Dhal is one of the staple foods of the Indian subcontinent and it isn’t hard to see why – it's hearty, wholesome and deeply delicious! Here, we add baby spinach for green goodness and top it with a creamy and refreshing raita.
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red lentils(May be present Tree Nuts, Gluten, Milk, Peanuts, Sesame, Soy)
brown mustard seeds(May be present Gluten)
mild North Indian spice blend(ContainsMilk, SulphitesMay be present Gluten)
baby spinach leaves
water (for the rice)
water (for the curry)
Finely chop the brown onion. Finely grate the ginger. Grate the carrot (unpeeled). Rinse the red lentils.
In a medium saucepan, add the water (for the rice) and bring to the boil. Add the basmati rice, stir, cover with a lid and reduce the heat to low. Cook for 10 minutes, then remove the pan from the heat and keep covered until the rice is tender and the water is absorbed, 10 minutes. TIP: The rice will finish cooking in its own steam so don't peek!
While the rice is cooking, in a large saucepan, heat a drizzle of olive oil over a medium-high heat. Add the onion and cook until soft, 4-5 minutes. Add the ginger, brown mustard seeds, tomato paste, mild North Indian spice blend, a pinch of chilli flakes (if using) and another drizzle of olive oil. Cook, stirring, until fragrant, 1-2 minutes. Add the grated carrot, water (for the dhal), coconut cream, the salt and the crumbled vegetable stock (1 cube for 2 people / 2 cubes for 4 people). Stir to combine.
Add the red lentils to the saucepan along with a pinch of salt and pepper. Bring to the boil, then reduce the heat to a simmer. Cover with a lid and cook until the lentils have softened, 20-22 minutes. TIP: Add a splash of water if the dhal looks dry. Stir through the baby spinach leaves until just wilted. Season to taste with salt and pepper.
While the dhal is cooking, roughly chop the coriander. Finely chop the cucumber. In a medium bowl, combine the Greek yoghurt and chopped cucumber. Season to taste with salt and pepper.
Divide the basmati rice between bowls and top with the coconut dhal. Top with a dollop of cucumber raita and sprinkle with the coriander.