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My review
Spinach and Tomato Dal (Indian Lentil Soup)
lucky
"This is a basic dal (Indian lentil soup) recipe that my mom always makes. You can substitute different vegetables and greens and follow similar procedure. This is a hearty and healthy dish that leaves you satisfied without overfilling you. You can substitute spinach for other dark greens like mustard greens, kale, or swiss chard. The cook time will vary. Serve with steamed rice."
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Ingredients
1 h 50 m servings 291 calsOriginal recipe yields 4 servings
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Directions
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Ready In
- Bring lentils and 4 cups water to a boil in a saucepan. Stir in salt. Reduce heat to medium-low and cook at a simmer 10 minutes. Skim off any scum that forms and continue to simmer until the lentils are tender, about 1 hour.
- Heat the oil in a separate saucepan. Cook mustard seeds and cumin seeds in hot oil until they start to splatter, 2 to 3 minutes. Add onion, garlic, and turmeric to the seeds; cook and stir until the onion is soft, about 5 minutes. Stir spinach, tomato, and cayenne pepper into the onion mixture; cook until the spinach wilts and the tomato is tender, about 5 minutes.
- Stir the cooked lentils and cilantro into the spinach mixture; bring to a simmer and cook for 5 minutes. Adjust salt and water to taste and texture preferences.
Nutrition Facts
Per Serving: 291 calories; 11.6 g fat; 35.8 g carbohydrates; 14.8 g protein; 0 mg cholesterol; 666 mg sodium. Full nutrition
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Reviews
Read all reviews 1011 Ratings
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Most helpful positive review
1/22/2015
this came out great - i have one word of caution. I'm new to Indian cooking, and I was very unprepared to cook the mustard and cumin seeds until they start to splatter. They splattered all ove...
Most helpful critical review
4/5/2015
If you're doubling the recipe, be sure to double the amount of water you put in with the lentils. The auto feature neglects that!!!
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1/22/2015
this came out great - i have one word of caution. I'm new to Indian cooking, and I was very unprepared to cook the mustard and cumin seeds until they start to splatter. They splattered all ove...
4/12/2016
Red lentils don't take an hour to cook. I used 3 cups of water and simmered on a low boil for 30 minutes. Used two large tomatoes and a big bag of spinach. Added a chopped red chili pepper, incr...
1/18/2015
This tasted much better than anticipated. Served it up with some chutney and the sweetness brought all the flavors together, even got the kids to eat some too.
12/10/2017
This turned out great! This was my first try at cooking an Indian dish, and I was relieved that it wasn't intimidating at all. An hour to cook the lentils was just the right amount of time to ...
9/28/2017
I switched it up at bit to add more veggies and taste more like a curry dish. added mixed greens, half a minced zucchini, grated carrot. Gave it a sweeter flavor so added a teaspoon of curry pow...
6/19/2017
Delicious! I didn't have cumin seeds so I just used ground cumin. I also threw all my spices in with the mustard seeds, and it still came out very flavorful. Did a little more than the pinch of ...
1/11/2016
Used ground mustard instead of seeds because I didn't have them. Other than that stuck with the program. Tastes great.
1/4/2016
Loved this! Altered it a bit with cabbage and broccoli, broth was great!