Indian Spiced Red Lentil & Spinach Dhal with Crispy Onions
Red lentils simmered with coconut milk, cumin, coriander and turmeric, wilted with spinach, topped with crispy fried onions.
- 150 g red lentils
- 200 g fresh spinach
- 200 g onion
- 3 whole garlic cloves
- 15 g ginger, fresh
- 150 ml coconut milk
- 400 ml vegetable stock
- 5 g ground cumin
- 5 g ground coriander
- 3 g turmeric powder
- 50 ml vegetable oil
- 5 g sea salt
Shop these in one order
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
Heat 30ml oil in a large saucepan over medium-high heat. Slice one onion thinly and fry until deep golden and crispy, about 8 minutes. Transfer to paper towels and set aside.
- Step 2
Dice remaining onion. Mince garlic and ginger. Add to the same pan with 20ml oil and cook for 2 minutes until fragrant.
- Step 3
Stir in cumin, coriander and turmeric. Cook for 1 minute until spices bloom.
- Step 4
Add red lentils and stir to coat. Pour in vegetable stock and coconut milk. Bring to a boil, then reduce heat and simmer for 15 minutes, stirring occasionally, until lentils break down into a creamy consistency.
- Step 5
Stir in fresh spinach and cook for 2 minutes until wilted. Season with salt to taste.
- Step 6
Divide dhal between two bowls. Top with crispy fried onions and serve with warm naan or rice if desired.
Cook it with Mello
Cook mode reads each step aloud and keeps your screen awake, so you can cook with your hands full.
Cook it with MelloProtein, carbs and fat for this dish
Mello works the macros out from each ingredient, per serving. Make a free account to see them.
See the macrosHow Mello works out macros →
