Spinach Dal Recipe from Saffron Tree

spinach dal

yellow lentils cooked with spinach and flavoured with spices


150g toor dal
450ml water
100g spinach (chopped)
Quarter tsp green chili paste
Quarter tsp red chili powder
Quarter tsp turmeric
Half tsp ginger and garlic paste
Half tsp salt
1 tsp tamarind paste (*2 chopped cherry tomatoes instead)

tempering ingredients

2 tbsp. oil
Half tsp mustard seeds
Half tsp cumin seeds
2 tbsp. curry leaves (dry curry leaves would do)
2 whole red chilies
1 clove garlic – crushed


  • 1. In a deep pan add the toor dal, spinach, water, green chili paste, red chili powder, turmeric, ginger and garlic paste, salt and tamarind paste (*or chopped tomatoes)
  • 2. Mix well and bring to a boil. Cook covered on low heat until the lentils are soft. Mash with a potato masher. Set aside.
    Pressure cook on medium heat for 3-4 whistles

temper dal

  • 1. Heat oil in a pan.
  • 2. Add the mustard and cumin seeds. When the mustard seeds splutter add the garlic, curry leaves and whole red chilies. Fry until the garlic turns light brown
  • 3. Transfer the boiled lentils into the tempering pan (careful not to splash!)
  • 4. Mix well, cover and bring to a slow boil for 2-3 mins


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01423 871767
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Shortlisted for the Great British Food Awards 2019
Deliciously Yorkshire Taste Awards 2019