Name: Dahl with spinach
Prep time: 75 min
Cook time: 94 min
Total time: 169 min
Yield: 1
Cuisine: indian
Ingredients: 36.80 gm sunflower oil; 2 onions, chopped; 2 garlic cloves, chopped; 2 tsp grated ginger; 1 long green chilli, finely chopped; 20.00 ml panch phora (see note) or mustard seeds; 2.50 gm ground cumin; 20.00 ml ground coriander; 2 tsp ground turmeric; 1 tsp garam masala (Indian spice mix); 400g yellow split peas, rinsed, soaked in water for 1 hour, drained; 800g can chopped tomatoes; 750ml chicken stock; 5.00 gm caster sugar; 100g baby spinach leaves

Dahl with spinach

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Prep Time:
75 minutes

Cook Time:
94 minutes

Total Time:
169 minutes

Spiced aromatic dahl, perfect for a cozy TV dinner.

Ingredients:

750ml chicken stock
36.80 gm sunflower oil
2 onions, chopped
2 garlic cloves, chopped
2 tsp grated ginger
1 long green chilli, finely chopped
20.00 ml panch phora (see note) or mustard seeds
2.50 gm ground cumin
20.00 ml ground coriander
2 tsp ground turmeric
1 tsp garam masala (Indian spice mix)
400g yellow split peas, rinsed, soaked in water for 1 hour, drained
800g can chopped tomatoes
100g baby spinach leaves

Instructions:

In a pan over medium heat, heat oil. Saute onion for 2-3 minutes until softened. Add garlic and ginger, cook for another minute. Add spices, cook for 30 seconds until fragrant.
Combine peas, stock, tomatoes, sugar, and 1 1/2 cups (375ml) water in a pot. Bring to a gentle simmer, then lower heat and cook for 1-1 1/2 hours, stirring occasionally, until peas are tender and the dahl reaches a thick, rich consistency.
Mix in fresh baby spinach leaves until they are incorporated, then plate alongside fluffy rice and delicious side dishes.

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