This is a simple and wholesome dish. You can also use red lentils or split peas and vary the spices to your taste. Serve it with Indian raita or natural yoghurt.
Recipe: Coconut dahl
Prep and cooking time: 40 mins – 1 hour
- 2 tbsp coconut or olive oil
- 1 large onion, finely diced
- 3 garlic cloves, finely diced or minced
- 2cm fresh ginger, grated
- 2 1/2 tsp ground garam masala
- 1 tsp ground turmeric
- 1⁄4 tsp dried chilli flakes
- 200g red lentils or split peas
- 400ml vegetable stock
- 1 x 400ml tin coconut milk
- 1 large handful baby spinach
- 1 handful fresh coriander leaves, roughly chopped
- Heat 2 tbsp of oil in a large saucepan, over medium heat. Fry the onion, garlic, and ginger, until softened.
- Stir in the spices and fry until lightly browned.
- Stir in the lentils or split peas, and a pinch of black pepper.
- Add the coconut milk and vegetable stock, and bring it to a boil. Reduce the heat and simmer gently for 20-25mins. If using split peas, add an extra 125ml water and cook for a further 15-20mins.
- The lentils or split peas should be soft and cooked through. Add in the spinach leaves and stir the dahl.
- Serve with coriander.
Second Nature Special Tip:
Try adding a grated courgette with the spinach to bulk out the dahl and make it extra creamy.