Spinach and Coconut Dal is a nutritious and flavorful South Indian-inspired lentil dish, combining protein-rich lentils with fresh spinach and creamy coconut milk. Mildly spiced with turmeric, cumin, and curry leaves, this dal is comforting, easy to digest, and perfect with steamed rice or flatbreads. It’s a wholesome, vegan, and gluten-free dish that can be enjoyed any day of the week.
Cook dal: Rinse dal thoroughly and cook in 3 cups water with turmeric until soft (about 15–20 minutes).
Heat oil: In a pan, heat coconut oil over medium heat.
Tempering: Add mustard seeds and let them splutter. Add chopped onion and sauté until translucent.
Add spinach: Stir in chopped spinach and cook for 2–3 minutes until wilted.
Combine dal: Pour cooked dal into the pan with spinach and mix well.
Add coconut milk: Stir in coconut milk and simmer for 5 minutes on low heat. Adjust salt to taste.
Serve: Serve hot with steamed rice or roti for a wholesome meal.
1 cup split yellow moong dal (or toor dal)
1 small onion, finely chopped
2 cups fresh spinach leaves, chopped
½ cup coconut milk
1 tablespoon coconut oil
1 teaspoon turmeric powder
1 teaspoon mustard seeds
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