Indian style dal with rice and spinach
This Indian-style dal with rice is based on the traditional tadka dal dish, but the rice is added to the lentils. Also, I used three different pulses for an interesting texture.
Ingredients
Method
- Soak the lentils and beans overnight.
- Drain and put them in a pressure cooker or a big pot.
- Rinse and drain the rice, add to the pot.
- Cut the carrots into big chunks. Peel the roots. Add these to the pot.
- Add the water.
- Bring to the boil, then pressure cook for 10-15 minutes, or cook over low heat for about 30 minutes.
- When the stew is soft and creamy, remove the bay leaf, ginger & turmeric roots. Discard these.
- Mix in the spinach, put the lid on and let it wilt.
- Make the tadka. Heat the oil in a frying pan and stir-fry the cumin and mustard seeds for a minute, or until they start popping. Add the onion, cook for a couple of minutes, then add the garlic, chopped tomatoes and chilli and fry for 5 minutes or so, stirring constantly to make sure they don’t burn. When the onion is soft, add the curry leaves, stir for a few seconds, then turn off the heat. Add the garam masala, turmeric powder and stir for a few seconds.
- Add the tadka to the stew and combine. Warm it through, if needed.
- Serve with a squeeze of lemon juice, garnished with coriander leaves.