Foodedo recipe

Red Lentil and Spinach Dal with Basmati Rice

Name: Red Lentil and Spinach Dal with Basmati Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Ingredients: 250 g basmati rice (rinsed until the water runs mostly clear); 2 tbsp rapeseed oil; 1 brown onion (large, about 180g, finely chopped); 4 garlic (finely chopped); 25 g fresh ginger (peeled and finely grated); 2 tsp cumin seeds; 1 tsp ground turmeric; 1.5 tsp ground cumin; 1.5 tsp ground coriander; 0.5 tsp mild chilli powder; 1 tsp garam masala; 300 g red lentils (rinsed well); 400 g chopped tomatoes (1 tin); 900 ml vegetable stock (made with 1 stock cube); 120 g baby spinach; 1 lemon (juiced); 15 g fresh coriander (roughly chopped); to taste fine salt; to taste black pepper (freshly ground)

45 min ·

Soft red lentils are simmered with onion, garlic, ginger and warming spices, then finished with spinach, lemon and fresh coriander, and served with fluffy basmati rice.

Ingredients

19 items

250 gbasmati ricerinsed until the water runs mostly clear
2 tbsprapeseed oil
1brown onionlarge, about 180g, finely chopped
4garlicfinely chopped
25 gfresh gingerpeeled and finely grated
2 tspcumin seeds
1 tspground turmeric
1.5 tspground cumin
1.5 tspground coriander
½ tspmild chilli powder
1 tspgaram masala
300 gred lentilsrinsed well
400 gchopped tomatoes1 tin
900 mlvegetable stockmade with 1 stock cube
120 gbaby spinach
1lemonjuiced
15 gfresh corianderroughly chopped
to tastefine salt
to tasteblack pepperfreshly ground

Recipe notes (2)

Note: Dal thickens as it stands. Loosen it with a splash of boiling water if needed before serving or reheating.
Note: This is mildly spiced. For a hotter dal, add an extra 1/4 to 1/2 teaspoon chilli powder with the other spices.

Method

6 steps

Step 1. Put the basmati rice in a sieve and rinse under cold water until the water runs mostly clear. Tip into a medium saucepan with 450ml cold water and a pinch of fine salt. Bring to the boil over a medium-high heat, stir once, cover with a tight-fitting lid and turn the heat to the lowest setting. Cook for 10 minutes, then remove from the heat and leave covered for 10 minutes more.
Step 2. Meanwhile, heat the rapeseed oil in a large saucepan over a medium heat. Add the chopped onion with a small pinch of salt and cook for 8 to 10 minutes, stirring now and then, until softened and lightly golden.
Step 3. Add the garlic and ginger and cook for 1 minute, stirring. Add the cumin seeds, ground turmeric, ground cumin, ground coriander and chilli powder, and cook for 30 seconds until fragrant. Do not let the spices catch on the bottom of the pan.
Step 4. Stir in the rinsed red lentils, chopped tomatoes and vegetable stock. Bring to the boil, then turn down to a gentle simmer. Cook for 18 to 22 minutes, partly covered, stirring every few minutes, until the lentils are completely soft and starting to break down. If the dal gets thicker than you like before the lentils are tender, add a splash of boiling water.
Step 5. Stir the garam masala into the dal, then add the spinach in handfuls and cook for 2 to 3 minutes until wilted. Add 1 tablespoon of the lemon juice, season with black pepper and more salt if needed, and taste. Add a little more lemon juice if you want a brighter finish.
Step 6. Fluff the rice with a fork. Spoon the rice into bowls, ladle over the dal and scatter with the chopped coriander to serve.