You may be getting a slight deja-vu feeling from this post. Yeah, I posted a dhal bolognese yesterday. And today I’m doing a spinach dhal! Is it a bit much? No! Dhal is delicious. And since today’s VeganMoFo prompt is your “Favourite Cuisine” I just had to do something Indian related. I love Indian food – it’s so versatile, from snacks like samosas to curries and even quick junk food meals, you can make it however you like. I’ve already posted a dhal recipe here before, but this one is a little more involved.
I use whole spices in this – as explained in yesterday’s post, they give a wonderful depth of flavour to the dish. Well worth buying! I also add spinach because spinach goes really well in Indian food. I use frozen spinach because that’s what I tend to have on hand, but if you wanted to use fresh you could.
Serve this with rice, or in bowls with vegan naan bread, or chapatis!
- 1 tsp cumin seeds
- 1 tsp mustard seeds
- 1 tsp coriander seeds
- 1 tbsp sunflower oil
- 1 onion, chopped
- 2 cloves garlic, chopped
- 1 tsp chopped ginger
- 1 tsp chilli flakes
- 1 tsp salt
- 1 tsp turmeric
- 1 tsp garam masala
- 200g frozen spinach
- 130g red lentils
- 500ml vegetable stock
- 1 tsp lemon juice
- In a saucepan, heat up the sunflower oil and add the cumin seeds, mustard seeds, and coriander seeds. Fry until fragrant and the mustard seeds begin to “pop”.
- Add the onion, garlic, ginger, chilli flakes, and salt, and fry for 5 minutes, until the onion softens.
- Add the turmeric and garam masala, and fry, stirring, for 30 seconds.
- Stir in the frozen spinach and fry for a minute.
- Stir through the lentils, and add the vegetable stock.
- Bring to a simmer and cook for 15-20 minutes, or until the lentils are very soft.
- Stir in the lemon juice and serve!