Red lentil and spinach dal with brown basmati rice
A creamy, golden dal with garlic and cumin, spooned over nutty brown rice. Cheap, filling and full of flavour.
- Time45 min
- LevelEasy
- Costabout £0.90 a head
Ingredients
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Method
- 1
Rinse the rice and cook it in plenty of boiling water for 22 minutes, then drain.
22 min - 2
Meanwhile, heat the oil in a large pan. Fry the cumin seeds for 30 seconds until they sizzle, then add the onion and cook for 6 minutes.
6 min - 3
Stir in the garlic, ginger, turmeric and coriander and cook for 1 minute.
- 4
Rinse the lentils and add them with the water and salt. Simmer for 20 minutes, stirring often, until soft and thick.
20 min - 5
Stir in the spinach until wilted. Add the garam masala and lemon juice.
- 6
Serve the dal over the rice. It should be thick enough to hold a spoon for a second before sliding.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.