Lentil dal with spinach and coconut milk recipe

Posted by Sarah Duff on 14 September 2011

This is another one of Reza Mahammad‘s fantastic recipes. This lentil dal with spinach and coconut milk is easy to make, and both healthy and delicious.

Ingredients

  • 225g yellow split peas washed and drained
  • 2g ground turmeric
  • 5g cumin seeds
  • 3 green chillies slit lengthwise
  • 30g vegetable oil
  • 20g light sesame oil
  • 5g black mustard seeds
  • 1 medium onion finely sliced
  • 3 cloves garlic finely chopped
  • salt
  • 250ml coconut milk
  • 225g spinach leaves shredded

 

Method

Put the lentils, turmeric, cumin and chillies in a saucepan with 900ml water. Bring to the boil, cover, reduce the heat and simmer for 30-40 minutes until the lentils are tender.

Heat both the oils in a frying pan over a medium-high heat and add the mustard seeds. Once they pop, add the sliced onion and fry to a pale golden colour. Stir in the garlic and allow to soften. Toss the onion mixture into the lentils with some salt.  Add the coconut milk. Stir well, and finally add the spinach and allow to heat through until it just wilts.

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