Nisha Katona’s spinach dahl recipe

“Lightly cooked red lentils like this are a great vehicle for leafy greens and gentle vegetables,” says TV chef Nisha Katona. “I have used spinach in this recipe, but you could easily use green beans or even courgettes or marrow.”

Nisha Katona’s spinach dahl

Ingredients:
(Serves 4)
Prep: 10 minutes
Cook: 40 minutes

3tbsp vegetable oil
1tsp cumin seeds
1 large green chilli, skin pierced
3 garlic cloves, peeled and thinly sliced
1 white onion, finely chopped
¼ tsp chilli powder
200g red lentils
200g tinned chopped tomatoes
2tsp salt
½tsp ground turmeric
125g spinach, washed and roughly shredded
1tsp sugar
1tbsp lemon juice
1tbsp ghee

Method:

1. Heat the oil in a large sauté pan set over a medium-high heat. When hot, add the cumin seeds, green chilli, garlic, onion and chilli powder and fry for about 2 minutes.

2. Add the lentils, tomatoes, salt and turmeric, then add 1 litre of cold water and stir together. Bring to the boil, then reduce the heat to low, cover and simmer gently for 25–30 minutes, stirring occasionally and adding more water, if necessary, until the lentils are tender (they should easily break down when pressed between your fingers).

3. Add the spinach and stir until everything is well mixed. Bring to a simmer, add the sugar and lemon juice, then remove from the heat.

4. Add a splash more water, if required. The dahl should have the consistency of thick porridge. Finish by stirring in the ghee.

The Curry Bible by Nisha Katona is published in hardback by Penguin Michael Joseph, priced £28. Photography by Nassima Rothacker. Available now