Popular topics
Photo: Ria Osborne
Egypt's favourite spice mix ensures this dish from Sainsbury's magazine is big on flavour
Cut the sweet potato into 2cm cubes. Put the sweet potato, lentils and stock in a large pan, bring to the boil. Simmer for 20 minutes, stirring occasionally.
Meanwhile, toast the spices in a dry frying pan for 2 minutes, transfer three quarters to a pestle and mortar and grind to a powder, transfer the rest to a bowl. Set aside. Add the oil to the frying pan; add the onion. Cook for 15 minutes until soft, then stir in the garlic, ginger, chilli and ground spices.
Stir the spiced onions into the lentils and, over a low heat, add the spinach a handful at a time, stirring until wilted; season.
Serve the dhal in bowls, with a dollop of yogurt, coriander and mango chutney. Sprinkle over the reserved spices and chilli.
1 Comment