This Red Lentil Dahl recipe makes the perfect plant-based Indian meal! Rich, fragrant, and packed with protein for a meal you can feel good about. An healthy Indian dish with a Swiss accent due to the locally sourced ingredients from Basel area.
Indian Dahl with Spinach, Rice & Almonds
2 cloves of garlic
almonds (optionally roasted)
2 teaspoons of paprika powder
2 teaspoons of curry powder
2 teaspoons of ginger powder
1 teaspoons of chili powder
Oil, salt and pepper
Boil 0.4L water in a saucepan with a pinch of salt. Add the red lentils from your jar. Cook for 15 min on medium heat.
Boil 0.25L of water with a pinch of salt in another saucepan. Add the basmati rice from your jar. Once boiling, turn off the heat and keep the lid closed for 20 min.
Finely chop 1 onion and 1 or 2 clove(s) of garlic. Heat oil in a frying pan over medium-high heat and cook until onions are soft - about 5 min.
Add 2 teaspoons of paprika and curry powder from your jars and add 1 teaspoon of ginger powder from your jar. If you like spicy food, you can add ½-1 teaspoon of cayenne powder from your jar as well. Steer with rest until combined. Finely cut the bell pepper, leek and tomato needed in the next steps.
Once the lentils are cooked through, add to the pan and give it a good stir. If it's too dry, just add some additional water.
Add the finely chopped red bell pepper, tomato, leek and spinach to the pan. Add lemon juice from half the lemon to your liking. Cook on low-medium heat for about 8 min. Again, if it's too dry, just add some additional water.
To assemble the dish, get some rice in a bowl together with the dahl. Top off with chopped almonds. Enjoy!
- Lentils are wonderful nutritionally low in fat, high in protein, folate, phosphorus, fiber, and iron.
- Lentils are used around the world and are particularly popular in Middle Eastern countries, Greece, France, and India.
- The optical lens is named after the Latin word for lentil