Potato & Lentil Dahl with Spinach

🕒 Time

• Prep: 10 minutes

• Cook: 30–35 minutes

• Total: ~45 minutes

🍽️ Serves

• 4 generous portions

🧺 Ingredients

Main

• 1 cup red lentils (masoor dal), rinsed well

• 2 medium potatoes, peeled and diced (about 2 cups)

• 1 small onion, finely chopped

• 3 cloves garlic, minced

• 1 tbsp fresh ginger, grated (or 1 tsp ground ginger)

• 1 tsp cumin seeds

• 1 tsp mustard seeds (optional but great)

• 1 tsp turmeric

• 1½ tsp ground cumin

• 1 tsp ground coriander

• ½–1 tsp chili powder or cayenne (to taste)

• 1 tsp garam masala

• 1 can (400 ml / 14 oz) chopped tomatoes

• 3 cups water or vegetable stock

• 1 can (400 ml / 14 oz) coconut milk (optional but creamy)

• 3–4 cups fresh spinach (baby spinach works best)

• Salt, to taste

To Finish (optional but recommended)

• Juice of ½ a lemon or lime

• Fresh cilantro, chopped

For Cooking

• 2 tbsp oil (vegetable, coconut, or ghee)

🍳 Instructions

1. Start the base
   Heat oil in a large pot over medium heat. Add cumin seeds (and mustard seeds if using). Let them pop and become fragrant—about 30 seconds.

2. Aromatics time
   Add the onion and cook until soft and lightly golden (5–7 minutes). Stir in garlic and ginger; cook 1 more minute.

3. Spice bloom
   Add turmeric, ground cumin, coriander, and chili powder. Stir for 30–60 seconds so the spices toast (this is where the magic happens).

4. Build the dahl
   Add lentils, potatoes, canned tomatoes, and water/stock. Stir well, bring to a gentle boil, then reduce to a simmer.

5. Simmer
   Cover and cook for 20–25 minutes, stirring occasionally, until lentils are soft and potatoes are tender.

6. Creamy moment
   Stir in coconut milk (if using) and garam masala. Simmer uncovered for 5 more minutes to thicken.

7. Add spinach
   Fold in spinach and cook just until wilted—about 1–2 minutes.

8. Finish & taste
   Add salt and a squeeze of lemon or lime. Adjust seasoning as needed.

🥗 Serve With

• Steamed basmati rice

• Naan or roti

• Yogurt or coconut yogurt on the side

• Pickles or chutney if you’re feeling fancy

❓ Q & A

Q: Can I use a different type of lentil?

A: Yes! Red lentils are best for creamy dahl. Brown or green lentils work too, but they’ll take longer (35–45 minutes) and won’t break down as much.

Q: Can I make it without coconut milk?

A: Totally. Just skip it and add a bit more water or stock. The dahl will be lighter but still delicious.

Q: Is this spicy?

A: Mild to medium as written. Control the heat by adjusting chili powder—or leave it out entirely for zero heat.

Q: Can I add other vegetables?

A: Absolutely. Great additions:

• Cauliflower florets

• Carrots

• Sweet potato

• Peas (stir in at the end)

Q: How long does it keep?

A:

• Fridge: up to 4 days

• Freezer: up to 3 months (freeze without spinach if possible; add fresh when reheating)

Q: Can I make it in an Instant Pot?

A: Yes!

• Sauté aromatics and spices on Sauté mode

• Add lentils, potatoes, tomatoes, and liquid

• Pressure cook 8 minutes, natural release 10 minutes

• Stir in coconut milk and spinach at the end

Q: Is this vegan and gluten-free?

A: Yes to both (just make sure your stock is gluten-free).