Lentil and Spinach Dal with Garam Masala Sauce, Rice and Yogurt
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Cook Time | 30 mins |
| Total Time | 55 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the spice mix: (Masala Paste)
- 1 clove garlic
- ⅛ TL Harissa
- 0.5 piece ½ (s) ginger, the size a walnut
- 0.5 teaspoon ½ garam masala
- 0.5 teaspoon ½ coriander powder
- 0.5 teaspoon ½ cumin powder
- 0.5 teaspoon ½ paprika powder, smoked
- 1 teaspoon tomato paste
- 0.25 teaspoon ¼ sea salt
Also:
- 75 g lentils, red
- 150 g spinach, fresher
- 1 onion (s), red
- 75 ml coconut milk, reduced fat
- 125 g tomatoes, chunky, from the can
- 150 ml vegetable stock
- some sea salt and black pepper
- 5 g coconut oil
- 60 g basmati rice (whole rain rice)
- 100 g natural yourt, 3.5% fat
Print Recipe
Pin Recipe Instructions
- For the masala paste, chop the garlic and ginger very finely. Put all ingredients in a bowl and mix everything thoroughly.
- Finely chop the onion. Heat the coconut oil in a pan and steam the onion cubes until translucent for about 5 minutes. Add the masala paste and roast for 2 minutes. Add the tomato cubes and coconut milk. Bring to the boil, add the lentils and reduce the heat. Put the lid on and cook the lentils soft for about 25 minutes over low heat. Gradually pour in the vegetable stock and use it to control the consistency.
- In the meantime, put the salted water for the rice in a saucepan and cook the rice about 10 minutes before the lentils are done according to the instructions on the packet.
- In the meantime, wash the spinach, remove the stems, spin dry and cut finely. If frozen spinach is used, steam the spinach in salted water for approx. 5 - 10 minutes and rinse with cold water. Then wring out the spinach and set aside in a bowl. Just before the lentils finish cooking, mix in the fresh or frozen spinach. Possibly add a little vegetable broth to the desired consistency. Season to taste with salt and pepper before serving.
- Serve with the rice and yogurt.
- 744 Kcal per serving
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