Spinach Dahl

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“I live in a small, rural community in North Australia and still crave 'big city' foods such as Tibetian take aways. Although this recipie is out of an Indian cookbook it quenches my craving for that distinct flavour. Chillies are optional, I only like a mild heat so I add them without the seeds. The fresh coriander is hard to come by up here so I sometimes leave it out as well.”
READY IN:
1hr 40mins
SERVES:
4
YIELD:
4 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. Put the lentils and the water into a heavy pot and bring to the boil. Cover, turn heat to low and simmer until lentils are cooked (about 45 minutes).
  2. Over a medium flame, heat the oil in a large pot, add chillies and ginger and stir fry for 10 seconds. Add coriander and spinach, stir and cook until the spinach has wilted. Put in cooked lentils and salt. Stir and mix to bring to a simmer (you may need to add some water at this stage). Cover and cook very gently for 25 minutes. Add the black pepper and the lemon juice, stir and cook uncovered for 5 minutes. Check seasonings.

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