Preparation Time: 10 minutes

Cooking Time: 30 minutes

  • 2 cup masoor dal (red lentils)
  • 500g spinach, rinsed and chopped
  • 1 onion, chopped
  • 1/2 tsp turmeric powder
  • 1/2 tsp chilli powder
  • 1 tsp cumin powder
  • 1 tsp mustard seeds
  • 1 tsp garam masala powder
  • 1 cup coconut milk
  • 5 cups water
  • 30g ghee (clarified butter)
  • salt to taste
  • Rinse dal and soak for 15 minutes.
  • In a large pan, bring water to the boil and add salt, dal, turmeric and chilli powder.
  • Cover and return to the boil, then reduce heat to low and simmer for 15 minutes.
  • Stir in the spinach and cook 5 minutes, or until dal is soft. Add more water if necessary.
  • In a small pan melt ghee over a medium heat and stir fry onions with cumin and mustard seeds, stirring often.
  • Cook until onions are transparent, and then combine with dal.
  • Add coconut milk.
  • Stir in garam masala and cook until done.
Makes 4 servings