The Ultimate Spinach Lentil Dal (Emerald Dal Recipe!)

Imagine a dal unlike any you’ve had before—not the usual yellow or red, but a stunning, vibrant, deep emerald green. Picture a hearty, comforting bowl of tender black lentils, enveloped in a rich, incredibly fragrant, and silky-smooth spinach and mint sauce, all brought to life with a symphony of toasted Indian spices. That, my friends, is the beautiful, nourishing magic of this Spinach Lentil Dal, or “Emerald Dal.” This is, without a doubt, the most flavorful and impressive dal you will ever make.

I promise you, from the moment the incredible aroma of toasted cumin, fennel, and garam masala fills your kitchen, you will be transported. This dish is a true one-pan wonder that is packed with plant-based protein, fiber, and wholesome goodness. It’s a complete meal that is perfect for a cozy weeknight, but so elegant and unique that it’s ideal for serving to guests.

Get ready to master a new kind of dal and create a stunning, unforgettable dish that is a true feast for the senses.

Save

Why This “Emerald Dal” Will Be Your New Favorite!

You are going to be completely captivated by the vibrant color and incredible flavor of this unique dal. It’s a guaranteed hit. Here’s why you have to make it:

• Stunning, Vibrant Emerald-Green Color: Blending a huge amount of fresh spinach and mint into the sauce creates a beautiful, deep green color that is absolutely show-stopping.
• Incredibly Deep and Aromatic Flavor: The technique of blooming whole spices in ghee and then blending them into the sauce infuses every single bite with a complex, authentic, and fragrant Indian flavor.

Recipe Snapshot

Your Shopping List for This Emerald Dal

This recipe uses a beautiful mix of fresh produce and aromatic spices. Here’s what you’ll need:

Save

→ For the Dal

• 3 tablespoons ghee → Or coconut oil for a vegan version. Ghee adds an authentic, nutty flavor.
• 1 large onion, diced → The sweet, savory base.
• 4 cloves garlic, rough chopped & 2 tbsp ginger, finely chopped → The essential fragrant and zesty aromatics.
• 1 medium jalapeno, finely chopped → For a gentle, mild warmth.
• Whole Spices: 1/2 tsp fennel seeds, 1 tsp black mustard seeds, 2 tsp cumin seeds
• Ground Spices: 2 tsp garam masala & 1 tsp dried fenugreek leaves
• 1 lb BABY spinach → Fresh or frozen. Using baby spinach is key for a sweet, non-bitter flavor.
• 20 fresh mint leaves → Adds a wonderful, surprising freshness to the sauce.
• 1/2 cup plain yogurt → Or vegan yogurt, for a final touch of creamy tang.
• 3-4 cups cooked black lentils → Also known as beluga lentils. About 1 1/2 cups of dry lentils.
• 1 teaspoon salt, more to taste

Let’s Get Cooking! Your Step-by-Step Guide

Ready to create the most vibrant and flavorful dal of your life? This one-pot process is so simple and rewarding.

Save

Spinach Lentil Dal (Emerald Dal)

This vibrant Spinach Lentil Dal, also known as Emerald Dal, is an easy and authentic Indian recipe featuring a flavorful spinach and mint sauce over hearty black lentils. A healthy, comforting, and nutrient-packed plant-based meal ready in about 30 minutes!

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Servings: 3

Course: Main Course

Cuisine: Indian-Inspired, Vegetarian

Calories: 360

Ingredients Equipment Method Notes

Ingredients

  

• 3 tablespoons ghee or coconut oil for vegan
• 1 large onion, diced
• 4 cloves garlic, rough chopped
• 2 tablespoons ginger, finely chopped
• 1 medium jalapeno, finely chopped
• 1/2 teaspoon fennel seeds
• 1 teaspoon black mustard seeds
• 2 teaspoon cumin seeds
• 2 teaspoons garam masala
• 1 lb BABY spinach (fresh or frozen)
• 20 fresh mint leaves
• 1 teaspoon dried fenugreek leaves
• 3/4 cup water for blending
• 1/2 cup plain yogurt or vegan yogurt
• 3-4 cups cooked black lentils from about 1 1/2 cups dry
• 1 teaspoon salt, more to taste

Equipment

• Large Pan or Dutch Oven
• Blender

Method

 

Part 1: Make the Spinach Sauce

1. If using dry lentils, cook them first according to package directions until tender. Drain and set aside.
2. In a large pan, sauté the onion in ghee for 3-4 minutes. Add garlic, ginger, and chilies and sauté until golden and fragrant.
3. Add the fennel seeds, mustard seeds, cumin seeds, and garam masala. Stir for two minutes to toast the spices.
4. Lower the heat. Add the baby spinach, mint, fenugreek, and 2 tbsp water. Cover and let the spinach wilt for 2-3 minutes.
5. Transfer the wilted spinach mixture to a blender. Add 3/4 cup of water and blend until you have a smooth, green sauce.

Part 2: Finish the Dal

1. Pour the blended spinach sauce back into the pan over low heat.
2. Stir in the yogurt, the cooked black lentils, and the salt. Heat gently, but do not boil.
3. Taste and adjust seasoning, adding more salt, garam masala, or a squeeze of lemon juice as needed. Serve hot with basmati rice and naan bread.

Notes

Bloom the Spices: Toasting the whole and ground spices in hot ghee is the most crucial step for developing a deep, authentic Indian flavor.

Use Baby Spinach: For the best, sweetest flavor and a vibrant green color, baby spinach is highly recommended over mature spinach.

Black Lentils for Texture: Black (Beluga) lentils are great because they hold their shape, providing a nice textural contrast to the creamy sauce.