SPINACH AND COCONUT DAL

Serves: 4

For the lentils:

■ 9 oz (250 g) toor dal

■ 1.2 L (5 cups) water

■ 1 1/4 tsp (6 mL) salt

■ 1 tsp (5 mL) ground turmeric

For the spinach:

■ 1 tbsp (15 mL) ghee

■ 1 tbsp (15 mL) urad dal

■ 1 tsp (5 mL) cumin seeds

■ 2 tsp (10 mL) coriander seeds

■ 1/2 tsp (2.5 mL) freshly ground black pepper

■ 4 dried red chilies

■ 1 3/4 oz (50 g) fresh coconut, roughly chopped

■ 7 oz (200 g) fresh spinach

■ 6 tbsp (90 mL) boiling water

For the tadka:

■ 1 tsp (5 mL) ghee

■ 1 tsp (5 mL) black mustard seeds

■ 2 dried red chilies

■ A pinch of asafetida

1. Combine lentils, water, salt and turmeric in a pan and bring to a boil. Reduce heat, then cover and cook for 40-45 minutes, until the lentils are soft.

2. To cook the spinach, heat the ghee in another pan and add the urad dal. Cook for 2 minutes on low heat until slightly golden, then add the cumin seeds, coriander seeds, black pepper, dried red chilies and chopped coconut. Let it all sizzle for a minute.

3. Add spinach and boiling water. Cover and cook on low heat for 2 minutes, until the spinach has wilted. Transfer mixture to a blender and blitz to a purée. Tip the purée into the pan of cooked lentils and return to a boil.

4. For the tadka, heat the ghee in a small pan. Add the mustard seeds, dried red chilies and asafetida and let sizzle for a minute. Stir mixture into lentils and serve.

5. Store in an airtight container in the fridge for 2-3 days. Reheat well before serving.