Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Sulphur dioxide and
2905 / 695
of which saturated (g)
of which sugars (g)
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Peel and finely chop the onion and garlic. Peel and grate the ginger. Trim and roughly chop the spinach.
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, coriandercuminpowder, chilliflakes(spicy!), turmeric and garam masala. Cook for 2 min.
Tip!Sensitive to spice? Go easy on the chilli flakes!
Add the red lentils, measuredwater 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, measuredwater 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 the dal with the basmati rice and a squeeze of lemon juice. Top with the corianderleaves.