Spinach dhal
- Number of Servings: 2
Ingredients
1 cup red lentils, rinsed, drained4 cups water1/4 teaspoon turmeric1 teaspoon finely grated fresh ginger4 ounces baby spinach, choppedlarge handful of cilantro leaves, chopped2 teaspoons light olive oil5 garlic cloves, finely sliced2 teaspoons cumin seeds2 teaspoons mustard seeds1 tablespoon ground cumin1 teaspoon ground coriander1 red chile, finely choppedsea salt
1. Place lentils ina large saucepan with the water, turmeric, and ginger. Bring to a boil. Skim off any foam that forms onthe surface.
2. Lower the heat and cook gently for 20 minutes, stirring occasionally. Add the spinach and chopped cilantro, stir, and cook for 8-10 minutes.
3. Heat the oil in a small, nonstick frying pan and when it is hot add the garlic, cumin and mustard seeds, ground cumin, ground coriander and red chile. Stir-fry over high heat for 2-3 minutes, then pour mixture into the lentils and stir well to mix. Service immediately with rice or bread.
Number of Servings: 2
Recipe submitted by SparkPeople user BZOOTY.
2. Lower the heat and cook gently for 20 minutes, stirring occasionally. Add the spinach and chopped cilantro, stir, and cook for 8-10 minutes.
3. Heat the oil in a small, nonstick frying pan and when it is hot add the garlic, cumin and mustard seeds, ground cumin, ground coriander and red chile. Stir-fry over high heat for 2-3 minutes, then pour mixture into the lentils and stir well to mix. Service immediately with rice or bread.
Number of Servings: 2
Recipe submitted by SparkPeople user BZOOTY.
Nutritional Info Amount Per Serving
- Calories: 255.6
- Total Fat: 9.7 g
- Cholesterol: 0.0 mg
- Sodium: 59.1 mg
- Total Carbs: 31.5 g
- Dietary Fiber: 11.6 g
- Protein: 15.0 g
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