Who doesn’t love a soothing dahl – especially when it is so easy to make? Taking inspiration from the traditional Indian dish, chunky vegetables are added to the lentils here to make it more like a stew. You can swap these vegetables quite easily. Enjoy on its own or with rotis, flatbreads or rice.
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1) Heat the oil in a large saucepan, add the cumin seeds and let them sizzle over a medium heat for a few seconds. Add the onion and cook for about eight minutes, until soft and translucent. Stir in the ginger, garam masala and ground coriander and cook for another two minutes.
2) Add the vegetables and lentils and stir to coat them in the spiced onions, then pour in 750ml water. Bring to a simmer and cook gently for 20 minutes.
3) Skim off any residue on the surface of the liquid, then stir in the turmeric and salt and cook for another 15 minutes, or until the vegetables and lentils are tender.
4) Stir the spinach through the lentil mixture and cook for two minutes until wilted. Serve in bowls topped with the coriander leaves.
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2 tbsp vegetable oil
1 tbsp cumin seeds
1 onion, finely chopped
2½ cm piece of ginger, peeled and grated
2 tsp garam masala
1 tsp ground coriander
300g cauliflower, broken into small florets
300g carrots, peeled and cut into bite-sized chunks
200g red split lentils, washed and drained
1 tsp ground turmeric
1 tbsp salt
A handful of spinach, roughly chopped
A handful of coriander leaves, to serve
From the Guardian
Thanks to Alice Bondi for the recipe