Spinach Lentil Recipes: 21st Century Wellness

Spinach is my go-to green - packed with nourishment and bursting with benefits. It’s no wonder it’s considered a superfood, and I proudly grow several varieties in Nava’s Zen. Though, I’ll admit, sometimes it’s tricky to pin down the exact names of each type. But hey, if it’s got those vibrant red or purple stems, I know it’s Malabar Spinach. Why are so many types lumped under the Malabar name? Beats me! But one thing’s for sure: spinach is a must-have in my garden (CURRY LEAF RICE 3 SIMPLE RECIPES).

Now, if you’re thinking you can’t grow spinach, think again. It’s as simple as grabbing seeds, tossing them in soil, and giving them a good drink of water. You don’t need to be a wellness guru or attend gardening seminars to make it happen (BRAZILIAN SPINACH A HIDDEN GEM).

With that out of the way, let’s dive into the real reason we’re here: Spinach Lentil dishes, or Dal Palak if you’re feeling fancy. I’ve cooked these countless times (VEGETARIAN DEVIL/DEBIL CURRY), so let me share some of my favorite recipes. The names might differ, but the stars of the show are always spinach and lentils. Among the various types of dal/lentils, I usually choose masoor dal - no need to soak, it softens easily, and I love its vibrant orange hue.

Dahi Palak Dal Saag/Yogurt Spinach Lentil Curry (Oil-less) 
Ingredients
1 cup soaked masoor dal
1 bunch sliced spinach
5 smashed shallots
5 smashed garlic cloves
1 sliced tomato
Water as needed
Add these ingredients in a pot and simmer to soften. 

Other Ingredients
1 tsp turmeric powder
1/2 tsp fennel powder
1 tsp coriander powder

1 tsp chili powder

1/2 cup whisked yogurt

Some curry leaves

Salt to taste

Method
Into the simmered ingredients, stir in the turmeric, cumin, fennel, coriander, chili powder, and salt.
Turn off the heat and mix in the whisked yogurt and curry leaves.

Spinach Varied Lentil Gravy

Ingredients

1 bunch of spinach - remove roots and sliced 

1 large tomato, sliced

1 large red onion, sliced

1/2 tbsp turmeric powder

Salt to taste

Water as needed

Simmer these ingredients together and mash as well.

Other Ingredients
A handful of curry leaves
1 tsp cumin seeds
Some red chilies (to taste)
1 1/2 tbsp ghee or oil
Salt to taste

Method
In a separate pan, heat the ghee and quickly temper the curry leaves, cumin seeds, and red chilies.
Pour this over the lentil-spinach mix and stir.

Instant-Pot Spinach Lentil
Ingredients
1 bunch spinach (roots removed, sliced)
1/2 cup masoor dal (rinsed)
5 shallots
5 garlic cloves
1 tomato
1/2 tbsp turmeric powder
Salt
Water as needed
Pressure cook these ingredients together.

Tempering Ingredients
Some curry leaves
Some cumin seeds
Some mustard seeds
Some dried chilies
3 tbsp oil

Method
Temper the tempering ingredients and stir them into the cooked mixture.

Minimalist Oil-less Spinach Lentil
Ingredients
1 bunch spinach  - remove roots and sliced
4 tbsp masoor dal
6 garlic cloves
1/2 tbsp turmeric powder
Water as needed
2 green chilies - slit and sliced
1 large tomato - chopped
Salt to taste

Method
Add spinach, dal, garlic, turmeric powder, and water to a wok. Simmer until softened.
Add the chilies and tomato, then mash them with a spatula.
Season with salt and stir well.

Feel free to swap in Malabar Spinach or even Brazilian Spinach for any of these recipes. And if you’re craving something extra simple, try stir-frying spinach with garlic, dried chilies, and mustard seeds for the Easiest Spinach Stir-Fry.