Dahl with spinach

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Dahl with spinach

  • 1:15 Prep
  • 1:34 Cook
  • 6 Servings
  • Advanced

Ingredients

  • 2 tablespoons sunflower oil
  • 2 onions, chopped
  • 2 garlic cloves, chopped
  • 2 teaspoons grated ginger
  • 1 long green chilli, finely chopped
  • 1 tablespoon panch phora (see note) or mustard seeds
  • 1 teaspoon ground cumin
  • 1 tablespoon ground coriander
  • 2 teaspoons ground turmeric
  • 1 teaspoon garam masala (Indian spice mix)
  • 400g yellow split peas, rinsed, soaked in water for 1 hour, drained
  • 800g can chopped tomatoes
  • 3 cups (750ml) Massel chicken style liquid stock
  • 1 teaspoon caster sugar
  • 100g baby spinach leaves

Method

  • 1
    Rice, mango chutney and naan, to serve Heat oil in a pan over medium heat. Add onion and cook for 2-3 minutes, stirring, until softened. Add garlic and ginger, and cook for a further minute. Stir in spices, then cook for 30 seconds until fragrant.
  • 2
    Add peas, stock, tomatoes, sugar and 1 1/2 cups (375ml) water. Bring to a simmer, then reduce heat to low and cook for 1-1 1/2 hours, stirring occasionally, until peas are tender and dahl is thick and rich.
  • 3
    Stir through baby spinach, then serve with rice and accompaniments.

Source: taste.com.au

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