About this recipe:This is a very yummy, authentic dal. For variation, add coconut milk towards the end of cooking. Freezes well.
300g red lentils
1/2 teaspoon salt
1/2 teaspoon ground turmeric
1/2 teaspoon chilli powder
500g spinach, rinsed and chopped
1 onion, chopped
1 teaspoon ground cumin
1 teaspoon mustard seed
1 teaspoon garam masala
125ml coconut milk
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:10min › Cook:30min › Ready in:40min
Rinse lentils and soak for 20 minutes.
In a large saucepan, bring water to the boil and stir in salt, lentils, turmeric and chilli powder. Cover and return to the boil, then reduce heat to low and simmer for 15 minutes. Stir in the spinach and cook 5 minutes, or until lentils are soft. Add more water if necessary.
In a small saucepan over medium heat, melt butter and saute onions with cumin and mustard seeds, stirring often. Cook until onions are transparent, and then combine with lentils. Stir in garam masala and coconut milk and cook until heated through.