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Red lentil and spinach dhal

As it’s a staple dish in India, there are hundreds of different dhal recipes. I love most versions but my absolute favourite is made with red lentils because they don’t require presoaking and the dal is ready within 20 minutes. This red lentil and spinach dhal is not made with tempering, but everything is done in just one pot. If you don’t have turmeric root, just use turmeric powder. Serve it with basmati rice or part of an Indian menu.
Print Recipe
Prep Time 5 minutes
Cook Time 25 minutes
Resting Time 4 hours
Total Time 30 minutes
Servings: 4 people
Cuisine: Indian
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 onion
  • 2 cloves of garlic
  • 2 cm piece ginger root
  • 2 cm turmeric root
  • 1 carrot
  • 1 Tbsp vegetable oil
  • 1 tsp cumin seeds
  • 1 tsp coriander seeds
  • 1 tsp mustard seeds
  • 1 tsp garam masala
  • 1 Tbsp tomato purée
  • ½ tsp chilli powder
  • 2 ripe tomatoes chopped
  • 1 star anise
  • 1 bay leaf
  • Few curry leaves
  • 1 cup red lentils rinsed
  • Water
  • Salt and pepper
  • Lemon juice

Method
 

  1. Finely chop the onion, garlic, turmeric and ginger. Cut the carrot into small pieces.
  2. Heat the oil in a saucepan and gently sauté the onion for 5 minutes, then add the garlic, ginger, turmeric, mustard/cumin/coriander seeds.
  3. Stir for a couple of minutes, then add the garam masala, chilli powder and tomato purée. Stir for a minute until fragrant, then add the chopped tomatoes and carrot. Stir for a minute or so, then stir in the lentils. Season with salt and pepper.
  4. Add enough water to cover everything well, then add the bay leaf, star anise and curry leaves.
  5. Bring to the boil, cover and gently simmer over low heat for about 20/25 minutes until the lentils become soft, almost creamy. You might need to add more water if it's too thick or catching.
  6. Add the spinach, cover the pot again, and cook for another 5 minutes.
  7. Stir well, then serve.