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Dahl with baby spinach & brown rice

Prep 10 min - Cook 60 min / Serves 4 – 6 / Photographer – Janet Zenari / LoadingBookmark / Featured / Print /
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Dahl is a traditional dish found in Nepal, Bangladesh and India.  It is a simple lentil dish which is usually eaten with rice. The dahl we have in our dish has hints of chilli and spices finished with baby spinach topped on brown rice.  A perfect cool weather dish to warm the core.

Ingredients

  • 1 large brown onion – peeled, rinsed, sliced, diced
  • 2 bird’s eye red chillies – washed, stem removed, sliced finely
  • 2 garlic cloves – peeled, rinsed, crushed
  • 1 tablespoon each powder garam masala, cumin, turmeric
  • 2 tablespoons ginger – peeled, rinsed, grated
  • 2 cups red split lentils – rinsed
  • 2 tablespoons olive oil
  • 4 cups water
  • 2 cups brown rice – 2 x qty simple brown rice recipe
  • 1 cup baby spinach – washed, drained

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Directions

  1. Prepare vegetables, spices and lentils.
  2. Prepare rice according to simple brown rice recipe. Set aside covered.
  3. In a large pot heat oil on medium.  Add onion, garlic, and chilli stir for 3 minutes.
  4. Add spices, lentils and ginger stir for a further 2 minutes.
  5. Add water and bring to the boil lower heat to medium.  Cover and boil a further 2 minutes.  Reduce to low and simmer for 35 minutes.  Set aside.
  6. When both rice and dahl are cooked, add baby spinach to Dahl and mix.
  7. Prepare plate with serving of rice with dahl placed to one side on top.  Serve.

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