Red Split Lentils with Spinach uses the most basic ingredients but the resulting dish has the most amazing flavour. The garlic and red chilli tadka add a wonderful morish aroma.
Red Split Lentils with Spinach
Recipe Type: Vegetarian
Prep time: 10 mins
Cook time: 30 mins
Total time: 40 mins
This Red Split Lentils with Spinach is a fantastic source of protein. The red split lentils cook very quickly making it a quick last minute meal to cook!
1 cup red split lentils
150g fresh spinach
1 inch grated root ginger
pinch of turmeric
1 red chilli chopped
1 handful of fresh coriander
3-4 cloves of garlic, peeled and chopped
1 tsp coriander powder
1 tsp jeera powder
1 tsp mustard seeds
1 tsp cumin seeds
1-2 tbsp oil
1 tbsp tomato puree
Boil 2 cups of water and add lentils with the ginger and turmeric, simmer for 20 minutess until soft.
Add the washed and chopped spinach and coriander and simmer for another 10 minutes.
In a frying pan, heat the oil and gently fry the remaining ingredients for one minutes. This is known as the “tadka”.
Pour tadka over the daal and simmer for a further 5 minutes.
Serve red split lentil with spinach daal with fluffy basmati rice or fresh chapati.
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