- Make the dhal: Heat 2 tbsp of the oil in a large high-sided pan over medium heat. Add the onion with a pinch of salt and cook for 5 minutes until softened. Stir in the crushed garlic and chopped coriander stalks, cooking for 1 minute. Add the Shemin’s Curry Paste and fry for 2–3 minutes until fragrant. Add the rinsed lentils, vegetable stock, and salt. Bring to the boil, then simmer for 30–35 minutes, stirring occasionally, until the lentils are tender and creamy.
- Cook the rice: Meanwhile, rinse the rice in a sieve until the water runs clear. Put in a large pan with 480ml salted water, bring to the boil, then reduce the heat to low. Stir once, cover, and simmer for 11 minutes (don’t lift the lid). Remove from heat, keep covered for 5 minutes, then fluff up with a fork.
- Prepare the spinach: Boil the kettle. Put the spinach in a large colander and pour over boiling water until wilted. Rinse under cold water to cool, then squeeze out excess liquid. Heat the remaining 1 tbsp oil in a frying pan, add the sliced garlic, and fry for 1 minute. Add the spinach, toss for 1–2 minutes until glossy, then stir in the lemon juice.
- Serve: Divide the rice between 4 bowls, spoon over the dhal, add the spinach, and scatter with coriander leaves. Top with a dollop of yogurt if desired and serve with Shemin’s Indian Breads.
Tips:
- Toast the spices: Add a few Shemin’s Cumin Seeds to the oil before the onion for a richer, nuttier aroma.
- Make it creamier: Stir in a spoonful of coconut cream just before serving for extra richness.
- Boost the protein: Mix in cooked chickpeas or cubes of paneer towards the end.
- Let it rest: Leave the dhal to sit for 10–15 minutes before serving — the flavours will deepen and the texture will thicken beautifully.
- Add fresh garnish: Top with thinly sliced red onion or fresh chilli for extra crunch and colour.
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