With all of our cooking, you might wonder that we are probably killing our systems with some unhealthy food, it probably feels like it, but I try to create a balance by having a lot more vegeterian meals during the week. Plus, now that we have gone back to the gym (after our short newly married sabbatical) here is a quick dal (lentil) curry I put together before we took off for a run. This is a great combo with some home made chapathis (recipe is on the blog!)
- Spinach ( I went for the frozen kind, you can get the fresh produce)
- Onion – 1 diced
- Tomato – 1 big chopped
- Garlic – 7 cloves
- Green Chillies – 2 sliced across
- Mustard Seeds
- Cumin Seeds
- Tumeric powder – a pinch
- Coriander powder- a tsp
- Chilli powder – a tsp
- Curry leaves – 2 strands
- Dal – Moong Dal ( Its yellow and smaller)
- Salt to taste
First cook the dal until soft in the pressure cooker. I let it cook for a whistle because the lentils are really small. Add a pinch of tumeric, and water to cover the dal.
In the mean time, heat some oil in a pan and add the mustard seeds, cumin seeds and curry leaves. Saute the onions, garlic cloves, and green chillies. When the onions start to become transparent add the coriander and chilli powder and the tomatoes.
Next add the spinach and some salt and allow it to cook for a few minutes.
I then added the cooked dal to the pot along with the water and added some water. I had to add some more salt and since Kingsley likes spice, I added some chilli powder and let it all cook for a few mins.
This was a really easy and healthy dal (esp with the spinach 🙂 ) … It was filling with a few chapathis!