Velvety Spinach Dal with Lentils and Spices
Ingredients
- 70g put lentils
- 50g green lentils
- 2 inch piece of ginger
- 3 cloves of garlic
- 1 chilli
- 80g spinach
- 1 large carrot
- 1 red onion
- 1 tsp mustard seeds
- 1/2 tsp cumin seeds
- 1/2 a stock cube
- 2 salad tomatoes
Preparation
Pour boiling water over the spinach so it wilts a little & then blitz in a blender until a thick puree is formed.
Slice the onion into half moons & finely chop the ginger, garlic & chilli. Chop the tomatoes into small cubes.
Heat a large pan on medium high heat & then add the oil & sauté the onions until nicely browned, about 5-7 mins. Next add the cumin & mustard seeds along with the ginger, garlic & chilli & after a minute add the tomatoes. Stir often so nothing burns.
Once the tomatoes have softened, smush them up with the back of a spoon until everything in the pan resembles a thick paste. Pour in the lentils and coat with everything and then add enough water to submerge everything. Add the stock cube now too. Bring to a boil and then leave to simmer for about 40 mins stirring regularly. If it looks dry add more water.
Serve with rice or chapati or just eat straight from the pan. Delicious.
