In which I continue my quest to give props to lentils and the like. Cos I really love eating them.
Spinach and lentil curry
This one had its basis in Anjum Anand‘s Indian Food Made Easy and is hands-down my favourite dal recipe – it’s dirt cheap, quick and simple to prepare, goes well with rice or breads, and tastes AMAZING. Nuff said.
You will need:
- 150g skinned & split yellow mung lentils aka moong dal
- 750-900ml water
- A thumb-sized bit of ginger cut into small pieces
- Several chillies left whole
- 1tsp turmeric
- 2 or 3 regular toms, chopped
- 200g spinach leaves
- 2tbsp oil
- 1 onion, sliced thinly
- 1 tsp cumin seeds
- 2 cloves garlic, crushed & roughly chopped
- 1 rounded tsp coriander powder
- cayenne pepper, to taste
- 1/2 tsp garam masala
- Put the lentils, water, ginger, chillies & turmeric in a pan, boil & simmer for 10mins.
- Put in the toms & cook for another 20mins then add spinach & salt.
- Cook for another 10mins or so – sometimes it comes out thicker, sometimes more soupy. Depending on how macho your guests are, you can leave the whole chillies in or fish them out at this stage.
- About the same time you put the spinach in, heat the oil in a fry pan and cook the onion on quite a high heat.
- When it starts getting crispy throw in the cumin seeds & garlic, then after a minute the other spices. Give it a good stir then chuck the lot into the lentil pan & mix it up. Ready!
Serves 2-3 as a main.