Green Split Lentil Dahl
This is my take on a lentil dahl, with green split lentils, tomatoes, fresh spinach and a drizzle of lemon juice, for a lovely extra kick. Naturally wholesome, vegan and gluten free.
Servings: 4 people
Calories: 525kcal
Ingredients
- 300 g Moong dal Chilka Green Split Lentils
- 100 g Spinach
- 100 g Tomatoes
- 250 g Coconut Milk
- 800 ml Vegetable Broth
- 1 Red Onion finely chopped
- 2 Garlic Cloves grated
- 1 inch Ginger grated
- 3 tablespoon Coconut Oil
- Juice of 1 Lemon
- 1 Bay Leaf
- 2 teaspoon Turmeric
- 1 teaspoon Curry Powder
- ½ teaspoon Garam Masala
- ½ tablespoon Sea Salt
- 1 teaspoon Dried Coriander
- 1 Fresh Chilli or ½ teaspoon Chilli Flakes
- Fresh Coriander
Instructions
- Pour over the lentils some hot water (this will cut their cooking time a bit).
- In a large pan put the onion, grated garlic and ginger, bay leaf and coconut oil. Season with a pinch salt and cook on medium heat until soft.
- Add all the spices: turmeric, curry powder, garam masala, coriander and chilli, and roast them for a couple of minutes.
- Drain and rinse the lentils and add them to the pan.
- Leave the lentils for 3-4 minutes to absorb all the spices, then add the stock.
- Cook on low heat for 20 minutes.
- In the meantime roughly chop the coriander and cut the tomatoes into cubes.
- Add tomatoes, coriander and spinach to the pan, give it a little stir then add the coconut milk.
- Boil for 5 minutes, then turn off the heat. Squeeze the juice of the lemon and stir once again.
- Serve hot with some naan bread or rice :)
Notes
NEW! Instant Pot Version
1. Add coconut oil, onions, chilli, garlic, ginger bay leaves and spiced to the pot and sauté for 5 minutes.
2. Wash the pulses a couple of times, then stir into the pot and sauté for another 2-3 minutes.
3. Add tomatoes and spinach, then pour over the vegetable broth (or water + 1 tablespoon bouillon), cover with the lid and pressure cook for 15 minutes.
4. Quick release, then stir in the coconut milk, the salt and the juice of the lemon.
5. Serve with a lemon wedge and fresh coriander by itself, over sticky rice or with roti or naan bread.
2. Wash the pulses a couple of times, then stir into the pot and sauté for another 2-3 minutes.
3. Add tomatoes and spinach, then pour over the vegetable broth (or water + 1 tablespoon bouillon), cover with the lid and pressure cook for 15 minutes.
4. Quick release, then stir in the coconut milk, the salt and the juice of the lemon.
5. Serve with a lemon wedge and fresh coriander by itself, over sticky rice or with roti or naan bread.
Nutrition
Calories: 525kcal | Carbohydrates: 57g | Protein: 22g | Fat: 25g | Saturated Fat: 21g | Potassium: 1178mg | Fiber: 25g | Sugar: 6g | Vitamin A: 3137IU | Vitamin C: 34mg | Calcium: 99mg | Iron: 9mg