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Red lentil dhal with spinach

  • 0:15 Prep
  • 0:25 Cook
  • 4 Servings


  • 1 1/2 cups (300g) dried red lentils, washed, drained
  • 1 tablespoon cumin seeds
  • 1 tablespoon ground turmeric
  • 1 teaspoon mustard seeds
  • 1/2 teaspoon chilli powder
  • 1 tablespoon sunflower oil
  • 1 onion, thinly sliced
  • 3 garlic cloves, finely chopped
  • 1 tablespoon grated fresh ginger
  • 400g canned chopped tomatoes
  • 1 teaspoon caster sugar
  • 100g baby spinach leaves
  • 2 tablespoons chopped coriander
  • Naan bread, to serve
  • Mango chutney, to serve


  • 1
    Place the rinsed lentils in a saucepan and cover with cold water. Bring to a simmer and cook for 5 minutes, then drain.
  • 2
    Meanwhile, toast the cumin seeds, ground turmeric, mustard seeds and chilli powder in a dry frypan over medium heat, stirring, for 30 seconds or until the mustard seeds start to pop.
  • 3
    Add the oil to the pan of spices, then add the onion, garlic and ginger and cook, stirring, for 2-3 minutes until the onion softens slightly.
  • 4
    Add the tomato, sugar and drained lentils, then simmer for 15 minutes, stirring regularly to prevent catching and adding a little water if the dahl becomes too thick, until the lentils are tender.
  • 5
    Stir through the spinach leaves and chopped coriander, then serve with naan bread and mango chutney.

Source: taste.com.au


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