Yellow dhal with spinach

Yellow dhal with spinach is a fragrant and delicious north Indian comfort curry.

  • 40 mins cooking
  • Serves 4
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Yellow dhal with spinach
  • 60 gram ghee (clarified butter)
  • 1 teaspoon cumin seeds
  • 1 teaspoon ground turmeric
  • 3/4 teaspoon ground chilli
  • 2 shallots (50g), sliced thinly
  • 2 clove garlic, crushed
  • 4 centimetre piece fresh ginger (20g), grated
  • 2 long green chillies, sliced thinly
  • 200 gram yellow lentils
  • 1.25 litre (5 cups) water
  • 60 gram baby spinach leaves


Yellow dhal with spinach
  • 1
    Heat ghee in a large saucepan over medium heat; cook spices, stirring, 1 minute or until fragrant.
  • 2
    Add shallots, garlic, ginger and half the chilli; cook, stirring, for 3 minutes or until softened.
  • 3
    Meanwhile, wash lentils under running water until water runs clear; drain well. Add lentils to pan; stir until combined. Add the water; cover, bring to the boil. Reduce heat to medium low, or a brisk simmer; cook, covered, 30 minutes or until lentils are soft and have broken down, stirring occasionally.
  • 4
    Add spinach; stir until wilted. Season to taste. Serve dhal topped with remaining chilli.


Add more water if the dhal is too thick. You could replace 3 cups of the water with vegetable stock, if you like.