Preparation time is 15minutes
Cook time is 50minutes
Total time is 1hours 5minutes
Serve is for 4 people
Estimated cost per serve is 6.97 dollar
Difficulty level: 2 out of 4
14 Ingredients
Number of servings
4
- 3tablespoons vegetable oil
- 2 onions, chopped
- 2 cloves garlic, crushed
- 1/2teaspoons dried chilli flakes
- 1 piece fresh root ginger, grated, 1.5 cm piece
- 2teaspoons garam masala
- 1/2teaspoons ground turmeric
- 250grams dried split yellow peas, rinsed and drained
- 200grams tomatoes, chopped
- 1 liter vegetable stock
- 500grams sweet potatoes, scrubbed and cut into small chunks
- 200grams spinach, washed and drained
- 1teaspoons salt
- 2 naan breads (to serve)
Nutrition per serving
2000kJ / 478Cal
2000 Kilojoules or 478 Calories
23% of daily energy intake*
Protein
24.4grams
Fat
21.1grams
Carbs
85.0grams
Sugars
13.6grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 3
Heat the oil in a saucepan and fry the onions for 5 minutes. Add the garlic chilli flakes ginger garam masala and turmeric and cook stirring for 2 minutes.
Step 2 of 3
Add the split peas tomatoes and 750 ml of the stock and bring to the boil. Reduce the heat cover and cook gently for 20 minutes until the peas have started to soften. Add more stock if the mixture runs dry.
Step 3 of 3
Stir in the sweet potatoes re-cover and cook for a further 20 minutes until the potatoes and peas are tender adding more stock if necessary to keep the dahl juicy. Tip the spinach into the pan and stir until wilted. Add a little salt to taste.
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