This Spinach and Leek Dal recipe is the perfect dish for a tasty and filling lunch or dinner. It is easy to make, delicious and makes for a very cheap dish.
Dal is an Indian dish that is a staple food on the Asian subcontinent and it is easy to see why it is so popular. I love this dish because it is filling, healthy and adaptable. I wanted to share this recipe as I hope you, my wonderful readers will love it as much as I do!
The main ingredient for this dal recipe is the good old lentil. Lentils are a staple in our house as they are cheap, they go well with a wide variety of ingredients and their nutritious.
Lentils are a good source of protein and they are also rich in folate, thiamin, pantothenic acid, vitamin B, phosphorus and zinc.
This dish is easy to adapt and can be varied to suit your own tastes. For example if you aren't a fan of spinach try replacing it with mushrooms or asparagus. Non-vegans can add meat or fish and even the spices can be varied. The only key ingredient for this dish is the lentils.
This dal recipe doesn't keep well so I'd advise preparing then eating. You can refrigerate it but you'd need to add liquid to it to reheat it as otherwise it'll be very dry. Definitely, do not freeze it.Print
Spinach and Leek Dal Recipe
A healthy and hearty meal for those days when you need a bit of comfort food to warm your belly.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 65 minutes
- Yield: 6 1x
- Category: Recipes
- Cuisine: Indian
- 3 cups of yellow mung dal (rinsed)
- 1 leek (finely sliced)
- 8 cups water
- 2 tsp minced ginger
- 2 tsp minced garlic
- 200 g spinach
- 4 tbsp vegan ghee
- 2 tsp yellow mustard seeds
- 2 tsp ground cumin
- 2 tsp ground coriander
- 2 tsp turmeric
- 2 tsp cinnamon
- 1 vegetable stock cube
- juice of 2 lemons
- Salt and pepper
- Add the washed mung dal to a large pan with the water and the stock cube. Put the pan on a high heat until boiling and then reduce heat to medium. Place lid on pan. Cook for 30-40 minutes, stirring regularly.
- In a separate non-stick frying pan place the ghee and cook on a medium heat.
- Once hot and melted add the ginger, mustard seeds, cumin, coriander, turmeric and cinnamon. Stir to combine and cook for 2-3 minutes.
- Add the sliced leeks and cook for another 5-6 minutes.
- Add the contents of the frying pan to the mung dal and stir to combine.
- Add a generous amount of salt and pepper and the juice of the lemons and ive it another stir.
Non-vegans can use ordinary ghee.
My favourtite mung dal to use is by KTC.
This can be stored in the fridge for up to 3 days but is best eaten straight away. It cannot be freezed.