Indian Lentil Stew: Masoor Dal with Spinach and Tomato

Indian lentil stew, often called dal, is a comforting dish of lentils simmered with aromatics and spices until tender. This version uses red lentils, tomato, and spinach, finished with a quick cumin tempering; it is served warm with rice or flatbread, and recipes vary from household to household.

Ingredients

1 cup (190 g) red split lentils, also called masoor dal
4 cups (950 ml) water, plus a little more if needed
1 medium yellow onion (about 150 g), finely chopped
1 large tomato (about 200 g), chopped, or 1 cup (240 g) canned chopped tomatoes
1 tablespoon (15 g) finely grated fresh ginger
2 garlic cloves (about 6 g), finely minced
2 tablespoons (30 ml) neutral oil or ghee, for the stew
1 teaspoon (2 g) cumin seeds, for the stew
1 teaspoon (2 g) ground coriander
½ teaspoon (1.5 g) ground turmeric
¼ teaspoon (0.5 g) cayenne or mild red chili powder, or to taste
1 teaspoon (6 g) fine salt, plus more to taste
3 packed cups (90 g) baby spinach, or roughly chopped mature spinach
1 tablespoon (15 ml) ghee or neutral oil, for the tempering
1 teaspoon (2 g) cumin seeds, for the tempering
1 dried red chili (about 1 g), optional
1 small pinch (about 0.1 g) asafoetida, optional
1 tablespoon (15 ml) fresh lemon juice
¼ cup (10 g) chopped fresh cilantro, for serving

Instructions

Put the lentils in a fine-mesh sieve and rinse under cool running water, rubbing them lightly with your fingers, until the water runs mostly clear. Check for any small bits of debris. Red split lentils do not need soaking. Chop the onion and tomato, grate the ginger, mince the garlic, and measure the spices so they are ready to add in sequence.
Heat the 2 tablespoons of oil or ghee in a medium heavy-bottomed saucepan over medium heat. Add the chopped onion and cook for 6 minutes, stirring often, until softened and translucent with a few lightly golden edges. If it begins to brown quickly, lower the heat; a gentle onion base gives the stew a rounded flavor without making it taste scorched.
Add the ginger and garlic and stir for 1 minute, just until fragrant. Add the cumin seeds, ground coriander, turmeric, chili powder, and salt. Stir for 1 minute to coat the aromatics and warm the spices. Keep them moving in the pan; dry spices can turn bitter if they burn.
Stir in the chopped tomato and cook for 5 minutes, breaking it up with the spoon as it softens. The mixture should look saucy, and the tomato should no longer seem raw or firm. If the bottom of the pan starts to catch, add a splash of water and scrape up the browned bits.
Add the rinsed lentils and 4 cups of water. Stir well, bring the mixture to a boil, then reduce the heat to maintain a steady, gentle simmer. Leave the pan partly covered and cook for 20 minutes, stirring every few minutes so lentils do not settle and stick. If the pot bubbles aggressively, lower the heat; a calm simmer cooks the lentils evenly.
After 20 minutes, check the lentils. They should be very soft and beginning to break down into a thick, spoonable stew. Stir in the spinach and cook for 2 minutes, until wilted. If the dal is thicker than you like, add hot water a little at a time; if it is thinner, simmer uncovered briefly, stirring, until it reaches your preferred consistency.
Make the tempering in a small skillet while the stew finishes or just after it is cooked. Heat 1 tablespoon of ghee or oil over medium heat. Add the second measure of cumin seeds and, if using, the dried chili and pinch of asafoetida. Cook for about 2 minutes, swirling the pan, until the seeds sizzle and smell toasted. Do not let the chili or seeds blacken.
Pour the hot tempering carefully over the lentil stew and stir it through. Add the lemon juice, taste, and adjust the salt or chili. Rest the stew for a minute, then ladle into bowls and scatter with cilantro. If the surface looks very thick after resting, loosen it with a small splash of hot water before serving.

