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Spiced Red Lentil and Tomato Dal with Spinach
Masoor dal simmered with tomatoes, cumin, turmeric and garam masala, stirred with spinach, served with basmati rice.
- 150 g Red lentils (masoor dal)
- 400 g Tinned chopped tomatoes
- 1 unit Vegetable stock cube
- 1 unit Onion
- 2 unit Garlic cloves
- 20 g Fresh ginger
- 1 tsp Ground cumin
- ½ tsp Turmeric powder
- 1 tsp Garam masala
- 100 g Fresh spinach
- 50 g Plain natural yogurt (for serving)
- 100 g Basmati rice
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Add to a shopping listHow the shopping list works →- Step 1
Prepare the rice: Rinse 100g of basmati rice. Cook according to package instructions (absorption method is best for a slightly firmer texture).
- Step 2
Prepare aromatics: Finely dice the onion. Grate or finely mince the ginger and garlic.
- Step 3
Sauté aromatics: Heat 1 tbsp of vegetable oil in a large saucepan or pot over medium heat. Add the onion and cook gently for 5-7 minutes until softened.
- Step 4
Bloom spices: Add the grated ginger, minced garlic, cumin, and turmeric. Cook for 1 minute until fragrant, stirring constantly.
- Step 5
Simmer the dal: Add the rinsed red lentils, tinned tomatoes, 400ml of water, and the vegetable stock cube. Bring to a boil, then reduce heat immediately to low, cover loosely, and simmer for 20-25 minutes, stirring occasionally, until the lentils have broken down into a thick consistency.
- Step 6
Finish and season: Stir in the garam masala. Add the fresh spinach in handfuls, stirring until wilted (about 2 minutes). Check seasoning and add salt and black pepper to taste.
- Step 7
Serve: Divide the cooked rice between two bowls. Ladle the hot dal over the rice. Top each serving with a dollop of natural yogurt.
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