Creamy Palak Dal with Cumin Rice
Red lentils cooked with turmeric, garam masala, and coconut milk, served with cumin-flavoured basmati rice.
- 150 g red lentils
- 120 g basmati rice
- 200 g fresh spinach
- 1 piece onion
- 4 pieces garlic cloves
- 20 g fresh ginger
- 1 piece green chilli
- 10 g cumin seeds
- 5 g turmeric powder
- 5 g garam masala
- 200 ml coconut milk
- 2 tbsp vegetable oil
- 8 g salt
- 15 g fresh coriander
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Mello puts these ingredients on one shopping list with the rest of your week, and anything two recipes share is added together. The list then goes to Sainsbury's in the UK or Careem Quik in the UAE.
Add to a shopping listHow the shopping list works →- Step 1
Rinse rice and lentils separately until water runs clear
- Step 2
Cook rice with half the cumin seeds in 240ml salted water for 12 minutes, then rest covered
- Step 3
Dice onion, mince garlic and ginger, finely chop green chilli
- Step 4
Heat oil in a large pan, add remaining cumin seeds and cook for 30 seconds
- Step 5
Add onion and cook for 5 minutes until softened, then add garlic, ginger and chilli for 1 minute
- Step 6
Stir in turmeric and cook for 30 seconds until fragrant
- Step 7
Add lentils with 500ml water, bring to boil then simmer covered for 15 minutes
- Step 8
Meanwhile, blanch spinach in boiling water for 1 minute, drain and roughly chop
- Step 9
Stir chopped spinach and coconut milk into cooked lentils
- Step 10
Season with garam masala and salt, simmer for 3 minutes until creamy
- Step 11
Serve dal over cumin rice, garnished with fresh coriander
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