Dal’s are so just so wholesome and comforting I absolutely love them.
This recipe has evolved over the years and has been massively improved by making a fresh curry paste first. The spinach is optional but for me it adds a delicious earthy undertone. I would also recommend blitzing the spinach so that it mixes really well and turns the dal lovely and green.
I’m still working on perfecting tarka dhal (I just can’t replicate that authentic toasted flavour at home), I’ll post the recipe when I’ve done it!
This spinachy dal is perfect as a main served with flatbreads and pickles or as a yummy side dish.
Did you know that I have a new cookbook?
It's called Rebel Recipes and I'm so proud of it. If you like my recipes I know you'll love my cookbook - It took me over a year to develop (and years in the making) and it's packed with deliciously vibrant veg packed recipes!
Here's a sneak peak...
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