Spinach Dhal

By ShannonB

Healthy indian vegeterian.

Ingredients

• 255 g / 9oz dried yellow split lentils
• 200 g / 7 oz baby spinach leaves, rougly chopped
• 4 shallots, very finely chopped
• 1 cm piece ginger, minced
• 2 red chillies, deseeded and finely sliced
• 8-10 fresh curry leaves (or dried leave, kept whole and removed before eating)
• 1/2 tsp turmeric
• 4 plum tomatoes, roughly chopped

Details

Servings 4

Preparation

Step 1

Place lentils in a pan with 680 ml (1 pt 4 fl oz) hot water and bring to the boil, skimming off any residue that comes to the surface. REduce the heat to medium-low and cook for 20-25 minutes, stirring often to ensure the thickened lentils don't stick to the bottom of the pan.

Add spinach and stir, cover and cook gently 5-6 minutes.

Spray a frying pan with cooking spray and place over medium heat. Add shallots and stir-fry 4-5 minutes. Then add ginger, chillies and curry leaves. Stir fry 2-3 minutes, then add turmeric.

Transfer contents of frying pan to the lentils, add tomatoes, and cook 4-5 more minutes. Remove the curry leaves, season and serve.