Saag Dhal

One way of using fresh Spinach (English Spinach, Silverbeet/chard, or Warragul Greens) from the garden. Takes about 20mins to make. A good simple meal on its own with rice, or can be part of a larger offering of curries.


  • 4oz split red lentils
  • 1tsp ginger powder
  • 1tsp turmeric pwder
  • Chilli (1/2 tsp powdered or fresh chopped finely to taste)
  • salt & pepper to taste
  • handful of fresh spinach leaves, washed and chopped roughly
  • a little oil
  • 1 cup water


Lightly fry all spices in oil for no more than a few seconds, otherwise they will burn.
Add lentils and water, bring to boil and reduce heat to a very low simmer. Cover and leave for 15 mins, stirring occasionally
more water may need to be added if mixture gets too think.
When lentils have cooked completely and broken down, add spinach leave to cook in mixture for approx 1 minute.
Serve with white rice

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