Red Lentil and Spinach Dhal

This tasty vegan dish can be served as a snack with chapatis, naan or as a side dish with curry and rice.

Difficulty:👍👍

Cost: ££

Serves 4 people


2 tablespoons vegetable oil
1 onion finely chopped
1 teaspoon of shredded or finely chopped ginger
1 clove finely chopped garlic
1 teaspoon turmeric
½ tsp cumin seeds
225g/ 8 oz red lentils (washed and drained)
¼ teaspoon salt
Cold water
1 cup of roughly chopped spinach
Optional:
1 tablespoon vegetable oil.
¼ teaspoon cumin seed
Pinch cayenne pepper (chilli powder)
Coriander leaves to garnish

  1. Heat the oil in a heavy-based saucepan.
    Fry the chopped onion, ginger and garlic until almost soft.
  2. Add the turmeric and stir well.
  3. Add the lentils and salt, stir well and then pour enough water to cover.
    Bring to the boil, then simmer gently until the lentils are soft but not mushy.
    You may need to add more water from time to time.
  4. Add spinach and cook until it wilts (should take only a couple of minutes)
    Turn off the heat.
    Optional:
  5. Heat the oil in a separate small pan, add the cumin seed and cook until it starts cracking.
    Stir for a few seconds and add cayenne pepper. Turn heat off and pour the flavoured oil over the dhal.
  6. Sprinkle with the chopped coriander leaves and serve.

Method

  1. Heat the oil in a heavy-based saucepan.
    Fry the chopped onion, ginger and garlic until almost soft.
  2. Add the turmeric and stir well.
  3. Add the lentils and salt, stir well and then pour enough water to cover.
    Bring to the boil, then simmer gently until the lentils are soft but not mushy.
    You may need to add more water from time to time.
  4. Add spinach and cook until it wilts (should take only a couple of minutes)
    Turn off the heat.
    Optional:
  5. Heat the oil in a separate small pan, add the cumin seed and cook until it starts cracking.
    Stir for a few seconds and add cayenne pepper. Turn heat off and pour the flavoured oil over the dhal.
  6. Sprinkle with the chopped coriander leaves and serve.

Ingredients

2 tablespoons vegetable oil
1 onion finely chopped
1 teaspoon of shredded or finely chopped ginger
1 clove finely chopped garlic
1 teaspoon turmeric
½ tsp cumin seeds
225g/ 8 oz red lentils (washed and drained)
¼ teaspoon salt
Cold water
1 cup of roughly chopped spinach
Optional:
1 tablespoon vegetable oil.
¼ teaspoon cumin seed
Pinch cayenne pepper (chilli powder)
Coriander leaves to garnish


The flavoured oil added to the dish at the end (known as tarka or tadka) is optional and can be made as spicy as you wish.

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