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My review
Spinach and Tomato Dal (Indian Lentil Soup)
4
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 291Original recipe yields 4 servings
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Directions
{{model.addEditText}} Print- 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.
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Reviews
Read all reviews 1416 Ratings
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Most helpful positive review
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...
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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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...
1/22/2015
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...
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.
10/7/2014
Thank you Lucky for the satisfying meal we had tonight, not a bad recipe for someone just being introduced to Indian cooking. I do however feel that it needed more of a kick. We ate it with naan.
11/14/2018
I made this in the instant pot. Started with the saute function to cook spices and onion/garlic in coconut oil, then added rinsed lentils and broth. Pressure cooked 10 minutes, let sit for 10 mi...
10/7/2018
Recipe was very good. I added lemon juice (1/2 lemon) at the end to give it that extra kick. Also, as other reviewers pointed out: 1) the seeds splatter so make sure to cover them 2) the lentils...
7/1/2018
Delicious! I didn't have on hand the mustard seeds or turmeric, will buy them and make it again, I bet it will be better. To try to compensate for that missing flavor I substituted chicken broth...
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 ...