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a photo of 10-Minute Green Dal

10-Minute Green Dahl


So pretty and flavourful, this vibrant green dahl is smooth, creamy, spicy, and wonderfully nourishing — all ready in just 10 minutes! Packed full of greens, it makes a delicious quick dinner served with roasted pumpkin and pickled red onion.

Takes 15 minutes

Serves 2

Ingredients
 

  • 1 tbsp oil olive or coconut oil work well
  • 2 cloves garlic peeled and finely chopped
  • A thumb-sized piece of ginger peeled and finely grated
  • 1 medium onion about 150g, finely chopped
  • 2 × 400g tins cooked lentils we used beluga; brown or green also work
  • 200 g spinach cavolo nero, or kale (roughly chopped; about 4 cups)
  • 1 × 400g tin coconut milk
  • Juice of 1 lime
  • 1 tbsp curry powder
  • 1 tbsp ground cumin
  • ½ tsp ground black pepper
  • Sea salt to taste
  • 1 tbsp tamari or soy sauce
  • 1 tbsp maple syrup

To Garnish

  • Roasted pumpkin
  • Drizzle of coconut milk
  • Pickled red onion
  • Fresh coriander or chilli flakes optional

Instructions
 

Prepare the ingredients:

  • Peel and finely chop the garlic and ginger. Finely chop the onion, removing any limp outer layers. Drain and rinse the tinned lentils thoroughly.

Toast the pittas:

  • Pop your pitta breads into the toaster on maximum heat so they’re warm and slightly crisped when ready to serve.

Cook the aromatics:

  • Heat 1 tbsp oil in a large saucepan over a high heat. Add the garlic, ginger, and onion, and cook for 1 minute, stirring regularly to prevent burning.

Build the dal:

  • Add all remaining ingredients — lentils, greens, coconut milk, lime juice, curry powder, cumin, pepper, salt, tamari, and maple syrup.
  • Bring to the boil, stirring occasionally to ensure nothing sticks to the bottom. Reduce to a simmer and cook for 2–3 minutes, until heated through and creamy.

Serve and garnish:

  • Remove from the heat. Spoon into bowls and garnish with a drizzle of coconut milk, roasted pumpkin, and pickled red onion.
  • Scatter over some fresh coriander or chilli flakes, and serve with warm pitta soldiers or rice on the side.
Print Recipe

2 Comments

  1. Daniella says:

    5 stars
    This was both beautiful and delicious ! Thanks!

    1. The Happy Pear says:

      Ah brilliant! 💚 So glad you liked it 😋

5 from 1 vote

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