Mary Berry Spinach Dhal Recipe [Tips & Tricks]

If you’re looking to spice up your weeknight dinners with something hearty, flavorful, and packed with nutrients, then Mary Berry’s spinach dhal recipe is a must-try!

This dish combines rich, earthy lentils with the vibrant freshness of spinach, all brought together with the perfect balance of spices. It’s not only easy to make but also incredibly comforting, making it the perfect addition to any meal rotation. Whether you’re a fan of vegetarian dishes or just looking for something wholesome and filling, this recipe is sure to hit the spot!

Mary Berry Spinach Dhal Recipe

Ingredients Needed

To make Mary Berry’s Spinach Dhal, you’ll need a selection of key ingredients that come together to create a flavorful, hearty dish. Here’s a detailed list of the components that make this recipe shine:

1. Red Lentils – The base of the dhal, red lentils cook quickly and absorb the flavors beautifully, creating a creamy and comforting texture once cooked. They’re also a great source of plant-based protein and fiber.

2. Spinach – Fresh spinach adds a burst of color and a mild earthy flavor to the dhal, while also contributing nutrients like iron and vitamins A and C. The spinach wilts down when added to the dish, blending into the lentils.

3. Onion – A finely chopped onion forms the aromatic base of the dish, contributing sweetness and depth of flavor. Cooking the onion until softened releases its natural sugars, enhancing the overall flavor of the dhal.

4. Garlic – Fresh garlic, minced or crushed, imparts a savory aroma and a punch of flavor. It balances the mildness of the lentils and adds a layer of richness.

5. Ginger – Fresh ginger, finely grated or minced, adds a spicy warmth and a zingy note to the dish. It pairs wonderfully with the garlic and other spices, bringing an earthy, yet slightly tangy kick.

6. Ground Cumin – This spice provides a warm, slightly smoky, and earthy flavor that is often used in Indian cuisine. It’s one of the foundational spices in dhal, giving it its signature depth.

7. Ground Coriander – Coriander, with its citrusy and slightly sweet notes, complements the cumin perfectly and adds a fragrant lift to the dish.

8. Turmeric – Known for its vibrant yellow color and earthy, slightly bitter taste, turmeric is essential in any dhal for its signature flavor and potential health benefits, such as its anti-inflammatory properties.

9. Chili Powder – A little chili powder gives the dhal a hint of heat, providing just enough spice to warm the palate without overwhelming the other flavors.

10. Vegetable Stock – A vegetable stock, or even a combination of water and stock cubes, adds liquid to cook the lentils and infuses the dish with savory depth.

11. Lemon Juice – Freshly squeezed lemon juice is the finishing touch to brighten the dhal, adding a zesty contrast to the richness of the lentils and spices.

12. Salt and Pepper – To taste, these essential seasonings balance the dish, highlighting all the natural flavors of the ingredients.

Equipment Needed

To make Mary Berry’s Spinach Dhal, you don’t need any particularly specialized equipment, just some basic kitchen tools. Here’s what you’ll need to get started:

1. Large Pot or Dutch Oven – A large pot or Dutch oven is ideal for cooking the lentils and combining the ingredients. A wide, heavy-bottomed pot will allow you to evenly distribute heat and ensure your lentils cook properly without burning.

2. Wooden Spoon or Stirring Spoon – A sturdy spoon is crucial for stirring the lentils and spices together, as you’ll need to ensure everything is well-mixed while cooking.

3. Knife and Chopping Board – You’ll need a sharp knife to chop the onions, garlic, and ginger. A good chopping board will make this task easy and safe.

4. Measuring Spoons – Precision matters in a dish like dhal, so measuring spoons are useful for getting the right amount of spices.

5. Colander or Sieve – You’ll need a colander to rinse the red lentils before cooking, removing any dust or debris.

6. Ladle – Once your dhal is ready, a ladle will help you serve it into bowls without spilling, ensuring an easy and elegant serving.

7. Lemon Squeezer – For extracting juice from the lemon, a squeezer or reamer is an efficient tool that prevents seeds from slipping in and gives you a quick, fresh result.

How To Make Mary Berry’s Spinach Dhal

Step 1: Prepare the Lentils
Start by rinsing your red lentils under cold water in a sieve or colander. This removes any dirt or debris and ensures the lentils cook evenly. Set them aside while you prepare the other ingredients.

