils are tender and starting to break down.
2. Sauté the greens: While the lentils are cooking, heat 1 teaspoon of oil in a skillet. Add the chopped spinach, red onion (if using), and chopped tomatoes. Add the remaining salt and turmeric powder. Sauté for about 5 minutes, until the spinach is wilted and the tomatoes are softened.
3. Combine and simmer: Once the lentils are cooked, pour the spinach mixture into the pot. Stir well to combine. If the dal is too thick, add a little more water to reach your desired consistency. Stir in the cumin powder and green chilies (if using).
4. Make the tadka: This is where the magic happens! In a small pan, heat 1 tablespoon of ghee over medium heat. Add the thinly sliced garlic and fry until golden brown. Be careful not to burn it! Then, add the cumin seeds and dry red chili. Sizzle for about 30 seconds, until the cumin seeds start to pop and become fragrant.
5. Pour and serve: Carefully pour the hot tadka over the dal. The sizzle is so satisfying! Stir well and serve hot with rice or your favorite Indian bread.

Expert Tips

• Don’t overcook the lentils: You want them tender, but not mushy.
• Adjust the water: The amount of water you need will depend on your stove and the lentils themselves. Add more if the dal gets too thick.
• Taste as you go: Adjust the salt and spices to your liking.

Variations

This dal is a great base for experimentation!

Vegan Red Lentil Dal

Simply substitute the ghee with a plant-based oil like coconut oil or avocado oil. It won’t have quite the same flavor, but it will still be delicious!

Gluten-Free Adaptation

This recipe is naturally gluten-free, but always double-check the labels of your spices to ensure they haven’t been processed in a facility that also handles gluten.

Spice Level Adjustment (Mild to Spicy)

Adjust the number of green chilies or the amount of chili powder to control the heat. You can also remove the seeds from the green chilies for a milder flavor.

Regional Variations – North Indian vs. South Indian Styles

In North India, you might find this dal tempered with more cumin and dried red chilies. South Indian versions often include curry leaves and mustard seeds in the tadka.

Festival Adaptations – Making it for Special Occasions

For festivals, you can add a dollop of cream or a sprinkle of fresh cilantro for a more festive presentation.

Serving Suggestions

This dal is incredibly versatile! It’s fantastic with:

• Steamed basmati rice
• Roti or naan bread
• A side of raita (yogurt dip)
• A simple salad

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. It actually tastes even better the next day as the flavors meld together!

FAQs

Let’s answer some common questions.

What is the best way to soak red lentils for faster cooking?

While not essential, a quick rinse and 15-minute soak in cold water can help soften the lentils and reduce cooking time.

Can I use a different type of spinach in this dal?

Yes, you can! Kale or chard would also work, but they may require a longer cooking time.

What can I substitute for ghee in this recipe?

Vegetable oil, coconut oil, or avocado oil are all good substitutes for ghee.

How can I adjust the consistency of the dal?

Add more water if the dal is too thick, or simmer for a few more minutes if it’s too thin.

Is this dal suitable for a beginner cook?

Absolutely! This recipe is very straightforward and easy to follow.

Can I make this dal ahead of time?

Yes, you can! It actually tastes better the next day. Just store it in an airtight container in the refrigerator.

Enjoy! I hope this red lentil dal becomes a staple in your kitchen, just like it has in mine. Let me know in the comments if you try it and how it turns out!