Red Lentil & Spinach Dahl

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(Serves 4-5 people)

Ingredients

  • 1 cup of Red Lentils
  • 5.5 cups of Water
  • 1tsp of Salt
  • 1stp Turmeric
  • 1/2tsp Chili
  • 1 Onion
  • 1 Tomato
  • 2 cloves of garlic
  • knob of ginger (tsp)
  • 1tsp Ghee
  • 1tsp Cumin
  • Asofoetida (pinch per serving)
  • 180g Spinach

Method

  • In a pot put 1 cup of washed red lentils and add 5.5 cups of water. To this add turmeric, chili, and salt. Bring to boil and leave to simmer until creamy.
  • Finely chop onion, tomato, ginger and garlic.
  • In a frying pan, melt 1 teaspoon of ghee, when melted add cumin seeds, when the begin to pop, add onions & ginger. Heat should be medium. Allow to brown, add asofoetida, chopped tomato, garlic and spinach. Allow to reduce for about 30minutes. (add water as needed to avoid the sauce burning or dehydrating)
  • When the sauce is ready, mix it with the red lentils. Allow to cook together for about 10minutes.
  • Serve as is or with a chapati or rice