Dhal’s are so just so wholesome and comforting I absolutely love them.
This recipe has evolved over the years and has been massively improved by making a fresh curry paste first. The spinach is optional but for me it adds a delicious earthy undertone. I would also recommend blitzing the spinach so that it mixes really well and turns the dhal lovely and green.
I’m still working on perfecting tarka dhal (I just can’t replicate that authentic toasted flavour at home), I’ll post the recipe when I’ve done it!
This spinachy dhal is perfect as a main served with flatbreads and pickles or as a yummy side dish.
- 1 tsp coriander seeds
- 1 tsp corriander
- 1 tsp cumin
- 1 tsp cumin seeds
- 1/2 tsp mustard seeds
- 1 tsp turmeric
- 1 tsp chili flakes
- 3 garlic cloves
- Inch of ginger
- Bunch fresh coriander including the stalks (for lots of flavour)
- 2 onions
- 2 tbsp olive oil
- 1. 5 cups organic red lentils
- 1 tsp Himalayan salt
- 1 bag of organic spinach
- 4 large tomatoes roughly chopped
- Juice 1/2 lemon
- 2 tbsp coconut milk or coconut yogurt
- Pop all the paste ingredients into the mini chopper and blitz until you get a smooth paste
- Cook paste on low heat for 3 minutes add a little water if it’s getting too dry
- Add the tomatoes to the pan, soften the tomatoes for 5 minutes ( again add a little water if it’s too dry)
- Add in the lentils and mix well to combine, add 4 cups of water and bring to the boil
- Reduce to a simmer and cook for 20 minutes
- Blitz the spinach and coriander in the mini chopper or blender and add to the Dhal. Stir to combine , add more water if needed
- Simmer for a further 20 minutes until the lentils are soft
- Add in the coconut milk or coconut yogurt and the lemon
- Season and serve topped with corriander.