Spicy Lentil and Spinach Dhal

• porsi: 4

Bahan-bahan

300g dried red lentils, washed

and drained

1 tbsp cumin seeds

1 tsp mustard seeds

1 tbsp turmeric

1/2 tsp chilli powder

1 tbsp sunflower oil

1 onion, sliced

4 garlic cloves, crushed

1 x 3cm piece of fresh ginger,

peeled and grated

2 tbsp tomato purée

1 x 400g tin of chopped tomatoes

1 tsp caster sugar

200m! vegetable stock

IOOg baby spinach

3 tbsp fresh coriander, chopped

To serve:

Naan bread and mango chutney

Petunjuk

1 Place the rinsed lentils in a saucepan and cover with cold water.

Bring to a simmer and cook for five minutes, then drain. In a dry pan over a medium heat,

2 toast the cumin seeds, mustard seeds, turmeric and chilli powder,

stirring for 30 seconds or until the mustard seeds begin to pop.

3 Add the oil to the pan, then add the onion and cook, stirring, for 2-3

minutes until slightly softened. Add the garlic and ginger and cook for

one minute. Add the tomato purée.

4 Add the tomatoes, sugar, stock and drained lentils, then simmer

for 15 minutes until the lentils are tender, stirring regularly and

adding a little extra stock if the dhal becomes too thick.

5 Stir through the spinach and coriander. Serve with naan bread and mango chutney.