Spinach dhal with Puy lentils

Name: Spinach dhal with Puy lentils
Ingredients: 225g Puy (French) lentils; 1 tomato, chopped; 225ml coconut milk; 2 long green chillies, chopped roughly; ¼ tsp ground turmeric; ½ tsp ground cumin; ½ tsp ground coriander; 2 tbsp veg oil; 500g spinach leaves/250g packet frozen chopped leaf spinach defrosted; ½ tsp cumin seeds; ½ tsp black mustard seeds; 1 onion (brown or Spanish) finely chopped; 10 fresh or dried curry leaves; To serve- extra sliced red chillies (optional)

Easy
Freezer Friendly

Simmering Indian-inspired

Cook recipe

I love spinach (saag) in Indian curries. This is inspired by a dish from the wonderful, old Oh! Calcutta restaurant in Darlinghurst Sydney. I ordered this every visit without fail as it is the perfect accompaniment. I love the use of Puy (French) lentils, which add a wonderful texture - as these lentils hold their shape rather than become creamy like other dahl recipes.

I recommend storing frozen spinach as part of a pantry staple, as it can be added so easily to so many dishes like this one, or soups. Most of the ingredients are coming from the pantry in this recipe, so you can make this easily midweek, and it so good for you – lentils contain the highest amount of protein from any plant – up to 35%.

Serves 4. V. Vg. DF. GF. Freezes well if using fresh spinach.

Pictured: Spinach dhal with Puy lentils

Ingredients

225g Puy (French) lentils
1 tomato, chopped
225ml coconut milk
2 long green chillies, chopped roughly
¼ tsp ground turmeric
½ tsp ground cumin
½ tsp ground coriander
2 tbsp veg oil
500g spinach leaves/250g packet frozen chopped leaf spinach defrosted
½ tsp cumin seeds
½ tsp black mustard seeds
1 onion (brown or Spanish) finely chopped
10 fresh or dried curry leaves
To serve- extra sliced red chillies (optional)

Method

Place the lentils in a pan with the tomato, coconut milk, chillies, ground spices and 2 cups of water. Bring to the boil, then reduce the heat to low and simmer for 25-30 minutes, til lentils are tender, adding a little more water if necessary. The idea is for the lentils to absorb the liquid so watch it closely, stirring now and then, and only add more liquid if there is a risk of it being too dry and burning on the bottom. Remove from heat.

Heat 2 tsp oil in a large pan, add spinach, toss high heat 1-2 mins til just wilted. Remove from heat, squeeze out moisture, and chop finely. Alternately, have the frozen spinach defrosted and ready to add which is my preference to save time on this labour-intensive step and works just as well in this dish.

Heat the remaining oil in a small fry pan, add the cumin, and mustard seeds and cook medium heat 2-3 mins til fragrant and seeds begin to pop. Add onion and curry leaves and cook another 10 minutes, til onion is golden.

Pictured: frying onions and spices

Add the onion mix and spinach to the lentils and stir low heat 5 mins or til warmed through and flavours mingle.

Serve with rice, poppadums and chutneys, on its own or as part of an Indian meal or banquet.