Spinach Masoor Daal With Vegetables

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Spinach Masoor Daal With Vegetables
Spinach Masoor Daal With Vegetables

These days Devansh has chapatis for lunch. Like all toddlers, he prefers to eat his chapatis soft—soaked in slightly watery sabzis or daal. Today I thought let me try giving him some daal cooked along with vegetables. As I was browsing the Internet for such recipes, I came across this interesting masoor daal and spinach recipe by Tarla Dalal. I modified it slightly to make it less spicy. Also, I wanted to add some carrots to this dish. So in addition to spinach, I used my mixture of mashed vegetables which is always ready with me ;-). Luckily, Devansh liked this combination of masoor daal and spinach. Hope you enjoy this spinach masoor dal recipe.

Recipe of Spinach Masoor Daal With Vegetables

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Nutritious spinach masoor dal recipe made with iron-rich spinach and assorted vegetables, ideal for toddlers and kids.
Author Mukta Tikekar


  • 4 tbsp masoor daal red lentils
  • 2 tbsp pureed or finely chopped spinach
  • 2 tbsp mashed vegetables
  • Half medium-sized onion chopped
  • 1 tsp ginger-garlic paste
  • 1 tsp cumin seeds
  • ½ tsp amchur dried mango powder
  • Pinch of haldi turmeric powder
  • 1/5 th tsp red chili powder
  • 1 tsp oil
  • Salt to taste


  • Add one cup of water to thoroughly washed masoor daal.
  • Cook in a pressure cooker for 5 minutes (4-5 whistles).
  • Heat a pan and add oil.
  • Add cumin seeds, and when the cumin seeds splutter add chopped onion.
  • Sauté the onion for about a minute and then add ginger-garlic paste.
  • Sauté the onions and ginger-garlic paste for another minute and then add pureed spinach and mashed vegetables. (Make sure that the spinach is cooked for at least 5 minutes before it is pureed or chopped else your child may find it difficult to digest.)
  • Stir once and then add haldi, chili powder, and amchur powder.
  • Allow the vegetables to cook for 5 minutes and then add cooked masoor daal.
  • Add salt and allow it to cook for 2-3 minutes before turning off heat.
  • Serve with hot chapatis.
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