Indian Lentil Dahl With Naan

4
Servings
5m
Prep Time
20m
Cook Time
25m
Ready In


"From our weekday newspaper The West Australian. Times are estimated."

Original recipe yields 4 servings
OK

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 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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