Recipes
veg
DHAL WITH SPINACH TOPPING !
By Ruchika Nathany
⏳ Prep Time: 30 minute
16 Mar 2022
Nutritional Overview
Calories
304 kcal
Protein
14.5 gm
Carbs
39 gm
Fats
10 gm
Ingredients
10ml ghee/oil , any ½ tsp of asofoetida – also known as hing. If you can’t find it, use ground fenugreek 2 tsp cumin seeds 2 tsp black or brown mustard seeds 3 cloves garlic, crushed 1250ml/5 cups water (add more if necessary) 300g/1½ cups red lentils or other dahl, soaked and washed in a sieve 2cm/1 inch fresh ginger, grated 3-4 tbsp lemon juice, ½-1 tsp salt or to taste Topped with spinach
Method
Step 1
Using the ghee/oil, gently fry the spices until the mustard seeds start to pop, then add the garlic, making sure you stir it so that it doesn’t burn – it will taste bitter. If the mixture starts to catch, add a splash or two of water. Now add the rest of the water, the soaked lentils, the ginger. Bring to the boil then reduce to a simmer. Cook for - minutes, or until the lentils are soft and the mixture resembles a thick soup. Red are the quickest, followed by moong. Other types take longer. Add more water if it starts to stick. If you’re using the spinach for garnish, add this about - minutes before the end of cooking. Once the lentils have cooked, add the lemon juice to taste – and add extra salt if desired. Serves people
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