Ellis’ Lentil Dhal (curry)
I’m Ellis, I live in West Yorkshire and work in the Aerospace industry. I enjoy baking, drawing, gaming and tending to my allotment in my free time. I do love anything outdoorsy, in particular, walking and mountain biking with my boyfriend Sam. So it always nice to come home to big pan of warming dhal!
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Serves 5 - 6
10 minutes to prepare and 50 minutes to cook
Method
- Heat the oil in a pan over a medium heat, then add the onion and cook until softened.
- Add the garlic, ginger and red chili, then cook for 1 minute.
- Add all of the spices to the pan and cook for 1 minute.
- Add the lentils, tomatoes (with their liquid), coconut milk , vegetable stock, salt and pepper, then stir to combine.
- Cook on a medium/ low heat, stirring occasionally, for around 30-45 minutes, or until reduced and thickened.
- Add the spinach and lemon juice, and cook until wilted
- Serve with rice and naan, chapati or roti
Ingredients
- 1 tbsp oil
- 2 onions diced
- 3 garlic cloves (finely chopped)
- 1 tbsp fresh ginger (grated and peeled)
- 1 red chili or 1 tsp chili flakes (finely chopped)
- 1 tsp cumin seeds
- 1 tsp coriander seeds
- 1 tsp mustard seeds
- 3 tsp ground turmeric
- 2 tsp garam masala
- 200g dried red lentils (rinsed and drained)
- 400ml chopped tomatoes
- 400ml coconut milk
- 500ml vegetable stock
- 0.5 bag fresh spinach
- salt, pepper
- lemon juice to taste
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