Ingredients500g organic red lentils
12 cubes approx of frozen spinach
3-6 garlic cloves (leave whole, don't crush)
1/2-1 tsp chilli powder
1 tsp turmeric powder
1-2 lemons (squeezed)
1-2 cups brown rice
1/2 tub organic natural yoghurt
2 medium tomatoes (thinly sliced)
1/4 cucumber (thinly sliced)
1 tbsp of olive oil
Few leaves of fresh mint torn or 1/2 tsp of dried mint
Handy HintTo get the dry, fiery heat that characterises this dish it's important to use chilli powder, not fresh chillies and to also cook on a high heat to release this spice quickly.
MethodFor the dahl
1. Put the rice on first as this takes 35-40 minutes, rinse cover with the same amount of water again, bring to the boil and simmer.
2. Meanwhile, boil the lentils with the same amount of water again, then reduce to a simmer for 20 mins.
3.Put the spinach in a pan on a low heat and cover to defrost.
4. Squeeze the lemons and press down on the garlic with a large knife so it's cracked but still whole.
5. Heat 1 tbsp of olive oil in a large wide open pan until it's piping hot and fry the garlic on a medium heat until it's beginning to brown.
6. Add the spices and fry until they go almost black.
7. Quickly add the lentils, lemon juice and spinach, (don't worry if the lentils have excess water on them)
8. Simmer until the dahl has reached your desired consistency and then serve with the brown rice and a chapati/pitta bread
9. Then mix the yoghurt, cucumber, tomatoes and mint together in a bowl and serve with the dahl.