Spinach and coconut dahl recipe

Spinach and lentils are a very typical combination 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. If you can't find the variety of lentils in a supermarket, they're widely available online.

Store in an airtight box in the fridge for 2–3 days. Reheat well before serving.

Ingredients

For the lentils For the spinach For the tadka

Details

  • Cuisine: Indian
  • Recipe Type: Dahl
  • Difficulty: Easy
  • Preparation Time: 10 mins
  • Cooking Time: 65 mins
  • Serves: 4

Step-by-step

  1. Start by combining the lentils, water, salt and turmeric in a pan and bringing them to the boil. Reduce the heat, then cover and cook for 40–45 minutes, until the lentils are soft.
  2. To cook the spinach, 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 seeds, coriander seeds, black pepper, dried red chillies and coconut. Let it all sizzle for a minute.
  3. 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.
  4. Tip the purée into the pan of cooked lentils and return to the boil.
  5. For the tadka, heat the ghee in a small pan. Add the mustard seeds, dried red chillies and asafoetida and let them sizzle for a minute. Stir this mixture into the lentils and serve.

This recipe is from Chetna’s Healthy Indian Vegetarian by Chetna Makan. Published by Mitchell Beazley, £20.00, www.octopusbooks.co.uk. Photography by Nassima Rothacker.

You might also like:

Tarka dahl

Lentil ratatouille

Cauliflower dhansak

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