Spicy spinach daal

    1 hour 10 min

    This is a daal I cooked up tonight and it was so good I'm putting it on here for you to try and hopefully enjoy. Served with some pilau rice simmered in turmeric, a homemade naan and some fresh Greek yoghurt. Yum!


    Gloucestershire, England, UK
    1 person made this

    Serves: 4 

    • 1 teaspoon cumin seeds
    • 1 teaspoon coriander seeds
    • 1 teaspoon nigella seeds
    • 1 teaspoon black mustard seeds
    • 1 tablespoon ghee or a generous amount of vegetable oil
    • 1/2 onion, diced
    • 1 inch fresh root ginger, finely chopped
    • 3 cloves garlic, finely chopped
    • 3 green chillies chopped (or to taste)
    • 1 teaspoon turmeric
    • 1 (400g) tin chopped tomatoes
    • 1 handful chopped fresh coriander
    • 1/2 bag of fresh young spinach leaves, roughly chopped
    • 300g yellow split peas
    • 1 small pot of Greek yoghurt

    Prep:10min  ›  Cook:1hr  ›  Ready in:1hr10min 

    1. Place the split peas in a large saucepan with water to cover. Bring to the boil, then reduce heat. Simmer for 45 minutes, or until tender. Top up with more hot water if the split peas dry out.
    2. In a frying pan, dry roast the cumin, coriander, nigella and mustard seeds. Grind.
    3. Fry the onion, ginger, garlic and chilli in the ghee until the garlic is just turning brown. Add all the spices and fry off for 3 minutes.
    4. Add the tomatoes and then the fresh coriander. Then add the fresh spinach and simmer until wilted down.
    5. Add the split peas and simmer for a further 5 minutes and it's ready to serve. Serve with yoghurt. Add some more fresh coriander as a garnish if desired.


    Prepare to be converted! :)

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