Mary Berry Spinach Dhal

This easy Mary Berry Spinach Dhal is a quick, nutritious dish perfect for a comforting meal. With creamy lentils, hot spices, and tender spinach, it’s full of flavour and comes together with simple ingredients you probably already have. You can even adjust the spice level to your liking, making it a versatile favourite!

This Spinach Dhal Recipe Is From Makes It Easy Cookbook by Mary Berry

Ingredients Needed:

• 3 tbsp sunflower oil
• 3 large onions, finely chopped
• 4 garlic cloves, finely grated
• 2 tsp ground turmeric
• 1 tbsp garam masala
• 1 tbsp ground cumin
• ½ tsp hot chilli powder
• 1 x 400g tin chopped tomatoes
• 300ml (½ pint) vegetable stock
• 2 x 400g tins puy lentils, drained
• 150g (5oz) baby spinach, chopped
• 1 tbsp mango chutney
• 4 tbsp double cream (pouring)
• Salt and freshly ground black pepper, to taste

How To Cook Spinach Dhal :

1. Fry the onions and garlic: Heat the sunflower oil in a large pan over high heat. Add the chopped onions and fry for 5 minutes until soft. Stir in the grated garlic and cook for 1 more minute.
2. Cook the spices: Add turmeric, garam masala, cumin, and chilli powder. Stir and fry the spices for 2 minutes until fragrant.
3. Add the tomatoes, stock, and lentils: Pour in the chopped tomatoes and vegetable stock. Add the drained puy lentils and mix well. Cover with a lid and bring to a boil, then reduce the heat and simmer for 30 minutes until the onions are tender.
4. Add spinach, chutney, and cream: Stir in the chopped spinach, mango chutney, and double cream. Simmer until the spinach wilts, and season with salt and black pepper.
5. Serve hot: Serve the spinach dhal hot, with your favourite sides like rice or naan.

Recipe Tips

• Use fresh spinach: Fresh spinach will give the dhal a vibrant color and better texture. Avoid using frozen spinach as it can make the dish watery.
• Adjust spice levels carefully: Taste the dhal after adding the chilli powder, and add more if needed. It’s easier to add more spice than to fix it if it’s too hot.
• Cook the onions until soft: Make sure the onions are fully softened before adding the spices. This helps develop the dish’s deep flavour.
• Drain the lentils well: Removing excess liquid from the lentils prevents the dhal from becoming too watery. This ensures a nice, thick consistency.
• Stir in cream at the end: Add the cream right at the end to keep it from curdling, giving the dhal a smooth and creamy texture.

How To Store & Reheat Leftovers

• Refrigerate: Let Leftoovers Spinach Dhal cool to room temperature before transferring it to an airtight container. Store it in the fridge for up to 3 days.
• Freeze: Allow the dhal to cool completely before freezing in a freezer-safe container. It can be frozen for up to 3 months. To thaw, leave it in the fridge overnight before reheating on the stove.
• Reheating: Reheat Leftoovers Spinach Dhal in a pan over medium heat, stirring occasionally until it’s hot throughout for 3 minutes. You can add a little water or stock if the dhal thickens too much during storage.

Nutrition Facts

Serving Size: 1 cup (approximately 245g)

• Calories: 231
• Total Fat: 5.6g
• Saturated Fat: 0.8g
• Cholesterol: 0mg
• Sodium: 478mg
• Potassium: 535mg
• Total Carbohydrate: 34.5g
• Dietary Fiber: 11.5g
• Sugars: 6.3g
• Protein: 11.2g

Try More Ina Garten Recipes:

• Mary Berry Spinach Quiche
• Mary Berry Humble Pie
• Mary Berry Ciabatta Tricolore
• Mary Berry Cinnamon Crepes
• Mary Berry Grilled Courgettes