Creamy Spinach Dahl with Cashews
over golden rice with cucumber yogurt
Did you know that in India, the word "dahl" refers both to this dish, as well as to dried, split pulses?
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
75 g
White long grain rice
¾ teaspoon
Ground turmeric
35 g
Red split lentils
(May be present: Gluten)
½ piece
Onion
½ piece
Garlic
5 g
Ginger paste
½ piece
Tomato
½
Tomato paste
½ sachet(s)
Yellow curry spices
½ sachet(s)
African-inspired spice mix
100 g
Spinach
90 milliliters
Coconut milk
10 g
Chopped cashews
(Contains: Cashewnoten May be present: Pinda's, Noten, Sesamzaad)
¼ piece
Persian cucumber
25 g
Organic full-fat yogurt
(Contains: Melk (inclusief lactose))
Not included in your delivery
½ tablespoon
Sunflower oil
¼ piece
Low sodium vegetable stock cube
25 milliliters
Water
Nutrition Values
Utensils
Cooking Steps
- Boil plenty of water in two pots or saucepans.
- Add the lentils to one pot, then cover with the lid. Cook for 11 - 13 minutes over medium-high heat or until done, then drain and set aside.
- In the other pot, boil the rice for 12 - 14 minutes.
- Add the turmeric and cook for 1 more minute, then drain. Season to taste with salt and pepper, then set aside.
- Chop the onion and crush or mince the garlic.
- Heat the sunflower oil in a large deep frying pan over medium-high heat. Fry the onion and garlic for 2 - 3 minutes.
- Dice the tomato and add it to the pan, along with the ginger paste, curry spices, African-inspired spices and tomato paste. Crumble in the stock cube (see pantry for amount).
- Mix well and fry for 2 more minutes. Season to taste with salt and pepper.
- Add the water to a tall container (see pantry for amount). Add half of the spinach, then process with an immersion blender until smooth.
- Add the rest of the spinach to the curry and fry for 1 minute.
- Add the lentils, the blended spinach and half of the coconut milk. Mix well and simmer for 1 minute. Season to taste with salt and pepper.
- In the meantime, dice the cucumber and transfer to a bowl. Add the yogurt and mix well to combine. Season to taste with salt and pepper.
- Serve the rice on plates and top with the spinach dahl.
- Drizzle with the rest of the coconut milk and serve the cucumber yogurt alongside.
- Garnish with the cashews to finish.
