Mary Berry Spinach Dhal

I’ll be honest—this one nearly didn’t make it to the table. I’d promised my friend a “simple” midweek veggie dinner, smugly flipping to Mary Berry’s spinach dhal like I had it all sorted. I’d made dhal before (or so I thought), but the first time I tested this recipe, I got cocky with the chilli powder, used frozen spinach straight from the bag, and somehow ended up with a watery, angry-looking soup. Not ideal.

But the second go? Game-changer. I took my time with the onions, drained the lentils properly, and stirred the cream in right at the end—oh, that silkiness. If you’re after something hearty, cheap, and surprisingly luxurious, let me show you how I fixed it.

WHY THIS ONE WORKS SO WELL

Most spinach dhal recipes rely on red lentils, which go soft and soupy—fine, but not what I was craving. Mary uses puy lentils, and I didn’t realise how much that would change things. They hold their shape beautifully and bring this lovely bite, almost meaty. The mango chutney adds that touch of sweetness without needing to faff about with sugar, and the cream? It brings everything together like a warm hug.

Also—worth saying—the spice balance here is clever. It’s layered, not shouty. You get warmth from the cumin and garam masala, and just enough kick from the chilli (if you don’t go wild like I did).

INGREDIENTS + WHY THEY MATTER

• Sunflower oil – Neutral and great for frying. I tried olive oil once—it overpowered everything.
• Onions – Don’t skimp here. Soft, golden onions are the backbone of flavour.
• Garlic – Four cloves sounds like a lot, but trust me, it mellows as it cooks.
• Turmeric, cumin, garam masala, chilli powder – This quartet builds depth. The turmeric gives that golden glow. Go easy on the chilli the first time.
• Tinned chopped tomatoes – Adds body and acidity. Don’t bother with fresh; they won’t cook down enough.
• Vegetable stock – Helps meld everything together. I used a good quality cube.
• Puy lentils (tinned) – Firmer and more interesting than red lentils. Just drain well.
• Baby spinach – Fresh is best. I used pre-washed for ease. Frozen made it go watery.
• Mango chutney – Sweetens and balances the spice. A sneaky hero.
• Double cream – Stirred in at the end for silky richness. It will curdle if you add it too early.
• Salt & pepper – Season generously. Lentils need it.

MAKING IT YOURS (WITHOUT RUINING IT)

• Vegan swap: Skip the cream or use a good oat cream alternative. I tested both—oat keeps the texture, but coconut cream made it too sweet.
• Low-fat version: Use half the oil, skip cream, and stir through a spoonful of yogurt when serving.
• Add-ins that work: A handful of cooked sweet potato chunks, or stir in some cooked chickpeas for extra bulk.
• Too spicy? A spoon of plain yogurt on top cools it right down.

MISTAKES I’VE MADE (AND HOW TO AVOID THEM)

What Went Wrong	Why It Happens	How to Fix It
Dhal was watery	Didn’t drain the lentils properly	Let lentils sit in a sieve for 5–10 mins
Cream curdled	Added it while dhal was boiling	Stir in off the heat, gently
Spinach turned slimy	Used frozen spinach	Always use fresh, chopped spinach
Way too spicy	Added chilli without tasting	Start with ¼ tsp, then build

HOW TO MAKE MARY BERRY’S SPINACH DHAL

1. Sauté the base – In a large pan, heat 3 tbsp sunflower oil. Add 3 chopped onions and fry over medium-high heat for 5–7 minutes until soft and golden. Stir in 4 grated garlic cloves and cook 1 minute more.
2. Toast the spices – Add 2 tsp turmeric, 1 tbsp cumin, 1 tbsp garam masala, and ½ tsp hot chilli powder. Fry for 2 minutes, stirring, until it smells incredible.
3. Add tomatoes & stock – Tip in a 400g tin of chopped tomatoes and 300ml vegetable stock. Bring to a simmer.
4. Add lentils – Stir in two tins (400g each) of drained puy lentils. Cover and simmer gently for 30 minutes, stirring now and then.
5. Finishing touches – Turn off the heat. Stir in 150g chopped baby spinach, 1 tbsp mango chutney, and 4 tbsp double cream. Stir gently until spinach wilts. Season well.
6. Serve hot – With basmati rice or warm naan.

TIPS FROM MY KITCHEN

• I always let the dhal sit for 10 minutes off the heat before serving—it thickens beautifully.
• If you’re making rice, start it once the lentils go in—it all comes together nicely.
• Leftover dhal makes an amazing toast topping the next day, with a fried egg on top.
• My fan oven dries everything fast, so I don’t bother baking this—I keep it on the hob and stir regularly.

STORAGE + SERVING

• Fridge: Keeps 3 days in an airtight tub.
• Freezer: Freeze flat in bags or containers for up to 3 months. Reheat gently with a splash of stock or water.
• Reheat: Stove works best—low heat, add liquid if too thick.
• Serve with: Basmati rice, naan, or even over baked potatoes. Add yogurt or fresh coriander if you’re feeling fancy.

FAQs – Real Query Answers

Q: Can I use red lentils instead of puy lentils?
A: Technically yes—but the texture will be much softer and soupier. I really recommend sticking with puy if you want that hearty bite.

Q: Can I skip the cream?
A: Absolutely. It’ll be less rich but still lovely. I’ve made it without and stirred in a spoonful of oat yogurt before serving—works well.

Q: What’s a good mango chutney to use?
A: I’ve used Sharwood’s and homemade—both were great. Just don’t use anything too chunky or spicy.

Q: Is this dhal spicy?
A: It has a gentle heat. If you’re heat-sensitive, start with ¼ tsp chilli powder or use mild paprika instead.

Q: Can I batch cook this?
A: Yes! It freezes and reheats like a dream. I double the recipe and portion it out for lunches.

Try More Recipes:

• Mary Berry Double Mustard Chicken
• Mary Berry Roast Rack of Lamb
• Mary Berry Boeuf Bourguignon
• Mary Berry Chicken Drumsticks