4
10 min
20 min
Slow Cook
Stove Top
WHAT YOU NEED
- 1/2 pkt (17 g) Indian spice
- 200 g red lentils
- 1 onion, chopped
- 200 g sweet potatoes, cubed
- 100 g spinach leaves
- 2 cups vegetable stock
- 1 lemon, juiced
HOW TO MAKE
Sauté onion, 5 min. Add spice, sauté 1 min.
Add sweet potatoes, lentils and stock. Bring to the boil, simmer 20 min.
Stir in spinach, and season with lemon juice.
HOW TO SERVE
Serve with rice or roti. Garnish with fresh thai basil or coriander.
HINTS & TIPS
SIDES & CONDIMENTS
The addition of 400 ml coconut milk will give a creamier texture and taste. Add at step 2.
SWAPS & ALTERNATIVES*
VEGGIE COMBO
For a chunky style dish, roast potatoes separately and add with spinach.
ALTERNATIVE
Any type of lentil or pulse can be used.
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ORIGINS
One of India’s most famous dishes, the origins of the humble Dal date way back to 3000 BC. Archaeological evidence has discovered it was a staple dish made by the Indus Valley Civilization as it was sustaining and easy to prepare from readily available pulses and spices. Still an essential dish in Indian cuisine today, many versions have been made, including vegetables and meats.
