Red lentil dhal with spinach

red-lentil-dhal-spinach
  • Serving: 4
  • Prep time: 15 m
  • Cook time: 25 m
  • Ready in: 40 m
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Simple but oh so tasty. The red lentil dhal is bound to become a firm favourite.

Credit by: KingOfChef

Ingredients

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Nutrients

1334 kj ENERGY
8g FAT TOTAL
1g SATURATED FAT
14g FIBRE
21g PROTEIN
81.63mg SODIUM
7g CARBS (SUGAR)
34g CARBS (TOTAL)

Step by step method

  • Step 1

    Place the rinsed lentils in a saucepan and cover with cold water. Bring to a simmer and cook for 5 minutes, then drain.

  • Step 2

    Meanwhile, toast the cumin seeds, ground turmeric, mustard seeds and chilli powder in a dry frypan over medium heat, stirring, for 30 seconds or until the mustard seeds start to pop.

  • Step 3

    Add the oil to the pan of spices, then add the onion, garlic and ginger and cook, stirring, for 2-3 minutes until the onion softens slightly.

  • Step 4

    Add the tomato, sugar and drained lentils, then simmer for 15 minutes, stirring regularly to prevent catching and adding a little water if the dahl becomes too thick, until the lentils are tender.

  • Step 5

    Stir through the spinach leaves and chopped coriander, then serve with naan bread and mango chutney.

Tips & variations

  • Mustard seeds are available from Indian food shops and selected delis.

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