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
Directions
- Prepare vegetables, spices and lentils.
- Prepare rice according to simple brown rice recipe. Set aside covered.
- In a large pot heat oil on medium. Add onion, garlic, and chilli stir for 3 minutes.
- Add spices, lentils and ginger stir for a further 2 minutes.
- 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.
- When both rice and dahl are cooked, add baby spinach to Dahl and mix.
- Prepare plate with serving of rice with dahl placed to one side on top. Serve.
