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Vegan

Spinach Dhal

Yellow split lentils (moong dal) are used in this hearty lentil curry, but you could always substitute them with red split lentils if liked.

Serves 4

Difficulty
Easy
Preparation Time
5 minutes
Cooking Time
30 minutes to 1 hour
vegetarian logo48
Spice rating
Medium
Bob's  Kitchen Recipe Card

Ingredients for  4  Servings

  • 250g
    Yellow split lentils, washed and draind
  • 200g
    Baby spinach leaves, roughly chopped
  • 4
    Shallots, peeled and very finely chopped
  • 4
    Plum tomatoes, roughly chopped
  • 8-10
    Fresh curry leaves
  • 2
    Fresh red chillies, deseeded and finely sliced
  • 1 tsp
    Ginger, peeled and finely chopped
  • ½ tsp
    Tumeric
  • -
    Salt
  • -
    Low calorie cooking spray

Approximate Times

  • Preparation :
    5 minutes
  • Cooking :
    30 minutes to 1 hour

Method

  1. Place the lentils in a saucepan with 700ml of hot water and bring to the boil, skimming off any scum that comes to the surface. Reduce the heat to medium-low and cook for 20-25 minutes, stirring often to ensure that the thickened lentils do not stick to the bottom of the pan.
  2. Add the spinach, stir, cover and cook gently for 5-6 minutes.
  3. Meanwhile, spray a frying pan with low calorie cooking spray and place over a medium heat. Add the shallots and stir-fry for 4-5 minutes and then add the ginger, chilli and curry leaves. Stir-fry for 2-3 minutes, add the turmeric and stir. Scrape the contents of the frying pan into the lentils, add the tomatoes and cook on a medium heat for 4-5 minutes. Season well and serve immeadiately.