Wednesday, 19 January 2011
Lentil Dhal serves 4 serve with rice, salad and mango chutney
• Red split lentils
• 1 White onion chopped
• 2 table spoons Curry paste (balti)
• One tin chopped tomatoes
• 1-2 cloves Minced Garlic
• Frozen spinach (mine comes in small blocks)
Cook the red split lentils in water for 15 minutes with plenty in water and skim the top of froth, once cooked pour into a sieve.
In the empty pan, heat oil and gently soften the chopped onion, stir in the curry paste and cook for a few minutes.
Stir in strained lentils until coated.
Add chopped tomatoes and cook for a few minutes add water and simmer until thickened.
Add minced garlic and cook on low heat, add frozen spinach and stir slowly until it defrosts.
The spinach stirred in when the heat is off (on electric cooker) and low (on gas) so it melts but retains some of its colour and nutrients.
Leave to cool a little and serve.
Salad of very thinly sliced onion, cucumber and tomatoes, and stir pea’s into the rice to up the veggie intake even more.
Serve with rice, mango chutney and Bombay potatoes or popadoms if you fancy.
I had this for dinner and the leftovers for lunch the next day, very tasty!