I quickly wanted to post this very simple weeknight recipe for a very nutritious and delicious dahl made with French lentils. I love cooking with French Puy Lentils, because they cook up easily and have a great, peppery taste.
I used mustard to spice up these lentils. While mustard is used often enough in Indian cooking, I used it a little differently here than I usually do: I ground it up before adding it.
Mustard adds a spicy, almost slightly sour punch to the curry, and I couldn't have been happier.The addition of spinach makes this curry even healthier.
Feel free to substitute other greens, including watercress.
Here's the recipe. Enjoy, everyone!
More vegan dal recipes
- Cauliflower Dal with Ginger
- Spinach Kootu or Keerai Kootu
- Zucchini Kootu
- Black-Eyed Peas Dal
- Usal (Sprouted Beans Curry)
French Lentil Dal
French Lentils Spiked with Mustard
A peppery, delicious and simple dahl or dal made with French lentils
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Servings: 6
Calories: 176kcal
Ingredients
- 1 cup puy lentils (can substitute with whole green lentils or Masoor)
- 12 oz spinach (thaw if using frozen spinach)
- 1 onion (thinly sliced)
- 4-5 cloves garlic (thinly sliced)
- 1 large tomato (diced)
- 2 teaspoon black mustard seeds (ground into a powder in a food processor of coffee grinder)
- 1 tablespoon vegetable oil
- 1 teaspoon cumin seeds
- 1 teaspoon cayenne
- ½ teaspoon turmeric (optional)
Instructions
- Cover the lentils with water, bring to a boil, cover with a lid and simmer until the lentils are tender, about 1 hour. I do this in a pressure cooker, but you can do this on the stove-top or in the microwave.
- Heat the oil in a saucepan.
- Add the cumin seeds and, when they sputter, add the sliced onions.
- Saute the onions until translucent, then add the garlic. Stir-fry for another minute.
- Add the spinach and saute for another 3-4 minutes. You want the spinach to have completely thawed before adding the remaining ingredients.
- Add tomatoes, chilli powder, turmeric and mustard-seed powder. Stir together for about a minute.
- Add the cooked lentils and stir in.
- Add salt to taste. Bring the curry to a boil, then lower the heat and simmer for five minutes.
- Serve hot with rice or chapatis.
Nutrition
Calories: 176kcal | Carbohydrates: 26g | Protein: 11g | Fat: 3g | Saturated Fat: 2g | Potassium: 447mg | Fiber: 12g | Sugar: 3g | Vitamin A: 5713IU | Vitamin C: 24mg | Calcium: 94mg | Iron: 4mg
Tried this recipe?Please leave a comment and recipe rating below!
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Sarah
Wonderful soup with a medley of great flavours.
switsawa
You are a blessing! It is so great to have vegan versions of such excellent food! I made this recipe today (AWESOME!) and will be making many more of your dishes (carrot halwa is next!) in the very near future.
switsawa
You are a blessing. I have always loved Indian food, but been in a dilemma as I'm trying to take the next step from vegetarian to vegan...I've tried several times without success, unfortunately. Just made this recipe (AWESOME) and will be making many more (especially the carrot halwa!!) very soon!
Kelly
Made this last night and it was super delicious. Even my two young boys cleaned their bowls. It certainly pays off to introduce kids to different ethnic cuisine. We served it with basmati and green chutney. Thanks for the great recipe! So glad to have stumbled upon your blog.
Dibs
A bengali touch with ground mustard! My hubby will drool! many bong specialities are made with mustard paste!
Vaishali
Happy, Thanks.
Meera, the mustard certainly makes a huge difference. Thanks for your kind words, dear.
Curry, Thanks for the suggestion. I will send it in.
Priya, Asha, Cham, Trupti, Uma, Maya, Madhu: Thanks, ladies.
Deesha, Thanks and glad you tried the Moroccan stew. Will look forward to your post.
Madhuram, you should have my third entry soon. Thanks!
Mihl, thanks!
Mihl
Lentils and mustard? Can you read my mind? Sounds amazing.
Madhuram
I also prepare something similar using masoor daal. Will have to try the puy lentils yet.
Thank you very much for your comments in my blog and please indulge me with your entries.
DEESHA
This is new to me. Looks delicious Vaishali. Hey, I tried your Morrocan Chickpea stew. will post it sometime. Thanks for the recipe
Madhu
Looks so rich, like the mustard flavor. Picture looks great!
Maya
Thats a yummy post. Must be a really delicious curry.
Uma
ooh, that bowl of soup looks so delcious and mouth-watering. mustard and letils sounds a yummy combo.
Trupti
Looks very delicious & healthy. Nice combo.
Cham
Mustard and lentils the combo looks very tasty. I just imagine the taste of this spicy curry
Asha
Sounds great, comforting dal for Winter,all spiked up with Mustard paste.Love the photo too!
I made a dal too today, will post at Aroma on Friday.
Take it easy there! 🙂
Priya
oooh, that looks yummy, give me a few roti's and I'll be off 🙂 This is the kind of dish I have been craving every night, a warm, hearty lentil dish to drive away the winter.
Curry Leaf
Lovely and healthy.Even if you are not so chatty as you feel,the dishes speak loud and clear and as perfect as it can be.Love the dish and your posts.If interested send it to Susan for MLLA 8
Meera
That looks delicious. Mustard will add a nice zing to this curry. Hope things are going great for you. & I really love reading your posts.
Happy cook
Looks so yummy, dish is having such a beutiful colour