Indian Lentil Dahl With Naan
Recipe: #32850
July 01, 2019
"From our weekday newspaper The West Australian. Times are estimated."
Original recipe yields 4 servings
Ingredients
Nutritional
- Serving Size: 1 (584.5 g)
- Calories 619.4
- Total Fat - 5.4 g
- Saturated Fat - 0.8 g
- Cholesterol - 0 mg
- Sodium - 304.9 mg
- Total Carbohydrate - 113.1 g
- Dietary Fiber - 40.2 g
- Sugars - 9.7 g
- Protein - 32.5 g
- Calcium - 127.2 mg
- Iron - 10.7 mg
- Vitamin C - 49.9 mg
- Thiamin - 1.1 mg
Step by Step Method
Step 1
Place potatoes in a shallow, microwaveproof dish with 2 tablespoons water and cover with damp absorbent kitchen paper and then microwave on High (100 per cent) for about 5 minutes, or until just tender and then drain.
Step 2
Heat oil in a large, non-stick frying pan over a medium heat and add onion and cook, stirring occasionally, until soft and then add paste and cook, stirring for 30 seconds.
Step 3
Add the potatoes, tomatoes, lentils and stock and bring to a boil, cover with lid and gently boil for about 15 minutes, or until thickened.
Step 4
Remove from heat and stir in the spinach until wilted.
Step 5
Serve with yoghurt and naan bread
Tips & Variations
No special items needed.
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