Dal with Spinach Flatbreads

This vibrant green lentil and spinach dal with homemade spinach flatbreads brings authentic Indian flavors to your kitchen with minimal effort. The combination of aromatic spices, hearty lentils, and fresh spinach creates a nourishing meal that satisfies both your taste buds and nutritional needs.

I first made this recipe during a particularly busy work week, and it has become my go-to comfort food. The aroma of toasting spices fills my kitchen with warmth, and the leftovers taste even better the next day.

Ingredients

• Green lentils: Provide the hearty protein base and hold their shape well when cooked
• Black mustard seeds: Add a distinctive pop of flavor when they sizzle in hot oil
• Curry leaves: Impart an authentic aromatic quality that elevates the entire dish
• Coconut yogurt: Adds creaminess without dairy and balances the spices beautifully
• Gram flour (chickpea flour): Creates protein-rich flatbreads with a slightly nutty flavor
• Fresh spinach: Incorporated into both the dal and flatbreads, boosts nutrition and color
• Turmeric: Provides anti-inflammatory properties and that gorgeous golden color
• Cumin seeds: Offer earthy warmth that forms the backbone of this dish

Step-by-Step Instructions

Heat Oil and Toast Spices:

Heat olive oil in a large frying pan over medium heat. Add mustard seeds and wait for them to start popping before adding cumin seeds, coriander, turmeric, curry leaves, and chili flakes. This crucial first step releases the essential oils in the spices, creating the aromatic foundation for the entire dish. Toast for just a few seconds to prevent burning.

Sauté Onions:

Add chopped onion to the fragrant oil and spice mixture. Reduce heat to low-medium and cook for 8 to 10 minutes, stirring occasionally until the onions become soft and begin to caramelize. This slow cooking process develops deep sweetness that balances the spices.

Add Garlic:

Incorporate sliced garlic into the onion mixture and continue cooking on low heat for another 2 to 3 minutes. The gentle heat prevents the garlic from burning while allowing its flavor to infuse into the base.

Cook Lentils:

Add rinsed green lentils and water to the pan. Bring to a gentle simmer and cook for 25 minutes, stirring occasionally to prevent sticking. Monitor the consistency and add more water if needed as lentils absorb liquid differently depending on their age and variety. The lentils should become tender but still maintain their shape.

Incorporate Spinach:

Process spinach in a food processor until roughly chopped, then stir into the lentil mixture. Simmer for 5 more minutes until the spinach wilts and integrates with the dal. The spinach will significantly reduce in volume as it cooks.

Finish Dal:

Stir in coconut yogurt or cream and sea salt to taste. The yogurt adds creaminess and helps balance the spices. Top with a sprinkle of garam masala and additional coconut yogurt for serving.

Prepare Flatbread Batter:

Combine gram flour with salt, turmeric, and cumin seeds in a large bowl. Add water, olive oil, chopped spinach, and apple cider vinegar. Mix thoroughly until you achieve a smooth, pourable batter consistency. Let the batter rest for 10 minutes to allow the flour to hydrate properly.

Cook Flatbreads:

Heat a small nonstick frying pan with a little oil. Pour approximately 1/4 cup of batter into the pan and quickly swirl to create a thin, even layer. Cook on medium heat for about 2 minutes until bubbles form and the edges begin to lift. Flip and cook the other side for 30 seconds to 1 minute until golden spots appear.

Keep Warm:

Transfer cooked flatbreads to a plate and cover with a clean kitchen towel to keep warm and prevent them from drying out while you cook the remaining batter.

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The curry leaves are truly the secret ingredient in this recipe. While they might seem like an unusual item to seek out, their unique citrusy and slightly bitter flavor cannot be replicated. I keep a bag in my freezer and just pull out what I need for each recipe—they maintain their flavor wonderfully this way.

Storage Tips

This dal keeps exceptionally well in the refrigerator for up to 4 days in an airtight container. The flavors actually develop and improve overnight as the spices have time to meld. When reheating, add a splash of water if the mixture has thickened too much, and warm gently on the stovetop or microwave until heated through.

Variation Ideas

For a heartier meal, add diced sweet potato or butternut squash along with the lentils. These starchy vegetables absorb the spices beautifully and add natural sweetness.

Serving Suggestions

Serve this dal with steamed basmati rice alongside the flatbreads for a complete meal. For a cooling contrast, offer a simple cucumber raita made with coconut yogurt, grated cucumber, and a pinch of cumin.

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This recipe brings joy to weeknight meals with its simplicity and boosted flavors. Give it a try and your kitchen will thank you!

Frequently Asked Questions

→ Can I use red lentils instead of green lentils?

Yes, you can substitute red lentils, but they cook faster (15-20 minutes) and create a softer, less textured dal. Adjust cooking time accordingly and expect a slightly different consistency in the final dish.

→ What is gram flour and what can I substitute?

Gram flour (besan) is made from ground chickpeas and has a nutty flavor. If unavailable, you can substitute with chickpea flour (same thing, different name) or a mix of all-purpose flour and cornmeal, though the taste and nutrition profile will differ slightly.

→ Are curry leaves essential for this dal?

Curry leaves add distinctive flavor, but if unavailable, you can substitute with a bay leaf plus a small amount of lime zest. The flavor profile will change, but you'll still have a delicious dal.

→ How can I make this dish less spicy?

To reduce heat, omit or reduce the chili flakes in both the dal and toppings. The other spices will still provide plenty of flavor without the heat. You can always add more coconut yogurt to temper spiciness.

→ Can I prepare any components ahead of time?

The dal can be made 1-2 days ahead and refrigerated, actually improving in flavor overnight. Reheat gently with a splash of water. The flatbread batter can be mixed a few hours ahead, but the flatbreads themselves are best cooked just before serving.

→ How do I store and reheat leftovers?

Store dal in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop with a splash of water or broth. Flatbreads can be stored wrapped in foil for 1-2 days and reheated briefly in a dry skillet or microwave.