Potato & Lentil Dal with Spinach

• tiempo total: 33 minutes

Ingredientes

1 cup lentils (red lentils masoor dal or yellow moong dal)

2 medium potatoes (peeled & cubed)

2 cups fresh spinach (roughly chopped)

1 onion (finely chopped)

2 tomatoes (chopped or pureed)

3 cloves garlic (minced)

1 tsp ginger (grated)

2–3 tbsp oil or ghee

1 tsp cumin seeds

½ tsp turmeric powder

1 tsp coriander powder

½–1 tsp red chili powder (to taste)

Salt (to taste)

½ tsp garam masala

4 cups water (adjust for desired consistency)

Instrucciones

Rinse lentils

Wash until the water runs clear.

Cook base

In a pot, heat oil/ghee and add cumin seeds. Let them splutter.

Sauté aromatics

Add onion; cook until golden. Stir in garlic and ginger.

Add tomatoes & spices

Add tomatoes, turmeric, coriander, chili powder, and salt. Cook until soft and slightly thick.

Add lentils & potatoes

Stir in lentils and potatoes, then pour in water.

Simmer

Cover and cook 20–25 minutes (or until lentils are soft and potatoes tender). Stir occasionally.

Add spinach

Mix in spinach and cook for 3–5 minutes until wilted.

Finish

Add garam masala and adjust salt. For a creamier texture, lightly mash some lentils.

Serve With

Steamed rice

Chapati / roti

A squeeze of lemon and sliced onions on the side

Tips & Variations

Pressure cooker/Instant Pot: Cook everything (except spinach) for 6–8 minutes, then add spinach after opening

Extra flavor: Add a final tadka (tempering) of garlic, cumin, and dried red chilies in hot oil poured on top

Creamy twist: Stir in a spoon of yogurt or coconut milk

Protein boost: Add chickpeas or top with a fried egg