Spinach and coconut dal
Spinach and coconut dal
Spinach and lentils is a typical combination and I have a few ways to cook them together, but this recipe is special. It flavours the spinach with lovely spices and coconut, making the taste unique. You can eat a bowl of this on its own or serve it with rice.
SERVES 4
For the lentils
250g toor dal (split yellow lentils, available from buywholefoodsonline.co.uk)
1.2 litres water
1 ¼ tsp salt
1 tsp ground turmeric
For the spinach
1 tbsp ghee
1 tbsp urad dal (split black lentils, available from natcofoods.com)
1 tsp cumin seeds
2 tsp coriander seeds
½ tsp freshly ground black pepper
4 dried red chillies
50g fresh coconut, roughly chopped
200g fresh spinach
100ml boiling water
For the tadka topping
1 tsp ghee
1 tsp black mustard seeds
2 dried red chillies
pinch of asafoetida
- Start by combining the toor dal, water, salt and turmeric in a pan and bringing to the boil. Reduce the heat, then cover and cook for 40-45 minutes, until the lentils are soft.
- Heat the ghee in another pan and add the urad dal. Cook for 2 minutes on a low heat until slightly golden, then add the cumin, coriander, pepper, chillies and coconut. Let it all sizzle for a minute.
- Add the spinach and boiling water. Cover and cook on a low heat for 2 minutes, until the spinach has wilted. Transfer the mixture to a blender and blitz to a purée.
- Tip the purée into the pan of lentils and return to the boil.
- For the tadka, heat the ghee in a small pan. Add the mustard seeds, chillies and asafoetida then let them sizzle for a minute.
- Stir this mixture into the lentils and serve.
- Store in an airtight box in the fridge for 2-3 days. Reheat well before serving.