Spinach and Dhal Makhani – Good old Indian comfort food
Cold, chilly evenings has slowly crept its way into our part of the woods here. The steaming, creamy hot chocolates are filling up my kids cups and the hearty, comforting and warming meals are filling up my pots in the kitchen. My favourite part about winter is the food and off course the cuddles and fires and wine….. oh wait it seems like my winter love list is getting a little longer.
Back to the winter warming meals. This Spinach and Dhall Makhani is packed with all the Indian flavours that will make you lick your bowl clean. This is a promise! And the best part, it is so easy to make compared to any other dhall makhani recipe that you will find. Take 30 minutes out of your day, and do yourself a favour, try this recipe.
I love big, bold flavours and this recipe will deliver just that. the cumin, curry leaves and fresh garlic combined with the tomatoes and finished off with a dash of cream, is like heaven in your mouth, Like I said before, it is a promise!
Spinach and Dhal Makhani
- 1 tin lentils rinsed and drained
- 1 tin red kidney beans rajma beans- rinsed and drained
- 1 can sugar beans rinsed and drained
- 1 teaspoon turmeric
- 1 onion finely sliced
- 1 teaspoon cumin seeds
- 1 teaspoon crushed garlic
- 2 sprigs curry leaves
- 1 tablespoon curry powder
- 1 tomato chopped
- 1 cup chopped spinach
- A dash of cream
- Salt to taste
- Place the rinsed lentils and beans in a pot with a cup of water and 1 teaspoon turmeric, salt and allow to get really mushy, you can smash it a bit with a masher
- Heat a pan on medium heat and add the ghee, onions and cumin seeds
- Allow the onions to brown before adding the garlic, curry powder and curry leaves
- Mix well and then add the tomatoes, cook for until tomatoes are softened then add the chopped spinach and cook for a further 3 minutes
- Add the braised onion and tomato/ spinach mixture to the mushy dhall and allow to simmer for 5 minutes before adding the cream, switch of heat
- Serve with naan, roti or rice