A delicious recipe for spinach dal made with black and green lentils, frozen spinach, and a blend of spices, perfect for batch cooking and enjoying over multiple meals.
1: Submerge frozen spinach in hot water, set aside.
2: Finely dice the onion, garlic, ginger and chilli, and chop the tomato into 1 cm cubes.
3: In a pestle and mortar, roughly grind the black mustard seeds and cumin seeds with salt.
4: Toast them in a dry pan until fragrant and then set aside.
5: Add oil to a hot pan and sauté onion until starting to brown, about 5 minutes.
6: Next, add in the garlic, chilli and ginger and sauté for about a minute.
7: Add in the chopped tomatoes and cook until softened.
8: Add the spices and smush until the contents of the pan begin to form a paste.
9: Whizz spinach until smooth and add to the pan along with lentils and stock.
10: Bring to a boil and simmer until thick and lentils are tender, about 25 minutes.
11: Pour in cream and top with the garnish.