Tips

Use the right lentils. Red split lentils cook quickly and soften into a creamy texture, which suits this stew. Brown or green lentils hold their shape and need more liquid and a longer simmer, so they are not a direct, same-time substitute. If using them, follow their package cooking time and add water as needed.
Rinse, but do not soak. Rinsing removes loose starch and dust; a long soak is unnecessary for split red lentils and can make it harder to judge how much water they need. Rinse before measuring if the lentils are especially dusty, then drain them well.
Control thickness near the end. Lentils continue to absorb liquid as they sit, and different brands can break down at different rates. Keep hot water nearby and adjust after the spinach has wilted. Add it gradually so you do not turn a thick dal watery.
Temper the spices gently. The final cumin tempering adds aroma, but hot fat can scorch whole spices quickly. Take the skillet off the heat as soon as the cumin is fragrant and sizzling, and pour it into the stew promptly.

Serving Suggestions

Serve the stew in deep bowls with steamed basmati rice, which catches the loose sauce, or with roti, naan, or another flatbread for scooping. A small bowl of plain yogurt, sliced cucumber, or a crisp cabbage salad provides a cool, fresh contrast to the warm spices. Lemon wedges let each person add brightness at the table, while extra cilantro is an easy garnish.

For a fuller meal, pair a smaller bowl of dal with rice and a vegetable side such as roasted cauliflower, sautéed green beans, or a simple cucumber-tomato salad. If serving it with bread, keep the stew slightly thicker; alongside rice, a looser consistency is often easier to spoon. The dish is filling enough to serve on its own, but rice or flatbread makes the meal more substantial.

Variations

For a richer, milder stew, replace ½ cup (120 ml) of the water with coconut milk near the end of cooking. This makes the dal creamier and adds a gentle coconut flavor; it is a variation rather than a traditional requirement. For a more tomato-forward version, add another ½ cup (120 g) chopped tomato and allow a few extra minutes for it to soften before adding the lentils.

You can omit the spinach or replace it with 2 cups (about 100 g) chopped kale, adding kale several minutes earlier so it has time to become tender. Frozen spinach also works: use about ½ cup (75 g), thaw it, and squeeze out excess water before stirring it in. Asafoetida is a traditional seasoning used in many Indian kitchens, but it can be hard to find; simply leave it out, or use a little extra garlic for a different but savory flavor. For a hotter stew, increase the chili gradually rather than adding a large amount at once.

Storage and Reheating

Let the stew cool slightly, then refrigerate it in a covered, shallow container within 2 hours of cooking. It keeps for 3 to 4 days in the refrigerator. The lentils will absorb liquid as they chill, so the leftovers may be much thicker than the freshly cooked stew. Stir in water when reheating to bring it back to a spoonable consistency.

Reheat a portion in a saucepan over medium-low heat, stirring often and adding water as needed, until steaming throughout. For food safety, leftovers should reach 165°F (74°C); check the center with a food thermometer if you need to confirm the temperature. In a microwave, cover the bowl loosely, heat in short intervals, and stir between intervals so the stew warms evenly. Freeze in airtight portions for up to 3 months for best quality, thaw overnight in the refrigerator, and reheat as above. Avoid leaving cooked stew at room temperature for more than 2 hours.

Frequently Asked Questions

Is Indian lentil stew the same as dal?
Dal refers both to split pulses and to many dishes made from them, so this recipe is a type of dal. Indian dal recipes vary in lentil, texture, seasoning, and finishing method. This one uses red split lentils and spinach, with cumin, tomato, and a quick tempering.

Can I make this with whole red lentils?
Whole red lentils may take longer to soften and will not break down as quickly as split lentils. Check the package directions, start checking for tenderness after 25 minutes, and add extra water if the pot becomes dry. The finished stew may be less creamy, but it will still work.

Why are my lentils still firm?
They may need more simmering time, particularly if they are older or the heat was too low to maintain a simmer. Continue cooking and check every few minutes, adding hot water if necessary. Acidic ingredients can slow softening, so this recipe adds lemon juice only after the lentils are tender.

Can I prepare the stew ahead?
Yes. Cook it through, cool it promptly, and refrigerate it in a covered container for up to 3 to 4 days. The flavor remains pleasant after reheating, though the texture thickens as it sits. Store extra lemon juice and fresh cilantro separately if you want their flavors to stay bright.

Can I make this recipe without asafoetida or ghee?
Yes. Asafoetida is optional, and the stew is still flavorful without it. Use neutral oil instead of ghee for both the onion base and the tempering; ghee adds a buttery, toasted note, while neutral oil keeps the flavor cleaner. Use an oil that is suitable for medium-heat cooking.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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