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5 from 1 vote

Dal with Leafy Greens

An easy and nourishing dish of Indian dal with leafy greens
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Side Dish
Cuisine: gluten-free, Indian, nut-free, Soy-free, Vegan
Servings: 8
Calories: 113kcal


  • 1 cup green split peas (can substitute with pink lentils or yellow split peas), cooked till tender
  • 1 tbsp vegetable oil
  • 1 tsp mustard seeds
  • 1 medium onion (sliced thinly)
  • 1 tbsp ginger (grated)
  • 4 cups spinach (or any mixed greens, including salad greens. Chop the greens into thin ribbons. You can use any other quick-cooking greens like bok choy, lettuce, cabbage, watercress...feel free to experiment. Don't, however, use greens like kale or collards or methi which require more time to tenderize.
  • 1/2 tsp turmeric
  • 2 green chili peppers (like serrano or jalapeno, deseeded and minced. Use more or fewer peppers based on your personal preference)
  • 4-5 cloves garlic (minced)


  • Heat the oil in a saucepan.
  • Add the mustard seeds, and when they sputter, add the onions.
  • Stir-fry until the onions are translucent.
  • Now add the green chillies, ginger and garlic. Stir-fry for another minute.
  • Add the greens and turmeric and saute until wilted, a couple of minutes.
  • Add the cooked dal and salt to taste. Add a cup of water to the pot and more to get the dal to your desired consistency.
  • Bring to a boil, lower the heat, and continue to simmer about 5 minutes.
  • Garnish, if desired, with coriander. Serve hot with rice or chapatis.


Calories: 113kcal | Carbohydrates: 18g | Protein: 7g | Fat: 2g | Saturated Fat: 1g | Sodium: 18mg | Potassium: 351mg | Fiber: 7g | Sugar: 3g | Vitamin A: 1443IU | Vitamin C: 6mg | Calcium: 34mg | Iron: 2mg