Lentil and Spinach Dal Bhat with Tomato Achar
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Ingredients
- 250 g red split lentils
- 200 g spinach
- 300 g basmati rice
- 2 tbsp vegetable oil
- 3 garlic cloves
- 0.5 tsp ground turmeric
- 3 tomatoes
- 1 dried red chillies
Nutrition (per serving)
- Calories
- 563 kcal
- Protein
- 22.9 g
- Carbohydrate
- 97.5 g
- of which sugars
- 3.7 g
- Fat
- 8.8 g
- of which saturates
- 0.9 g
- Fibre
- 6.6 g
- Salt
- 0.13 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Rinse the red split lentils, then put them in a pan with the ground turmeric and 800ml water. Bring to the boil and simmer for 20 minutes, stirring occasionally, until soft.
- 2
Stir the spinach into the lentils and cook for 3 minutes until wilted.
- 3
Meanwhile, cook the basmati rice (the bhat) in plenty of boiling water for 10-12 minutes, then drain.
- 4
Char the tomatoes and dried red chilli under a hot grill for 8 minutes until blackened in patches, then blend with the garlic cloves to make the achar.
- 5
Serve the dal and rice with the tomato achar spooned over.
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