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Braised spring dhal with spinach
Braised spring dhal with spinach
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Prep Time:
10 minutes
Cook Time:
35 minutes
Total Time:
45 minutes
Quick and easy one-pan braised dhal with pumpkin, silverbeet, and lentils - a hearty vegetarian dinner ready in just 45 minutes.
Ingredients:
  • 18.20 gm extra virgin olive oil, plus extra to serve
  • 1 tsp yellow mustard seeds
  • 2 tsp garam masala
  • 2 garlic cloves, crushed
  • 2cm piece fresh ginger, finely grated
  • 69.38 gm tomato paste
  • 510.00 gm vegetable liquid stock
  • 375.00 ml dried green lentils, rinsed
  • 300g butternut pumpkin, peeled, cut into 1cm pieces
  • 3 stems silverbeet
  • 40.00 ml fresh coriander sprigs
Instructions:
  • In a large saucepan over medium-high heat, heat oil until shimmering. Add onion and sauté for 3 minutes until softened. Stir in mustard seeds, garam masala, garlic, and ginger, cooking for 1 minute until aromatic.
  • Mix in the flavorful tomato paste followed by the stock and 2 cups of water. Bring everything to a gentle simmer. Gently fold in the lentils. Lower the heat to medium-low, cover, and let it cook for 20 minutes until the lentils are almost tender.
  • Add the pumpkin and simmer with the lid on for an additional 8 minutes, or until the lentils and pumpkin are soft.
  • Prepare the silverbeet by removing and discarding the stalk and centre vein. Roughly chop the leaves and add them to the lentil mixture. Cook for 2 minutes until they are just wilted. Season with salt and pepper. Serve the dhal topped with coriander and a drizzle of extra oil.

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