Comforting Spinach and Lentil Dal
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 to wilt it slightly, then blend until a thick puree is formed.
Slice the onion into half moons and finely chop the ginger, garlic, and chilli. Chop the tomatoes into small cubes.
Heat a large pan on medium high heat, add oil, and sauté the onions until nicely browned, about 5-7 minutes.
Add the cumin and mustard seeds along with the ginger, garlic, and chilli, and after a minute add the tomatoes. Stir often to prevent burning.
Once the tomatoes have softened, mash them with the back of a spoon until everything resembles a thick paste.
Pour in the lentils, coat with the mixture, add enough water to submerge everything, and add the stock cube. Bring to a boil and simmer for about 40 minutes, stirring regularly. Add more water if it looks dry.
Serve with rice or chapati, or eat straight from the pan.
