Stranger Foods

IndianSpinach and cashew dhal

Serves 4 | Prep 25 mins | Cook 50 mins

Our speedy veggie dhal is topped with chopped cashews. Make the dhal up to 3 days ahead (or freeze in portions), then boil an egg when you are ready to eat.

Source: www.sainsburysmagazine.co.uk

Ingredients

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Imperial

x0.5

1 tbsp sunflower or coconut oil
3 cloves garlic, finely chopped
30 g root ginger, finely chopped
6 spring onions, sliced diagonally
1½ tsp ground turmeric
1½ tbsp cumin seeds
300 g dried red lentils, rinsed
900 ml vegetable stock - check if gluten free if needed
4 medium eggs, at room temperature
200 g baby leaf spinach
50 g cashews, toasted and roughly chopped

Instructions

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Heat the oil in a deep frying pan, add the garlic, ginger and most of the spring onions. Cook until the spring onions have softened, then stir in the turmeric and cumin seeds and cook for more. Add the red lentils to the pan along with the vegetable stock. Give everything a good mix, bring to the boil, then cover with a lid, reduce the heat and let the dhal simmer away for until the lentils are cooked through. If the dhal is looking too dry or thick, add a little water.
Meanwhile, bring a small pan of water to a medium boil. Drop in the eggs and set a timer for (add an extra minute if cooking from fridge-cold). Drain, then rinse under cold water until cool enough to handle, peel and cut in half.
Stir the spinach through the dhal and season to taste. Once wilted, divide between 4 bowls and top each portion of dhal with a halved egg, seasoned with a little salt. Scatter with the chopped cashews, remaining spring onions and a drizzle of your favourite chilli sauce, if you like.

Nutrition

Per Serving	% Daily Value
Calories 451 kcal	22.6%
Total Fat 16 g	20.5%
Saturated Fat 3 g	15.0%
Carbohydrates 45 g	16.4%
Dietary Fibre 6 g	21.4%
Sugars 4 g	8.0%
Protein 30 g	60.0%
Sodium 0.4 g	17.4%

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