This is a super easy dahl that everyone will love. I’ve adapted it from a much loved Indian cookbook. It’s healthy and tasty, and makes a lovely meal on its own with rice and accompaniments, as a side to meat or fish, or as part of a curry banquet.
Most of the dahl ingredients all go into the pot at the same time to simmer. The dish is then tempered at the end with a spicy onion mix.
- 2 cups red lentils
- 250 ml coconut milk
- 1 x 400 g tin chopped tomatoes
- 1 teaspoon tumeric
- 1 teaspoon cumin
- 1/2 teaspoon garam masala
- 2 green chillis sliced, or chilli powder or flakes to taste
- 1/2 cup water
- 1 garlic clove, finely chopped
- 1/2 teaspoon mustard seeds
- 1/2 teaspoon cummin seeds
- about 2 cups or handfuls of english spinach leaves
Wash and rinse the lentils and place in a heavy based saucepan with the tomatoes, coconut milk, half the onion, the cumin powder, turmeric, garam masala, chilli and water. Stir and heat, then let simmer for about 20 minutes, stirring as you go, and adding more water if necessary.
While it’s cooking, sauté the remaining onion in some oil until soft and golden. Add the garlic, cumin and mustard seeds and stir for a minute. Add to the lentil mix after 20 minutes, then simmer for another 10 minutes. Stir the washed spinach leaves through at the end and serve with rice and your favourite accompaniments, such as raita, mango or lime chutney, or banana tossed in coconut.
Tip: If you want to speed this up for a fast mid-week meal, keep a jar of caramelised onions, or caramelised onion relish, in the fridge and add a tablespoon at the end instead of sautéing the second half of the onion. Then just pop the cumin and mustard seeds in the microwave for 30 seconds in a dish with some oil. If you do this, just use a small onion for the first part.