Yellow Dal

Serves 4


2 tbsp olive oil

2 tbsp cumin seeds

4 onions, finely chopped

4 garlic cloves, crushed

1 tbsp turmeric

1 tsp chilli powder

1 tsp salt

400g yelow dried split lentils, soaked in water for 6-8 hours, rinsed and drained

300g frozen spinach

200ml light coconut milk

How to prepare:

  1. Heat the olive oil in a large pan over a medium heat. Add the cumin seeds and fry for 30 seconds or until they start to crackle.
  2. Add the onions and leek and cook until soft. Add the garlic, turmeric, chilli powder, salt and drained lentils and stir well.
  3. Add 400ml water, stir well and cover the pot. Simmer for 15 minutes, adding more water as required and stirring well after each addition. (The dal could absorb up to 800ml water).
  4. When the dal is soft and most of the water has been absorbed, add the frozen spinach. Stir well, cover and simmer until the spinach has defrosted and heated through.
  5. Just before serving, stir in the coconut milk and reheat gently.
  6. Divide the dal between warmed serving bowls. Serve as a side dish or add some rice to make it a main meal.

Approximately 532kcal, 17.5g fibre and 29.1g protein per serving


Calories per serving