Sri Lankan Palak Dal

with Basmati Rice
As healthy and light as a curry can be – without compromising on flavour!
1,989 Reviews
Cals 695 · Prot 40 · Carbs 146 · Fat 5
Vegan
Try Hello Chef Now
40 min
Sri Lankan Palak Dal with Basmati Rice
As healthy and light as a curry can be – without compromising on flavour!
1,989 Reviews
Cals 695 · Prot 40 · Carbs 146 · Fat 5
Vegan
Try Hello Chef Now
Download PDF
Ingredients
Number of People:
Curry
Red onion
1 Piece
Garlic cloves
4 Piece
Ginger
30 Grams
Spinach
200 Grams
Olive oil
2 Tbsp
Salt
0.5 Tsp
Tomato paste
70 Grams
Coriander cumin powder
4 Grams
Chilli flakes
2 Grams
Turmeric powder
2 Grams
Garam masala
2 Grams
Red lentils
160 Grams
Water
500 ML
Vegetable stock cube 15*
1 Piece
To serve
Fresh coriander
15 Grams
Lemon
1 Piece
Rice
Basmati rice
150 Grams
Water
300 ML
Salt
0.5 Tsp

Allergens

*15 Celery
Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal) 2905 / 695
Fats (g) 4.7
of which saturated (g) 0.6
Carbohydrates (g) 146
of which sugars (g) 9.3
Fibers (g) 18.6
Proteins (g) 39.6
Salt (g) 0.7
*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

Prep

1 Prep

Peel and finely chop the onion and garlic. Peel and grate the ginger. Trim and roughly chop the spinach.
Fry

2 Fry

Heat a pot over a medium-high heat with a drizzle of oil. Add the onion and fry with a pinch of salt for 5 min. Add the garlic, ginger, tomato paste, coriander cumin powder, chilli flakes (spicy!), turmeric and garam masala. Cook for 2 min.
Tip! Sensitive to spice? Go easy on the chilli flakes!
Simmer

3 Simmer

Add the red lentils, measured water and vegetable stock cube. Bring to a simmer and reduce the heat to low. Cover and simmer for 20 min. Add the spinach and simmer for a final 5-8 min or until the lentils and spinach are soft. Stir occasionally.
Cook rice

4 Cook rice

Meanwhile, add the basmati rice, measured water and a pinch of salt to a pan with a lid and bring to a boil over a high heat. Once boiling, reduce the heat to low, cover, and cook for 10-12 min or until the water is absorbed and the rice is cooked. Remove the pan from the heat and keep covered until serving. Fluff with a fork before serving.
Serve

5 Serve

Serve the dal with the basmati rice and a squeeze of lemon juice. Top with the coriander leaves.
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