French Lentils Spiked with Mustard
A peppery, delicious and simple dahl or dal made with French lentils
Servings: 6
Calories: 176kcal
Ingredients
- 1 cup puy lentils (can substitute with whole green lentils or Masoor)
- 12 oz spinach (thaw if using frozen spinach)
- 1 onion (thinly sliced)
- 4-5 cloves garlic (thinly sliced)
- 1 large tomato (diced)
- 2 teaspoon black mustard seeds (ground into a powder in a food processor or coffee grinder)
- 1 tablespoon avocado oil or any neutral oil
- 1 teaspoon cumin seeds
- 1 teaspoon cayenne
- ½ teaspoon turmeric (optional)
- Water (as needed to cover and cook the lentils)
- Salt to taste
Instructions
- Cover the lentils with water in a saucepan, bring to a boil, cover with a lid and simmer until tender, about 1 hour, adding water as needed. This timing is for the stovetop method; pressure-cooker timing will vary with the appliance and lentil variety. If using a pressure cooker, follow its instructions for water, cooking time and pressure release.
- Heat the oil in a saucepan.
- Add the cumin seeds and, when they sputter, add the sliced onions.
- Saute the onions until translucent, then add the garlic. Stir-fry for another minute.
- Add fresh spinach or thawed frozen spinach and saute for 3-4 minutes, until the fresh spinach has wilted or the thawed spinach is heated through.
- Add tomatoes, cayenne, turmeric (if using) and mustard-seed powder. Stir together for about a minute.
- Add the cooked lentils and stir in.
- Add salt to taste. Bring the curry to a boil, then lower the heat and simmer for five minutes.
- Serve hot with rice or chapatis.
Notes
Timing is for cooking the lentils on the stovetop, followed by finishing the dal. Pressure-cooker timing varies.
Nutrition
Calories: 176kcal | Carbohydrates: 26g | Protein: 11g | Fat: 3g | Saturated Fat: 2g | Potassium: 447mg | Fiber: 12g | Sugar: 3g | Vitamin A: 5713IU | Vitamin C: 24mg | Calcium: 94mg | Iron: 4mg