Dahl with spinach and peas
This Indian dish is made with red lentils, spinach and peas. The turmeric, cumin, masala and chili powder make this dish nice and spicy. Serve with warm naan bread.
Ingredients (4 persons)- 225 gr red lentils
- 1 vegetable stock cube
- 1 onion
- 2 garlic cloves
- 1 cm fresh ginger
- 1 tsp turmeric
- 1 tsp cumin powder
- 1 tsp garam masala
- 2 tsp chili powder
- 400 ml coconut milk
- 400 gr diced tomatoes
- 300 gr spinach
- 150 gr peas
- 1 bunch fresh cilantro
- naan bread or flat bread (optional)
- rice (optional)
Directions- Wash the lentils and then boil them in 500 milliliters of water for about 10 to 15 minutes. As soon as the water boils, add the stock cube.
- In the meantime, chop the onion, squeeze the garlic and peel the piece of ginger. You can also squeeze the piece of ginger with the garlic press.
- Heat some oil in a frying pan and fry the onion with the garlic and ginger over low heat.
- Add the turmeric, cumin powder, garam masala and chili powder and cook for about 2 minutes.
- Deglaze the mixture with the coconut milk and the diced tomatoes. Let it cook for about 10 minutes.
- Meanwhile, fry the spinach in a pan and defrost the peas.
- Drain the lentils and add them, along with the coriander, spinach and green peas to the pan and heat it together for about 2 minutes.
- If the dahl is still too coarse for your taste, you can puree it to the desired thickness. It is best when it is not completely smooth!
- Season the dish with salt and pepper and serve with the naan bread and rice.
- Wash the lentils and then boil them in 500 milliliters of water for about 10 to 15 minutes. As soon as the water boils, add the stock cube.
- In the meantime, chop the onion, squeeze the garlic and peel the piece of ginger. You can also squeeze the piece of ginger with the garlic press.
- Heat some oil in a frying pan and fry the onion with the garlic and ginger over low heat.
- Add the turmeric, cumin powder, garam masala and chili powder and cook for about 2 minutes.
- Deglaze the mixture with the coconut milk and the diced tomatoes. Let it cook for about 10 minutes.
- Meanwhile, fry the spinach in a pan and defrost the peas.
- Drain the lentils and add them, along with the coriander, spinach and green peas to the pan and heat it together for about 2 minutes.
- If the dahl is still too coarse for your taste, you can puree it to the desired thickness. It is best when it is not completely smooth!
- Season the dish with salt and pepper and serve with the naan bread and rice.