19/03/2025
Here’s a quick and easy dahl recipe to help you make the most of the cleansing spring greens that are starting to appear. I like to make batch of this and take it to work in a Thermos for a healthy lunch.
Spring Green Dahl
Ingredients:
250g red lentils, rinsed
1 litre vegetable stock
1 tablespoon ghee
1 onion, finely chopped
2 cloves garlic, minced
1 tablespoon grated fresh ginger
1 whole green chilli, pierced several times
1 teaspoon cumin seeds
1 teaspoon ground turmeric
1 teaspoon ground coriander
1 teaspoon garam masala
100g spring greens or spinach, chopped
100g peas (fresh or frozen)
1 courgette, diced
Juice of 1 lemon
Salt and pepper, to taste
Fresh coriander, for garnish
Instructions:
1. Sauté Aromatics: In a large pan, heat the ghee over a medium heat. Add cumin seeds and allow them to sizzle for a few seconds. Then, add the chopped onion and sauté until translucent. Stir in garlic, ginger and whole chilli, cooking for another minute until fragrant.
2. Add Spices: Sprinkle in turmeric, coriander, garam masala. Stir well to coat the onions and cook for a minute.
3. Cook Lentils: Add the rinsed lentils and vegetable stock. Bring to a boil, then reduce heat and let it simmer for about 15-20 minutes, or until the lentils are soft and the mixture is creamy. Stir occasionally to prevent sticking.
4. Add the Veggies: Add the chopped spring greens or spinach, peas and courgette to the pan. Cook for an additional 5-7 minutes, until the veggies are tender.
5. Finish & Serve: Remove the green chilli. Stir in the lemon juice and season with salt and pepper.
6. Serve hot with chapatis or a small portion of rice, garnished with fresh coriander. Enjoy!