Step 2: Sauté Aromatics
In your large pot or Dutch oven, heat a small amount of vegetable oil over medium heat. Add the chopped onion, garlic, and ginger, stirring occasionally. Cook for around 5 minutes until the onions are softened and translucent. This step is important as it forms the aromatic base of your dhal.

Step 3: Add Spices
Next, add your ground cumin, ground coriander, turmeric, and chili powder to the pot. Stir them into the onions, garlic, and ginger, letting them toast for 1-2 minutes. This will release the natural oils and flavors of the spices, intensifying the overall flavor of the dish.

Step 4: Cook the Lentils
Add your rinsed red lentils to the pot, stirring them to coat with the spice mixture. Then, pour in your vegetable stock (or water and stock cubes). Bring it to a simmer, then reduce the heat and cover. Let the lentils cook for around 20 minutes, or until tender and creamy. Stir occasionally to prevent the lentils from sticking to the bottom of the pot.

Step 5: Add Spinach
Once the lentils are cooked, add in the fresh spinach. Stir until the spinach wilts down and blends into the lentils. This step adds color, nutrition, and a wonderful freshness to the dish.

Step 6: Final Touches
Stir in fresh lemon juice to taste, and season with salt and pepper. Taste the dhal and adjust the seasoning as necessary-more salt, pepper, or a bit of extra lemon juice can really elevate the dish.

Step 7: Serve
Once your dhal is cooked and perfectly seasoned, ladle it into bowls. You can garnish it with a sprinkle of fresh cilantro or a drizzle of yogurt for added richness and flavor.

Expert Tips

1. Texture Matters – If you prefer a thicker dhal, let it simmer longer until it reaches your desired consistency. If you like a more soupy version, you can add extra vegetable stock or water to thin it out.

2. Spice Variations – Feel free to adjust the level of heat in your dhal by adding more or less chili powder, or even incorporating fresh chilies for a more intense kick.

3. Add Protein – For a protein boost, try adding some cooked chickpeas or tofu cubes to the dhal. They’ll complement the lentils nicely and make the dish more filling.

4. Make It Ahead – Dhal often tastes even better the next day as the flavors have more time to meld together. You can make a large batch and store it in the fridge for up to 3 days or freeze it for longer storage.

5. Serving Suggestions – Mary Berry’s Spinach Dhal pairs wonderfully with basmati rice, naan bread, or a simple side salad. You could even top it with a dollop of yogurt or a sprinkle of crispy fried onions for added texture.

Mary Berry’s Spinach Dhal is a wonderfully flavorful and nutritious dish that brings the warmth of Indian spices into your kitchen. With its combination of red lentils, fresh spinach, and fragrant spices, it’s a meal that’s both satisfying and wholesome.

The simplicity of the ingredients means that it’s easy to prepare, yet the depth of flavor will leave you coming back for more. Whether you’re a dhal enthusiast or new to this kind of dish, this recipe is sure to become a go-to in your culinary repertoire. Enjoy it on its own or as a complement to other Indian-inspired dishes-either way, it’s bound to impress.

Easy Recipe Variations For Mary Berry’s Spinach Dhal

Mary Berry’s Spinach Dhal is a wonderfully comforting dish, but what makes it even more appealing is how versatile it is. If you want to elevate or modify the recipe, there are plenty of easy variations you can experiment with to suit your tastes or dietary preferences. Whether you’re looking for more protein, a spicy kick, or even a vegan twist, here are some fantastic variations you can try.

1. Add More Vegetables

   If you’re aiming for a more vibrant and nutritious dish, consider adding other vegetables to the dhal. Carrots, sweet potatoes, or butternut squash can work beautifully in the recipe.

   They will add a natural sweetness and a rich texture that complements the earthy lentils and spinach. Dice the vegetables into small chunks and sauté them with the onions and garlic before adding the spices.

2. Incorporate Coconut Milk

   To give your spinach dhal a creamier and more indulgent texture, stir in a can of coconut milk halfway through cooking. The coconut flavor will pair wonderfully with the spices, creating a rich and silky dhal. This variation not only enhances the flavor but also makes the dish even more filling.

