Main Course
Burmese Dhal Curry with Spinach (Sipyan)
Original name: Dhal Curry with Spinach
About this dish
This Burmese-style dhal curry is a secret family recipe that combines earthy red lentils with the subtle bitterness of spinach. The dish is slow-cooked with turmeric, garlic, and ginger until the lentils break down into a creamy, comforting stew.
It’s a staple in Burmese households, often served with steamed rice and a squeeze of lime. The addition of spinach not only adds color but also a layer of freshness that balances the rich, spiced broth.
Ingredients
UK and US measurements are both included for every recipe.
Red lentils
grain200 g
Imperial measurement: 1 cup
Fresh spinach
vegetable200 g
Imperial measurement: about 5 cups loosely packed
Onion
vegetable1 medium
Garlic cloves
herb4 cloves
Fresh ginger
herb1 inch piece
Turmeric powder
spice1 tsp
Coconut milk (full-fat)
liquid400 ml
Imperial measurement: 1 can (13.5 oz)
Water
liquid500 ml
Imperial measurement: 2 cups
Salt
seasoning1 tsp
Vegetable oil
fat1 tbsp
Lime
fruit1 large
Method
Prepare the lentils
30 minutes (soaking is optional)Rinse the red lentils under cold water until the water runs clear. Drain and set aside.
Sauté aromatics
6 minutesIn a large pot, heat the vegetable oil over medium heat. Add the finely chopped onion and sauté until golden, about 5 minutes. Add the minced garlic and grated ginger and cook for another 1 minute until fragrant.
Add lentils and spices
1 minuteStir in the turmeric powder and rinsed lentils. Mix well to coat the lentils with the aromatics.
Cook the lentils
15 minutesPour in the water and bring to a boil. Reduce heat to low, cover, and simmer for 15 minutes, stirring occasionally.
Add spinach
2 minutesAdd the spinach to the pot in handfuls, stirring until wilted. Cook for another 2 minutes.
Finish with coconut milk
5 minutesPour in the coconut milk and stir well. Simmer for 5 more minutes until the curry thickens to your desired consistency. Season with salt to taste.
Serve
1 minuteRemove from heat and stir in a squeeze of lime juice if desired. Serve hot over steamed rice.
Equipment
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Nutrition facts
Tips
- For a richer flavor, sauté the onions until deeply caramelized before adding garlic and ginger.
- If the curry is too thick, thin it with a little extra water or vegetable broth., Prepare the dhal a day ahead, the flavors meld together beautifully overnight.
- You can substitute fresh spinach with frozen spinach—just thaw and squeeze out excess water before adding.
Serving suggestions
- Serve this dhal curry with steamed jasmine rice, a side of Burmese pickled tea leaf salad ( lahpet thoke), and a fresh cucumber salad.
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Recipe by
Thiri Tun
Specialises in Burmese cuisineThiri is a tea leaf salad master who ferments her own tea leaves in a clay pot. She will not tell you the recipe.
Describe yourself in three words: Mysterious, secretive, delicious.