Spinach Dahl with Indian Salad
Keep warm with this healthy Indian classic!
Serves
2-3
Prep
10 mins
Cook
15 mins
Method
- Heat oil in a saucepan and add the onion. Fry on a medium heat until browned. Add garlic and fry for a minute, then add the water, lentils and bay leaves. Add turmeric, cumin powder, curry powder and salt.
- Bring to the boil then drop down to simmer, stirring occasionally and adding more water if it becomes too dry. Add spinach just before its cooked and stir through until wilted.
- Flatbread - Lay bread in the pan and cook for about 30 seconds or until the underside is starting to turn brown, then flip and cook on the other side. Remove from the pan and brush with butter. Keep warm.
- Salad - Chop all the cucumber, tomato, basil/mint/coriander leaves. Add some lime juice and salt to taste. Toss together in a bowl and serve with the dhal and bread.
Ingredients
- 1 garlic clove, crushed
- 3/4 tsp cumin powder
- 1/2 tsp turmeric
- 3/4 tsp curry powder
- Chopped basil/mint/coriander leaves
- 1 bay leaf
- 1/2 finely chopped onion
- 1 Tomato
- 1 cup of roughly chopped spinach
- Water as needed
- 1 cup of canned brown lentils
- 1 tsp oil
- 1/2 a cucumber
- 4 Flat breads or Naan
- Squeeze of lime juice to taste
