Dhal is a traditional Indian dish that is ever so easy to make. Though this version contains some spices, its not hot to the palate, so those sensitive to spice will be able to tolerate it. Best of all, it tastes even better the next day and also freezes well, so don't be afraid to make up a big batch.
Chop eggplant and potato.
In a large saucepan heat the olive oil on a medium heat. When the oil is hot add the spices (turmeric, coriander and cumin) and stir for 1 minute. Add the finely chopped onion and and stir for 1 minute. Add the chopped eggplant and potato and stir fry for a further minute before adding 4 cups of water. Simmer for approximately 12 minutes before adding the red lentils.
Cook on a low-medium heat until lentils and potatoes are tender (approx 10-15 minutes).
When lentils and potatoes are cooked take the mixture of the heat and add 1 tsp of salt (or to taste). Stir through the juice of half a lemon. Stir through the spinach (it will wilt) and the grated ginger. Lastly stir through the coriander.
Serve with Basmati or brown rice.
Makes 4 servings
| Prep Time: | 5 mins |
| Cooking Time: | 25 mins |
| Ready in: | 30 mins |
Suitable for: |
|
| Dinner, Lunch, Side Dish | |
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