For a vegan version, substitute the ghee with a plant-based oil like coconut or avocado oil. If you don't have fresh Thai chiles, you can use a pinch of red pepper flakes for a similar level of heat. For a richer flavor, you can add a tablespoon of cream or coconut milk at the end of cooking. Serve with a dollop of plain yogurt or a squeeze of fresh lemon juice for added brightness.
Raghavan's Palak Masoor Dal (Red Lentils with Spinach)
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PREP TIME15 mins
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COOK TIME40 mins
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TOTAL TIME55 mins
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SERVING4 People
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VIEWS12
A vibrant and nourishing Indian-inspired dish, Palak Masoor Dal combines the earthy flavors of red lentils with the freshness of spinach in a fragrant, spiced tomato base. This hearty and comforting dal is perfect for a weeknight meal and pairs beautifully with naan or rice.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate32 g
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Cholesterol16 mg
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Fiber9 g
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Protein15 g
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Saturated Fat4 g
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Sodium498 mg
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Fat8 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
5 mins
Rinse lentils in a 3- to 4-quart pot with water, rubbing lentils between the fingertips of one hand, then drain. Repeat 3 or 4 times or until the water runs clear. (Estimated time: 5 minutes)
02
Step
10 mins
Place drained lentils in the pot and add 2 cups water, tomatoes, ginger, chiles, and turmeric. Bring to a boil over medium-high heat, skimming and discarding foam. When tomato skin is loosened and wrinkled, after about 5 minutes of cooking, transfer tomatoes to a plate to cool. (Estimated time: 10 minutes)
03
Step
15 mins
Reduce heat to medium and simmer lentils, uncovered, stirring occasionally, until very tender and almost mushy, about 15 minutes. (The lentil color will change from salmon to pale yellow as they cook.) Keep warm over low heat. (Estimated time: 15 minutes)
04
Step
8 mins
Meanwhile, peel and core cooled tomatoes; discard skins. Transfer tomatoes to a blender, along with the ginger and chiles from the pot and the cilantro. Pureé, scraping down the sides as needed, until you have a thick, green-flecked tomato sauce. (Estimated time: 8 minutes)
05
Step
5 mins
Heat ghee in a large skillet over medium-high heat until it shimmers. Add cumin seeds and let sizzle until they turn reddish brown and smell nutty, about 10 seconds. Immediately add spinach in handfuls, stirring to wilt. (Estimated time: 5 minutes)
06
Step
5 mins
Stir spinach mixture, tomato sauce, and salt into warm lentils. Simmer uncovered, stirring occasionally, to let the flavors mingle, about 5 minutes. (Estimated time: 5 minutes)
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Beryl Heller
Jun 29, 2025I've made this dal several times and it's always a hit. The flavors are perfectly balanced and it's a great way to get some extra greens into our diet.
Edwin Nolan
Jun 29, 2025I added a little bit of garam masala for extra flavor and it was amazing! Thanks for sharing this wonderful recipe.
Patricia Kling
Jun 16, 2025This recipe is so easy to follow and the dal is absolutely delicious! My family loves it.