Spinach and Tomato Dhal

Name: Spinach and Tomato Dhal
Yield: Serves 4
Cuisine: Indian
Ingredients: 200 g (7 oz) red lentils or yellow split peas; 1 tsp each of ground cloves and cinnamon; 2 tbsp olive oil; 3 tomatoes, blanched, skinned and diced (or 1 x 400 g can chopped tomatoes); salt and black pepper; 4 garlic cloves, finely chopped; handful of chopped coriander; 1 small onion, finely chopped; squeeze of lemon juice, to finish; about 200 g (7 oz) spinach leaves, shredded; 1 tbsp each of ground cumin, coriander and turmeric; 1 tsp tomato purée

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Gate Vegetarian Cookbook

By Adrian Daniel and Michael Daniel

Published 2004

About

"Dhal” or “dal” is the Indian term for a wide range of pulses and the dishes made from them, generally soupy stews. One of our first ventures into catering was arriving at the Glastonbury Festival with two big pots of this soup, a spirit burner, some jerry cans and little else. It was all a bit like something on the streets of Calcutta.

Ingredients

200 g (7 oz) red lentils or yellow split peas
1 tbsp panch phoran<

Asia
India
Calcutta
Mediterranean
Spicy
Gluten-free
Vegan

Method

Put the lentils in a large pan and add 1.5 litres (2¾ pints) cold water. Bring to the boil, then simmer for 15–20 minutes, until just tender.
Toast the panch phoran seeds in