About this recipe:This is my own adaptation of an Indian recipe. It is simple, but surprisingly yummy. Serve this for a healthy vegan dinner over basmati rice.
1 tablespoon vegetable oil
2 onions, halved and sliced into 1/2 rings
3 cloves garlic, minced
75g (3 oz) toor dhal (yellow split pigeon peas)
450ml (16 fl oz) water
275g (10 oz) frozen spinach
1 teaspoon salt
1 teaspoon ground cumin
freshly ground black pepper to taste
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Method Prep:10min › Cook:55min › Ready in:1hr5min
Heat oil in a heavy pan over medium heat. Sauté onion for 10 minutes or so, until it begins to turn golden. Add minced garlic and sauté for another minute or so.
Add lentils and water to the saucepan. Bring mixture to the boil. Cover, lower heat and simmer about 35 minutes, until lentils are soft (this may take less time, depending on your water and the lentils).
Meanwhile cook the spinach in microwave according to package directions. Add spinach, salt and cumin to the saucepan. Cover and simmer until heated through, about ten minutes. Grind in plenty of pepper to taste.
Toor dhal, the most widely used dhal in India, will be available in your local Asian shop, or via the Internet. It also comes in an oily variety, Malawi. You could, however, substitute yellow split peas in a pinch.