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MARTY B
Dahl with spinach
Indian Dahl with spinach, red lentils, ginger, red pepper, garam masala, cumin and coriander.
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Ingredients
Directions
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Put the lentils, turmeric, tomatoes and water in a pan and bring to a boil. Turn the heat down, put the lid on the pan and let it simmer for 10 minutes.
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In the meantime, cut the onion in half rings and finely chop the garlic.
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Cut the stalk of the red pepper. Halve lengthways and remove the seed lists with a sharp knife. Slice the flesh finely.
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Peel and grate the ginger and cut the coriander roughly.
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Heat the oil in a frying pan and fry the garam masala, cumin and the mustard seed for 2 minutes on low heat.
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Add the onion, garlic, ginger, red pepper and some pepper and cook for 10 minutes. Stir frequently.
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Add the mixture to the lentils and simmer for another 10 minutes. Stir occasionally.
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In the meantime, heat a frying pan without oil or butter and allow the spinach to shrink in parts.
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Stir through the lentils and garnish with the coriander. Serve immediately.
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Nutrition
495Calories
Sodium5% DV120mg
Fat26% DV17g
Protein44% DV22g
Carbs20% DV59g
Fiber32% DV8g
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