Mary Berry, the British culinary icon best known for her role on The Great British Bake Off, brings a subtle elegance and practical approach to every recipe she touches. Her Spinach Dhal is no exception. This dish is a gently spiced lentil curry, enriched with the earthy warmth of cumin, turmeric, and garam masala, and brightened up with vibrant fresh spinach.
At its heart, dhal (or dal) is a staple in South Asian cuisine, made primarily from split lentils, peas, or beans. Mary Berry’s version brings this traditional dish into a Western kitchen with her signature touch-streamlined instructions, accessible ingredients, and layers of flavor that don’t require hours in the kitchen. Her Spinach Dhal is creamy, rich in plant-based protein, and surprisingly simple to prepare. It’s a satisfying vegetarian meal, perfect served on its own or alongside rice and naan.
Mary Berry’s Spinach Dhal Recipe
Ingredients Needed
Here’s what you’ll need to bring this nourishing dhal to life. These ingredients create a harmonious blend of textures and flavors-comforting, warming, and just a bit addictive.
For The Dhal
- 200g red lentils – Washed and drained. Red lentils cook quickly and become beautifully creamy.
- 1 onion, finely chopped – Forms the aromatic base.
- 2 garlic cloves, crushed – Adds depth and warmth.
- 2.5cm piece of fresh ginger, peeled and grated – Offers a spicy brightness.
- 1 green chilli, finely chopped (optional) – For those who like a little kick.
- 1 tsp ground cumin – Earthy and grounding.
- 1 tsp ground coriander – Citrusy and fragrant.
- ½ tsp ground turmeric – Adds color and a gentle bitterness.
- 1 tsp garam masala – A warming blend that finishes the dish.
- 600ml vegetable stock – The lentils cook in this flavorful base.
- 200g fresh spinach, chopped – Folded in at the end to retain color and nutrients.
- Salt and pepper, to taste
- Juice of ½ lemon – For balance and a touch of acidity.
To Serve (Optional But Recommended)
- Cooked basmati rice
- Warm naan or flatbread
- A dollop of yogurt or a swirl of coconut milk for richness
Equipment Needed
You won’t need anything fancy-this recipe is designed for the home kitchen with everyday tools:
- Large saucepan or deep skillet – For cooking the dhal.
- Wooden spoon or spatula – For stirring gently.
- Fine-mesh sieve – To rinse the lentils thoroughly.
- Sharp knife and chopping board – For preparing the aromatics and spinach.
- Measuring spoons – For precise spicing.
- Grater or microplane – For the ginger.
Instructions To Make Mary Berry’s Spinach Dhal
Let’s walk through this step-by-step-it’s a relaxing and rewarding process.
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Prepare the Lentils
Start by rinsing the red lentils under cold water until the water runs clear. This removes excess starch and prevents the dhal from becoming too thick or stodgy.
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Sauté the Aromatics
In your large saucepan, heat a splash of oil over medium heat. Add the chopped onion and cook gently for 5-7 minutes, until soft and translucent. Stir in the garlic, ginger, and green chilli (if using), cooking for another minute until fragrant.
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Spice it Up
Sprinkle in the cumin, coriander, and turmeric. Stir well so the spices coat the onions and release their aromas-this step is crucial for building flavor.
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Simmer the Lentils
Add the rinsed lentils and pour in the vegetable stock. Bring to a boil, then reduce the heat and simmer gently for about 20 minutes. Stir occasionally to prevent sticking, and skim off any foam if it forms on the surface.
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Finishing Touches
Once the lentils are soft and beginning to break down, stir in the chopped spinach and let it wilt for 2-3 minutes. Add the garam masala, lemon juice, and season generously with salt and pepper. Give it one final stir.
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Serve and Savor
Spoon into bowls and serve piping hot. Add a drizzle of yogurt or a splash of coconut milk for an extra creamy texture, if desired.
Tips And Tricks
Mary Berry keeps things simple, but a few insider tips can make your Spinach Dhal absolutely exceptional:
- Don’t skip the lemon juice! It lifts the whole dish and cuts through the richness.
- Use fresh spinach if you can, but frozen spinach will work in a pinch-just thaw and drain well before adding.
- Customize your spice level. Not a fan of heat? Omit the green chilli. Want more punch? Add a pinch of chili powder or smoked paprika.
- Double the batch. This dhal stores wonderfully in the fridge for up to 3 days and freezes beautifully for meal prep.
- Texture matters. If you like a smoother dhal, mash some of the lentils with the back of your spoon as they cook.
- Garnish like a pro. Fresh coriander (cilantro), toasted cumin seeds, or a swirl of coconut cream make it look restaurant-worthy.
Mary Berry’s Spinach Dhal is a true gem-a dish that honors tradition while embracing modern convenience. It’s nourishing, deeply flavorful, and endlessly comforting. Whether you’re a lifelong vegetarian, a flexitarian dabbling in plant-based meals, or simply someone who loves rich, satisfying food, this recipe is sure to become a go-to in your kitchen.
With minimal fuss and maximum flavor, it’s a testament to Mary Berry’s culinary philosophy: good food made simple, for everyone to enjoy. So grab your lentils and let your kitchen fill with the irresistible scent of spices-you’re about to make something wonderful.
Easy Recipe Variations For Mary Berry’s Spinach Dhal
Mary Berry’s original recipe keeps things beautifully simple, typically featuring red lentils simmered with onions, garlic, ginger, and fragrant spices like cumin, turmeric, and garam masala. Spinach is stirred in at the end, adding a vibrant green pop and a nutritional boost. But here’s the magic of dhal-it’s endlessly adaptable. Whether you want to add more heat, sneak in extra veggies, or even switch up the type of lentils, there are so many creative tweaks you can try.
