Green Lentil & Spinach Dal (Print Version)
# Ingredients:
→ Dal Base
01 -
1 onion, finely chopped
02 -
1 tbsp olive oil
03 -
3 cloves garlic, thinly sliced
04 -
1 tsp black mustard seeds
05 -
1 tsp turmeric
06 -
1 tsp cumin seeds
07 -
1 tsp ground coriander
08 -
1/2 tsp chilli flakes
09 -
8 curry leaves
10 -
200g green lentils, rinsed
11 -
750ml water
12 -
150g fresh spinach
13 -
3 tbsp coconut yogurt or cream
14 -
1 tsp sea salt
→ Toppings
15 -
1 tsp garam masala
16 -
Chilli flakes, to taste
17 -
Additional coconut yogurt for serving
→ Spinach Flatbreads
18 -
100g gram flour
19 -
Large handful spinach, roughly chopped
20 -
1 tsp sea salt
21 -
1 tbsp olive oil, plus extra for cooking
22 -
1 tsp turmeric
23 -
1 tsp cumin seeds
24 -
1 tsp apple cider vinegar
25 -
200ml water
# Instructions:
01 -
Heat olive oil in a large frying pan over medium heat. Add mustard seeds and wait until they pop. Add cumin seeds, coriander, turmeric, curry leaves and chilli flakes, stirring briefly. Add chopped onion and fry for 8-10 minutes on low-medium heat until soft and caramelized.
02 -
Add sliced garlic to the pan and cook for another 2-3 minutes on low heat until fragrant.
03 -
Add the rinsed lentils and water to the pan. Simmer for 25 minutes, stirring occasionally. Add more water if the mixture becomes too dry.
04 -
Process the spinach briefly in a food processor until roughly chopped. Add to the lentil mixture and simmer for another 5 minutes until wilted and incorporated.
05 -
Stir in the coconut yogurt or cream and season with sea salt. Garnish with a sprinkle of garam masala and additional coconut yogurt.
06 -
In a large bowl, combine gram flour with salt, turmeric, and cumin seeds. Add water, olive oil, chopped spinach, and apple cider vinegar. Mix until a smooth batter forms. Let rest for 10 minutes.
07 -
Heat a small non-stick frying pan with a little oil. Pour ¼ cup of batter into the pan and swirl to coat the bottom. Cook on medium heat for about 2 minutes until bubbles form and the edges release easily. Flip and cook for another 30-60 seconds.
08 -
Transfer cooked flatbreads to a plate and cover with a clean kitchen towel to keep warm. Repeat the process with remaining batter.
# Notes:
01 -
The lentils should be tender but still hold their shape when done.
02 -
Gram flour is made from ground chickpeas and gives the flatbreads a nutty flavor.
03 -
For a smoother dal, you can partially blend the mixture with an immersion blender.