Dhal with Spinach and Green Peas

If you serve this Dhal with rice, you will supply your body not only with a delicious vegan meal but also with complete plant proteins including the essential amino acids.
By 8 years ago



Dhal With Spinach And Green Peas – Simple and Delicious Vegan Meal


It is thanks to Dhal that I started to appreciate lentils.

I used to find them quite bland and uninteresting. But when I tried them combined with spices like, e.g. turmeric, paprika, ginger or chilli, I realised how tasty and appealing lentils could be.

Tarka Dhal was the first dish of this kind I had many years ago, and I simply loved it.

I still love it, whether it is on a table at my home or at a restaurant along with kormas or baltis: moving from one taste to another is just such an enjoyable experience.

But what can you do if there is not enough time to cook more than one dish? Then, I guess we can cook Dhal with Spinach and Green Peas!

Including other vegetables in the lentil dal provides different textures, colours and tastes. Additionally, this vegan meal will supply your body with complete proteins if you eat it with rice.



Dhal with Spinach and Green Peas

Agnieszka Weiner
Delicious dhal with spinach and green peas that if served with rice can be a complete vegan main dish.
Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Course Main Course
Cuisine Indian
Servings 4 people
Calories 306 kcal


  • 2 shallots thinly chopped,
  • 1 tbsp olive oil
  • 4 cloves garlic thinly cut,
  • 1 chilli pepper thinly chopped,
  • 2 tsp grated ginger
  • 0.5 tsp turmeric
  • 1 tsp mild paprika
  • 250 g red lentils rinsed,
  • 600 ml water
  • 6 tomatoes on the vine peeled and chopped,
  • 100 g frozen green peas
  • 100 g spinach roughly chopped,
  • 0.5 lime (juice)
  • salt and pepper


  • On medium heat warm up the olive oil, add the chopped shallots and fry for 1 minute.
  • Add the garlic, ginger and chilli; occasionally fry, stirring for 3-4 minutes. Be careful with adding chilli, as smaller peppers are spicier than bigger ones. So you may want to add less at the beginning and - depending on how spicy you would like your dish to be – add more later.
  • Add turmeric and paprika fry for 2 minutes more.
  • Stir in the lentils, add water, bring to boil and cook for 30 minutes, stirring from time to time to make sure the dal doesn't burn. If necessary, add more water.
  • Add the green peas, lime juice and seasoning and at the end, stir in the spinach.


Serving: 1portionCalories: 306kcalCarbohydrates: 49gProtein: 19gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 39mgPotassium: 974mgFiber: 22gSugar: 5gVitamin A: 3046IUVitamin C: 46mgCalcium: 90mgIron: 7mg
Keyword dal, dhal, dhal with spinach
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  • Hey, I read through your recipes, and loved them. Particularly this Dhal with Spinach and peas is so similar to one of our family favoriate "Dal Palal(=Spinach) just that we use Pigeon Pea Lentil instead of Red Lentil

    • Thank you so much. I love dals and I am sure your favourite one must be delicious. I must say I have never had pigeon pea lentils, I will have to try to get them and try :)

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