On the pulse, part two

11 Mar

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
  • salt
  • 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

To prepare:

  • 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.


2 Responses to “On the pulse, part two”

  1. My Grandparents' Kitchen March 11, 2011 at 6:36 pm #

    Forget love – I’d rather fall in chocolate! ~ Sandra J. Dykes

  2. Juliun March 14, 2011 at 4:01 pm #

    i’m road testing this one tonight- will feedback!

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