3. Boost with Protein

   For those who want to turn this dhal into a heartier meal, consider adding a protein boost. Chickpeas are a great addition – simply use canned chickpeas or cook them separately and stir them into the dhal towards the end. You could also add some cubes of paneer for a touch of richness or sautéed chicken for non-vegetarian options.

4. Spice It Up

   Mary Berry’s recipe is typically mild and balanced, but if you enjoy a bit of heat, you can easily spice it up. Adding green chilies during the cooking process will give the dish an extra kick.

   Alternatively, a sprinkle of chili flakes or a dash of hot sauce can turn up the heat. If you’re experimenting with spices, try adding a bit of garam masala or cumin powder to bring more depth to the flavor.

5. Vegan Twist

   If you are following a vegan diet, this recipe is easy to make plant-based by swapping out the butter for a non-dairy alternative, such as coconut oil or olive oil. If you like a creamy texture, coconut yogurt or cashew cream can be stirred in at the end to enhance the richness without compromising on flavor.

6. Toppings and Garnishes

   Don’t forget about the garnishes!

   A handful of fresh coriander leaves is a classic choice, but you can also try a spoonful of yogurt, a sprinkle of toasted sesame seeds, or a drizzle of ghee for added flavor. For a crunchy contrast, fried onions or crispy chickpeas make a delicious topping.

Best Practices To Store Leftovers

If you find yourself with leftover spinach dhal, rest assured that it stores beautifully and can be enjoyed later. However, to maintain its flavor and texture, it’s important to store it properly. Here are some best practices for storing spinach dhal and ensuring it remains fresh and tasty:

1. Cool It Down Before Storing

   Before placing your dhal in the fridge, allow it to cool down to room temperature. This helps avoid condensation inside the storage container, which could make the dhal watery and impact its texture. A good rule of thumb is to cool food within two hours to prevent bacterial growth.

2. Use Airtight Containers

   Store your spinach dhal in an airtight container to lock in moisture and flavor. Glass jars or plastic containers with tight-fitting lids work best. Be sure to use a container that’s appropriately sized for the amount of leftover dhal to avoid extra airspace, which can lead to faster spoilage.

3. Refrigeration

   Spinach dhal can last for up to 3-4 days in the fridge when stored properly. However, if you don’t plan to eat it within that time, it’s best to freeze it to preserve it for longer.

4. Freezing Leftovers

   If you want to keep the dhal for a longer period, freezing is the best option. Transfer the cooled dhal into a freezer-safe container, leaving a little space at the top as the contents will expand.

   Spinach dhal can be frozen for up to 2-3 months. When you’re ready to eat it, thaw it overnight in the fridge or heat it from frozen on the stove, adding a bit of water or broth to restore its desired consistency.

5. Reheating

   When reheating spinach dhal, add a splash of water or vegetable broth to prevent it from drying out. You can reheat it in a microwave or over low heat on the stove.

   Stir occasionally to ensure it heats evenly and stays creamy. If it’s too thick after reheating, simply adjust the consistency by adding a bit more liquid.

What Goes Well With Spinach Dhal

Spinach dhal is a versatile and satisfying dish on its own, but when paired with complementary sides, it becomes even more of a showstopper. Whether you’re looking for something to round out your meal or enhance the flavors, there are a number of delicious accompaniments that pair beautifully with this dhal.

1. Rice

   A classic pairing with any dhal is rice, and spinach dhal is no exception. Basmati rice, with its delicate and fragrant qualities, works wonderfully with the earthy flavors of the dhal.

   You could also try jeera rice, a flavorful rice dish infused with cumin seeds, which brings an added depth of flavor to the meal. For a more robust option, consider serving it with brown rice for an extra dose of fiber.

2. Indian Breads

   Bread is another classic accompaniment to dhal, and options like naan or chapati are perfect for scooping up the flavorful lentils. The soft, pillowy texture of naan complements the creamy consistency of the dhal, while chapatis add a slightly nutty flavor. You can also serve it with paratha for a buttery and crispy option, which pairs excellently with the spinach.

3. Raita

   To balance out the heat and spices in the spinach dhal, a cooling side of raita is ideal. A cucumber raita, made with yogurt, cucumber, and a few spices, will provide a refreshing contrast to the warmth of the dhal. The creamy, tangy texture of raita helps cut through the richness of the lentils and makes the meal feel more balanced.

