
Ingredients
- 1 onion chopped
- 1 tbsp olive oil
- 3 cloves garlic sliced
- 1 tsp black mustard seeds
- 1 tsp turmeric
- 1 tsp cumin seeds
- 1 tsp ground coriander
- 1/2 tsp chilli flakes
- 8 Curry leaves
- 200 g green lentils rinced
- 750ml water
- 150g spinach
- 3 tbsp yoghurt
- 1 tsp sea salt
Toppings;
- 1 tsp garam masala
- Chilli flakes
- More yoghurt
Gram flour flatbreads;
- 100g Gram flour
- Big handful spinach roughly chopped
- Big pinch sea Salt
- Splash olive oil
- 1 tsp turmeric
- 1 tsp cumin seeds
- 1 tsp apple cider vinegar
- 200ml water
Directions
- Firstly add the oil to a large frying pan and heat to a medium heat. Add in the mustard seeds. When they start to pop add in the cumin seeds, coriander, turmeric, curry leaves and chilli flakes. Stir for a few seconds then add the onion. Fry for aprox 8-10 minutes on a low to medium heat until soft and browning.
- Add in the garlic and stir for another few minutes on a low heat.
- Now add the lentils and water. Simmer for 25 minutes stirring occasionally. Add more water if needed.
- Blitz the spinach in a food processor until roughly chopped up, now add the spinach, simmer for a further 5 minutes
- Stir in the coconut yogurt/milk and season well.
- Top with garam masala and more coconut yogurt.
To make the flatbreads;
- Add the gram flour and seasoning to a large bowl. Stir to combine. Add in the water, olive oil, spinach and vinegar. Mix to a smooth batter.
- Set aside for 10 minutes.
- Add a little oil to the base of a non-stick small frying pan. Add 1/4 cup of the batter to the pan and swirl around the bottom.
- Cook on a medium heat for approximately 2 minutes until there are bubbles in the bread and you can lift over to flip easily.
- Flip and cook on the other side for 30 seconds to a minute
- Remove from the pan and place on and cover with a clean cloth to keep warm.
- Repeat the process with the remaining batter.
Recipe from https://www.rebelrecipes.com/green-lentil-spinach-dal-with-spinach-flatbreads/
These two dishes sound delicious