Recipes
Lentil Dahl
SERVES
4
COOK TIME
55 mins
PREP TIME
10 mins
DIFFICULTY
Easy
Ingredients
- 2 tablespoons olive oil
- 1 brown onion, diced
- 3 cloves garlic, crushed
- 2 tablespoons ginger, grated
- 1 cup red lentils, rinsed
- 1 tablespoon Panch Phora spice mix
- 1 bunch curry leaves
- 100 g baby spinach
- 1 punnet cherry tomatoes, quartered
- ½ bunch coriander sprigs
- salt flakes and freshly ground black pepper
To Serve
- Basmati rice
- Pappadams (optional)
Method
- Heat half the olive oil in a large saute pan over a low heat. Add onion, garlic and ginger, stirring to combine. Cover and cook for 10 minutes until onion is tender.
- Add lentils to onion mixture with 2 ½ cups (625ml) water. Bring to the boil; reduce heat to a simmer, and cook, covered, stirring occasionally until Dahl is thick and soup like, about 30 minutes.
- Just before dahl is ready, heat remaining olive oil in a small frying pan. Add half the curry leaves and cook for 1 minute until crispy. Remove from pan using a slotted spoon and set aside until required. Add spice mix to the same pan and fry for 1 minute or until mustard seeds start ‘popping’. Remove from pan.
- Add spinach, tomatoes, half the coriander, remaining fresh curry leaves and 2/3 tempered spice mixture, stirring to combine and heat through until spinach wilts. Season to taste with salt and pepper.
- Serve dahl topped with remaining tempered spice mix and crispy fried curry leaves with basmati rice, pappadams and extra coriander.