Christine Manfield’s Yellow Dahl with Garlic and Spinach

Name: Yellow Dahl with Garlic and Spinach
Prep time: 20 min
Cook time: 20 min
Total time: 1 h 10 min
Cuisine: Australian
Ingredients: 3 tbsp ghee; 2 tsp cumin seeds; 1 red onion (finely diced); 2 garlic cloves (minced); 1 tsp green chilli (minced); 1 tsp ground turmeric; 1 tsp sea salt flakes; 1 cup chana dahl (split chickpeas, soaked in cold water for 30 mins, rinsed and drained); 120 g spinach leaves (chopped); 4 small dried chillies

Christine Manfieldʼs Yellow Dahl with Garlic and Spinach recipe tastes incredible. See ingredients & method below.

An easy lentil preparation that can be served alongside barbequed meats, a variety of fresh salads, served simply with steamed rice or with flatbread to make a great addition to a picnic hamper.

Native warrigal greens make an excellent substitute for spinach if you can get them, giving a very Australian character to the dish.... More

prep

cook

yield

difficulty

Pairs with

Riesling

Chardonnay

Ingredients

3 tbsp ghee
2 tsp cumin seeds
1 red onion (finely diced)
2 garlic cloves (minced)
1 tsp green chilli (minced)
1 tsp ground turmeric
1 tsp sea salt flakes
1 cup chana dahl (split chickpeas, soaked in cold water for 30 mins, rinsed and drained)
120 g spinach leaves (chopped)
4 small dried chillies

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Method

Heat 1 tablespoon of ghee in a saucepan over medium heat.
Add 1 teaspoon (half) cumin seeds and cook for 30 seconds or until they start to pop.
Add the onion and cook for 3 minutes or until softened and pink.
Add the garlic, green chilli, turmeric and salt and stir to combine.
Add the dal and stir thoroughly to coat in the spices.
Stir in 2 cups (500 ml) water, cover and cook for 20 minutes or until the dal is soft and most of the water has been absorbed without the mixture being dry. Add a splash more water, if required.
Meanwhile, heat 1 tablespoon ghee in a frying pan over medium heat.
Add the spinach and cook for 2 minutes or until just wilted.
Add the spinach to the dal and stir to combine.
Heat the remaining 1 tablespoon ghee in a frying pan over medium heat.
Add the remaining 1 teaspoon cumin seeds and whole dried chillies and cook for 30 seconds or until sizzling.
Pour the tempered spices over the spinach dal to serve.

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