Dahl with spinach

Name: dahl with spinach
Cook time: 40 min
Total time: 40 min
Yield: 2
Cuisine: Asian
Ingredients: 150 g dried red lentils; 1 tl turmeric; 200 g peeled canned tomatoes; 500 ml tap water; 1 onion; 1,5 toe garlic; 1 Red pepper; 1,5 cm fresh ginger; 7,5 g fresh coriander; 1 el (olive oil; 1 tl garam masala; 1,5 tl cumin; 1,5 tl mustard seed; 150 g fresh spinach

Indian Dahl with spinach, red lentils, ginger, red pepper, garam masala, cumin and coriander.

Ingredients

Directions

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.
In the meantime, cut the onion in half rings and finely chop the garlic.
Cut the stalk of the red pepper. Halve lengthways and remove the seed lists with a sharp knife. Slice the flesh finely.
Peel and grate the ginger and cut the coriander roughly.
Heat the oil in a frying pan and fry the garam masala, cumin and the mustard seed for 2 minutes on low heat.
Add the onion, garlic, ginger, red pepper and some pepper and cook for 10 minutes. Stir frequently.
Add the mixture to the lentils and simmer for another 10 minutes. Stir occasionally.
In the meantime, heat a frying pan without oil or butter and allow the spinach to shrink in parts.
Stir through the lentils and garnish with the coriander. Serve immediately.