About Spinach Dal

Spinach dal is a versatile dish that pairs perfectly with my three-ingredient cheesy naan. You can use various legumes, ranging from lentils to kidney beans; in this recipe, I’ve opted for chickpeas, which provide an impressive 19g of protein per 100g. With the addition of nutrient-rich spinach and cottage cheese, this dish is not only satisfying but also packed with antioxidants and anti-inflammatory properties. It’s a healthy meal that comes together quickly!

Ingredients and Substitutions

• Shallot: Sweet and small, but you can use white or red onions.
• Garlic: Fresh whole garlic cloves, minced or finely chopped.
• Ginger: Fresh ginger is essential for adding freshness.
• Spices: Cumin seeds, mustard seeds, and turmeric are the main spices used. Red chillies can also be added for a tadka finish.
• Chickpeas: Use large or small chickpeas, or substitute with lentils or other beans.
• Veggie Stock: Enhance the flavor with your favorite vegetable broth, though it’s optional.
• Spinach: A nutrient-dense green; can be replaced with peas and kale if needed.
• Cottage Cheese: Adds protein; substitute with unsweetened soy yogurt for a plant-based option.
• Toppings: Cream and fresh coriander are optional toppings that add a burst of flavor.

Step-by-Step Instructions

1. Step 1: Heat a skillet over medium-low heat, drizzle in oil, and add the shallots, ginger, garlic, mustard seeds, cumin seeds, and turmeric. Fry for 10 minutes, stirring frequently until the shallots soften.
2. Step 2: Incorporate the chickpeas followed by vegetable stock. Allow to boil, then reduce to a simmer. Season with salt and pepper.
3. Step 3: In a blender, combine wilted and drained spinach with cottage cheese. Add a splash of the chickpea pan stock and blend until smooth.
4. Step 4: Stir the spinach and cottage cheese mixture into the chickpeas. Simmer for 20 minutes until thickened; taste and adjust seasoning as needed.
5. Step 5: In another pan, heat 2 tablespoons of oil or ghee. Add the tadka spices: cumin seeds, mustard seeds, sliced garlic, and red chillies. Fry for 3-5 minutes, then remove from heat when garlic starts to brown.
6. Step 6: Once the chickpea spinach dal has reached your desired thickness, drizzle with the spiced oil and top with coriander and yogurt. Enjoy with naan or rice!
7. 

Storage Tips

Storage: After cooling, store the spinach dal in airtight containers in the fridge for up to 4 days.

Freezing: You can freeze this dish for up to 3 months, but the spinach may change in flavor and color. Thaw overnight in the fridge before reheating.

Reheating: Microwave in a covered container until piping hot, or reheat in a saucepan on medium-low heat for about 10 minutes.

Frequently Asked Questions