Spinach and Tomato Dhal

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

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
Stew
Vegan
Gluten-free
Spicy
Mediterranean

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