This is my take on a lentil dahl, with green split lentils, tomatoes, fresh spinach and a drizzle of lemon juice, for a lovely extra kick. Naturally wholesome, vegan and gluten free.

Questa ricetta è disponibile anche in italiano

High in protein*, this delicious green split lentil dahl finds its roots in Southern Asian countries.

It basically consists of a single or a mix of dahl varieties boiled with turmeric, salt and pepper to taste, and mixed with some fried vegetables, and it is typically served along with naan bread (that usually contains cow's milk, especially if store bought - find my recipe here), steamed or boiled rice, or chapati (from Hindi "chapat" that means flat/slap and stands for the peculiar method this type of flat bread is made).

My take on this recipe is enriched by a blend of spices and finished with some tomatoes, fresh spinach and a drizzle of lemon juice, for a lovely extra kick. An easy and quick treat to make, one of my Indian favourites actually, along with Tofu Makhani, that is definitely going to impress every guest of yours.

*roughly 10 grams of proteins per 100 grams of pulses (dried).

How to make Green Split Lentil Dahl

Ingredients:
300 g Moong dal Chilka (Green Split Lentils)
100 g Spinach
100 g Tomatoes
250 g Coconut Milk
800 ml Vegetable Broth
1 Red Onion (finely chopped)
2 Garlic Cloves (grated)
1 inch Ginger (grated)
3 tablespoon Coconut Oil
Juice of 1 Lemon
1 Bay Leaf
2 teaspoon Turmeric
1 teaspoon Curry Powder
½ teaspoon Garam Masala
½ tablespoon Sea Salt
1 teaspoon Dried Coriander
1 Fresh Chilli (or ½ teaspoon Chilli Flakes)
Fresh Coriander

Method:

1. Pour over the lentils some hot water (this will cut their cooking time a bit).

2. In a large pan put the onion, grated garlic and ginger, bay leaf and coconut oil. Season with a pinch salt and cook on medium heat until soft.

3. Add all the spices: turmeric, curry powder, garam masala, coriander and chilli, and roast them for a couple of minutes.

4. Drain and rinse the lentils and add them to the pan.

5. Leave the lentils for 3-4 minutes to absorb all the spices, then add the stock.

6. Cook on low heat for 20 minutes.

7. In the meantime roughly chop the parsley and cut the tomatoes into cubes.

8. Add tomatoes, coriander and spinach to the pan, give it a little stir then add the soy milk.

9. Boil for 5 minutes, then turn off the heat. Squeeze the juice of the lemon and stir once again.

10. Serve hot with some naan bread or rice 🙂

NEW! Instant Pot Version

1. Add coconut oil, onions, chilli, garlic, ginger bay leaves and spiced to the pot and sauté for 5 minutes.

2. Wash the pulses a couple of times, then stir into the pot and sauté for another 2-3 minutes.
3. Add tomatoes and spinach, then pour over the vegetable broth (or water + 1 tablespoon bouillon), cover with the lid and pressure cook for 15 minutes.
4. Quick release, then stir in the coconut milk, the salt and the juice of the lemon.

5. Serve with a lemon wedge and fresh coriander by itself, over sticky rice or with roti or naan bread.

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5 from 2 votes

Green Split Lentil Dahl

This is my take on a lentil dahl, with green split lentils, tomatoes, fresh spinach and a drizzle of lemon juice, for a lovely extra kick. Naturally wholesome, vegan and gluten free.

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Ingredients

• ▢ 300 g (10.58 oz) Moong dal Chilka Green Split Lentils
• ▢ 100 g (3.53 oz) Spinach
• ▢ 100 g (3.53 oz) Tomatoes
• ▢ 250 g (1.11 cups) Coconut Milk
• ▢ 800 ml (3.38 cups) Vegetable Broth
• ▢ 1 Red Onion finely chopped
• ▢ 2 Garlic Cloves grated
• ▢ 1 inch Ginger grated
• ▢ 3 tablespoon Coconut Oil
• ▢ Juice of 1 Lemon
• ▢ 1 Bay Leaf
• ▢ 2 teaspoon Turmeric
• ▢ 1 teaspoon Curry Powder
• ▢ ½ teaspoon (0.5 teaspoon) Garam Masala
• ▢ ½ tablespoon (0.5 tablespoon) Sea Salt
• ▢ 1 teaspoon Dried Coriander
• ▢ 1 Fresh Chilli or ½ teaspoon Chilli Flakes
• ▢ Fresh Coriander

4 people

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Instructions

• Pour over the lentils some hot water (this will cut their cooking time a bit).
• In a large pan put the onion, grated garlic and ginger, bay leaf and coconut oil. Season with a pinch salt and cook on medium heat until soft.
• Add all the spices: turmeric, curry powder, garam masala, coriander and chilli, and roast them for a couple of minutes.
• Drain and rinse the lentils and add them to the pan.
• Leave the lentils for 3-4 minutes to absorb all the spices, then add the stock.
• Cook on low heat for 20 minutes.
• In the meantime roughly chop the coriander and cut the tomatoes into cubes.
• Add tomatoes, coriander and spinach to the pan, give it a little stir then add the coconut milk.
• Boil for 5 minutes, then turn off the heat. Squeeze the juice of the lemon and stir once again.
• Serve hot with some naan bread or rice 🙂

Notes

NEW! Instant Pot Version

1. Add coconut oil, onions, chilli, garlic, ginger bay leaves and spiced to the pot and sauté for 5 minutes.
2. Wash the pulses a couple of times, then stir into the pot and sauté for another 2-3 minutes.
3. Add tomatoes and spinach, then pour over the vegetable broth (or water + 1 tablespoon bouillon), cover with the lid and pressure cook for 15 minutes.
4. Quick release, then stir in the coconut milk, the salt and the juice of the lemon.
5. Serve with a lemon wedge and fresh coriander by itself, over sticky rice or with roti or naan bread.

Nutrition

Calories: 525kcal | Carbohydrates: 57g | Protein: 22g | Fat: 25g | Saturated Fat: 21g | Potassium: 1178mg | Fiber: 25g | Sugar: 6g | Vitamin A: 3137IU | Vitamin C: 34mg | Calcium: 99mg | Iron: 9mg

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