1. Switch Up The Lentils
While red lentils are the star in the classic version due to their quick cooking time and creamy consistency, you can experiment with:
- Yellow split peas (chana dal) for a slightly nutty, chunkier texture.
- Green lentils for a firmer bite.
- Moong dal for a lighter, more delicate flavor.
If using firmer lentils, keep in mind they’ll need a longer cooking time and possibly more water or stock.
2. Spice It Up
Mary Berry keeps her flavors balanced and family-friendly, but if you’re craving a bit more kick:
- Add a chopped green chili (or two!) while frying the onions.
- Sprinkle in some crushed chili flakes or a pinch of cayenne.
- Toast mustard seeds in hot oil with curry leaves for a South Indian flair.
- Stir in a little smoked paprika or a dash of ground cinnamon for a surprising depth.
3. Add More Veggies
Dhal is the perfect canvas for extra vegetables. Think beyond spinach:
- Chopped tomatoes for tang and color-add them while sautéing the onions.
- Diced sweet potatoes or carrots for sweetness and texture.
- Zucchini, eggplant, or bell peppers can melt beautifully into the dhal base.
- A handful of frozen peas stirred in at the end adds a lovely pop of sweetness.
4. Creamy Twists
For an ultra-comforting dhal, consider:
- A splash of coconut milk for creaminess and a subtle tropical note.
- A swirl of Greek yogurt or creme fraiche for richness and tang.
- A spoonful of ghee drizzled over just before serving for buttery indulgence.
Storing Leftovers
Dhal is one of those magical dishes that tastes even better the next day-after the flavors have had time to mingle and deepen. Here’s how to store it like a pro:
1. Refrigeration
- Let the dhal cool completely before transferring it into airtight containers.
- Store in the fridge for up to 4 days.
- Reheat gently on the stove or in the microwave, adding a splash of water or stock if it’s thickened too much.
2. Freezing
Yes, dhal freezes beautifully!
- Divide it into portion-sized containers or freezer bags (lay bags flat for easy stacking).
- Freeze for up to 3 months.
- Thaw overnight in the fridge or gently warm from frozen in a saucepan on low heat, adding liquid as needed.
Pro Tip: Hold off on adding fresh spinach if you plan to freeze. Instead, stir in the greens after thawing and reheating for a fresher texture and color.
What To Eat With Mary Berry’s Spinach Dhal?
Now, onto the fun part-building a meal around your spinach dhal. While this dish is hearty enough to stand alone, it really sings when paired with the right sides and accompaniments.
1. Rice, Glorious Rice
- Steamed Basmati Rice: Light, fluffy, and the perfect vehicle for soaking up all that saucy goodness.
- Jeera Rice (cumin rice): Infused with aromatic spices, it adds a delightful layer of flavor.
- Brown rice or quinoa: For a wholesome, nutty contrast.
2. Breads For Dipping
- Naan bread (store-bought or homemade) is practically mandatory. Try garlic naan for an extra hit of flavor.
- Chapatis or rotis are lighter, whole-wheat alternatives that pair beautifully with dhal.
- Even a crusty sourdough works in a pinch-no rules, just comfort.
3. Cooling Sides
- A cucumber raita (yogurt, cucumber, mint) provides a refreshing, cooling balance to the warm spices.
- A simple chopped salad of tomato, onion, and cucumber with lemon juice cuts through the richness.
4. Pickles And Chutneys
- Mango chutney for sweetness.
- Lime pickle or green chili pickle for an explosive flavor contrast.
- Even a dollop of plain yogurt works wonders for bringing everything together.
Conclusion
Mary Berry’s Spinach Dhal is far more than just a humble lentil dish-it’s a gateway to bold, satisfying, nourishing meals that can be endlessly customized to suit your tastes, pantry, and mood. Whether you stick to her original recipe or branch out with your own creative twists, this dish is a testament to how simple ingredients, when combined thoughtfully, can create something truly special.
Plus, it stores like a dream and pairs with everything from fluffy rice to pillowy naan, making it a perfect go-to for batch cooking or impressing guests at a casual dinner. So the next time you’re craving something warming, wholesome, and packed with flavor, you know exactly what to make.
FAQs
What Ingredients Are Needed For Mary Berry’s Spinach Dhal Recipe?
Mary Berry’s spinach dhal recipe requires ingredients like red lentils, spinach, onions, garlic, ginger, tomatoes, cumin, turmeric, garam masala, vegetable stock, and fresh coriander. These ingredients come together to create a rich, hearty, and flavorful dish that’s both comforting and nutritious.
How Long Does It Take To Cook Mary Berry’s Spinach Dhal?
The total cooking time for Mary Berry’s spinach dhal is approximately 45 minutes. The lentils need around 25-30 minutes to cook until soft, while the preparation and additional simmering take another 15-20 minutes. It’s a relatively quick dish, making it ideal for a weeknight meal.
Can I Adjust The Spice Level In Mary Berry’s Spinach Dhal Recipe?
Yes, you can easily adjust the spice level in Mary Berry’s spinach dhal by modifying the amount of garam masala, turmeric, and cumin you use. If you prefer a milder version, reduce the amount of these spices or omit them altogether. For extra heat, you can add more chili or a pinch of cayenne pepper, depending on your preference.
