Dal Chawal is basically the Mac and Cheese of the Indian world! Lentils and rice is classic Desi comfort food. It’s so comforting and creamy, but also super easy to prepare. On the plus side, its a lot healthier than Mac and Cheese!
There are many different types of dal recipes. This is my classic go to dal recipe. It’s made with yellow lentils (moong dal/ split moong bean) simmered in a few spices. I love adding lots of tomatoes and spinach. Feel free to substitute any other greens such as Methi (Fenugreek leaves) or kale instead!
I especially love this dal with hot Jeera Rice and a dollop of ghee on top! But, you could also eat it with plain white rice or any other grain of your choosing (brown rice, quinoa, cracked wheat, etc.) This dal recipe also tastes delicious with hot chappati/roti. Check out my recipe for Jeera Rice here!
Spinach & Tomato Dal
Cuisine: Indian, North Indian6
servings10
minutes20
minutes150
kcalA very basic Indian side dish consisting of yellow lentils, simple spices, tomatoes, and spinach
Ingredients
1 tbsp ghee (Check out how to make homemade ghee here.)
2 tbsp oil
1 tsp jeera/ cumin seeds
A few curry leaves
A few dried red chilis
2-4 green chilis (minced)
2 cloves garlic (minced/crushed)
1 inch ginger (grated)
2 medium yellow onions (finely diced)
1/2 tsp turmeric
2 medium tomatoes (finely chopped)
1 bunch spinach (separated into leaves or shredded)
Salt to taste
Instructions
- Wash 1 cup moong dal. Cook in a pressure cooker (for 2 whistles), Instant Pot (for 2 min), or in boiling water (for 10 min). Either way, add 4 cups of water and cook at a medium flame till the dal is well cooked, but not too mushy. Keep aside. Make sure you reserve the water that the dal was cooked in.
- Heat 1 tbsp of ghee and 2 tbsp of oil in a sauté pan at a medium flame.
- Add 1 tsp jeera/ cumin seeds to the oil.
- Once the cumin seeds start to brown, add a few curry leaves and a few dried red chilis. Sauté for a minute or two.
- Then, add 2-4 green chilis (minced).
- Next, add 2 cloves garlic (minced/crushed) and 1 inch ginger (grated). Sauté till aromatic.
- Add 2 medium yellow onions (finely diced) and sauté till translucent.
- Add 1/2 tsp turmeric. Sauté till the raw smell of turmeric goes away.
- Then, add 2 medium tomatoes (finely chopped). Sauté for a few minutes.
- Mix in the cooked dal. Also add some of the water that the dal was cooked in, depending on how thick or thin you prefer the consistency of your dal. (Note: I prefer my dal to be on the thicker side and usually add in about 1/2 cup of water.)
- Stir in a bunch of spinach (separated into leaves or shredded, depending on preference).
- Then, add salt to taste. Let cook for a few more minutes.
- Finally, take off flame. Enjoy hot with Jeera Rice! 🙂
Notes
- Feel free to use any greens you prefer instead of spinach, such as methi/Fenugreek leaves or kale.
- I used whole spinach leaves for this recipe. You can shred your spinach if you prefer.
- I prefer to mince my green chilis in a grinder. However, you can finely mince them by hand or even just slit them.
- I prefer to crush my garlic via a mortar and pestle. You could finely mince by hand or use a pre-made garlic paste.
- I prefer to grate my ginger. Alternatively, you could use a pre-made ginger paste.
- There are many versions of this recipe. This is my tried and true version that I learned from my Mother. I hope you love it!
- Vegan Option: Replace ghee with Vegan butter, Vegan ghee, or with oil and you have yourself a Vegan recipe!:)
Did you make this recipe?
I hope you all try this recipe out! I would love to see your own adventures in cooking! Please take a pic and share them with me on Instagram/Facebook @chaitrascreations.
