Spinach Dhal

Name: Spinach Dhal
Ingredients: 1 5/8 cups orange split, /red lentil, rinsed; 6 1/3 cups water; 2 inches ginger peeled and cut into thin strips; 4 garlic cloves sliced; 5 green chilies deseeded and chopped; 1 1/2 teaspoons ground turmeric haldi; 1 can chopped tomatoes; 7 ounces baby spinach leaves; salt to taste; 2 1/2 tablespoons butter; 1 1/2 teaspoons ground cumin; 1 1/2 teaspoons coriander powder; 1/2 teaspoon garam masala

13 ingredients

6 steps

Ingredients

1 5/8 cups orange split, /red lentil, rinsed
6 1/3 cups water
2 inches ginger peeled and cut into thin strips
4 garlic cloves sliced
5 green chilies deseeded and chopped
1 1/2 teaspoons ground turmeric haldi
1 can chopped tomatoes
7 ounces baby spinach leaves
salt to taste
2 1/2 tablespoons butter
1 1/2 teaspoons ground cumin
1 1/2 teaspoons coriander powder
1/2 teaspoon garam masala

Directions

1

1. Place the lentils, water, ginger, garlic, chillies and turmeric in a pan, bring to a boil, then simmer over a moderate heat for 10 minutes.
2

2. Stir in the tomatoes and cook for a further 20 minutes.
3

3. Add spinach and salt and cook for another 10 minutes or so, until the lentils have started to break down and the curry comes together.
4

4. Meanwhile, heat the butter in a small frying pan and add the cumin, coriander & garam masala powders and allow to redden.
5

5 Pour the spice mixture into the pan of lentils and stir thoroughly. Add a little fresh, chopped coriander.
6

6 Cook for another minute and serve with basmati rice.