Kripalu Recipe: Ayurvedic One-Pot Red Dal with Spinach

This fragrant red lentil dal is simple, creamy, and deeply comforting. Warm spices bloom in ghee, spinach melts into the pot, and a squeeze of lime brightens every bite. Perfect with rice or warm flatbread.

Yields 4 Servings

1 cup red lentils (masoor dal), rinsed well
4 cups water (or vegetable broth for more depth)
1 cinnamon stick
1 teaspoon turmeric powder
1 teaspoon ground coriander
1 teaspoon ground cumin
½ teaspoon ground fennel
1 tablespoon tomato paste
1-inch piece fresh ginger, finely grated
2–3 tablespoons ghee
3–4 cups fresh spinach, roughly chopped
1 ½ teaspoon salt (or to taste)
Juice of ½ lime (or more to taste)
¼ cup fresh cilantro, chopped (for garnish)

Rinse and soak lentils for 30 minutes before cooking. In a large pot, warm the ghee over medium heat. Add grated ginger and stir for about 30 seconds until fragrant. Stir in turmeric, coriander, cumin, fennel, and tomato paste. Cook 1–2 minutes, stirring, until the tomato paste darkens slightly and the spices release their aroma. Add the rinsed red lentils, cinnamon stick, and water/broth. Stir to combine.

Bring to a boil, then reduce heat to low and simmer uncovered for 20–25 minutes, stirring occasionally, until the lentils break down into a creamy texture. Stir in the chopped spinach and salt. Simmer 3–5 minutes more, just until the spinach wilts. Remove the cinnamon stick. Squeeze in fresh lime juice and stir well. Taste and adjust with more lime or salt as needed. Ladle into bowls and enjoy with basmati rice or flatbread. Garnish with chopped cilantro and additional ghee or lime if desired.