Spinach and Dhal Makhani
A warming winter Indian classic made in under 30 minutes. Rich, creamy, buttery and warming.
Ingredients
- 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
- Ghee
- 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
Instructions
- 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