Creamy Red Lentil Dal with Coconut Milk and Spinach (V +GF)

Those who know me know that dal is one of my favorite dishes. I can barely go a week without making it. It is filling, packed with protein and fiber, and quite honestly is any Indian’s comfort food. But sometimes it is nice to make a different take on the traditional dal. I  was inspired by some of the ingredients I had at home to make a nutritious one-pot version using a can of tomato sauce (tomato puree), coconut milk and a bunch of fresh spinach. This turned out so great! Warm, hearty, filling. The best part is that I froze half of the recipe and when I reheated it 2 weeks later it tasted just as good!I served it up with some brown rice and simple roasted cauliflower that I stuck in the oven at 375 for 15 minutes seasoned  with some salt, garlic powder and pepper. I hope you love it!



You will need:

  • 1 cup red lentils, uncooked
  • 1 bunch fresh spinach
  • 1 can coconut milk
  • 1 can tomato sauce (or puree)
  • 1/2 medium red onion, chopped
  • Ginger-garlic paste (or 2 cloves garlic, grated and 1/2 inch nub of ginger, grated)
  • Spices: turmeric, kashmiri red chilli powder (cayenne pepper is a good alternative) cumin powder


To Prepare:

  1. In a pot, heat a few tbsps of the vegetable oil of your choice.
  2. Add in the red onions when it is hot and allow to soften
  3. Season the onions with 1/2 tsp red chilli powder, 1 tsp cumin powder, 1 tsp turmeric and 1 heaping tsp of ginger-garlic paste. I love ginger so I go heavy on this.
  4. Stir well and add 1 can of tomato puree. If you have acidity issues, feel free to use only half the can of tomato sauce.
  5. Allow this mixture to cook down for a few minutes, stirring occasionally.
  6. Add the rinsed lentils and enough water to cover by 1-2 inches. Add about 1 1/2 tsp salt. Reduce to simmer and cook for 15-20 minutes, until the lentils are nice and soft.
  7. Finally, add 1 can of coconut milk, and the bunch of spinach. It can be roughly chopped.
  8. Simmer for 1-2 more minutes and remove from flame.



Makes 4-6 servings

Served here with brown rice and roasted cauliflower (roast florets sprinkled with olive oil, garlic powder and salt at 375 for 15-20 minutes) 


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