Indian Dhal with Spinach

    40 minutes

    This is a very yummy, authentic dhal, with coconut milk added towards the end of cooking. Freezes well.

    230 people made this

    Serves: 4 

    • 1 1/2 cups red lentils
    • 3 1/2 cups water
    • 1/2 teaspoon salt
    • 1/2 teaspoon ground turmeric
    • 1/2 teaspoon chilli powder
    • 500g spinach, rinsed and chopped
    • 30g butter
    • 1 onion, chopped
    • 1 teaspoon ground cumin
    • 1 teaspoon mustard seed
    • 1 teaspoon garam masala
    • 1/2 cup coconut milk

    Preparation:10min  ›  Cook:30min  ›  Ready in:40min 

    1. Rinse lentils and soak for 20 minutes. Drain.
    2. In a large saucepan, bring water to a boil and stir in salt, lentils, turmeric and chilli powder. Cover and return to a boil, then reduce heat to low and simmer for 15 minutes. Stir in the spinach and cook 5 minutes, or until lentils are soft. Add more water if necessary.
    3. In a small saucepan over medium heat, melt butter and gently fry onions with cumin and mustard seeds, stirring often. Cook until onions are transparent, then add to lentil mixture. Stir in garam masala and coconut milk and cook until heated through.

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