Sri Lankan Palak Dal

with Basmati Rice

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Instructions

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1 Prep and fry

Peel and chop the onion and garlic. Peel and grate the ginger. Heat a pan over a medium-high heat with a drizzle of oil. Add the mustard seeds. Once they start to pop add the onion and fry with a pinch of salt for 5 min. Add the garlic, ginger, tomato paste, coriander cumin powder, chilli (spicy!), turmeric and garam masala. Cook for 2-3 min.

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2 Simmer

Add the red lentils, measured watervegetable stock cube and rinsed and chopped spinach. Bring to a simmer and reduce the heat to low. Cover and simmer for 20-25 min until the lentils are soft. Stir occasionally.

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3 Boil rice

Meanwhile, add the basmati rice, the 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. 

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4 Serve

Check the seasoning of the dal and add a pinch of salt and pepper, if needed. Serve the dal with the cooked basmati rice and a good squeeze of lemon juice.

Tips for fussy eaters

Turn this one into a mild and creamy lentil stew. Leave out some of the spices and add cream. Serve with pasta or rice.

Pro tip

Toast the spices in a dry pan first for extra flavour!

As healthy and light as a curry can be – without compromising the flavour!

Cooking Time: 35 min

Cals 676 · Prot 33 · Carbs 129 · Fat 3

Dairy-Free

Ingredients

Number of people

Curry

Red onion 1 Piece
Garlic cloves 4 Pieces
Ginger 30 Grams
Olive oil 2 Tbsp
Mustard seeds 2 Grams
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 400 ML
Vegetable stock cube 1 Piece
Spinach 200 Grams

To serve

Lemon 1 Piece

Rice

Basmati rice 150 Grams
Water 350 ML
Salt 0.5 Tsp

As healthy and light as a curry can be – without compromising the flavour!

Cooking Time: 35 min

Cals 676 · Prot 33 · Carbs 129 · Fat 3

Dairy-Free

Instructions

photo

1 Prep and fry

Peel and chop the onion and garlic. Peel and grate the ginger. Heat a pan over a medium-high heat with a drizzle of oil. Add the mustard seeds. Once they start to pop add the onion and fry with a pinch of salt for 5 min. Add the garlic, ginger, tomato paste, coriander cumin powder, chilli (spicy!), turmeric and garam masala. Cook for 2-3 min.

photo

2 Simmer

Add the red lentils, measured watervegetable stock cube and rinsed and chopped spinach. Bring to a simmer and reduce the heat to low. Cover and simmer for 20-25 min until the lentils are soft. Stir occasionally.

photo

3 Boil rice

Meanwhile, add the basmati rice, the 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. 

photo

4 Serve

Check the seasoning of the dal and add a pinch of salt and pepper, if needed. Serve the dal with the cooked basmati rice and a good squeeze of lemon juice.

Tips for fussy eaters

Turn this one into a mild and creamy lentil stew. Leave out some of the spices and add cream. Serve with pasta or rice.

Pro tip

Toast the spices in a dry pan first for extra flavour!

Ingredients

Number of people

Curry

Red onion 1 Piece
Garlic cloves 4 Pieces
Ginger 30 Grams
Olive oil 2 Tbsp
Mustard seeds 2 Grams
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 400 ML
Vegetable stock cube 1 Piece
Spinach 200 Grams

To serve

Lemon 1 Piece

Rice

Basmati rice 150 Grams
Water 350 ML
Salt 0.5 Tsp
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