indiandinnerServes 4

Indian Red Lentil Dal

Name: Indian Red Lentil Dal
Prep time: 10 min
Cook time: 30 min
Yield: 4 servings
Cuisine: indian
Ingredients: 300g, rinsed Red split lentils; 400g Tinned chopped tomatoes; 1 large, finely chopped Onion; 4 cloves, minced Garlic; 2cm, grated Fresh ginger; 1 tsp Turmeric; 1 tsp Ground cumin; 1 tsp Ground coriander; ½ tsp Mustard seeds; 1 tbsp Coconut oil; 700ml Vegetable stock (low-sodium); 100g Spinach; to garnish Fresh coriander; 1 tbsp Lemon juice

A deeply nourishing dal of red lentils simmered with tomato, turmeric, cumin, and ginger — finished with a fragrant tarka of garlic and mustard seeds.

Ingredients

Red split lentils300g, rinsed
Tinned chopped tomatoes400g
Onion1 large, finely chopped
Garlic4 cloves, minced
Fresh ginger2cm, grated
Turmeric1 tsp
Ground cumin1 tsp
Ground coriander1 tsp
Mustard seeds½ tsp
Coconut oil1 tbsp
Vegetable stock (low-sodium)700ml
Spinach100g
Fresh corianderto garnish
Lemon juice1 tbsp

Method

1Heat oil in a large pot. Add mustard seeds until they pop. Add onion and cook for 5 minutes until golden.
2Add garlic and ginger, fry for 1 minute. Add turmeric, cumin, and ground coriander — fry for 30 seconds until fragrant.
3Stir in lentils, tomatoes, and stock. Bring to the boil, then reduce to a simmer for 25 minutes, stirring occasionally, until lentils are soft and creamy.
4Stir in spinach until wilted. Add lemon juice and adjust seasoning.
5For the tarka: heat a small pan with a little oil, fry 2 extra garlic cloves until golden and crisp. Pour over the dal. Garnish with fresh coriander and serve with brown rice or wholemeal flatbread.

Make this work for your body

Sign up free to adapt this dish to your own health needs — lower salt, diabetes-friendly, dairy-free — while keeping everything you love about it. Save it, plan your week, and walk with others.

Adapt this recipe — free