Spinach And Potato Dhal Recipes

SPINACH, SWEET POTATO & LENTIL DHAL

Steps:

• Heat 1 tbsp sesame oil in a wide-based pan with a tight-fitting lid.
• Add 1 finely chopped red onion and cook over a low heat for 10 mins, stirring occasionally, until softened.
• Add 1 crushed garlic clove, a finely chopped thumb-sized piece of ginger and 1 finely chopped red chilli, cook for 1 min, then add 1½ tsp ground turmeric and 1½ tsp ground cumin and cook for 1 min more.
• Turn up the heat to medium, add 2 sweet potatoes, cut into even chunks, and stir everything together so the potato is coated in the spice mixture.
• Tip in 250g red split lentils, 600ml vegetable stock and some seasoning.
• Bring the liquid to the boil, then reduce the heat, cover and cook for 20 mins until the lentils are tender and the potato is just holding its shape.
• Taste and adjust the seasoning, then gently stir in the 80g spinach. Once wilted, top with the 4 diagonally sliced spring onions and ½ small pack torn basil leaves to serve.
• Alternatively, allow to cool completely, then divide between airtight containers and store in the fridge for a healthy lunchbox.

INDIAN DAHL WITH SPINACH

Steps:

• Rinse lentils and soak for 20 minutes.
• In a large saucepan, bring water to a boil and stir in salt, lentils, turmeric and chili powder. Cover and return to a boil, then reduce heat to low and simmer for 15 minutes. Stir in the spinach and cook 5 minutes, or until lentils are soft. Add more water if necessary.
• In a small saucepan over medium heat, melt butter and saute onions with cumin and mustard seeds, stirring often. Cook until onions are transparent, and then combine with lentils. Stir in garam masala and coconut milk and cook until heated through.

SPINACH POTATOES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.
• Melt the butter in a skillet over medium heat, and saute the onion and pancetta until onion is tender and pancetta is cooked through.
• Alternately layer the potato slices, salt and pepper, pancetta and onion mixture, spinach, and cheese in the prepared baking dish. Pour the heavy cream over all.
• Cover, and bake 1 hour in the preheated oven. Uncover, and continue baking 30 minutes, until bubbly and lightly browned.

SPINACH AND POTATO DHAL

Steps:

• Heat oil. Add onion and cook until soft.
• Add spices and cook until aromatic.
• Add potato and stir to coat.
• Add lentils, water and stock powder and bring to simmer. Cook for 10 minutes or until potatoes are just soft.
• Add spinach and cook 5-7 minutes or until spinach wilts. Add salt to taste. Serve immediately.

SWEET POTATO, COCONUT, AND SPINACH CURRY WITH TARKA DHAL

Steps:

• Get the curry going first. In a wide, heavy-based pan, fry the onion in the oil with a lid on to soften for about 5 minutes. Stir in the sweet potato chunks, curry powder, and turmeric, and fast-fry with the lid off until it begins to stick to the bottom.
• In two batches, stir in the spinach, adding the ground almonds and chilli. When all the spinach is in the pot and beginning to collapse, pour in the coconut milk, add some salt, stir well and put the lid back on.
• Keep it at an active simmer, stirring from time to time, for about 20 minutes until the spuds are cooked. Take the lid off and let the curry reduce down to a thicker consistency (another 10 minutes or so).
• For the dhal, gently fry the garlic and all the seeds (don't forget the cardamom) in the oil until they are a deep golden brown. Tip in the split peas and give them a good roll around in the garlicky oil then pour in 1l of water and turn the heat up.
• Slowly bring it to a gently boil over around 10 minutes then skim, cover and leave to simmer for 45 minutes-1 hour until the peas are well-cooked. Taste for seasoning - dried pulses take a lot of salt to reach their flavour zenith.
• Finish the curry by stirring in the lime juice and adjusting the seasoning. Serve with the dhal on the side and all the usual suspects (basmati rice, chutney, and yoghurt).