Indian Dahl with Spinach & Flatbread

Directions

For the Dahl

1. 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.

2. Finely chop the 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.

3. Add the Indian Dahl spice mix (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 a teaspoon of cayenne powder from your jar as well. Add some pepper to the pan and steer with rest until combined. Finely cut the tomatoes needed in the next steps.

4. 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.

5. Add the finely chopped tomatoes and spinach to the pan. Cut the lemon in half and add lemon juice to your liking (the other half you need for the other recipe). Cook on low-medium heat for about 8 min. Again, if it's too dry, just add some additional water.

For the flatbread

1. Mix the flour, salt and about 75ML of lukewarm water and mix until all the water is incorporated. Knead until it’s smooth. Let it stay for a bit.

2. Divide the dough into even pieces. Use a rolling pin or just your hands to flatten the dough in flat & thin round shapes. Take a frying pan and make it very hot. Place the flatbreads in the pan for about 30 seconds. When the dough has puffed up or darkened on the bottom, flip the bread over. Repeat with all the remaining dough.

3. To assemble the dish, put the Dahl and top if off with spring onions and cutted almonds. Serve the flatbread on the side. Happie Dinner, enjoy!