Quick Main Asian

Red lentil dhal with spinach

Name: Dhal recipe: how to make red lentil dhal with spinach
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Cuisine: /asian, /indian
Ingredients: 1 1/2 cups (300g) dried red lentils, washed, drained; 1 tablespoon cumin seeds; 1 tablespoon ground turmeric; 1 teaspoon mustard seeds; 1/2 teaspoon chilli powder; 1 tablespoon sunflower oil; 1 onion, thinly sliced; 3 garlic cloves, finely chopped; 1 tablespoon grated fresh ginger; 400g canned chopped tomatoes; 1 teaspoon caster sugar; 100g baby spinach leaves; 2 tablespoons chopped coriander; Naan bread, to serve; Mango chutney, to serve

5 ratings

15m

25m

Jump to recipe

Simple but oh so tasty. This red lentil dhal recipe is bound to become a firm favourite that's both vegetarian and vegan-friendly.

1 1/2 cups (300g) dried red lentils, washed, drained
1 tablespoon cumin seeds
1 tablespoon ground turmeric
1 teaspoon mustard seeds
1/2 teaspoon chilli powder
1 tablespoon sunflower oil
1 onion, thinly sliced
3 garlic cloves, finely chopped
1 tablespoon grated fresh ginger
400g canned chopped tomatoes
1 teaspoon caster sugar
100g baby spinach leaves
2 tablespoons chopped coriander
Naan bread, to serve
Mango chutney, to serve

Method

1.

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

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