This dhal recipe is honestly so tasty and really easy to make! I love it on its own served with just rice or an Indian bread, but it’s a perfect side within a curry feast.
Ingredients:
- 200g yellow spilt peas
- 200g red lentils
- 1 tbsp coconut oil
- 1 medium onion (diced)
- 4 garlic gloves (minced)
- ½ tbsp. fresh ginger (minced)
- 1 tbsp curry powder
- 1 tsp turmeric
- 1 tsp ground coriander
- 1 can coconut milk
- 1L vegetable stock
- 500g spinach (fresh) or ~4 cubes (frozen)
- Seasoning to taste
Method:
- Heat the coconut oil and fry the onion on a medium heat for about 5 minutes until translucent.
- Add the garlic, ginger, curry powder, turmeric and coriander, and cook for a further couple of minutes stirring regularly.
- Stir in the red lentils and yellow spilt peas.
- Add the coconut milk and vegetable stock, cover and leave at a simmer for 45 minutes, giving it a stir every 10-15 minutes to make sure nothing sticks to the pan.
- If using frozen spinach, stir it in 5 minutes towards the end, or just a couple of minutes if used fresh spinach.
- The yellow spilt peas will still have a bit of bite to them, but the red lentils should be soft. Season to taste.
Serve it up and enjoy!
plantbasedhmj 