Spinach dhal Recipe

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Spinach dhal

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Ingredients

Serves 4

300g split orange/red lentil, rinsed

1,500ml water

2 inches of ginger, peeled and cut into thin strips

4 garlic cloves, sliced

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1½ tsp turmeric powder (haldi)

1 tin of chopped tomatoes

200g baby spinach leaves

salt, to taste

2½ tbsp butter 

1½ tsp cumin powder

1½ tsp coriander powder

½ tsp garam masala

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How to make Spinach dhal


Okay, so I might have 'borrowed' this incredible recipe from Anjum Anand, but I've made it my own. Simple, nutritious, affordable and above all, DELICIOUS!!


1. Place the lentils, water, ginger, garlic, chillies and turmeric in a pan, bring to a boil, then simmer over a moderate heat for 10 minutes.

2. Stir in the tomatoes and cook for a further 20 minutes.

3. Add spinach and salt and cook for another 10 minutes or so, until the lentils have started to break down and the curry comes together.

4. Meanwhile, heat the butter in a small frying pan and add the cumin, coriander & garam masala powders and allow to redden.

5 Pour the spice mixture into the pan of lentils and stir thoroughly. Add a little fresh, chopped coriander.

6 Cook for another minute and serve with basmati rice.


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