North Indian · Lunch, Dinner
Masoor dal with spinach
Red lentils and spinach simmered together with warm spices, light and iron-rich.
- Calories
- 574 kcal
- Protein
- 25 g
- Carbs
- 94 g
- Fat
- 11 g
- Prep
- 10 min
- Cook
- 25 min
Per serving, for one person.
Ingredients
- 70 g Red lentils (masoor dal)
- 100 g Spinach
- ½ tomato Tomatoes
- ½ chilli Green chillies
- ¾ tsp Turmeric
- 1½ tsp Cumin seeds
- ½ tbsp Sunflower oil
- ¼ tsp Chilli powder
- ½ tsp Salt
- 5 g Coriander
- 55 g Basmati rice
Method
- Cook the red lentils with turmeric in 400ml water for 15 minutes until soft.
- Meanwhile cook the rice in twice its volume of water for 12 minutes, covered.
- Heat oil, splutter cumin, add chilli and tomato and cook 4 minutes.
- Stir this into the dal along with the spinach and chilli powder; simmer 6 minutes until the spinach wilts, season with salt.
- Finish with coriander and serve with the rice.
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