If you’ve followed my blog for a while, you’ll know there’s nothing I like more than whipping up a curry for dinner. Whilst we’ve made many variations over the years (you can find them all here), we haven’t made too many dahls before. And yet we always love to order a dahl when eating out.
I found this super easy recipe online, consisting of three main ingredients – red lentils, sweet potato and spinach. We tend to include sweet potato in our curries anyway, as we always love to make a veggie or vegan curry. So this seemed the ideal recipe for us to try next.
We’ve received the Dishoom cookbook for Christmas, so I’m excited to try my hand at their famous black dahl in the new year.
Ingredients (serves 6)
- 1 tbsp vegetable oil
- 2 brown onions, finely chopped
- 3 garlic cloves, crushed
- 1 thumb-sized piece ginger, finely chopped
- 2 red chillies, finely chopped
- 1.5 tsp ground turmeric
- 1.5 tsp ground cumin
- 3 sweet potatoes, cut into chunks
- 300g red split lentils
- 800ml vegetable stock
- 120g bag of spinach
- Fresh coriander to serve
- Heat the vegetable oil in a large pan on a medium to low heat. Add the chopped onions and cook for 5-7 minutes until browned and softened.
- Add the garlic, ginger and chilli and cook for a further minute. Then add the turmeric and cumin and cook for another minute, stirring well.
- Turn up the heat slightly and add the sweet potatoes and red lentils. Stir the mixture together, ensuring everything is evenly coated in the spicy mix.
- Add the vegetable stock, bring to the boil and then reduce the heat to low. Cover with a lid and cook for 20 – 25 minutes until the lentils and potato are cooked thoroughly.
- Check on the dahl every so often to ensure nothing is sticking. Add more water if need be, or if you find you have too much liquid, remove the lid and cook for a little longer.
- Once happy with the consistency, stir in the spinach.
- Serve with fresh coriander and brown basmati rice.