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Spinach Dal Recipe

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This recipe for Spinach Dal, by , is from What's for Dinner?, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jennifer Sutherland

Category:
Category:

Ingredients:  
Ingredients:  
10 g Cilantro
1 Thai Red Chili
20 g Garlic
60 g Ginger
4 tbsp Dal Spice Blend
Onion, chopped
2 tbsp vegetable Broth Concentrate
2 can Coconut Milk
1.5 g Red Lentils approx 1 cup
4 pieces naan bread

Directions:
Directions:
In Step 2, use this heat guide to determine what spice level you prefer: 1/8 tsp mild, 1/4 tsp medium, 1/2 tsp spicy and 1 tsp extra-spicy!

Mince or grate the garlic. Peel, then zest or grate 2 tbsp ginger. Finely chop the cilantro. Finely chop the chili, removing the seeds for less heat. Using a strainer, rinse the lentils.

Heat a medium pot over medium heat. When the pot is hot, add 2 tbsp oil then the onion. Cook, stirring occasionally, until golden-brown, 3-4 min. Add the garlic, ginger, dal spice blend and 1/2 tsp chili . (TIP: Adjust chili heat using the spice guide in the Start Strong!) Cook until fragrant, 1-2 min.Add the broth concentrate(s), coconut milk, lentils and 3 cups water to the pot. Bring to a gentle boil and cook, stirring often, until the lentils are soft, 10-12 min.

Meanwhile, heat a large non-stick pan over high heat. Place the naan in the dry pan and cook until warmed through, 1-2 min per side. (Warm them one at a time if your pan doesn't fit all of them at once.)
When the lentils are soft, add the spinach and stir until wilted, 2 min.


Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
30 minutes

 

 

 

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