Easy Spinach Dal (Dhal, Dhall) Recipe

Name: Easy Spinach Dal (Dhal, Dhall) Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups yellow split peas (about 14 ounces); 8 cups water; 2 tablespoons freshly squeezed lemon juice (from about 1 medium lemon); 2 teaspoons kosher salt, plus more as needed; 8 tablespoons unsalted butter (1 stick); 2 teaspoons cumin seeds; 1 1/2 teaspoons turmeric; 5 medium garlic cloves, peeled and finely chopped; 1/4 cup peeled and finely chopped fresh ginger (from about a 4-inch piece); 1 medium serrano chile, stemmed and finely chopped; 8 ounces baby spinach, washed and coarsely chopped; Steamed rice or naan, for serving

Servings: persons

2 cups yellow split peas (about 14 ounces)
8 cups water
2 tablespoons freshly squeezed lemon juice (from about 1 medium lemon)
2 teaspoons kosher salt, plus more as needed
8 tablespoons unsalted butter (1 stick)
2 teaspoons cumin seeds
1 1/2 teaspoons turmeric
5 medium garlic cloves, peeled and finely chopped
1/4 cup peeled and finely chopped fresh ginger (from about a 4-inch piece)
1 medium serrano chile, stemmed and finely chopped
8 ounces baby spinach, washed and coarsely chopped
Steamed rice or naan, for serving

1
Place the split peas in a fine-mesh strainer and rinse thoroughly under cold water.
2
Transfer to a large saucepan, add the measured water, and bring to a boil over high heat.
3
Reduce the heat to medium low and simmer, stirring occasionally and skimming any scum off the surface with a large spoon, until the peas are completely soft and the consistency of split pea soup, about 45 minutes.
4
Remove from the heat and stir in the lemon juice and measured salt; set aside.
5
Heat the butter in a medium frying pan over medium heat until foaming.
6
Add the cumin seeds and turmeric and cook, stirring occasionally, until the cumin seeds are toasted and fragrant and the butter is very foamy, about 3 minutes.
7
Add the garlic, ginger, and serrano; season with salt; and cook, stirring occasionally, until the vegetables have softened, about 2 to 3 minutes.
8
Add the spinach, season with salt, and cook, stirring occasionally, until the spinach is completely wilted, about 4 minutes.
9
Transfer the spinach mixture to the reserved saucepan with the split peas and stir to combine.
10
Serve immediately with steamed rice or naan on the side.

489

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 cups yellow split peas (about 14 ounces), 8 cups water, 2 tablespoons freshly squeezed lemon juice (from about 1 medium lemon), 2 teaspoons kosher salt, plus more as needed, and more.

Yes, Easy Spinach Dal (Dhal, Dhall) Recipe falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!