Tomato, spinach and coriander dhal

Recipe from: 03 June 2015
recipes, vegetarian

Ingredients 17
Servings 1
Minutes 00:10

Ingredients

Serving Change
  • 1
    cup
    red lentils
  • 375
    ml
    water
  • 1
    tsp
    turmeric
  • 1
    Tbs
    vegetable oil
  • 1
    onion, finely chopped
  • 2
    cloves of garlic, crushed
  • 2
    tsp
    ginger, finely grated
  • 1
    Tbs
    garam masala
  • pinch of chilli flakes
  • 2
    tomatoes, roughly chopped
  • 150
    g
    baby spinach
  • 1/2
    cup
    tomato purée
  • 2
    Tbs
    chutney
  • squeeze of lemon juice
  • 1/4
    cup
    plain yoghurt
  • 15
    g
    fresh coriander, roughly chopped
  • 4
    wholewheat pita breads, to serve
 

Method

00:10
 

Rinse lentils thoroughly in cold running water.
Place lentils in a pot with water and add ½ tsp turmeric and a pinch of salt.
Bring to a simmer, and cook uncovered for about 10-15 minutes or until lentils have thickened and water has evaporated. Remove from stove and set aside.
Heat oil in a frying pan and sauté onions, garlic and ginger until soft and translucent.
Add garam masala, chili flakes and remaining turmeric and sauté for a further few minutes.
Add tomatoes, spinach, tomato puree and chutney and season with salt, pepper and a squeeze of lemon juice.
Add cooked lentils and stir until well combined. Check seasoning.
Heat through and stir in yoghurt and chopped coriander just before serving.
Serve warm with toasted wholewheat pita breads.

Recipe reprinted with permission of Source Food.
 
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Read more on: winter  |  vegetarian  |  recipes
 

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