This is a simple yet nutritious meal bursting with plant-based goodness.
Inspired by the first British Dal festival, I decided to share this Warming Spinach Dahl recipe. This is a simple yet nutritious meal bursting with plant-based goodness. A one-pot comforting meal enhanced by the warming heat of spices and ginger.
I can’t believe it but I never shared this recipe before as I cook it quite often. It is super easy to prepare and makes a really nice lunch or light supper.
Try it whenever you feel like having something lighter than curry.
Dhal has generally a very creamy consistency but I prefer this recipe with the yellow split peas still holding their shapes. As you go along, do adjust the cooking time and water quantity to achieve your preferred consistency.
Serve this Warming Spinach Dahl with chapatis and fresh coriander.
Warming Spinach Dahl [vegan]
Disclaimer: the equipment list above includes affiliate links to products I use and like.
- 200 g yellow split peas
- 1 medium onion
- 3 garlic cloves
- 1 tsp cumin seeds
- 1 tsp turmeric
- 1 tsp yellow mustard seeds
- 1 Tbsp freshly grated ginger
- 1/4 tsp cayenne pepper
- 400 g can chopped tomatoes
- 500 ml vegetable stock
- 500 ml water
- 2 handfuls of spinach leaves
- vegetable oil
- salt & pepper to taste
- fresh coriander to serve
- Rinse yellow split peas under water. Set aside.
- Heat some vegetable oil in a large saucepan.
- Add cumin seeds, turmeric, mustard seeds and cayenne pepper. Fry gently for 2-3 mins.
- Add finely chopped onion, grated ginger and crushed garlic. Fry gently for another 3 mins until onion is soft.
- Add yellow split peas, chopped tomatoes, vegetable stock and water to the saucepan.
- Cook half covered for around 45mins under medium heat. Stir often so the peas do not stick to the bottom of the pan.
- When you are happy with the consistency of the yellow split peas (I like mine still holding their shapes) add spinach leaves to the pan and cook for a few minutes until wilted.
- Season to taste with salt and pepper.
- Top with fresh coriander leaves just before serving.
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