Serves 2:
10 pp per serving. I also added a tin of chickpeas - bringing it to 14pp per serving (Well worth it!)
Ingredients
1.5 tsps veg oil
25g fresh coriander
2 medium red onions, thinly sliced
1 garlic clove, peeled and roughly chopped
15g fresh ginger, peeled and roughly chopped
1/2 green chilli, deseeded and chopped
1/2 tsp mustard seeds
1 tsp black onion seeds
1/2 tbsp garam masala
1/2 tsp tumeric
100g dried red lentils
1/2 tsp sugar
tin chopped tomatoes
70g spinach
60g low fat creme fraiche (optional)
2 roti or wraps
Method
1. Heat 1 tsp of the oil in a medium lidded pan and add the onion stirring to coat. Reduce the heat and place a piece of baking paper on top and cover with a lid cooking for 20 minutes, stirring occasionally, until caramelised. Remove from the heat and set aside.
2. Meanwhile, chop the coriander in half, retaining the leaves for later, and place the stalks in a blender with the garlic, ginger and chilli and blend to a rough paste.
3. in a pan, dry fry the mustard and onion seeds until they begin to pop. Add the paste and remaining oil and cook for 2 minutes until beginning to colour. Add the remaining spices and cook for a further minute before adding the lentils, tomatoes, sugar and 250mls water. (and the chickpeas if using) Bring to the boil, cover and simmer stirring occasionally , for 30 minutes or until the lentils are cooked and mushy.
4. Chop the coriander leaves, stir half in to the lentils with the spinach and season with salt.
5. Serve the dhal topped with the onions and coriander onto two plates, serve with a tbsp creme fraice and a heated roti.
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