Lentil Saag Dahl

Lentil Saag Dahl

Details

This hearty and comforting dahl is made with onions, red lentils, yellow split peas and toasted spices. It is then finished with fresh spinach, lemon juice and cilantro.
  • Serves: 8 to 10
  • Active Time: 30 mins
  • Total Time: 2 hrs
  • Views: 26,192
  • Success Rating: 100% (?)
    0% - I fed it to the dog
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Steps

Step 1: Gathering & Preparing Your Mise en Place

• 2 cups red lentils*
• 1 cup yellow split peas*
• 1 lrg onion, diced
• 4 cloves garlic, minced
• 2 Tbsp freshly grated ginger
• 1 tbsp turmeric
• 3 green cardamom pods
• 2 bay leaves
• 2 tsp cumin seeds
• 2 tsp mustard seeds
• 2 tsp onion seeds
• 2 tsp fenugreek seeds
• 1 tsp fennel seeds
• 1/2 tsp chili powder* (or to taste, can also just add a jalapeño is you like)
• 2 tsp sea salt, or to taste
• 1/2 tsp freshly ground black pepper
• 1 - 28 oz can diced tomatoes
• 7 to 8 cups water or vegetable stock

Method

*Note: Any combination of red lentil and yellow peas can be used. You can even use part split mung beans if you like.

To prepare the lentils and peas, simply rinse them well to remove any dirt or small stones and then drain.

Step 2: Cooking the Dahl

• 7 to 8 cups water
• 2 tbsp oil (optional)*

Method

To cook the dahl, heat a large Dutch oven or pot over low heat. Then add the oil, followed by the onions and a good pinch of salt. *Note: Alternatively, the onions can be dry-sautéed.

Let the onions cook for approximately 15 minutes, or until soft and translucent. Then add the garlic and ginger and let cook for about 30 seconds. Next, create a hole in the middle of the onion mixture and add a touch more oil (if needed) and then add the cumin, mustard, onion, fenugreek and fennel seeds. Turn the heat up to medium and toast the seeds until they become fragrant. Be sure to stir the seeds frequently so they do not burn.

Once done, add the remaining spices, as well as the salt and pepper. At this point, turn the heat back down to low and then add the remaining spices and stir to combine.

Note: from this point forward, everything can be added and finished in a slow cooker.

Lastly, add the lentils, split peas, diced tomatoes and 7 cups of water (start with 6 cups if using a slow cooker) and bring the mixture to a gentle boil. Cover the pot with a lid slightly ajar and let cook for approximately 1 1/2 hours, or until the split peas are soft and fully cooked through. Stir frequently, to ensure the mixture does not stick to the bottom of the pot and add more water as needed.

If using a slow cooker, cook for approximately 8 to 10 hours on low, or 4 to 5 hours on high.

Step 3: Adding the Spinach | Optional

• 8 oz baby spinach, or to taste

Method

Once the dahl has fully cooked, add the spinach. Note, if making this dish the day before, do not add the spinach until ready to serve. This will help maintain it’s vibrant green color.

If not using baby spinach leaves, be sure to roughly chop the spinach before adding it to the dahl.

Cook the spinach until it wilts and becomes soft.

Step 4: Finishing & Serving the Dahl

• fresh cilantro, roughly chopped
• fresh lemon juice, to taste
• salt, to taste
• pappadums
• cooked basmati rice (brown or white)
• garam masala, to taste (optional)

Method

To finish the dahl, add the cilantro and fresh lemon juice and taste for seasoning — adding more salt and/or a touch of garam masala, if needed.

Serve the dahl with basmati rice, pappadums and additional toasted cumin and onion seeds, if desired.

Chef's Notes

While this dahl makes a delicious meal or side dish, it also happens to make a healthy dip and/or spread for sandwiches, crackers or vegetables.

7 Comments

  • Karen R
    Karen R
    I was unable to purchase fenugreek seeds, so I bought ground fenugreek. How much ground should I use in place of the whole seeds? I've not used this spice before. (-: Thanks!
  • Lauren L Rouxbe Staff
    Lauren L
    Hi Karen, thank you for your question! I would start with 1 to 1-1/2 tsp ground fenugreek. There are a lot of factors in converting whole to ground spices. While weighing the spices is the most accurate way, there is enough flexibility in this recipe to just take an educated guess. It should turn out wonderfully! Lauren
  • Mark G
    Mark G
    I ended up using brown lentils and green split peas. After 10 hours in the Instant Pot, both the lentils and split peas are both still firm? Can I do anything to "fix" it? Should I have soaked them over night? How long can this recipe stay in the fridge...and can it be frozen? Thanks!
  • Lauren L Rouxbe Staff
    Lauren L
    Hi Mark. Hmmm. That is a reeeaaallly long time to have the lentils and split peas both still firm. Soaking is not necessary to get lentils and split peas properly cooked, even at altitude. You do not want to eat undercooked beans or your digestion might suffer! I have found that when I simply can't get beans to soften it is because they are old and the liquid just can't penetrate the bean. If you were unable to cook them to soft you could "save them" by taking the mixture, pulsing it in a food processor with some binder ( a sticky grain or a flour) and turning it into a croquette. Think a play on falafel. You can bake or deep fry and that would likely create sufficient doneness - but that would take you on a culinary adventure : ) This recipe can stay in the fridge about 4-5 days. You can freeze it well. In both cases, add the spinach, lemon and cilantro just before serving. Lauren
  • Mark G
    Mark G
    Thanks Lauren!
  • Micki K
    Micki K
    Are the onion seeds in this recipe Nigella?
  • Lauren L Rouxbe Staff
    Lauren L
    Hi Micki. Good question. Yes : ) Lauren

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