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Easy Dal & Ginger Roasted Vegetables
Dal is our go-to for something that’s equal parts easy, comforting and wholesome. It’s the perfect batch-cook recipe as the flavours get deeper and better with time. This simplified version, inspired by last year’s incredibly popular dal in “Healthy Made Simple”, is boosted by ginger-spiked roasted vegetables and nourishing spinach.
👥 4 Servings⏱️ Prep & Cook: 55 min🔥 Cook: 55 min👤 Deliciously Ella📖 deliciouslyella
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●saucepan
- ●pan
- ●bowl
📝 Preparation Steps
1
Preheat the oven to 180°C fan / 390°F. On a large baking tray, toss together the aubergine, onion, carrot, ginger, fennel seeds, nigella seeds and chilli flakes (if using). Drizzle with olive oil and season generously. Roast for 40–⏱️ 45 minutes until tender and golden.
fennel seeds0.5 teaspoonnigella seeds0.5 teaspoon
2
To make the dahl, warm the olive oil in a large saucepan set over medium heat. Add the cumin seeds, bay leaves and garlic; cook for 2–⏱️ 3 minutes until fragrant.
3
Stir in the lentils, turmeric and 1 litre of boiling water. Bring to the boil, cover and simmer on low heat for 25–⏱️ 30 minutes until tender. Season to taste.
4
Remove the pan from the heat and stir in the lemon juice (leave to stand with the lid on if the vegetables aren’t ready yet).
5
At the same time, remove the tray of roasted vegetables, scatter over the spinach and return to the oven for 2–⏱️ 3 minutes until wilted.
spinach1 bag
6
Divide the dal into bowls, top with roasted vegetables and a handful of coriander. Delicious with steamed rice or flatbreads.
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