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Beluga Lentils Dal with Spinach

Beluga Lentils Dal with Spinach

Max
Very delicious and flavourful recipe with beluga lentils, coconut milk and spinach. Can be considered a Dal or Curry but it's not super spicy.
5 from 1 vote
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Details
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Course Main Dish
Servings 8
Calories 391
Cuisine Indian
Taste Savory
Occasion Comfort food, Family dinner, Family gathering, Family meal, Special dinner, Sunday dinner
Difficulty Level Intermediate
Cooking Method Boiled, Simmered
Cost $$
Diet Diabetic, Gluten-free, Halal, Hindu, Kosher, Lacto-Vegetarian, Lactose-free, Low Lactose, Mediterranean, Ovo-Vegetarian, Pescetarian, Vegan, Vegetarian
Intolerance Sulfite
Health Tag High-fiber

Equipment

  • Stove
  • Chopping board
  • Chopping knife
  • Frying pan
  • Pot

Ingredients
  

  • 500 g beluga lentils
  • 500 g spinach leaves frozen or fresh
  • 100 g onions one or two onions
  • 400 g tin tomato chunks
  • 400 g tin coconut milk
  • 4 tbsp oil frying oil or coconut oil

Spices:

  • 3 cloves garlic
  • 3 cm piece fresh ginger
  • 1.5 tbsp curry powder
  • 1 tbsp ground cumin
  • 3 tbsp vegetable stock powder
  • pinch of salt to taste
  • pinch of Cayenne pepper to taste
  • tbsp lemon juice to taste

Instructions
 

Cook Beluga Lentils

  • Rinse beluga lentils under cold water.
  • In a large pot, bring 1 liter of water to a boil. Add the rinsed lentils to the boiling water.
  • Reduce heat to low and simmer uncovered for about 20-25 minutes or until tender but still firm. Drain and set aside.

In the Meantime: prepare onions, garlic and ginger

  • Peel and finely dice the onions. Peel and mince the cloves of garlic. Peel and finely grate the fresh ginger.

Fry

  • Heat 4 tbsp of oil in a large pan or pot over medium heat. Add finely diced onions and sauté for about 4 minutes until translucent.
  • Add minced garlic, grated ginger, 1 tbsp curry powder, and 1 tbsp ground cumin to the pan. Sauté for another minute until fragrant.

Cook

  • Add the tomato chunks, coconut milk, and vegetable stock powder to the pan, and stir to combine.
  • Add the spinach leaves, cover with a lid, and bring to a simmer, cooking for about 5 minutes until the spinach is wilted.
  • Stir in the cooked beluga lentils, cover, and simmer for another 5 minutes.
  • Season with salt, black pepper, and Cayenne pepper or chili flakes to taste, then add lemon juice.
  • Once everything is heated through and well combined, remove from heat and serve hot.

Notes

Alternatively you can use mung beans too. Then it needs more time to prepare the dal because the mung beans must first be soaked in water. 
Serve with bread.
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Nutrition per Serving

Calories: 391kcalCarbohydrates: 40gProtein: 19gFat: 19gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.03gCholesterol: 0.2mgSodium: 621mgPotassium: 616mgFiber: 15gSugar: 2gVitamin A: 5943IUVitamin C: 27mgCalcium: 142mgIron: 9mg

Source

dishyouwell
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