Potato and Lentil Dahl with Spinach
This potato and lentil dahl is spicy and filling. Don't you just love easy onepot meals?
Servings: 4 servings
Ingredients
- 2 tablespoons coconut oil
- 1 onion finely chopped
- 3 cloves garlic minced
- 1 tablespoon ginger minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon turmeric
- ¼ teaspoon cardamon
- ¼ teaspoon cinnamon
- ¼ teaspoon cayenne pepper
- 4 medium potatoes peeled, cubed
- 1 cup (200 g) red lentils
- 3 cups (720 ml) water
- ¼ cup (40 g) raisins optional
- 1 teaspoon salt
- 2 cups (60 g) spinach
- ½ lemon juiced
- garam masala to serve
Instructions
- In a large saucepan, melt the coconut oil on medium high heat, and then fry the chopped onion until it starts to brown.
- Stir in the minced garlic and ginger, cook for another minute.
- Add the spices, stir and fry for another minute.
- Add the cubed potato, red lentils, water, optional raisins and salt.
- Bring to a boil, then simmer covered with a lid on medium heat for 15 minutes, or until the potatoes are tender when tested with a fork. Stir occasionally.
- Stir in the spinach and lemon juice. Take off the heat and let sit for a couple of minutes before serving. Garnish with a sprinkle of garam masala if desired.
Pressure Cooker Method
- Follow the steps 1 - 4 above, but when adding the water, add only 2 ½ cups instead of 3.
- Seal the pressure cooker lid and bring up to high pressure.
- Pressure cook for 5 minutes, then take off the heat and let pressure release naturally.
- Stir in the spinach and lemon juice. Let sit for a couple of minutes before serving.
Notes
Potatoes
All purpose varieties of potatoes such as Yukon gold or Maris Piper will work well. Starchy varieties like russets will give a more soft result, and waxy potatoes like new or red potatoes will hold their shape more. You can use peeled or unpeeled potatoes depending on your preference, we typically use organic potatoes and give them a good wash as we don't mind the texture of the skin.
Spices
If necessary, you can substitute all the spices with 4 tsp of curry powder - which is great if you want to make this as a camping meal. You could also mix all the spices together beforehand and place them in a small container to take with you.
Feel free to adjust the level of cayenne pepper to suit the amount of heat you like.
Nutrition
Calories: 396kcal | Carbohydrates: 67g | Protein: 19g | Fat: 8g | Saturated Fat: 6g | Sodium: 632mg | Potassium: 1557mg | Fiber: 21g | Sugar: 3g | Vitamin A: 1476IU | Vitamin C: 41mg | Calcium: 131mg | Iron: 12mg
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