Some dishes are not on the menu that often, but suddenly you want exactly these flavors and feel this texture on your tongue.
With the creamy, aromatic lentil dal, I recently had to cook one. This dish comes traditionally from Indian cuisine and is a plant-based type of curry that is rich in protein and iron.
Many different spices are used. Garam Masala, Cumin and Co. give the dish this nice flavor and provide warmth from the inside. Real soul food for us!
Lentil dal with spinach
Servings: 4 persons
Ingredients
For the spice mix
- 1 clove of garlic
- 1 piece of fresh ginger (thumbnail size)
- 1,5 tsp garam masala
- 1 tsp coriander powder
- 1 tsp cumin powder
- 1 tsp smoked paprika powder
- 2 tsp of tomato paste
- ½ tsp salt
For the dal
- 2 onions
- 1 clove of garlic
- 2 tbsp rapeseed oil
- 150 ml coconut milk
- 250 g tomatoes (chunks)
- 300 ml vegetable stock
- 150 g red lentils
- 150 g baby spinach
Instructions
- First put together the spice mixture. To do this, peel and finely chop the garlic or press through the garlic press.
- Peel and grate the ginger as well. Mix with the remaining spices and tomato paste to make a seasoning paste.
- For the dal, peel and finely dice the onions and garlic.
- Steam both with the oil in a large saucepan until translucent. Then add the spice paste and roast for 1-2 minutes.
- Now deglaze with coconut milk, tomatoes and vegetable stock. Then add the lentils and simmer until the lentils are done. Meanwhile, wash and drain the spinach.
- Season to taste just before the end and add the spinach. Then stop cooking. The spinach disintegrates by itself.
- Best served with rice or naan.
