Turmeric spinach golden lentil dal
This dal is perhaps the quickest and simplest of all dals I have ever made. Packed with protein and flavour thanks to the seeds that are fried whole in oil, it complements nicely any rice dish.
Directly inspired from Vegan Richa.
Ingredients
- 192g red lentils
- 1 tsp mustard seeds
- 2/3 tsp cumin seeds
- 2/3 tsp nigella seeds
- 1/4 tsp fenugreek seeds
- 1 tsp turmeric
- 3/4 tsp salt
- 1/4 tsp cayenne pepper
- 2 tsp oil (9g)
- 60g spinach (fresh or frozen)
Instructions
- Mix all seeds together in a small bowl. Mix turmeric + salt together in another bowl.
- Rinse red lentils thoroughly and reserve.
- Heat up oil in a saucepan and fry seeds until they start popping. Add washed lentils, turmeric + salt and stir.
- Add spinach + 400g boiling water (more or less depending on how thick you want the dal to be) and cook until red lentils are done.
- Serve with any kind of rice: yellow rice, rice with green peas & almonds, pushpanna, rainbow brown rice, white basmati rice, etc.
Nutritional information
Kcal Protein Carbs Fat 675 47g (28%) 91g (54%) 14g (18%)