Dahl is a very versatile dish and can be made with various different combinations, however, this spinach daal accompanies the Lamb Rogan Josh. If making to eat as a main dish, add garlic and 2 red chillies.
Spinach Dahl Recipe
Dahl is a very versatile dish and can be made with various different combinations, however, this spinach daal accompanies the...
Ingredients
| 200g | red lentils |
| 800ml | water |
| 1 tsp | Steenbergs organic cumin seeds |
| 1/4 tsp | Steenbergs organic fenugreek seeds |
| 1 tsp | organic brown mustard seeds |
| Glug | Extra virgin olive oil |
| 1 | red onion, peeled and finely chopped |
| 2 cm piece | fresh root ginger, peeled and chopped |
| 200g | spinach leaves |
| 1 tbs | passata |
Method
- Put the lentils and water into a saucepan and bring to the boil before lowering the heat to simmer gently for 20-25 minutes. The lentils should be soft and mushy so add a little more water if required
- Dry-fry the cumin, fenugreek and mustard seeds in a hot frying pan for a couple of minutes until the seeds start to 'jump.' Leave to cool in a pestle and mortar before grinding to a powder
- Heat the oil in a frying pan and add the onion and ginger. Fry until the onion is beginning to soften. (add 2 cloves of garlic and 2 red chillies if not having it with a spicy curry)
- Add the ground spices to the onions and fry for another minute
- Once the lentils are cooked, stir in the spinach and the passata. Season with salt. Tip the onion mixture into the dahl and put the lid on the pan for a couple of minutes to allow the spinach to soften before serving
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