4. Pickles and Chutneys

   For an extra burst of flavor, serve your spinach dhal with a side of Indian pickles or chutneys. Mango pickle, lime pickle, or even a tangy tamarind chutney can add a delightful contrast to the dish. The sweet, sour, or spicy notes from these condiments will enhance the overall flavor experience, making each bite more dynamic.

5. Saag or Other Greens

   If you love greens, why not add a side of saag or sautéed mustard greens to your meal?

   The bitterness of the mustard greens or the sweetness of saag complements the savory spinach dhal, creating a wholesome and satisfying vegetarian spread. These greens can be lightly sautéed with garlic and spices for an additional layer of flavor.

6. Salads

   A fresh salad with a zesty dressing can provide a refreshing contrast to the rich dhal. Try a simple cucumber and tomato salad with a squeeze of lemon or a tangy vinaigrette. The cool crunch of the vegetables will balance the warmth of the dhal while adding a lighter note to the meal.

Conclusion

Mary Berry’s Spinach Dhal is a delightful and versatile dish that can be adapted to suit various tastes and dietary preferences. Its hearty base of lentils and spinach provides a nourishing and flavorful meal, and with just a few simple variations, you can make it your own.

Whether you prefer to add extra vegetables, spice it up, or incorporate protein, the possibilities are endless. By following the best practices for storing leftovers, you can enjoy this comforting dish even after the main meal.

And when paired with complementary sides like rice, naan, or a fresh salad, spinach dhal becomes a complete and satisfying meal. So whether you’re cooking for yourself or hosting a gathering, this recipe is sure to leave everyone satisfied and coming back for more!.

FAQs

What Ingredients Are Needed For Mary Berry’s Spinach Dhal?

Mary Berry’s spinach dhal recipe typically requires yellow split peas, fresh spinach, onion, garlic, ginger, cumin seeds, turmeric, ground coriander, ground cumin, tomatoes, vegetable stock, and coconut milk. The recipe may also include some optional spices like garam masala and chili flakes.

Can I Use Frozen Spinach Instead Of Fresh Spinach In This Recipe?

Yes, you can use frozen spinach in Mary Berry’s spinach dhal recipe. Just make sure to thaw and drain the spinach to remove excess water before adding it to the dish.

How Long Does It Take To Cook Mary Berry’s Spinach Dhal?

The total cooking time for Mary Berry’s spinach dhal is about 40-45 minutes. This includes the time needed to cook the split peas until soft, along with sautéing the onions, garlic, and spices.

Can I Make Mary Berry’s Spinach Dhal Ahead Of Time?

Yes, you can make this dish ahead of time. Dhal tends to taste even better the next day as the flavors continue to develop.

Store it in an airtight container in the fridge for up to 3 days. You can also freeze it for up to a month.

Is Mary Berry’s Spinach Dhal Suitable For Vegetarians And Vegans?

Yes, Mary Berry’s spinach dhal is both vegetarian and vegan-friendly, as it does not contain any animal products. The use of coconut milk gives it a creamy texture without the need for dairy.

Can I Adjust The Spiciness Of The Spinach Dhal?

Absolutely!

If you prefer a milder dish, you can reduce the amount of chili flakes or omit them altogether. On the other hand, if you like more heat, you can increase the amount of chili or add a fresh chopped chili.

What Should I Serve Mary Berry’s Spinach Dhal With?

Mary Berry’s spinach dhal pairs wonderfully with steamed basmati rice, naan bread, or chapati. You can also serve it alongside a fresh cucumber raita or a simple salad to balance the spiciness.

Can I Use Other Types Of Lentils Instead Of Yellow Split Peas?

Yes, you can substitute yellow split peas with other lentils, such as red lentils, but keep in mind that the cooking time may vary. Red lentils cook faster and will create a softer texture in the dhal.

Why Do I Need To Cook The Onions And Spices Before Adding The Other Ingredients?

Cooking the onions and spices before adding the other ingredients helps to release the essential oils and flavors from the spices, creating a more aromatic and flavorful base for the dhal.

Can I Make Mary Berry’s Spinach Dhal Spicier Without Adding Fresh Chili?

Yes, you can increase the heat by adding more ground cumin, coriander, or garam masala. You can also use chili powder or paprika to bring in some extra spice without using fresh chili.