Dhal with Tomato & Spinach

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Dhal with Tomato & Spinach

 

 

4 teaspoons canola oil

2 brown (yellow) onions, finely chopped

2 cloves garlic, crushed

2 teaspoons finely grated fresh ginger

4 teaspoons curry powder

1 cup dried red lentils, rinsed

1 teaspoon vegetable stock powder

2 tomatoes, finely diced

80 g baby spinach leaves

200 g (7 oz) plain soy yogurt

1 Lebanese (Mediterranean) cucumber, unpeeled, finely diced

1 cup basmati rice, cooked

cooked pappadums, to serve

 

 

1. Heat half the oil in a medium saucepan over moderate heat. Cook and

stir half the onion for 3 to 4 minutes or until soft.

 

2. Add garlic, ginger, curry powder and lentils; cook and stir for 1

minute.

 

3. Add stock powder and 3 cups water; bring to boil. Reduce heat;

simmer, stirring often, for 15 minutes or until lentils are soft.

 

4. Meanwhile, heat remaining oil in a medium non-stick frying pan over

moderate heat. Cook and stir remaining onion for 2 minutes or until

golden. Stir in tomato and spinach until wilted. Remove from heat.

 

5. Combine yogurt and cucumber.

 

6. Spoon rice, then dhal into shallow serving bowls. Top with tomato

mixture and dollop of yogurt mixture. Serve with pappadums.

 

 

Serves 4.