Garlic dahl
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Sunflower oil |
| 1 | large | Onion; chopped |
| 4 | Garlic cloves; crushed | |
| 1 | tablespoon | Ground turmeric |
| 1 | tablespoon | Garam masala |
| 6 | Cardamom pods; crushed | |
| 1 | Bay leaf | |
| 350 | grams | Orange lentils; washed |
| 900 | millilitres | Vegetable stock; about |
| 225 | grams | Fresh spinach leaves; roughly chopped |
| Salt and freshly ground black pepper | ||
Directions
1 Heat the oil in a large pan and fry the onion for 5-6 minutes until golden brown. Stir in the garlic, turmeric, garam masala, cardamom pods and bay leaf. Fry gently for a minute until lightly toasted.
2 Add the lentils with the stock and season well. Simmer for 15-20 minutes or until the lentils are just tender, adding some more stock if necessary.
Stir in the spinach and cook for a further five minutes. Serve at once.
Converted by MC_Buster.
Recipe by: Food & Drink
Converted by MM_Buster v2.0l.