Dhal with Spinach

Ingredients

1 mug red lentils

3 mugs water

1 tsp salt

½ tsp ground turmeric

3/4 tsp chili powder or 2 green chillies

1 vegetable stock cube

500g spinach- washed

1 large onion chopped

1 tbsp. ginger/garlic paste

1 tsp mustard seed

1 tsp madras curry powder

1 tsp ground cumin

½ tsp garam masala

½ cup coconut milk

3 tbsps oil

Cooking Steps

Step 1
Rinse the lentils in several changes of water and soak for 20 minutes.

Step 2
Bring 4 mugs of water to a boil in a large saucepan and stir in salt, lentils, turmeric and chili powder. Cover and return to a boil, then reduce heat to low and simmer for 15 minutes or until the lentils are soft. Stir in the spinach and cook for a further 5 minutes, adding more water if necessary.

Step 3
Heat a small frying pan over a medium flame, and add the mustard and cumin seeds frying until they crackle. Add 3 tablespoons of oil to the pan and sauté the onions until they caramelise. Stir in the ginger/garlic paste and continue frying for a further couple of minutes.

Step 4
Stir in the fried onion/spice mixture into the lentils and spinach. Add the garam masala and coconut milk and cook until heated through.

Serve: with Chapatis or plain boiled rice