Cumin Butter Dal Pot with Peas

Per serving

Calories

292

Protein

18 g

Carbs

46 g

Fat

4 g

Fibre

16 g

Vitamins and minerals, % of a day’s needs

• Iron47%
• Vitamin D0%
• B120%
• Zinc28%
• Magnesium34%
• Omega-312%
• Folate44%
• Calcium15%
• Potassium21%
• Vitamin C48%
• Vitamin A34%
• Riboflavin16%

Worked out from the ingredients. How we work out our numbers

Ingredients

• 240 g Cooked red lentils
• 150 g Frozen peas
• 150 g Fresh spinach
• 80 g Onion
• 3 Garlic cloves
• 10 g Ginger
• 2 tsp Butter
• 1 tsp Cumin seeds
• 0.5 tsp Ground turmeric
• 0.5 tsp Chilli flakes
• 1 tbsp Lemon juice
• 10 g Fresh cilantro
• 1 tsp Salt

Method

1. 1

   Dice the 80g of onion, slice the 3 cloves of garlic, grate the 10g of ginger and chop the 10g of fresh cilantro.

2. 2

   Put the 240g of cooked red lentils into a saucepan over medium heat with 0.5 tsp ground turmeric, 1 tsp salt and a splash of water, and stir for 2 minutes until loose and steaming.

3. 3

   Stir in the 150g of frozen peas and cook for 2 minutes, then fold through the 150g of fresh spinach and cook for 1 minute more, until it has wilted into the dal. Push it all to one side of the pan.

4. 4

   Drop 2 tsp butter into the cleared side of the pan, add 1 tsp cumin seeds, the onion, garlic, ginger and 0.5 tsp chilli flakes, and cook for 2 minutes over medium heat, until the seeds crackle and the onion goes golden at the edges.

5. 5

   Stir the spiced butter through the dal, add 1 tbsp lemon juice and the chopped cilantro, and eat hot from the pan. It keeps 3 days chilled. Loosen with water when you reheat it.