Bowl your guests over this Eid with this dhal-icious and nutritious recipe
As a MasterChef UK champion, Dr Saliha Mahmood Ahmed is used to cooking up a storm to impress judges. The real test of course, is impressing your nearest and dearest – but fear not. Assisted by her 15-in-1 Ninja multi-cooker, here she spills the beans on her coconut and spinach daal recipe that even your harshest of critics will be nuts about…
350grams red lentils
1 tin coconut milk
1 litre water
1 teaspoon turmeric
1 teaspoon red chilli powder
200 grams washed baby spinach leaves
3 tablespoons light olive oil
1 teaspoon cumin seeds
4 cloves garlic finely sliced
1 red onion
Juice of 1 lemon
Salt to taste
rice or naan bread
Place the red lentils in the slow cooker along with the tin of coconut milk, a litre of water, the turmeric and chilli powder. Stir well and cook for 10 minutes on the ‘high pressure’ setting. Allow the steam to escape before opening the lid of the cooker and stirring well. The lentils will have cooked through completely and will be smooth and creamy in texture.
Mix the spinach leaves into the cooked lentils and stir well. They will wilt within a minute or two. Season generously with salt.
Heat the oil in a small pan on a medium heat. Add the cumin seeds and finely sliced garlic. When the garlic turns golden brown pour the hot oil mixture over the lentils and stir well to combine.
To make the pickled onions, finely slice the onion and sprinkle over salt liberally. Squeeze the lemon juice over the onions and give the onions a ‘scrunch’ with your hands to allow everything to macerate well.
Serve the dhal with the pickled onions and either rice or toasted naan bread. Any leftovers will freeze really well.
We’ll definitely be helping ourselves to more of that! Did you know that there is such a thing as National Spinach Day? It falls on 26th March, so if you needed another excuse to make this – voila! Don’t miss any of Dr Saliha’s recipes, follow @salihacooks over on Instagram!
Shop the Ninja Foodi MAX 15-in-1 Multi-Cooker here.