Warming Spinach Dahl

Warming Spinach Dahl

Dal/Dahl/Daal/Dhal or however you want to spell it is basically a soup/stew made of lentils. It is eaten all over South Asia and the Indian Subcontinent. The recipes all differ from the regions and so does the spelling by the looks of it. Imagine it like the fry up, they all have eggs/sausages/rashers but it changes from house to house as to what else is there. If you have grilled tomatoes you are a nutjob and should be reported.

I make one pot of this Dahl (that’s the spelling I’m sticking with) every Monday and eat it for dinner for the week. It is a one pot wonder that is cheap (around €8 for the pot), easy and super versatile.

Dahl on it’s own, on rice, with poached eggs, scrambled eggs, fried eggs, easter eggs, naan breads, added to other stews IT JUST WORKS WITH EVERYTHING.

Spinach Dahl

Ingredients

  • 500g Split Red Lentils
  • 1 Large White Onion (Diced)
  • 5 Cloves of Garlic (Minced)
  • 1.5 " Ginger (Grated)
  • 1 tablespoon Coconut Oil
  • 30g Fresh Corriander
  • 2 tablespoons Garam Masala
  • 2 tablespoons Tumeric
  • 1 tablespoon Cayenne Pepper
  • 1 Lemon
  • 1l Veg Stock
  • 1 tin Pulped Tomatoes
  • 300g Frozen Spinach
  • 1 tin Light Coconut Milk (Full fat if you want I guess)

Directions

Step 1. Heat a large casserole/stock pot on medium heat. Add the oil, diced onion and fry for 5 minutes
Step 2. Separate the coriander leafs from the stalks and chop the stalks and add them to the onion.
Step 3. Add the minced garlic and ginger and fry for a few more minutes. Zest half of the lemon and add that too.
Step 4. Add the Garam Masala, Tumeric and Cayenne Pepper and stir until all contents are covered in the spices.
Step 5. Add the Veg Stock and Tomatoes and let the liquids heat up thoroughly.
Step 6. Add the lentils and if any are not covered by liquid just add more water. Stir constantly and add water as the liquid is absorbed by the lentils.
Step 7. Cook for 15 minutes while scraping the bottom of the pan to make sure there is nothing sticking.
Step 8. Taste and season the lentils with salt and pepper at this stage. The lentils should still have some bite at this point.
Step 9. Add the Frozen Spinach, Coconut Milk and Coriander leafs. Cook until the spinach has defrosted and wilted. Taste again for seasoning and squeeze in the juice from lemon.
 

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