Spinach & Moringa Dhal
Nutritious & delicious, this dhal recipe is easy to make and full of flavour with the added boost of protein-rich moringa. Whether served as a hearty meal or a tasty side dish, it's comfort food at it's best.
Serves 2 as a meal or 4 as an accompaniment
2 heaped tsps of Aduna Moringa Powder
2 tsps ghee
1 onion, finely chopped
2 small cloves of garlic, finely chopped
1 cup (200g) of red lentils
1 can (160ml) of coconut cream
500 ml of fresh vegetable stock (or 1 vegetable stock cube dissolved in 500ml of hot water)
2 tsp ground cumin
1 tsp ground turmeric
1 tsp ground ginger
1 tsp ground coriander
A pinch (about 5) of curry leaves
1/2 dried chilli flakes
A bunch of coriander stalks, finely chopped, leaves seperated & torn
salt and pepper, to taste
To serve (optional):
Heat the ghee in a large saucepan. Add the onion and sweat (turn the heat down and cover with greaseproof paper) for approx. 5 minutes or until onions are soft
Add the garlic and the coriander stalks and cook for 1 minute. Add the cumin, turmeric, ginger, ground coriander, curry leaves and chilli flakes, stir through and allow to cook for a further minute.
Stir in the lentils and cook for 1 minute. Add the can of coconut cream and the vegetable stock and bring up to boil. Reduce heat and leave to simmer for approx. 10 minutes.
Stir in the spinach leaves and leave to simmer for approx. 40 minutes, stirring occasionally to prevent the lentils from sticking and adding more hot water if needed.
Stir in the moringa powder 5 minutes before the end of cooking time.
Add salt and pepper. Once the lentils are soft and have a nice, creamy consistency, remove from the heat and stir through the coriander leaves, leaving a few for garnish.
Serve bowls with a sprinkle of coriander leaves and add a dollop of coconut yoghurt or serve on the side.
Recipe by Nadra at @kitchensoulfood