Spinach dal – With Plantier

Are you a fan of Indian food? Or are you looking for something creamy, comforting and cheap? Spinach dal with plantier is an amazing dish to master in your kitchen, which will leave you and your loved ones with a feeling of a hug.

Its origin is Southeast Asia. It is made from dried split, slowly cooked lentils and a mix of different spices to create a flavourful dish. There are more varieties of lentil types, but most common are split yellow lentils also called as “Moong Dal”. Dal is usually made from yellow lentils, but it can also be substituted with red lentils, which are smaller in size, thus, making it faster to cook.

This legume is high in protein and fibre, as well as low in fat and calories, which makes it a wonderful and powerful ingredient for vegan food.


Place Naturli Vegan Block in a pot on a low heat and start slowly melting it.
When the butter is fully melted, place in the pot freshly chopped onions and grated ginger. Fry it until they become soft.
Add chopped tomato and boil until softened. You can add water, if it is necessary.
Add turmeric, chili and coriander powder.
Add lentils and water to cover them.
Boil over low heat until the consistency is thick and creamy.
Yellow lentils can take up to 45mins to be in this density.
When the lentils are almost done, add spinach and let it simmer for 12 mins.
Spinach dal is best served with rice or flatbread.

If you wish to make the Spinach dal as close as possible to original Indian food, you can add tadka oil, which is a combination of spices and herbs fried in ghee, but regular oil can also be used. Tadka gets stirred into the dal after it is cooked and flavours it.