Rinse the lentils, then soak them in room-temperature water for 25 minutes.
Pour the measured water into a medium pot and bring the water to a boil over high heat.
Meanwhile, drain the lentils.
Add the drained lentils to the water once boiling, along with the salt, turmeric, chili powder, and cumin.
Return to a boil, reduce to a simmer, cover, and simmer the lentils for 15 minutes or until tender.
Meanwhile, heat the coconut oil in a medium skillet over medium heat.
Add the onion and sauté for 5 minutes.
Add the ginger, garlic, mustard powder, and black pepper. Continue to sauté for another minute or until softened.
Stir the spinach into the lentils and cook until wilted.
Transfer the onion, ginger, and garlic to the pot with the lentils. Stir to combine.
Add the garam masala and coconut milk. Cover and cook for another 2-3 minutes but do not bring the dahl to a boil.
Remove from the heat and serve as desired. Rice is an option, as is naan or aloo paratha. Some even ladle it into bowls and eat dahl with a spoon.

Spinach and Lentil Dahl

Hey there, I’m Rachel!