Spinach Garlic Dhal
Serves: 2 people as a main course
Takes: 30 mins to 1 hour
I like to pack out my dhal with goodies and have it as a complete meal. It makes plenty so you can easily make this as part of a larger spread.
And to let you in on a little tip…this one is great to hide veggies for the kids.
Ingredients
250g brown lentils (sabut masoor dhal)
1 teaspoon turmeric powder
1 dried red chilli
2 whole cloves
5 whole black peppercorns
2 black cardamom pods (optional)
3 tablespoons vegetable oil
1 heaped teaspoon cumin seeds
1 small onion, sliced
6 fat cloves garlic, finely chopped
1/2 tablespoon root ginger, julienned
1 red chilli, chopped
1 large tomato, roughly chopped
1 teaspoon salt, to taste
2 tablespoons fresh coriander, roughly chopped
good handful baby spinach
good squeeze of lemon juice
Method
Wash the lentils in several changes of water and put in a deep saucepan with around 2 pints of water.
Stir in the turmeric powder and add the dried red chilli, cloves, black peppercorns and black cardamom pods (if using).
Bring to boil and reduce the heat to simmer. Allow the lentils to soften and break down a little. This should take around 30 minutes. Top up with water if it boils off too quickly.
When the lentils have softened it's time to make the tadka. Gently heat the oil in a frying pan.
Add the cumin seeds and leave to sizzle for a minute before adding the onions. Stir well and allow the onions to soften and caramelise for 5 minutes.
Once golden brown add the garlic, root ginger and chilli.
Saute for 2 minutes before adding the tomatoes.
Stir well and leave to cook for 5 minutes before removing from the heat and pouring it all into the lentils.
Add the salt and stir through the coriander.
Taste and adjust the seasoning.
Divide the baby spinach in your serving bowls and squeeze over some lemon juice.
Pour the hot dhal over the spinach and stir through just before serving.
