Spinach & Moringa Dhal

A nourishing recipe by Nadra Shah Founder of Kitchen & Soul.  Be sure to make extra for a healthy snack. (It’s that good – we promise!)

Serves: 2 for a hearty meal or 4 if you are using as an accompaniment

2 tsp ghee
1 onion finely chopped
2 small cloves of garlic finely chopped
200g/ 1 cup of red lentils
1 can (160ml) coconut cream
1 vegetable stock cube dissolved in 500ml of hot water or 500ml of fresh vegetable stock
300g spinach
2 tsp ground cumin
2 tsp ground turmeric
1 tsp ground ginger
1 tsp ground coriander
1 pinch curry leaves (about 5 leaves)
1/2 tsp dried chilli flakes
2 heaped tsps. of Moringa powder
A bunch of coriander stalks finely chopped and leaves separated and torn
Salt & pepper to taste
Coconut yoghurt (optional)


Heat the ghee in a large saucepan

Add the finely chopped onion and sweat (you do this turning the heat down and covering with greaseproof paper, known as a cartouche – this allow the onion to cook slowly and not burn also it is important to cook through until the onions are soft so the taste of onion doesn’t overpower the dish)

Add the finely chopped garlic and coriander stalks and cook for 1 min

Add in all the spices (not the Moringa) and stir through and allow to cook for a further minute

Stir in the lentils and cook for 1 minute and then add the can of coconut cream and the vegetable stock, bring up to the boil and then turn down the heat and allow to simmer

After about 10 minutes’ stir in the spinach and pop the lid back on the saucepan to let the spinach start to wilt

It should take about 40 minutes for the lentils to cook, during this time you may need to add more hot water, stir occasionally and check that the lentils don’t stick to the bottom of the pan.

About 5 minutes before the end of the cooking time stir in the Moringa powder
Taste and add salt and a good grind of pepper. The dhal can take a nice amount of salt so don’t be worried if you have to add more

Once the lentils are soft through and you have a nice creamy consistency stir through the coriander leaves leaving a few for garnish

Serve between bowls and garnish with the remaining coriander leaves and add a dollop of coconut yoghurt on top or serve on the side.


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