Spinach Dhal with Indian salad
These simmered lentils and aromatic spices are an oh so tasty delight.
- 1 tsp oil (optional)
- 1/2 finely chopped onion
- 1/2 tsp turmeric
- 3/4 tsp cumin powder
- 3/4 tsp curry powder
- 1 garlic clove, crushed
- Water as needed
- 1 cup of cooked/canned brown lentils
- 1 bay leaves
- 1 cup of roughly chopped spinach.
- 1 piece of Indian flat bread
- Crushed garlic cloves
- 1/2 a Cucumber
- 1 Tomato
- A few cumin seeds
- Squeeze of lime juice to taste
- Few chopped basil/mint/coriander leaves
Heat the oil in a saucepan then add the onion and spices and fry on a medium until the onion goes clear.
Add the garlic and fry for a minute, then add the water, lentils and bay leaves.
Bring to the boil then drop down to simmer, stirring occasionally and adding more water if it becomes too dry.
Add spinach just before its cooked and stir through until wilted.
Lay one disk at a time into the pan and cook for about 30 seconds or until the underside is starting to turn brown in areas then flip and cook on the other side.
Take the bread out and brush with the crushed garlic. Keep warm.
Chop all the ingredients and toss together in a bowl. Serve with the dhal and bread.