Dhal is a traditional Indian dish made from lentils, beans or peas. It can be served as an accompaniment to curry or on its own with naan bread or basmati rice.
Spinach and coconut dhal
- 2 onions, finely diced
- 50g butter
- 2,5cm fresh ginger, grated
- 2 garlic cloves, finely sliced
- 5ml (1 tsp) cumin seeds
- 5ml (1 tsp) mustard seeds
- 1 red chilli, seeded and finely diced
- 5ml (1 tsp) ground turmeric
- 3ml ground cloves
- 2 dried curry leaves
- 200g split red or yellow lentils
- 250ml (1 cup) water
- 1 x 400g tin coconut cream
- 125ml (½ cup) fresh coconut, grated
- 1 x 400g tin tomato purée
- 100g spinach, sliced
- 15ml (1 tbsp) freshly squeezed
- lime juice
- handful fresh coriander
Sauté the onions in the butter over a low heat for 10 minutes. Add the ginger, garlic, cumin seeds, mustard seeds and chilli. Fry until the mustard seeds pop.
Add the turmeric, cloves and curry leaves and fry for a further 5 minutes.
Add the lentils, water, coconut cream, fresh coconut and tomato purée, bring to the boil and simmer for 15 minutes, partially covered. If the mixture starts to look a bit dry, add more water.
Once the lentils are soft, add the spinach and continue to simmer for another 5 minutes.
To serve, drizzle with lime juice and top with coriander. Delicious served with naan bread and fluffy basmati rice.