Spinach And Dhal Curry Food

SPINACH AND DHAL CURRY

Steps:

• wash lentils in cold water till water runs clear.
• add veg stock and simmer till cooked about 40 mins add more water if dry.
• meanwhile fry in little oil onion and garlic cook 10 mins.
• add ginger and spices cook 3mins.
• add tomatoes and spinach cook 5mins.
• throw into lentils.
• serve with rice and chutneys.

EGGPLANT SPINACH CURRY

Steps:

• Place eggplant in a colander, sprinkle with coarse salt, and let stand for 30 minutes to sweat. Pat dry with paper towels.
• Place mustard seeds in a small, dry saute pan and cook over moderate heat until they turn gray and start popping. Remove from heat and reserve.
• Heat 1/4 cup clarified butter in a large skillet over moderate heat. Saute eggplant, stirring occasionally, until soft and golden. Remove from heat and reserve in a bowl with mustard seeds.
• Heat remaining butter in a medium saucepan over medium high heat. Add onions and salt. Saute until onions are golden and soft. Add garlic and ginger, cook just until aromas are released, then stir in all spices. Cook an additional minute, stirring constantly to blend spices and prevent scorching.
• Add tomatoes, water, and sugar. Turn heat to high and bring to a boil. Add spinach, bring back to a boil, and stir in eggplant mixture. When eggplant is heated through, about 2 minutes, remove from heat and serve.

SPINACH AND POTATO DHAL

Steps:

• Heat oil. Add onion and cook until soft.
• Add spices and cook until aromatic.
• Add potato and stir to coat.
• Add lentils, water and stock powder and bring to simmer. Cook for 10 minutes or until potatoes are just soft.
• Add spinach and cook 5-7 minutes or until spinach wilts. Add salt to taste. Serve immediately.

INDIAN DAHL WITH SPINACH

Steps:

• Rinse lentils and soak for 20 minutes.
• In a large saucepan, bring water to a boil and stir in salt, lentils, turmeric and chili powder. Cover and return to a boil, then reduce heat to low and simmer for 15 minutes. Stir in the spinach and cook 5 minutes, or until lentils are soft. Add more water if necessary.
• In a small saucepan over medium heat, melt butter and saute onions with cumin and mustard seeds, stirring often. Cook until onions are transparent, and then combine with lentils. Stir in garam masala and coconut milk and cook until heated through.

SPINACH, SWEET POTATO & LENTIL DHAL

Steps:

• Heat 1 tbsp sesame oil in a wide-based pan with a tight-fitting lid.
• Add 1 finely chopped red onion and cook over a low heat for 10 mins, stirring occasionally, until softened.
• Add 1 crushed garlic clove, a finely chopped thumb-sized piece of ginger and 1 finely chopped red chilli, cook for 1 min, then add 1½ tsp ground turmeric and 1½ tsp ground cumin and cook for 1 min more.
• Turn up the heat to medium, add 2 sweet potatoes, cut into even chunks, and stir everything together so the potato is coated in the spice mixture.
• Tip in 250g red split lentils, 600ml vegetable stock and some seasoning.
• Bring the liquid to the boil, then reduce the heat, cover and cook for 20 mins until the lentils are tender and the potato is just holding its shape.
• Taste and adjust the seasoning, then gently stir in the 80g spinach. Once wilted, top with the 4 diagonally sliced spring onions and ½ small pack torn basil leaves to serve.
• Alternatively, allow to cool completely, then divide between airtight containers and store in the fridge for a healthy lunchbox.