Spinach and red lentil dhal
Whether served with rice or as a side dish for a fakeaway curry, this protein-rich dhal is a big family favourite. Some takeaway dhals can be overly oily, but my version is given a healthy makeover by adding spinach and swapping ghee for avocado oil which is high in (good) monounsaturated fats.
Ingredients
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150ml
red split lentils
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1/2 tbsp
avocado oil
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1
brown onion, finely diced
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1/4 tsp
yellow mustard seeds
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2
garlic cloves, crushed
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1 tbsp
fresh root ginger, finely chopped
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1
red chilli, skin pricked 3 times
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1/2 tsp
ground turmeric
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1/2 tbsp
tikka curry powder
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600ml
vegetable stock
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4
frozen leaf spinach pucks, thawed and squeezed dry
Directions
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Rinse the red split lentils several times until the water runs clear and set aside.
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Heat the avocado oil in a non-stick pan or crockpot over a medium heat and add the mustard seeds. Once they begin to pop, add the onion and sauté for 10 minutes or until soft and translucent.
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Add the garlic, ginger and whole red chilli and stir-fry for 2 minutes, adding a splash of water if they start to catch.
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Stir in the turmeric and tikka curry powder, then add the red split lentils and cook for 1 minute more. Pour in the vegetable stock and season with salt and pepper. Bring to the boil, then turn down to a simmer and cover with a lid.
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Cook gently for 25-30 minutes, stirring occasionally and skimming the froth from the top. The lentils should be soft and a thick, soupy consistency. If you prefer a thicker dhal, remove the lid and cook for longer.
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Stir in the spinach for the last 3 minutes to heat through, then remove from the heat and divide between bowls. Serve as a side dish or with brown basmati rice and poppadoms for a more filling meal.
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