This easy One-pot Spinach Dhal recipe is perfect if you are looking for a flavourful curry, soup or stew dish.

Perfect to warm you up in cold weather, with the added bonus of being healthy too! It is a great source of vitamin A, C, iron and protein.

Ingredients

1½ tbsp oil or ghee

1 yellow onion diced

400g chopped tomatoes

400g dry red lentils washed

1.25 litres water

150g spinach leaves, chopped

A handful of coriander for topping

Method

In a large pot heat oil over a medium high heat. Add the Shemin’s Cumin Seeds, Mustard Seeds, Kashmiri Chilli and Curry Leaves and allow to cook until the mustard seeds start to pop – about 15 seconds.
Add the onions and cook for 5 minutes until the onions have softened. Add Shemin’s Indian Curry Paste and mix together. Then pour the tomatoes and continue cook over a medium heat until they have broken down. About 10 minutes.
Stir in the lentils and water. Reduce the heat to low and allow to cook until the lentils with the lid off until they are soft. About 40 minutes. Add more water if you need to.
Add the spinach and cook until wilted. Then add Shemin’s Chaat Masala. Check the seasoning and top with coriander before serving.
Serve with Shemin’s Indian Breads and brown or white rice.

Tips

Leftovers can be stored in the fridge for up to 4 days.
To freeze, cool the dhal to room temperature then store in a freezer safe container. Defrost before heating on the stove or microwave. If the dal is too thick add a little water.

Serves 4

Recipes

One-pot Spinach Dhal