Mild Dal with Rice and Naan

• 2 tbspolive oil
• 1onion, finely chopped
• 3garlic cloves, crushed
• 20gginger, finely grated
• 1 tspground turmeric
• 1 tspground cumin
• 1 tspground coriander
• 300gred lentils, rinsed
• 1 x 400gtin chopped tomatoes
• 900mlvegetable stock
• 200gspinach
• 1lemon, juiced
• fine salt
• 2 tbspolive oil
• 1 tspcumin seeds
• 2garlic cloves, thinly sliced
• 250gbasmati rice
• 2naan breads, warmed and torn
• 150gGreek yoghurt
• 10gcoriander leaves (optional)

Method

1. 1Heat the 2 tablespoons of olive oil for the dal in a large saucepan over a medium heat. Cook the onion for 8 minutes until soft and golden, then add the crushed garlic, ginger, turmeric, ground cumin and ground coriander and stir for a minute until the spices smell warm.
2. 2Add the lentils, chopped tomatoes and stock. Bring to the boil, skim off any foam, then simmer with the lid half on for 20 to 25 minutes, stirring now and then so the bottom does not catch, until the lentils have collapsed into a thick, soft porridge. Add a splash of water if it gets too thick to stir.
3. 3While the lentils simmer, rinse the rice and cook it in salted boiling water for 10 to 12 minutes until tender, then drain and leave covered.
4. 4Stir the spinach into the dal a handful at a time until wilted, then add lemon juice to taste. Taste before adding salt because the stock is already seasoned.
5. 5For the tarka, heat the remaining 2 tablespoons of oil in a small frying pan over a medium heat. Add the cumin seeds and sliced garlic and cook for 1 to 2 minutes until the garlic is pale gold and the seeds are popping, then pour the whole lot over the dal so it sizzles.
6. 6Serve the dal over rice with torn naan, a spoon of yoghurt and coriander for those who like it.
7. 7Warm the naan according to the packet and tear into pieces. Serve with the dal, rice and yoghurt, adding the optional coriander if using.

Per serving

kcal

867

protein

36.3g

fibre

14.9g

carbs

135.6g

fat

20.7g