Sri Lankan Palak Dal

Name: Sri Lankan Palak Dal with Basmati Rice
Total time: 40 min
Yield: 2, 3 or 4 people
Ingredients: 1 Piece of Red onion; 4 Piece of Garlic cloves; 30 Grams of Ginger; 200 Grams of Spinach; 2 Tbsp of Olive oil; 1 Tsp of Salt; 70 Grams of Tomato paste; 4 Grams of Coriander cumin powder; 2 Grams of Chilli flakes; 2 Grams of Turmeric powder; 2 Grams of Garam masala; 160 Grams of Red lentils; 500 ML of Water; 1 Piece of Vegetable stock cube; 15 Grams of Fresh coriander; 1 Piece of Lemon; 150 Grams of Basmati rice; 300 ML of Water; 1 Tsp of Salt

with Basmati Rice

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

539 Reviews

Cals 695 · Prot 40 · Carbs 146 · Fat 5

Vegan

40 min

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

539 Reviews

Cals 695 · Prot 40 · Carbs 146 · Fat 5

Vegan

Ingredients

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)	2907 / 695
Fats (g)	4.7
of which saturated (g)	0.6
Carbohydrates (g)	146
of which sugars (g)	9.4
Fibers (g)	18.3
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

1 Prep

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

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!

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.

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.