Velvety Spinach Lentil Dal
Ingredients
- 70g red lentils
- 50g green lentils
- 2-inch piece of ginger
- 3 cloves of garlic
- 1 chili
- 80g spinach
- 1 large carrot
- 1 red onion
- 1 tsp mustard seeds
- 1/2 tsp cumin seeds
- 1/2 stock cube
- 2 salad tomatoes
Preparation
Pour boiling water over the spinach to wilt it slightly, then blend in a blender until a thick puree is formed.
Slice the onion into half moons and finely chop the ginger, garlic, and chili. Chop the tomatoes into small cubes.
Heat a large pan on medium-high heat, add oil, and sauté the onions until browned, about 5-7 minutes. Add the cumin and mustard seeds, ginger, garlic, and chili, and after a minute, add the tomatoes. Stir frequently to prevent burning.
Once the tomatoes have softened, mash them with the back of a spoon until the mixture forms a thick paste. Add the lentils, coat them with the paste, then add enough water to submerge everything. Add the stock cube, bring to a boil, and simmer for about 40 minutes, stirring regularly. If the mixture looks dry, add more water.
Serving suggestions
Serve with rice or chapati or enjoy straight from the pan.
