Spinach Masoor Dal

Comforting Dal and Rice.. perfect for any day!! And when the weather is getting cold, it is just right even as a soup.. filling and hearty! Its also easy to make. I mixed in some Garbanzo Bean, but can be skipped. And ofcourse substitute a different lentil/dal for Masoor.


  • Masoor Dal – 2 cups
  • Garbanzo Beans – 1 can
  • Fresh Baby Spinach – 3 to 4 cups
  • Mustard Seeds – 1 tsp
  • Cumin Seeds – 1 tsp
  • Olive Oil (extra light) – 1 tbsp
  • Hing/Asafoetida – 1/4 tsp
  • Red Onion, finely chopped – 1
  • Garlic, finely chopped – 2 cloves
  • Ginger, finely chopped – 1 inch
  • Turmeric Powder – 1 tsp
  • Chilies or Chili Powder – to taste
  • Salt – to taste
  • Dal Masala (optional) – 1 tbsp


  1. Wash and boil the Dal along with Turmeric Powder, Salt, Spinach and Dal Masala (optional). I use my pressure cooker.
  2. In the meantime in a wide pan, add the extra light Olive Oil, Mustard Seeds, Cumin Seeds and Hing. Let the seeds splutter.
  3. Add the chopped Onion, Garlic, Ginger, Garlic and Chilies (or Chili Powder). Saute until the Onion starts to caramelize.
  4. Add the Garbanzo Beans to the cooked Dal and bring to a boil.
  5. Add the sauteed Onion seasoning to the Dal. Mix well. Enjoy with Rice or Roti or as Soup!