Spinach, Coconut & Lentil Dal
Fry the onion in 50g of the margarine until golden. Add half of the
garlic, cumin, mustard seeds & cloves. Cook gently for about 5 mins.
in the turmeric & chili powder until well blended.
Add the lentils, water, coconut milk, ginger, tomatoes & spinach. Bring to a simmer, add pepper and cook gently,
stirring occasionally, for 30 - 40 mins or until the lentils are soft
dissolved into the liquid.
Remove the pan from the heat.
Melt the remaining margarine in a small pan. When it gets frothy, add
rest of the garlic and stir until it starts to color. Add this to the
Add the lime juice, coriander, mint & salt. Cover with lid & leave to
for 10 mins. Remove ginger chunks And serve with nan bread or any
other type of flat bread.
Preparation time: 30-40 mins
Rough conversions for this recipe into common US measurement are the
following: 1/2 lb. lentils, .55 lbs onion, 1 lb
2/3 lb spinach, 1.6 cups water, 1.6 cups coconut milk
200g split red lentils
400ml coconut milk
250g finely chopped onions
75g dairy free margarine
5 garlic cloves-thinly sliced
2 tsp whole cumin seeds
1 1/2 tsp whole mustard seeds
3 tsp turmeric
1 1/2 tsp chili powder
4 thick slices fresh unpeeled ginger
450g fresh, peeled & roughly chopped tomatoes
lots of ground black pepper
juice of 1 large lime
1 Tbsp fresh chopped coriander
2 Tbsp fresh chopped mint
1 tsp salt