Red lentil and spinach dal with cumin rice
A thick, gently spiced red lentil dal with wilted spinach, served over fluffy cumin rice.
- Time40 min
- LevelEasy
- Costabout £0.80 a head
Ingredients
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Method
- 1
Spray a large pan with low fat cooking spray. Fry the onion over a medium heat for 6 minutes until soft.
6 min - 2
Add the garlic, ginger, turmeric, ground cumin and garam masala. Stir for 1 minute until the kitchen smells spicy.
- 3
Tip in the lentils, tomatoes and water. Bring to the boil, then simmer for 20 minutes, stirring now and then, until the lentils have collapsed into a thick dal.
20 min - 4
Meanwhile, rinse the rice and cook it in boiling water for 11 minutes. Drain well, then stir through the cumin seeds.
11 min - 5
Stir the spinach into the dal until it wilts, about 2 minutes. Add the lemon juice and black pepper to taste.
- 6
Serve the dal over the cumin rice.
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.