Nutritious and 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 its best.
Ingredients
- 2 heaped tsps Aduna Moringa Powder
- 2 tsps ghee
- 1 onion, finely chopped
- 2 small cloves garlic, finely chopped
- 1 cup (200g) red lentils
- 1 can (160ml) coconut cream
- 500ml fresh vegetable stock (or 1 vegetable stock cube dissolved in 500ml hot water)
- 300g spinach
- 2 tsp ground cumin
- 1 tsp ground turmeric
- 1 tsp ground ginger
- 1 tsp ground coriander
- A pinch (about 5) curry leaves
- ½ tsp dried chilli flakes
- A bunch of coriander stalks, finely chopped, leaves separated and torn
- Salt and pepper, to taste
To serve (optional):
- Coconut yoghurt
Method
- 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.
Enjoy!
Recipe by Nadra at Kitchen Soul Food
