The easiest, quickest green lentil & spinach dal you’ve ever made! Insanely delicious, creamy, and packed full of spices, fresh herbs, and aromatics. Makes good use of tinned lentils and (best of all) there’s only one pot to wash up!
3 T vegetable oil
¼ t fenugreek powder
¼ t asafoetida
¼ t brown mustard seeds
¼ t chilli powder
½ white onion, finely diced
2 cloves garlic, finely sliced
Thumb-sized piece of fresh ginger, grated
1 t garam masala
1 t ground cumin
3 medium peeled plum tomatoes, from a can
1 can green lentils in water, 400g
2 large handfuls of spinach
Juice of half a lemon
4 T canned coconut milk
Small bunch coriander
½ finely chopped green chilli
Place a medium saucepan over medium heat and add the oil. Bring to temperature.
To the hot oil, add the fenugreek, asafoetida, mustard seeds, and chilli powder. Cook, stirring constantly, for around 30 seconds or until the spices smell tasty and fragrant. Don’t allow the spices to burn.
Add the diced onion and stir well. Fry for a minute before adding the garlic, ginger, garam masala, and cumin. Stir and fry for a further few minutes or until the onions are turning translucent. Don’t let the onions brown.
Roughly chop the peeled plum tomatoes and add to the pan. Stir well and add a pinch of salt. Place a lid on the pan and reduce the heat to medium/low. Allow the mixture to simmer, stirring occasionally, for 5 minutes. When done, the tomatoes should’ve almost completely lost their shape.
Open the tin of lentils and add to the pan (including the water). Stir well and bring back to a simmer. Allow simmering for 5 minutes, adding a splash of water if the dal becomes too thick.
Wash and roughly chop the spinach. Add it to the pan and stir. Cook for a further few minutes or until the spinach is all wilted and mixed into the dal.
Add the lemon juice, stir well and remove from the heat.
To serve the dal, top with the coconut milk, a small bunch of coriander, and some freshly sliced green chilli.
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