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Pantry Essentials: Ginger Daal (lentils)

  • 2 min read

Bright, comforting, and iron-infused. Today's recipe is one you must save and make again & again & again 😌🙌🏼Whether you're PMS-ing, feeling a little sluggish, or just wanting a flavour packed bowl of comfort food- this dish is for you!

All the ingredients in this dish also happen to be vegan, gluten-free, low-fodmap friendly, and overall just naturally good for you!


1 Lucky Iron Fish/ Leaf⁠
150g yellow lentils (moong daal )⁠
1 litre water⁠
1 tsp oil⁠
1 tsp cumin seeds⁠
1 inch piece of fresh ginger, grated⁠
1 medium tomato, roughly chopped⁠
¼ tsp turmeric powder⁠
½ tsp salt, to taste⁠
1 small piece of fresh ginger thinly sliced⁠
1 large handful of spinach leaves⁠
A few tbsp coconut milk, optional⁠


Rinse the lentils a few times under cold running water to get rid of any extra starch.⁠ Once the water is running clear, you're set!⁠

Meanwhile, heat the oil and cook the cumin seeds for around a minute until a darker brown, then add the turmeric powder, grated ginger, and chopped tomatoes. Then immediately pour in the yellow lentils and all the water.⁠

Boil on a low to medium heat for 10 minutes. Once its rolling boil, drop in your Lucky Iron Fish/ Leaf. After another 10 minutes, remove the Fish/ Leaf and wash it + dry it immediately.

Next, add salt, baby spinach and thin ginger slices. Keep boiling on low to medium heat until the lentils are soft and cooked, stirring⁠ regularly.

Then stir in the coconut milk.

Optional- sizzle some coriander seeds, cumin seeds, and curry leaves in some oil and drizzle it in your bowl.

Serve this with rice or enjoy on its own!⁠