red lentil, yam & spinach dal

The weather forecast was my muse to look in my cupboards and get creative… IMG_3232

Thinking warm and moist would be a healthy choice on such a cold and windy day, I thought of dal… and saw I had on hand everything I’d want to make it except for cumin. That’s okay, I could readily work around that with the ingredients and spices I have on hand now.  #warmingfood #letitsnow


  • 3/4 cup red lentils
  • 1 yellow onion, diced
  • 2 cloves garlic, minced
  • 2-3t chile powder
  • 1 scant T tumeric
  • 2-3t curry powder
  • 2-3 t fresh ginger, finely minced
  • 1 large jewel yam, cut into 1/4″rounds then large rectangle chunks
  • 6 oz coconut milk
  • 1 cup cauliflower flowerettes
  • 5 cups fresh spinach, cut into thick ribbons
  • 1/2 lime, squeezed


Cull through and rinse lentils, then cover with 2 1/2 c fresh water. Add a dash of salt, bring to a boil then reduce heat and simmer for about 20 minutes or until fully softened. Using a dutch oven to accommodate the bulk of spinach, saute chopped onion in 3T or so of olive oil until they start to turn translucent, then add minced garlic, chile powder, tumeric and curry powder and continue to saute for another 2 minutes until spices are fragrant. Add chopped yam and several tablespoons of the coconut milk, continue to stir for 2-3 minutes. Then add a little water, cover and reduce heat to steam yam for about 20 minutes until softened (but not dissolved into mush). Add cooked lentils including remaining cooking water, coconut milk, stir to combine well, then add spinach to pot. Cover and steam for about 3-4 minutes until spinach turns bright green and begins to soften. Squeeze lime over dal, remove from heat with lid on to continue spinach cooking gently without significantly reducing moisture of the dal. Serve over brown Basmati rice for a heartier meal.


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