This is a simple but delicious dahl recipe that brings me back to time i spent in India in my early 20s. For several months, I lived at an orphanage for children in the southern state of Tamil Nadu. The food we ate was very simple, and it was often the same, day after day. I got used to the routine (although the level of spice was a bit intense for me), and also loved eating with my hands! There’s no better way of connecting with your food than passing on the cutlery.
This recipe is so simple and has the perfect amount of spice. It’s kid-friendly, super healthy, low-fat, and packs a big protein punch, so you’ll feel full and be energized all day.
- 4 cups water
- 1 cup yellow lentils
- 1 tsp turmeric
- 2 cups fresh spinach, chopped
- 1 tbsp extra-virgin olive oil
- 1 tsp cumin seeds or ground cumin
- 1 cup onion, chopped
- 3 cloves garlic, chopped
- 2 tsp ground coriander
- 1 tsp garam masala (you can buy this at bulk barn)
- 4 tbsp lemon juice
- Fresh cilantro for garnishing
In a large pot bring water to a boil. Add lentils. Lower the heat to medium, add turmeric and salt. Simmer covered for 35 minutes.
After 20 minutes skin lentil foam and then recover and continue simmering. Add spinach and cook for 5 minutes. Meanwhile in a saucepan heat oil over medium heat. Add cumin and onion and sauté for 3-4 minutes. Add garlic, coriander and garam masala and cook for 2 minutes, while stirring. Add to dal mixture. Add lemon juice and stir through. Top with fresh cilantro and serve with basmati brown rice.